wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Home Ec - 1st 9wks Exam

Total questions: 40

Worksheet time: 45mins

Name
Class
Date
1.

You should not cook while wearing loose clothes and jewelry or without tying long hair back.

a)

TRUE

b)

FALSE

2.

Running, playing, and horsing-around is allowed in the kitchens (and the classroom).

a)

TRUE

b)

FALSE

3.

You should always wipe-up spills immediately, to prevent accidents and injury.

a)

True

b)

False

4.

Always cut/chop food on a ____________

a)

Chair

b)

Stove top

c)

Counter

d)

Cutting board

5.

If you are preparing food and the knife drops, what should you do?

a)

Try to catch it

b)

Scream and panic

c)

Back away and let it fall

d)

Pick it up and continue using it.

6.

You should NEVER use this on grease fires:

a)

water

b)

flour

c)

salt

d)

baking soda

7.

If toast gets stuck in the toaster, it is acceptable to stick a knife inside to grab it and pull it up.

a)

True

b)

False

8.

It is safe to leave small appliances plugged in after use.

a)

True

b)

False

9.

To cut or chop food as finely (small) as possible.

a)

dice

b)

mince

c)

chop

d)

cube

10.

To add edible decorations to food prior to serving.

a)

cook

b)

bake

c)

garnish

d)

grate

11.

Cooking in a pan or skillet with enough heat added to create a "sizzle" sound and see tiny bubbles.

a)

simmer

b)

saute

c)

pan fry

12.

To mix ingredients by gently turning one part over another with a spatula.

a)

whip

b)

mix

c)

fold

13.

Do microwaves heat food evenly?

a)

Yes

b)

No

14.

Which of the below lists includes ALL microwave-safe containers?

a)

glass, ceramic and microwave-safe plastic

b)

glass, ceramic and ALL plastics

c)

glass, plastic and metal

d)

ceramic, glass and metal

15.
When should you wash your hands when preparing food?
a)
After handling raw meats
b)
After handling raw eggs
c)
Before preparing salad
d)
All of the above
16.

What is the only way to know if a hamburger is cooked to the correct temperature?

a)

Look at the color and if it's not pink, then it's okay to eat.

b)

Smell it.

c)

Taste a little piece and if it taste good, then go ahead and eat it.

d)

Use a meat thermometer to measure the internal temperature.

17.

What is the longest recommended time to wait before refrigerating prepared foods (otherwise you should throw it out)?

a)

immediately

b)

within 1 hour

c)

within 2 hours

d)

by the end of the day

18.

You should never point a knife blade toward the person you are passing it to.

a)

True

b)

False

19.

You must always wash your hands before handling food.

a)

True

b)

False

20.

It is ok to cut vegetables on the same cutting board you just used to cut raw meat.

a)

True

b)

False

21.

You must NOT use wet oven mitts or towels to remove hot food from the oven.

a)

True

b)

False

22.

The temperature danger zone ranges from...

a)

40-140

b)

32-100

c)

120-200

d)

65-130

23.

The proper way to wash your hands is to use

a)

cold water, no soap.

b)

warm water with soap.

c)

cold water with soap.

d)

warm water, and soap if you can find it.

24.

Some symptoms of food-borne illness include upset stomach, nausea, vomiting, and diarrhea.

a)

True

b)

False

25.

In order to thaw meat the SAFEST way, you should...

a)

Place it in the microwave on high temperature.

b)

Place it in a sink full of hot water.

c)

Place it on the countertop at room temperature.

d)

Place it in the refrigerator on a plate.

26.

How long should you wash your hands?

a)

40 seconds

b)

2 minutes

c)

10 seconds

d)

20 seconds

27.

The spread of harmful bacteria from one food to another:

a)

nasty

b)

careless

c)

cross-contamination

28.

Which of the following is considered BAD fat?

a)

Monosaccharide

b)

Unsaturated fat

c)

Saturated fat

d)

Carbohydrate

29.

Promotes repairing and rebuilding of muscle tissue

a)

protein

b)

vitamins

c)

minerals

d)

fats

30.

The body's main source of energy

a)

Protein

b)

Vitamins

c)

minerals

d)

Carbohydrates

31.
How does calcium help our body?
a)
Builds muscle
b)
Helps eyesight
c)
Develops red blood cells
d)
Builds strong bones
32.

Vitamin C is important because...

a)

It keeps the immune system healthy

b)

Provides the body with energy

c)

Improves eye health and vision

d)

Reduces the risk of brittle bones

33.

Which nutrient supplies the most energy per gram (more than twice the calories as the others)?

a)

carbohydrates

b)

fats

c)

protein

d)

water

34.

Food energy is measured in

a)

grams

b)

calories

c)

ounces

d)

pounds

35.

A severe deficiency in Vitamin C may result in

a)

Scurvy

b)

Rickets

c)

Osteoporosis

d)

Anemia

36.

If a person has a deficiency in Iron, they may have _____________ and feel tired and weak.

a)

scurvy

b)

rickets

c)

osteoporosis

d)

anemia

37.

Eating a variety of fruits and vegetables will help ensure you get enough

a)

fat

b)

vitamins & minerals

c)

protein

d)

dairy

38.

Which vitamin helps build strong bones? (Milk is fortified with this vitamin.)

a)

Vitamin A

b)

Vitamin B

c)

Vitamin C

d)

Vitamin D

39.

This is a serious condition that happens when a person’s diet does not contain the right amount of nutrients the body needs in order to function well.

a)

Malnutrition

b)

Nutrition

c)

Balance meal

d)

Proper nutrition

40.

Key nutrients are substances in food that provide nourishment essential for the body's growth and maintenance. What are the 6 key nutrients?

a)

Carbohydrates, Meats, Minerals, Water, Protein, and Dairy

b)

Fruits, Milk, Vitamins, Water, Pork, and Vitamins

c)

Carbohydrates, Fats, Protein, Vitamins, Minerals and Water