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WorksheetsFoods & Nutrition 1 Final Review
Total questions: 40
Worksheet time: 20mins
What is the Temperature Danger Zone?
35 to 130 degrees
30 to 145 degrees
40 to 140 degrees
50 to 150 degrees
Children, pregnant women, older adults, and chronically ill people are most at risk from foodborne illness.
True
False
Allowing the juices from raw meat or poultry to drip on other foods risks the cross contamination of bacteria.
True
False
Which of the following NOT a safe way to thaw meat?
On the counter at room temperature
In the fridge
In the sink under cold running water
In the microwave on defrost
What is the maximum time food can be safely held in the danger zone?
15-20 minutes
1 hour
2 hours
6 hours
If food is left out more than two hours at room temperature, what should you do with it?
Send the leftovers with your guests
Reheat and eat more
Store in the fridge
Throw away
A sharp knife is __________ than a dull, jagged knife.
more dangerous
safer
equal
harder to cut with
You should tilt the lid of a pan so the opening is ____________ your face to let the steam escape.
Towards
Next to
Away from
Close to
Peanut butter would belong in which food group?
grain
dairy
fats
protein
What are the 5 food groups associated with MyPlate?
Grains, Vegetables, Dairy, Fruits, Protein
Grains, Vegetables, Dairy, Fruits, Fats
Grains, Dairy, Fruits, Protein, Fats
Grains, Vegetables, Fruits, Protein, Nuts
What are examples of proteins?
Beans
Bison
Tofu
Shrimp
How many Tablespoons are in 1 cup?
8
16
32
64
How many teaspoons are in 1 TBSP?
1
2
3
4
How many ounces in 1 cup?
2
4
6
8
What does the yield of a recipe mean?
number of servings
Prep time
number of ingredients
how much you should eat
How would you measure brown sugar? choose all that apply
dry measuring cup
liquid measuring cup
spoon in
pack down
level off
A standard measuring spoon set contains what 4 measurements?
Teaspoon
Tablespoon
1/3 Teaspoon
1/2 Teaspoon
1/4 Teaspoon
A standard set of dry/solid measuring cups is made of what 4 cup sizes?
1 cup
1/2 cup
1/3 cup
1/4 cup
3/4 cup
How many quarts are in a gallon?
2
4
6
8
Ingredients are listed:
In order of use
In order of weight
In order of amount
In alphabetical order
Why is it important to cut foods into uniform shapes?
Improves flavors
Conserves nutrients
Ensure that the foods are safe to eat
Helps cooks food evenly
Use the _________ technique to protect fingers while cutting foods.
bear claw
flat fingers
Nuckle grip
Palm grip
What size is a minced food?
Large, irregular sized pieces
Medium, irregular sized pieces
Small, irregular sized pieces
Which knife is useful for cutting breads and pastries?
Utility knife
Serrated knife
Paring knife
Chef knife
True or False: The chef's knife is the most used and considered an all purpose knife.
True
False
What is the protein in flour that provides structure and elasticity?
Gluten
Glaiden
Glutenin
Glutamate
Which leavening agent is a living organism that needs food and time to grow in order to work?
Air
Yeast
Steam
Chemical
Which of the following is NOT something butter does within a recipe?
Add flavor
Tenderize
Add golden color
Produce bubble to make it rise
Adds most of the structure to baked goods.
Leavening agent
Liquid
Sugar
Flour
Which of the following helps a baked product rise because it produces gas that expands when heated?
A growing agent
A leavening agent
A rising agent
A shortening agent
What does 'al dente' mean?
It means 'to the bite', the ideal way pasta should be cooked
It means 'perfectly done' in Italian for pasta cooking
It means having all of your ingredients and equipment in place before you get started
It means 'overdone' in Italian, the pasta was cooked too long
What temperature do you cook poultry to?
135°F
145°F
155°F
165°F
Which is the healthiest choice?
Whole grains
Refined grains
Enriched grains
In processed grains which are removed?
Bran & Endosperm
Germ & Endosperm
Bran & Germ
Whole grain prodcuts contains the bran, germ and endosperm.
True
False
Which of the following vegetables is part of the stems category:
Tomatoes
Celery
Potatoes
Lima Beans
