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FACS Beef, Pork, Poultry, Vegetables and Fruit Assessment

Total questions: 30

Worksheet time: 15mins

Name
Class
Date
1.
1. Where was the 1st domestication of pigs?
a)

Spain

b)

China

c)

America

d)

France

2.
2. What type of humans ate fruit and other plants first?
a)

All human

b)

hunters and gathers

c)

civil people

d)

working people

3.
3. What types of fruit has a crunchy outer core and an inedible pit?
a)

Pomes

b)

Drupes

c)

Seeds

d)

Ripe

4.
4. What is beef made of?
a)

80% water 20% protein and 10% fat

b)

75% water 20% protein and 5% fat

c)

90% water 10% protein and 7% fat

d)

70% water 30% protein and 5 % fat

5.
5. How old are cattle that are killed for veal?
a)

4-6 weeks

b)

10-12 weeks

c)

16-18 weeks

d)

8-10 weeks

6.
6. What is the name of a female pig that has had babies?
a)

pig

b)

goat

c)

sow

d)

feeder

7.
7. What are 2 cooking methods for cooking meat?
a)

dry and wet

b)

clean

c)

dirty

d)

smoked

8.
8. What department grades all kinds of meat?
a)

FEMA

b)

USDA

c)

FCCLA

d)

FFA

9.
9. From what cut does bacon come from?
a)

hock

b)

rib

c)

loin

d)

belly

10.
10. What is the name of the process that is adding some combination of salt, sugar, and nitrates to preserve and flavor the meat?
a)

smoking

b)

baking

c)

curing

d)

finishing

11.
11. What do the inspectors look for when determining the grade of pork?
a)

bone and tissue

b)

fat and marbling

c)

lean tissue

d)

no red tissue

12.
12. What nutrients do most fruit contain?
a)

Zinc, Oxide, Magnesium

b)

Vitamin C , Vitamin A, and Folic Acid

c)

Magnesium, Vitamin K

13.
13. At what temperature should ripe fruit be stored?
a)

32 degrees

b)

40 degress

c)

50 degrees

d)

41 degrees

14.
14. Many vegetables include _______________which can lower the risk of cancer and heart disease.
a)

vitamin K

b)

vitamin C

c)

antioxidants

d)

Vitamin D

15.
15. How many different types of vegetable groups are there?
a)

10

b)

5

c)

7

d)

6

16.
16. Vegetables that are found underground typically have high amounts of this?
a)

Energy

b)

Protein

c)

Fiber

d)

Starch

17.
17. Root vegetables will last for weeks or ___________ in the pantry or cellar and even longer in the refrigerator.
a)

months

b)

weeks

c)

days

d)

years

18.
18. Asparagus, Celery, Artichokes and mushrooms are considered what type of vegetable?
a)

Root and Tuber

b)

Pods and Seeds

c)

Stem Vegetables

d)

Fruit Vegetables

19.
19. What should you do to prepare fruits and vegetables before cooking or eating?
a)

Cook

b)

Eat

c)

Wash

d)

Fry

20.
20. What is the most eaten part of the chicken?
a)
Breast
b)
Thighs
c)
Wings
d)
Legs
21.

21. List the 4 parts of the chicken.

(a)  

22.
22. What are two acidic examples for marinades?
a)
Water
b)
Lemon
c)
Vinegar
d)
Juice
23.
23. Which type of chicken is the most tender?
a)
Young
b)
Old
24.
24. What are the types of poultry?
a)
Duck
b)
Goose
c)
Pigeon
d)
Turkey
e)
All the above
25.

25. What is the job of salt in brining? Pick 2 answers

a)
flavor
b)
improve browing
c)
dissolves protein in muscles
d)
reduces moisture loss during cooking
26.

Which fruit classification includes fruits like oranges and lemons?

a)

Citrus

b)

Pome

c)

Drupe

d)

Berry

27.

What type of vegetable is lettuce?

a)

Fruit

b)

Leaf

c)

Stem

d)

Root

28.

Which fruit classification includes fruits like peaches and cherries?

a)

Citrus

b)

Pome

c)

Drupe

d)

Berry

29.

Which type of fruit or vegetable has the most nutrients?

a)

canned

b)

fresh

c)

frozen

d)

dried

30.

Which category do apples fall under based on their fruit classification?

a)

citrus

b)

pome

c)

berry

d)

drupe

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