WorksheetsFACS Unit 6 Nutrition Exam
Total questions: 28
Worksheet time: 14mins
Name
Class
Date
1.
Which of the following are the six essential nutrients?
a)
Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water
b)
Calories, Proteins, Fats, VItamins, Minerals, Water
c)
Carbohydrates, Proteins, Fiber, Vitamins, Minerals, Water
d)
Calories, Proteins, Fiber, Vitamins, Minerals, Water
2.
What are the two types of vitamins?
a)
Water & Fat Soluble
b)
Water & Fiber Soluble
c)
Blood & Fat Soluble
3.
Where should this product be stored?
a)
Refrigerator
b)
Pantry
c)
Freezer
4.
What essential nutrient is responsible for building and repairing body tissues?
a)
Carbohydrates
b)
Proteins
c)
Vitamins
d)
Minerals
e)
Water
5.
What essential nutrient is the body's main source of energy?
a)
Carbohydrates
b)
Proteins
c)
Vitamins
d)
Minerals
e)
Water
6.
About 70% of our body is made of this essential nutrient
a)
Carbohydrates
b)
Proteins
c)
Vitamins
d)
Minerals
e)
Water
7.
What essential nutrient is responsible for regulating body processes, Helping to fight infection, and Wound healing
a)
Carbohydrates
b)
Proteins
c)
Vitamins
d)
Minerals
e)
Water
8.
What kind of vitamins are A, D, E, K?
a)
water-soluble vitamins
b)
fat-soluble vitamins
9.
Where should Perishables be placed for storage?
a)
In a cool, dry pantry
b)
On a shelf in a dry place
c)
In the refrigerator or freezer
10.
Which of the following are steps that should be taken to avoid cross contamination? (select all that apply)
a)
Use separate cutting boards for perishable and raw products (chicken and veggies)
b)
Never place cooked food on the same plate that raw food was on
c)
Place raw foods such as meats in sealed containers or plastic bags
11.
What is the temperature at which bacteria multiply rapidly? (hint: 40-140)
a)
Temperature Safe Zone
b)
Temperature Dange Zone
c)
Temperature Okay Zone
12.
Place Setting where everything is set out, guests walkthrough, select their foods and then have a seat. Ideal for large groups, Informal, relaxed and friendly
a)
French Style
b)
Buffett Style
c)
Family Style
13.
Place Setting where all food is in the center of the table; each guest picks up a dish in front of them, takes a portion and passes it clockwise
a)
French Style
b)
Buffett Style
c)
Family Style
14.
What does FATTOM stand for?
a)
Fiber, Acid, Time, Temp, Oxygen, Moisture
b)
Food, Acid, Time, Temp, Oxygen, Moisture
c)
Food, Acid, Texture, Temp, Oxygen, Moisture
d)
Food, Acid, Time, Temp, Origin, Moisture
15.
Carbohydrates are our body’s main source of energy
a)
True
b)
False
16.
Infants should only consume breastmilk or formula for the first year of life
a)
True
b)
False
17.
If an item is in a cold part of a store, it should be stores on the counter at home
a)
True
b)
False
18.
Sanitizing is not necessary if a counter has had raw meat on it
a)
True
b)
False
19.
a)
Rubber Spatula
b)
Sifter
c)
Turner
d)
Spoon
20.
a)
Rubber Spatula
b)
Sifter
c)
Turner
d)
Spoon
21.
a)
Rubber Spatula
b)
Colander
c)
Sifter
22.
a)
Whisk
b)
Cookie Sheet
c)
Muffin Pan
d)
Saucepan
23.
a)
Liquid Measuring Cup
b)
Dry Measuring Cup
c)
Measuring Spoons
24.
a)
Liquid Measuring Cup
b)
Dry Measuring Cup
c)
Measuring Spoons
25.
a)
Liquid Measuring Cup
b)
Dry Measuring Cup
c)
Measuring Spoons
26.
a)
Saucepan
b)
Skillet
c)
Stockpot
27.
a)
Saucepan
b)
Skillet
c)
Stockpot
28.
What are the food groups from myplate?
a)
Fruits
b)
Vegetables
c)
Proteins
d)
Grain
e)
Dairy
100 %
