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WorksheetsBasic foods and nutrition Final Exam Study (5th)
Total questions: 67
Worksheet time: 34mins
The best prevention of food borne illness is?
Washing your hands
Wiping down the counters
wearing an apron
Food may be safely thawed using any of the following methods EXCEPT_____
thawing in the refrigerator
thawing in the microwave
thawing on the counter
thawing in the sink or bowl with cold water
The "Danger Zone" refers to temperatures of _____ at which bacteria multiply very rapidly.
40 degrees F to 140 degrees F
60 degrees F to 160 degrees F
20 degrees F to 120 degrees F
80 degrees F to 180 degrees F
Never keep perishable food at room temperature any longer than 2 hours.
True
False
When using a knife to chop food always use a_____
fork
cutting board
baking stone
spatula
Always use a _____ knife when cutting/chopping food.
red
dull
short
sharp
When finished with a small appliance (blender,)stand mixer, etc.) you should _____ it from the electrical outlet.
unplug
pull
cut
When measuring flour and powdered sugar, it is important to____
Use a rubber scraper to get all of the flour or sugar out of the measuring cup
firmly pack the flour or sugar into the measuring cup
spoon the ingredient into measuring cup then level
none of the above apply to measuring flour or powdered sugar
When measuring brown sugar, it is important to:
use a rubber scraper to get all the sugar out of themeasuring cup
use the stir, scope and level technique
firmly pack the sugar into the measuring cup then level off
none of the above apply to measuring brown sugar
When measuring peanut butter, it is important to:
use a rubber scraper to get all the peanut butter out of the cup
firmly pack the peanut butter into the measuring cup
none of the answers apply to measuring peanut butter
both a and b apply to measuring peanut butter
When measuring liquids, it is important to:
use a rubber scraper to get everything out of the measuring cup
use the stir, scoop and level technique
hold the measuring cup up to eye level to see the lines properly
place the measuring cup on the counter and bend down until the lines are at eye level
When making muffins, mix the liquids into the dry ingredients with a ____
whisk
rubber scraper
pastry blender
wooden spoon
When making muffins, mix the liquids into the dry ingredients until the _____
batter is smooth
batter is slightly lumpy (no sign of dry ingredients)
batter is whipped light and fluffy
none of the above
A well baked muffin should not have tunnels inside.
true
false
To measure 3/4 teaspoon of baking, use
a one tablespoon measure
a one teaspoon measure
1/4 teaspoon + 1/2 teaspoon
An onion is a bulb.
true
false
Produce refers to fresh ____
fruits and vegetables
fruits
vegetables
none of these
Locally grown produce sold soon after harvest near where it is grown is NOT
seasonal
imported
highest in nutrients
low in price
Fruits and vegetables are lowest in nutrients if they are
fresh and grown locally
imported
overcooked
none of these
Which of the following is the best way to minimize nutrient loss while cooking vegetables?
cook for a long time
wash before cooking
steam
none of the above
Washing produce does all of these EXCEPT...
removes dirt
reduces pesticide residue
reduces amount of nutrients
none of these
Fresh fruits and vegetables are rich in fiber ____
never
always
neither of these
Oil and vinegar that stays mixed together, such as mayonnaise, is called an emulsion.
true
false
A cracked egg
is okay to eat if cooked
is not ok to eat ever
should be used for anything
none of these
Eggs are an excellent source of
protein
calories
fat
none of these
A visible symptom of overcooked scrambled eggs is water on the plate with the eggs.
true
false
Use a ____ size egg if no size is specified in the recipe.
extra large
large
medium
non of these
Pasta is traditionally made from durum ____
rice
oats
wheat
rye
Pasta is a complex form of which nutrient?
fat
vitamins
carbohydrates
none of these
Pasta contains the following vitamins and minerals
A,D,E,K
B vitamins and iron
B vitamins and calcium
none of these
When the ____ is/are removed from the grain kernel, fiber and nutrients are removed as well.
bran and germ
whole wheat
semolina
endosperm
The ____ is the starchy inner part of the grain kernel.
whole wheat
bran
enriched
endosperm
The entire grain is used for ____ products
whole grain
enriched
endosperm
bran
Quinoa has been found to have more protein than other grains
true
false
Instant rice, wild rice and brown rice ____.
are only different in name
are different in many ways
have similar cooking times
each represent the whole grain version of rice
Cleaning and organizing a kitchen
is easiest with the right tools, lots of elbow grease, and a good attitude!
none of these
3 t. = __T
1 T
3 T
1/4 cup
16 T = 1 C
true
false
8 oz = ___ C
2 C
1 C
none of the above
16 oz. = ___ pt.
1
2
3
4
2 pts = ___ C
2
4
6
8
1 qt. = ___pt.
2
4
6
8
24 oz. = ____ C
1
3
5
7
64 oz. ___ gal.
1/2
1
2
2 - 1/2
16 c. =___ gal.
1
2
3
4
128 oz = ____ gal.
1/2
1
1 1/2
2
1 c. rice is measured with a ___
measuring spoon
dry measuring cup
liquid measuring cup
none of these
1/2 c vegetable oil is measured with
measuring spoon
dry measure
liquid measure
none of these
2 T of vegetable oil is measured with
measuring spoon
dry measure
liquid measure
none of these
1/4 t. of salt is measured with
measuring spoon
dry measure
wet measure
none of these
1/2 c. peanut butter is measured with
measuring spoon
dry measure
wet measure
none of these
1/4 c chopped tomatoes is measured with
measuring spoon
dry measure
wet measure
none of these
dash of pepper
measuring spoon
dry measure
wet measure
none of these
From which part of the plant is a carrot?
root
flower
leaf
stem
From which part of the plant is a celery stalk?
flower
leaf
stem
none of these
from which part of the plant is broccoli
root
flower
leaf
stem
from which part of the plant is spinach
root
flower
leaf
stem
From which part of the plant is a tomato?
root
flower
stem
fruit
from which part of the plant is an onion?
root
stem
flower
none of these
Some fruits turn brown when they are cut due to a process called ____.
sogginess
enzymatic browning
cruciferous vegetables
none of these
letting lettuce soak in water causes ____?
enzymatic browning
sogginess
none of these
Broccoli, brussel sprouts and cabbage are examples of ____?
root vegetables
cruciferous vegetables
fruit
none of these
The ____ ensures that the yold stays in the center of the white within the shell
chalazae
egg white
egg yolk
none of these
____ are the basic ingredients in meringue topping.
chalazae
egg white
egg yolk
none of these
____will not beat into fluffy white foam if fat is present anywhere on the beaters or in the mixing bowl.
chalazae
egg white
egg yolk
none of these
___ is the part of the egg that contains fat.
chalazae
egg white
egg yolk
none of these
Since ___ are porous they should be stored in their carton away from strong odors.
chalazae
egg white
egg yolk
none of these
