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Introduction to Foods Quiz 3

Total questions: 56

Worksheet time: 5hrs 40mins

Name
Class
Date
1.

Someone who creates attractive presentations of food dishes for magazines is called which of the following?

a)

Food stylist

b)

Research chef

c)

Personal chef

d)

Food preparation worker

2.

Which of the following is a career in the food industry?

a)

Restaurant manager

b)

Hotel manager

c)

Department manager

3.

Which of the following is a job in the food industry?

a)

Doctor

b)

Nurse

c)

Chef

4.

Which of the following is a career in the food industry?

a)

Pastry artist

b)

Pilot

c)

Teacher

5.

Which of the following is a career in the food industry?

a)

Food scientist

b)

Researcher

c)

Professor

6.

Which of the following is a career in the food industry?

a)

Caterer

b)

Wedding Planner

c)

Orthopedic Surgeon

7.

Which of the following is a career in the food industry?

a)

Fashion Designer

b)

Actress/actor

c)

Food truck owner

8.

Salmonella:

Toxin or Bacteria?

a)

Toxin

b)

Bacteria

9.

What Bacteria comes from fecal matter?

a)

Staphylococcus

b)

E. Coli

c)

Clostridium Perfringens

d)

Botulism

10.

True or False:

You need to wash your cutting board and knife between preparing raw chicken and vegetables.

a)

True

b)

False

11.

Leftovers should be stored...

a)

At room temperature

b)

In the fridge immediately

c)

In the oven

12.

Can pets carry illness causing bacteria?

a)

Yes

b)

No

13.

How long should you wash your hands for?

a)

5 seconds

b)

1 minute

c)

20 seconds

14.
Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea. 
a)
True
b)
False 
15.
When using knives, you should always cut
a)
towards yourself
b)
away from yourself
c)
either
d)
neither
16.

You should turn pan handles towards:

a)

the north

b)

the center of the stove

c)

the left

d)

the right

17.

You should use oven mitts or pot holders when using:

a)

the stove

b)

the microwave

c)

the oven

d)

all of the above

18.

What happens if you put water on a grease fire?

a)

it puts out the fire

b)

it makes the fire worse

c)

nothing

d)

you get dramatic

19.
What procedures will help prevent burns in the kitchen?
a)
use oven mitts
b)
stand to the side when opening the oven
c)
pull oven racks out instead of reaching in
d)
all of the above
20.
Always wash ____ separately?
a)
Knives
b)
Spoons
c)
Forks
d)
Spatulas
21.
If you spill something on the floor, what should you do?
a)
Leave it, someone else will clean it
b)
Tell the teacher and get them to clean it
c)
Wipe it up immediatley
d)
Pretend it didn't happen
22.
What should you use to take something out of a hot oven?
a)
Bare Hands
b)
Paper Towel
c)

Oven Mitts

d)
Tea Towel
23.
Wash cutting boards after each use to prevent the spread of _________.
a)
water
b)
knives
c)
bacteria
d)
food
24.

When cutting ingredients, the safest knife is one that is...

a)

larger

b)

smaller

c)

duller

d)

sharper

25.

Which macronutrient is important for promoting lean muscle tissue?

a)

Fat

b)

Protein

c)

Carbohydrates

d)

Fiber

26.

Which of the following nutrients should you try and limit?

a)

sodium

b)

fiber

c)

calcium

27.

How many grams of carbohydrates are listed on this food label?

a)

55

b)

14

c)

17

28.

Is this a healthy food?

a)

yes

b)

no

29.

If I were to eat 1/2 cup of this food, how much cholesterol would I consume?

a)

200g

b)

55mg

c)

6%

30.

If I ate 21 pieces of this food, how many calories from fat would I receive?

a)

90

b)

150

c)

10

31.

How many grams of sugar are in one can of Mountain Dew?

a)

46

b)

60

c)

18

32.

How many calories from fat are in this Hershey Chocolate bar?

a)

40

b)

12

c)

110

33.

What is the serving size of Nature Valley Granola Bars?

a)

1 bar

b)

2 bars

c)

6 bars

34.

Which of the following is considered a "good" fat?

a)

saturated fat

b)

unsaturated fat

c)

trans fat

35.

We should try to eat foods with high amounts of cholesterol and sodium.

a)

True

b)

False

36.

What does %DV stand for?

a)

percent of dietary value

b)

percent of daily value

c)

percent of dairy value

37.

Which nutrient would you want 20%DV or higher?

a)

sugar

b)

fat

c)

fiber

38.

Which nutrient would you want 5%DV or less?

a)

protein

b)

sodium

c)

vitamin C

39.

How many calories are in one cup of strawberries?

a)

11

b)

0

c)

46

40.

According to this nutrition label, which nutrient does a banana give you the higest %DV?

a)

Calcium

b)

Carbohydrates

c)

Vitamin C

41.

Based on this food label, how many chips are in one serving of this bag of potato chips?

a)

6

b)

17

c)

120

42.
You must tie your hair back the entire time you are cooking
a)
true
b)
false
43.

Running and playing is acceptable in kitchens?

a)

True

b)

False

44.

Why is it important to keep the kitchen clean?

a)

to keep pests out of your kitchen

b)

to help keep you and others safe

c)

to prevent cross contamination/foodborne illnesses from occurring

d)

all of the above

45.
Wash your hands...
a)
after touching your face
b)
after touching your hair
c)
after using the restroom
d)
all choices
46.

What is a food-borne illness?

a)

Sickness caused by eating food that contains a harmful substance.

b)

Sickness caused by eating healthy foods

c)

Caused by eating fast food

d)

Sickness caused by carbonated drinks

47.
Nutrients that build and repair tissues and cells e.g. meat, milk, eggs.
a)
Fat
b)
Minerals
c)
Vitamins
d)
Protein
48.
Bread is a great source of which energy nutrient?
a)
Carbohydrates
b)
Fats
c)
Proteins
d)
All of the above
49.
Which one of the following is a protein source? 
a)
Banana
b)
Beans 
c)
Bagels
d)
Breakfast Bar 
50.
This nutrient makes up 75% of your body:
a)
water
b)
vitamin A
c)
carbohydrates 
d)
protein 
51.
Eating foods rich in calcium can help reduce the risk of osteoporosis. 
a)
True
b)
False
52.
Which food group does a carrot belong in?
a)
fruit
b)
vegetable
c)
grains
53.
Which food group does a banana belong in?
a)
protein
b)
oils
c)
fruits
54.
How many glasses of water should you drink a day?
a)
1
b)
6-8
55.

What is on a food label?

a)

Stamps and stickers

b)

Serving size and nutritional content

c)

Pictures and songs

d)

Graphs and shapes

56.

What does a food label look like?

a)
b)
c)
d)

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