WorksheetsNutrition and Wellness Exam Review
Total questions: 15
Worksheet time: 8mins
Define physical hazard and provide two examples of physical hazards in the kitchen.
A physical hazard is a biological agent that can cause illness; examples include bacteria and viruses.
A physical hazard is a chemical substance that can cause harm; examples include cleaning agents and pesticides.
A physical hazard is a foreign object that can cause injury; examples include broken glass and metal shavings.
A physical hazard is a temperature-related risk; examples include burns and frostbite.
What is the Temperature Danger Zone range, and what happens to bacteria in this range?
32°F to 40°F; bacteria are killed.
41°F to 135°F; bacteria grow rapidly.
136°F to 165°F; bacteria are inactive.
166°F to 212°F; bacteria are destroyed.
Define cross-contamination.
Cross-contamination is the transfer of bacteria from one surface to another.
Cross-contamination is the process of cooking food at high temperatures.
Cross-contamination is the use of different cutting boards for different foods.
Cross-contamination is the storage of food in airtight containers.
Match the meat to the proper cooking temperature: 165°F.
Ground Beef and Egg Dishes
Chicken
Beef (Steak and Roasts), Pork, and Fish
Describe the function of a dry measuring cup.
Used to measure liquid ingredients accurately.
Used to measure dry ingredients like flour and sugar.
Used to mix ingredients together.
Used to strain pasta and vegetables.
Match the type of knife with its intended use: Chef's knife.
Cut through food with hard exteriors
All-purpose
Intricate cutting and peeling
What is the purpose of a recipe?
To provide a list of ingredients only.
To give step-by-step instructions for preparing a dish.
To describe the history of a dish.
To suggest serving sizes.
What is the “yield” of a recipe?
The number of ingredients needed.
The number of servings the recipe makes.
The time it takes to prepare the dish.
The nutritional value of the dish.
Describe how to properly measure flour.
Scoop flour directly from the bag with a measuring cup.
Spoon flour into a measuring cup and level it off with a knife.
Pack flour tightly into a measuring cup.
Use a liquid measuring cup to measure flour.
What are food claims? Give two examples.
Statements about the taste of food; examples include "delicious" and "savory."
Statements about the nutritional content of food; examples include "low fat" and "high fiber."
Statements about the origin of food; examples include "locally sourced" and "imported."
Statements about the price of food; examples include "affordable" and "expensive."
List three foods that are good sources of protein.
Apples, bananas, and oranges
Chicken, beans, and tofu
Bread, pasta, and rice
Lettuce, spinach, and kale
Why is calcium good for you?
It helps with digestion.
It strengthens bones and teeth.
It improves vision.
It boosts energy levels.
Explain the 5/20 rule when looking at daily value percentages on food labels.
A nutrient is low if it has 5% or less DV, and high if it has 20% or more DV.
A nutrient is high if it has 5% or less DV, and low if it has 20% or more DV.
A nutrient is moderate if it has 5% or less DV, and high if it has 20% or more DV.
A nutrient is low if it has 5% or more DV, and high if it has 20% or less DV.
List the five food groups and one food from each group.
Fruits - Apple, Vegetables - Carrot, Grains - Rice, Protein - Chicken, Dairy - Milk
Fruits - Bread, Vegetables - Cheese, Grains - Fish, Protein - Lettuce, Dairy - Orange
Fruits - Rice, Vegetables - Chicken, Grains - Milk, Protein - Apple, Dairy - Carrot
Fruits - Fish, Vegetables - Bread, Grains - Lettuce, Protein - Cheese, Dairy - Orange
Describe what MyPlate is.
A tool for tracking calories burned during exercise.
A guide for portioning food groups on a plate for balanced meals.
A chart for measuring body mass index (BMI).
A recipe book for healthy meals.
