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WorksheetsUnit 2 Foods
Total questions: 21
Worksheet time: 15mins
Name
Class
Date
1.
What types of food are found on the outside walls of a supermarket?
a)
small items for impulse buys
b)
coolers and cases for perishable foods
c)
candy and chips and other snack foods
d)
pet supplies
2.
Foods that can spoil or decay , which occurs faster without proper storage, that must be refrigerated or frozen are called
a)
perishable foods
b)
natural foods
c)
organic foods
d)
UPC codes
3.
The last day a product should remain on the store shelf is called the
a)
sell-by date
b)
use-by date
c)
code dating
d)
carbon dating
4.
The last day the product can be used with high quality, also called a quality assurance date, is called the
a)
sell-by date
b)
use-by date
c)
code dating
d)
carbon dating
5.
To make a health claim on a label, FDA guidelines must be met, including the claim must be supported by science and research and it must meet specific nutrient levels set by the government.
a)
True
b)
False
6.
Marketing costs, supply and demand, consumer carelessness, and government policies are four things that can affect the price of food.
a)
True
b)
False
7.
Unit price and cost per serving are irrelevant when comparing and shopping for foods.
a)
True
b)
False
8.
If you find a food that is spoiled or otherwise defective, you should immediately post it on social media
a)
True
b)
False
9.
Checking the product date, planning your route through the store, avoiding damaged packages and putting fragile items on top are four ways to:
a)
affect the price of food
b)
affect the date food expires
c)
ensure the quality of the food you buy
d)
use a universal price code
10.
Coupons offer savings on the price of a specified product while rebates are money back once you buy a specified product.
a)
True
b)
False
11.
The tableware needed by one person, usually a plate, glass, fork, knife, and spoon, is called
a)
holloware
b)
glassware
c)
silverware
d)
a place setting
12.
If foods are placed in serving bowls and passed around the table, the meal is served:
a)
family service
b)
plate service
c)
buffet service
d)
formal service
13.
When each course is served on a seperate plate then taken away before the next course is served, the meal is served:
a)
family service
b)
plate service
c)
buffet service
d)
formal service
14.
If there is a space for a plate on the table and the food will be portioned on individual plates in the kitchen then brought out, the service is called:
a)
family
b)
plate
c)
buffet
d)
formal
15.
In this service, plates are stacked where you want guests to start serving themselves, then there are main dishes, followed by vegetables, salad, rolls, butter, then napkins and flatware last, the service is called:
a)
family
b)
plate
c)
buffet
d)
formal
16.
Small morsels of hot or cold food usually eaten in one bite are called hors d'oeurves and small pieces of bread cut in decorative shapes with flavorful topping are called canapes.
a)
True
b)
False
17.
The courtesy shown by using good manners when eating is called
a)
a gratuity
b)
a la carte
c)
a reservation
d)
table ettiquette
18.
On a menu when items are all listed and priced individually it is called
a)
a gratuity
b)
a la carte
c)
a reservation
d)
table ettiquette
19.
When you call ahead to a restaurant to make arragements for a time for a table it is
a)
a gratuity
b)
a la carte
c)
a reservation
d)
table ettiquette
20.
The ultimate principle of etiquette is showing kindness and helping people feel comfortable in social situations so if you don't know the "right" thing to do in a certain situation, ask yourself what you would want someone to do for you.
a)
True
b)
False
21.
Are you ready for this test?
a)
Yes! Bring it on!
b)
Maybe I should try this quizizz again.
c)
Perhaps I should look over my study guides then try this again.
d)
Test? We have a test? On what? I'd better look for my study guides.
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