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Food and Nutrition, Resources Quiz

Total questions: 76

Worksheet time: 37mins

Name
Class
Date
1.
Nutrients that build and repair tissues and cells e.g. meat, milk, eggs.
a)
Fat
b)
Minerals
c)
Vitamins
d)
Protein
2.
A pattern of eating that includes how much, what, and how often a person eats.
a)
Metabolism
b)
Diet
c)
Calories
d)
Vitamins 
3.
Elements essential for good health. e.g. Calcium, Iron, Potassium 
a)
Protein
b)
Fat
c)
Minerals
d)
Carbohydrates
4.
The body uses this to carry nutrients and waste. It also helps joints move smoothly.
a)
Fat
b)
Water
c)
Minerals
d)
Vitamin 
5.
The process of breaking down food into a form the body can use.
a)
Diet
b)
Metabolism
c)
Calories
d)
Digestion
6.
What food group is the above food in?
a)
Fruit
b)
Vegetable
c)
Dairy
d)
Grain
7.
What food group is the above food in?
a)
Grain
b)
Protein
c)
Vegetable
d)
Dairy
8.
What food group is the above food in?
a)
Dairy
b)
Vegetable
c)
Fruit
d)
Protein
9.
What is the main reason for eating a wide variety of foods? 
a)
to learn the food label
b)
to provide all the nutrients you need 
c)
to keep from getting bored with your diet 
d)
to help improve physical fitness 
10.
When you don't drink enough water you can become:
a)
silly
b)
hyper
c)
intoxicated 
d)
dehydrated 
11.

We need _____________ for our body to grow well and stay healthy.

a)

teeth

b)

nutrients

c)

food

d)

sleep

12.

Our body uses _____________ to carry out daily activities.

a)

energy

b)

hands

c)

nutrients

d)

protein

13.

__________________ are energy giving foods.

a)

minerals

b)

fats

c)

carbohydrates

d)

protein

14.

Tick all foods that belong to the Protein Food Group.

a)
b)
c)
d)
e)
15.

Water makes up more than half of our body.

a)

True

b)

False

16.

How much water does our body have?

a)

50%

b)

90%

c)

75%

d)

100%

17.

A _________________ has all the nutrients that our body needs, in the right amounts.

a)

balanced diet

b)

meal

c)

diet

d)

breakfast

18.
Which of the following is used for combining ingredients for various types of dishes
a)
mixing bowls
b)
whisks
c)
baskers
d)
tongs
19.
which of the following may be used to incorporate air into the batter while stirring?
a)
slotted spoon
b)
whisk
c)
wooden spoon
d)
rubber spatula
20.
which of the following describes a ladle?
a)
a tool with a tube connected to a rubber bulb
b)
a tool designed to open cans, jars, and bottles
c)
a deep spoon with large teeth around the edges
d)
a deep spoon with a long handle that holds and serves liquids
21.
which of the following reads the internal temperatures of foods?
a)
sifter
b)
appliance thermometer
c)
food thermometer
d)
ladle
22.
Which of the following is used as a scraper and is sometimes called a scraper?
a)
rubber spatula
b)
turning spatula
c)
whisk
d)
pastry brush
23.
which of the following is used to moisten foods and consists of a tube with a huge bulb on top?
a)
pasta spoon
b)
slotted spoon
c)
pastry brush
d)
turkey baster
24.
which of the following helps dry ingredients like flour become light, airy, and very powdery?
a)
tongs
b)
ladle
c)
sifter
d)
whisk
25.

Should you wash fruits and vegetables?

a)

No

b)

Yes

26.
Raw meats should be kept separate from ready to eat foods to prevent what ? 
a)
contamination 
b)
bad tasting foods
c)
food borne illnesses
d)
pathogens from forming
27.

Define the term "Food Preparation".

a)

Food that is already prepared.

b)

Food in the process of being cook.

c)

Cooking and preparing foods to be eaten.

d)

Cooked food that is ready to eat.

28.

One of the general kitchen rule is to clean up as you go.

a)

True

b)

False

29.

Before preparing food you should:

a)

Wash your hands and scrub your nails clean.

b)

Ensure cuts and sores are covered with waterproof dressing.

c)

Never cough or sneeze over food.

d)

All of the above.

30.

Which of the following is an example of a BAD food hygiene practice that could lead to cross-contamination?

a)

chopping raw and cooked meat on the same chopping board

b)

washing vegetables in clean water

c)

keeping food in food grade containers

d)

washing hands before handling food

31.

1. This tool is used for

a)

Measuring small amounts of ingredients

b)

Measuring large amounts of ingredients

c)

Mixing drinks

d)

Eating soup

32.

2. This tool is used for

a)

Measuring dry ingredients

b)

Measuring liquid ingredients

c)

Mixing drinks

d)

Serving soups

33.

4. What am I?

a)

Skewer

b)

Knife

c)

Vegetable peeler

d)

Food Masher

34.

5. What am I used for?

a)

Measuring dry ingredients

b)

Measuring liquid ingredients

c)

Serving soups

d)

Serving punch

35.

