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Ch. 3 & 4: Food, Culture & Marketplace

Total questions: 15

Worksheet time: 8mins

Name
Class
Date
1.

The variety of different races and cultures is called?

a)

Enviroment

b)

Regional

c)

Diversity

d)

Demand

2.

The responsible use of resource to produce food with minimal effect on the environment

a)

Supply & Demand

b)

Distribution

c)

Decrease

d)

Sustainable Agriculture

3.

The beliefs, values, attitudes, behaviors, history, and expressions shared by a group of people is called?

a)

Cultures

b)

Ethnic

c)

Asian

d)

None of the above

4.

Food that is ready to sell is shipped from the processing plant to a distributor. Distributors store food in warehouses. Then they sell and transport the food to retailers. WHAT IS THIS CALLED?

a)

DISTRIBUTION

b)

SALES

c)

RETAIL

d)

FOOD PROCESSING

5.

Develop new crop varieties that grow in harsh conditions is a SOLUTION or PROBLEM

a)

SOLUTION

b)

PROBLEM

c)

NEITHER

6.

What is ETHNIC GROUP

a)

Common group of people

b)

Minorities

c)

The world

d)

a religion

7.

Under this practice food is used for a symbolic purpose and feast (may include fasting or not eating).

a)

Jewish

b)

Kwanza

c)

Hanukah

d)

Religious Practices

8.

What is it called when growing foods with synthetic fertilizers or pesticides.

a)

REGIONAL FOOD

b)

ORGANIC

c)

NON-SYNTHETIC

d)

NON-ORGANIC

9.

What can cause WORLD HUNGER?

a)

Wars and other political conflicts.

b)

Rapidly growing populations.

c)

ALL OF THE ABOVE

d)

Lack of modern transportation to deliver food

10.

What is FOOD PACKAGING?

a)

selling the food

b)

A container that food comes in

c)

Something with information

d)

Packaging keeps food safe, preserves quality, and provides facts about the food inside

11.

This is Food that is ready to sell is shipped from the processing plant to a distributor. Distributors store food in warehouses. Then they sell and transport the food to retailers.

a)

SELLING

b)

DISTRIBUTION

c)

PROCESSING

d)

PACKAGING

12.

This is the external factor influencing the life and the activities of people?

a)

CULTURE

b)

ENVIRONMENT

c)

POPULATION

d)

REGIONS

13.

Preparing and handling food for safety, nutrition, convenience, and appeal.

a)

UP/DOWN

b)

SUPPLY & DEMAND

c)

PACKAGING

d)

PROCESSING

14.

What is based on a culture’s traditional foods depend largely on what grows nearby? For example, cuisines from coastal areas often include a lot of seafood.

a)

THE WORLD

b)

CLIMATE & GEOGRAPHY

c)

THE WEATHER

d)

RELIGION

15.

Growing foods without synthetic fertilizers or pesticides.

a)

NON-ORGANIC

b)

PROCESSED FOOD

c)

ORGANIC

d)

FAMRED FOOD