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Food Groups Final Round

Total questions: 50

Worksheet time: 4mins

Name
Class
Date
1.

Apples belong to which Fruit Family

a)

Pomes

b)

Drupes

c)

Berries

d)

Melons

2.

Peaches Belong to which Fruit Family

a)

Berries

b)

Pomes

c)

Tropical

d)

Drupes

3.

The White Membrane found in citrus fruits that separates it into segments is called what?

a)

Flesh

b)

Pith

c)

Rind

d)

Skin

4.

GMO stands for ______________ ____________ __________

a)

Genetically Manufactured Organism

b)

Generically Modified Organism

c)

Genetically Modified Organism

d)

Grains Modified Organically

5.

Which Pigment is responsible for Orange Vegetables

a)

Chlorophyll

b)

Carotene

c)

Flavones

d)

Anthocyanin

6.

Which Pigment is responsible for Green Vegetables

a)

Chlorophyll

b)

Carotene

c)

Flavones

d)

Anthocyanin

7.

Which Pigment is responsible for White Vegetables

a)

Chlorophyll

b)

Carotene

c)

Flavones

d)

Anthocyanin

8.

Which Pigment is responsible for Red Blue and Purple Vegetables

a)

Chlorophyll

b)

Carotene

c)

Flavones

d)

Anthocyanin

9.

Which part of the plant do onions come from?

a)

Root

b)

Bulb

c)

Flower

d)

Stems

10.

Which part of the plant do Carrots come from?

a)

Root

b)

Bulb

c)

Flower

d)

Stems

11.

Which part of the plant does Corn come from?

a)

Root

b)

Leaves

c)

Seeds

d)

Stems

12.

Which part of the plant does Iceberg come from?

a)

Tubers

b)

Leaves

c)

Seeds

d)

Stems

13.

Which part of the plant do potatoes come from?

a)

Tubers

b)

Roots

c)

Seeds

d)

Stems

14.

Starchy grain that is suitable for use as food such as corn wheat rice barley

a)

Cereal

b)

Grains

c)

Kernel

d)

Germ

15.

The largest part of a kernel of grain most of the starch but very little minerals or fiber

a)

Kernel

b)

Bran

c)

Germ

d)

Endosperm

16.

Swelling and subsequent Thickening of starch granules when heated in water

a)

Refined

b)

Gelatinization

c)

Enriched

d)

Pasta

17.

•Term used to refer to grains that have their germ and endosperm removed leaving only the bran

a)

Gelatinization

b)

Enriched

c)

Whole Grain

d)

Refined

18.

When buying meats, they can be purchased by how much processing they have gone through. Please put the following cuts in order of largest to smallest.

a)

Primal, Wholesale, Retail

b)

Primal, Retail, Wholesale

c)

Wholesale, Primal, Retail

d)

Retail, Wholesale, Primal

19.

Flecks of Fat found throughout lean meat

a)

Cooking Losses

b)

Collagen

c)

Marbling

d)

Elastin

20.

Gristle or connective tissue that cannot be softened by cooking

a)

Cooking Losses

b)

Collagen

c)

Marbling

d)

Elastin

21.

Meat provides the body with...

a)

Vitamin C

b)

Vitamin B

c)

Magnesium

d)

Phosphorus

22.

Which of the following would be the leanest package of ground beef

a)

80/20

b)

73/23

c)

90/10

d)

97/3

23.

Which of the following is the highest grade of Beef

a)

Canner

b)

Select

c)

Prime

d)

Choice

24.

Which of the following comes from the oldest sheep?

a)

Mutton

b)

Lamb

c)

Yearling

25.

If you are cooking a frozen roast and the normal cook time is 4 hours from thawed, How long do you need to cook it for?

a)

2 Hours

b)

4 Hours

c)

6 Hours

d)

8 Hours

26.

All of the following are common poultry except...

a)

Chicken

b)

Ostrich

c)

Goose

d)

Duck

27.

How long can poultry stay in a freezer?

a)

6-8 Months

b)

2-4 Months

c)

3-4 Months

d)

1 year

28.

What is the Mandatory internal temp for poultry?

a)

155

b)

165

c)

160

d)

145

29.

True or Fales Lobsters are Mollusks

a)

True

b)

False

30.

True or Fales Clams are Mollusks

a)

True

b)

False

31.

True or Fales Crabs are Crustaceans

a)

True

b)

False

32.

´Process in which milk and milk products are heated to destroy harmful bacteria

a)

Homogenization

b)

Pasteurization

c)

UHT Processing

d)

Curdling

33.

´Mechanical process by which milkfat is broken down into tiny particles to prevent the cream from separating and rising to the top

a)

Homogenization

b)

Pasteurization

c)

UHT Processing

d)

Curdling

34.

True or False: Margarine is a dairy product

a)

True

b)

False

35.

Which of the following are considered macronutrients?

a)

Vitamins and minerals

b)

Fats, Carbs, Proteins

c)

Water and oxygen

d)

Sugars and fibers

36.

Which of the following is NOT a type of berry mentioned?

a)

Blackberries

b)

Blueberries

c)

Raspberries

d)

Strawberries

37.

What is the large seed inside a drupe commonly called?

a)

Kernel

b)

Nut

c)

Stone or pit

d)

Core

38.

What surrounds the core of pomes?

a)

Thin skin

b)

Thick dense flesh

c)

Soft pulp

d)

Hard shell

39.

Which fruit is classified as a pome?

a)

Pear

b)

Cherry

c)

Pineapple

d)

Watermelon

40.

What does GMO stand for?

a)

Genetically Modified Organism

b)

Genetically Mutated Organism

c)

Genetically Managed Organism

d)

Genetically Mixed Organism

41.

What is an important characteristic of the color of broccoli and cauliflower?

a)

Light and pale color

b)

Deep solid color

c)

Mixed and varied color

d)

Bright and shiny color

42.

Match the following

a)

´´Process in which milk and milk products are heated to destroy harmful bacteria

1.

Pasteurization

b)

´A higher heat method of pasteurization that is used to extend the shelf life of dairy products

2.

´Ultra High Temperature Processing-

c)

´Mechanical process by which milkfat is broken down into tiny particles to prevent the cream from separating and rising to the top

3.

Homogenization

43.

Match the following vitamins to their correct names

a)

B1

1.

Thiamine

b)

B2

2.

Riboflavin

c)

B3

3.

Niacin

d)

B6

4.

Pyridoxine

e)

B12

5.

Cobalamin

44.

What is a starchy grain that is suitable for use as food, such as corn, wheat, rice, and barley?

a)

Kernel

b)

Cereal

c)

Bran

d)

Germ

45.

Which part of a kernel of grain is the largest and contains most of the starch but very little minerals or fiber?

a)

Germ

b)

Bran

c)

Endosperm

d)

Kernel

46.

What is the most common type of flour?

a)

Corn flour

b)

Potato flour

c)

Wheat flour

d)

Soy flour

47.

What term is used for edible parts of mammals besides muscle and fat?

a)

Primal Cuts

b)

Variety Meats

c)

Wholesale Cut

d)

Retail Cut

48.

What are entire sections of an animal, such as a leg or hind quarter, called?

a)

Retail Cuts

b)

Variety Meats

c)

Primal Cuts

d)

Wholesale Cut

49.

What is a large cut of meat shipped to a retail grocery store or meat market called?

a)

Retail Cut

b)

Primal Cuts

c)

Variety Meats

d)

Wholesale Cut

50.

Which connective tissue cannot be softened by cooking?

a)

Marbling

b)

Elastin

c)

Collagen

d)

Cooking losses

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