What am I used for?

a)

Serving donuts

b)

Serving fish slices

c)

Lifting and turning

36.

I may be used for everything here, EXCEPT?

a)

Grating

b)

Grilling

c)

Shredding

d)

Slicing

37.

These are known as

a)

Fancy shapes

b)

Vegetable peelers

c)

Art pieces

d)

Cookie cutters

38.

True or False? I may be used for baking muffins and cupcakes

a)

True

b)

False

39.

True or False? We are tools used for sifting or separating liquid and dry ingredients.

a)

True

b)

False

40.

What is the abbreviation for tablespoon?

a)

tbsp

b)

oz

c)

tsp

d)

kg

41.

What is the main meal of the day called

a)

Lunch

b)

Dinner

c)

Supper

d)

Breakfast

42.

Which of the following is a career in Home Management?

a)

Food service

b)

Catering

c)

Interior designing and decoration

d)

Nutrition

43.

Who deals with the nutritional habits of people?

a)

Doctor

b)

Nutritionist

c)

Teacher

d)

Banker

44.

What is the largest organ of the body?

a)

Mouth

b)

Ear

c)

Skin

d)

Eyes

45.

What is produced by the skin when the sun shines on it?

a)

Vitamin A

b)

Vitamin B

c)

Vitamin C

d)

Vitamin D

46.

All these are careers in Textile EXCEPT

a)

Textile designing

b)

Fabrics designing

c)

Dress making

d)

Child care

47.

Which of the following is not HUMAN RESOURCES

a)

Energy

b)

Knowledge

c)

Skill

d)

Money

48.

A modern house is built with the following EXCEPT

a)

Cement

b)

Clay

c)

Brick

d)

Block

49.

People enjoy vacations and dinners out thanks to people in this industry.

a)

Architecture and Construction

b)

Education and Training

c)

Hospitality and Training

d)

Information Technology

50.

To heat a liquid until large bubbles form at the bottom of the pot and then vigorously rise to continually break the surface.

a)

Simmer

b)

Broil

c)

Boil

d)

Combine

51.

To cook in the oven with intense heat coming from above, it tends to crisp and brown the food quickly.

a)

Bake

b)

Fry

c)

Broil

d)

Boil

52.

To decorate or embellish food with small, colorful or savory items to enhance the presentation.

a)

Fold

b)

Sift

c)

Knead

d)

Garnish

53.

To remove lumps and add air to an ingredient by shaking it through a mesh screen.

a)

Sift

b)

Whisk

c)

Puree

d)

Whip

54.

To use a spoon or brush to add liquid to a food.

a)

Baste

b)

Brown

c)

Sear

d)

Garnish

55.

To soak food (usually meat) in a sauce before cooking to add flavor.

a)

Marinate

b)

Season

c)

Saute

d)

Al Dente

56.

To blend food (usually cooked fruit or vegetables) to a creamy, smooth consistency.

a)

Dice

b)

Mince

c)

Puree

d)

Sift

57.

To cut food as small as possible into very fine pieces.

a)

Mince

b)

Chop

c)

Pare

d)

Slice

58.

A process of determining the specific amount of an ingredient

a)

Deglaze

b)

Measure

c)

Score

d)

Skim

59.

..... some water and make yourself a nice cup of tea !

a)

boil

b)

slice

c)

toast

d)

drain

60.

....the pizza in 8 parts, please!

a)

bake

b)

chop

c)

Slice

d)

sprinkle

61.

.....cupcakes for 30 min.

a)

whisk

b)

bake

c)

boil

d)

fry

62.
Name this cooking technique.
a)
kneading
b)
baking
c)
searing
d)
mixing
63.
Name this cooking technique.
a)
grinding
b)
grilling
c)
peeling
d)
searing
64.
Name this cooking technique.
a)
sauteing
b)
grating
c)
rolling
d)
whisking
65.
Name this cooking technique.
a)
stirring 
b)
mixing
c)
dicing
d)
kneading
66.
Name this cooking technique.
a)
basting
b)
grilling
c)
frying
d)
marinating
67.
Name this cooking technique.
a)
kneading
b)
rolling
c)
glazing
d)
stirring
68.
Name this cooking technique.
a)
grinding
b)
blanching
c)
rolling
d)
leveling
69.
Name this cooking technique.
a)
folding
b)
kneading
c)
broiling
d)
whisking/whipping
70.
Name this cooking technique.
a)
scooping
b)
pouring
c)
mixing
d)
sauteing 
71.
Name this cooking technique.
a)
breading
b)
double boiling
c)
simmering
d)
drizzling
72.

These vegetables are

a)

broiled

b)

fried

c)

steamed

73.

I love ....... cabbage.

a)

fried

b)

raw

c)

pickled

74.

Add ...... eggs to this salad, more proteins.

a)

boiled

b)

raw

c)

fried

75.

Please ...... the banana for the babies.

a)

peel

b)

cook

c)

pour

76.

Do not ....... too much butter.

a)

put

b)

take

c)

spread

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