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WorksheetsLifetime Nutrition & Wellness Final Exam
Total questions: 41
Worksheet time: 2hrs 30mins
Select the six foods health professionals recommend avoiding due to risk of contamination.
Raw eggs, unpasteurized milk, raw shellfish, undercooked poultry, raw sprouts, deli meats
Cooked rice, boiled potatoes, grilled vegetables, baked bread
Fresh fruits, steamed fish, roasted nuts, cooked beans
Canned soup, frozen pizza, packaged snacks, bottled water
Which group of people do foodborne illnesses pose the greatest risk?
Children, elderly, pregnant women, individuals with weak immune system
Teenagers, athletes, office workers, travelers
Middle-aged adults, teachers, engineers, artists
Healthy adults, students, musicians, chefs
List the four basic steps for keeping food safe to eat and avoiding foodborne illness.
Clean, separate, cook, chill
Wash, dry, store, serve
Peel, chop, boil, fry
Mix, blend, bake, freeze
For how long should hands be washed before starting to work with food?
At least 20 seconds
At least 5 seconds
At least 1 minute
At least 10 seconds
What types of ingredients are measured with measuring spoons?
Dry ingredients
Liquid ingredients
Both dry and liquid ingredients
None of the above
True or false. When measuring a liquid ingredient, the measuring cup should be held up so the mark on the cup for the desired amount is at eye level.
True
False
Why do you need to tare a kitchen scale before weighing an ingredient?
To ensure the scale is clean
To reset the scale to zero
To calibrate the scale
To measure the weight of the container
What is the function of a whisk?
To chop vegetables
To beat or blend ingredients
To measure liquids
To bake cakes
Which type of spatula would be used to level ingredients in dry measuring cups?
Rubber spatula
Straight edge spatula
Wooden spatula
Plastic spatula
A perforated bowl used to drain fruits, vegetables, and pasta is a _____.
Strainer
Colander
Sieve
Basket
What is one of the smallest knives used in the kitchen?
Chef's knife
Bread knife
Paring knife
Cleaver
What are three recommendations for storing knives to help prevent damage and cuts?
Store in a drawer, keep wet, use frequently
Use a knife block, keep dry, store separately
Hang on a wall, keep in a sheath, store with other utensils
Store in a box, keep in a bag, use occasionally
What is the difference between a saucepan and a pot?
A saucepan is larger than a pot
A pot is smaller and has one handle
A saucepan has one long handle and a pot has 2 small handles
A pot has 1 long handle and a sauce pan has 2 long handles
What piece of bakeware is used to make sheet cakes?
Muffin tin
Loaf pan
Casserole dish
Baking sheet
Why do cast iron skillets and some other metal cookware and bakeware pieces need to be seasoned?
To add flavor to the food
To prevent rust and create a nonstick surface
To make them shiny
To change their color
Why do baking pans need to be the correct size when baking a cake?
To ensure even cooking
To make the cake rise higher
To prevent the cake from sticking
To make the cake taste better
How is an unshortened cake handled when it is removed from the oven?
It is immediately frosted
It is cooled upside down
It is wrapped in foil
It is placed in the refrigerator
What are six basic kinds of cookies?
Drop, bar, rolled, molded, pressed, refrigerated
Drop, bar, sliced, molded, pressed, baked
Drop, bar, rolled, molded, pressed, fried
Drop, bar, rolled, molded, pressed, steamed
Why should crisp cookies and soft cookies be stored separately?
To prevent flavor mixing
To maintain their texture
To keep them fresh longer
To avoid color changes
Select the three reasons pastry might be tough.
Overmixing, too much water, too much fat
Overmixing, too little water, too little fat
Undermixing, too much water, too little fat
Undermixing, too little water, too much fat
What two characteristics are used to describe high-quality pastry?
Flaky and tender
Soft and chewy
Crispy and sweet
Dense and moist
What is the most accurate method of testing the temperature of sugar syrups used in candy making?
Using a thermometer
Using a spoon
Using a timer
Using a scale
Select the six groups of nutrients.
Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water
Sugars, Starches, Fibers, Proteins, Fats, Oils
Proteins, Fats, Sugars, Vitamins, Minerals, Enzymes
Carbohydrates, Proteins, Fats, Sugars, Minerals, Water
What is an illness caused by the lack of a sufficient amount of a nutrient called?
Deficiency disease
Malnutrition
Diabetes
Obesity
What type of carbohydrates is important to the diet even though humans cannot digest it?
Dietary fiber
Glucose
Starch
Sucrose
Why is eating too many simple carbohydrates in the form of added sugars a health concern?
It can lead to obesity and diabetes.
It improves digestion.
It increases protein levels.
It enhances vitamin absorption.
What are the fat-soluble vitamins?
Vitamin C, Vitamin B
Vitamin A, Vitamin D, Vitamin E, Vitamin K
Vitamin B12, Vitamin C, Vitamin D
Vitamin A, Vitamin C, Vitamin B6
Why is vitamin D sometimes called the "sunshine vitamin"?
It is found in citrus fruits
It is produced in the skin in response to sunlight
It is only found in sunny climates
It is used in solar panels
What is the main function of vitamin E?
Blood clotting
Antioxidant protection
Bone health
Vision improvement
What are 3 functions of vitamin C.
Vision, digestion, bone health, energy production
Antioxidant, immune support, iron absorption
Blood clotting, bone health, vision, skin health
Energy production, digestion, nerve function, muscle contraction
What deficiency disease is associated with thiamin/Vitamin B1?
Scurvy
Beriberi
Rickets
Pellagra
Why is folic acid important in the diets of pregnant women?
important for muscle growth
important for bone health
important for brain and spine development of the baby
important for energy storage
For which of the B vitamins are strict vegetarians at risk of deficiency?
B1
B6
B12
B3
Name and describe the calcium deficiency disease that afflicts millions of adults in the United States.
Scurvy
Osteoporosis
Rickets
Anemia
What problem can result from consuming a lot of soft drinks and not much milk?
Vitamin C deficiency
Calcium deficiency
Iron overload
Protein deficiency
Where is most of the body’s iron found?
In the bones
In the liver
In the red blood cells
In the muscles
What is the name for a visible enlargement of the thyroid gland caused by a deficiency of iodine?
Goiter
Scurvy
Rickets
Anemia
Which nutrient is essential for building and repairing tissues in the body?
Carbohydrates
Proteins
Fats
Vitamins
What are 3 functions of water in the body.
Energy storage, hormone production, vision
Temperature regulation, nutrient transport, waste removal
Bone health, muscle growth, digestion
Blood clotting, antioxidant protection, immune support
According to the food label how many calories are in the entire container?
Answer the following questions in paragraph form. (Must include at least 5 complete sentences.)
-Think about this nutrition and wellness class. What's one thing you learned that really stuck with you?
-Which topics or activities were most beneficial to you personally? How will you apply this knowledge in your daily life?
-What is one topic that you would like to explore further? Why? (None is not an acceptable response)
