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WorksheetsNutrition and Wellness post test review
Total questions: 22
Worksheet time: 11mins
Name
Class
Date
1.
What is the danger zone?
a)
An area in the kitchen you want to be careful in
b)
Food should never get to anywhere between 40 and 140
c)
Food should never to anywhere between 0-39
d)
There is no danger zone, you made it up.
2.
If you triple a recipe for 12 croissants, you will have __ croissants.
a)
96
b)
36
c)
18
d)
24
3.
When cooking what does T mean in terms of measurements?
a)
teaspoon
b)
Thumb size
c)
Tablespoon
d)
Taste
4.
Match the cooking term with the picture.
a)
Carve
b)
Knead
c)
Chop
d)
Squeeze
5.
When cooking in the kitchen be sure to close all cupboards.
a)
True
b)
False
6.
The abbreviation for teaspoon.
a)
tsp and t
b)
TBSP and T
c)
teasp and T
d)
tsp and T
7.
How do you figure out the unit price?
a)
Multiply by unit per measure.
b)
Add item price by number of units per measure
c)
Divide item price by number of units per measure
d)
Subtract item price by number of units per measure
8.
Which calorie count is considered to be high?
a)
400 calories
b)
100 calories
c)
40 calories
d)
200 calories
9.
Dicing is when you finely chop an item in uneven pieces.
a)
True
b)
False
10.
Which of the following gives you four examples of store brands?
a)
Minute maid, nature's place, dole, sunkist
b)
Maxwell House, Great Value, Pillsbury, Rite Aid
c)
Nabisco, Sam's Club, Doritos, Gatorade
d)
Great Value, Food Club, Essential Everyday, Kirkland
11.
What is c. an abbreviation for?
a)
carrots
b)
caps
c)
calories
d)
cups
12.
The first things to do when reading a recipe is: start at the instructions #1.
a)
True
b)
False
13.
What information is not on the nutrition label?
a)
calories
b)
fiber
c)
directions
d)
carbohydrates
14.
You can use the same tool for all measuring in the kitchen.
a)
True
b)
False
15.
Steps to washing dishes include all of the following EXCEPT:
a)
Fill the bin with cold soapy water
b)
Avoid wiping the counters with the same cloth you wash dishes with
c)
Get a clean washcloth
d)
Rinse all food particles BEFORE putting the dish in to wash
16.
Safe or unsafe? Wear an apron, secure hair, and take off jackets before kitchen work begins.
a)
safe
b)
unsafe
17.
Which is not a common food born illness?
a)
E. Coli
b)
Norovirus
c)
Salmonella
d)
Truncus cerebri mortem
18.
How can you prevent cross-contamination.
a)
Share utensils among food dishes
b)
Wash cutting boards and knives between each use
c)
Share cutting boards and knives
d)
Never clean cutting boards and knives after use
19.
The 6 essential nutrients are:
a)
Carbs, fats, proteins, minerals, vitamins, sugar
b)
Carbs, fats, proteins, mineral, vitamins, water
c)
Grains, Fats, Protein, Minerals, Vitamins, water
d)
Fats, Carbs, protein, water, veggies, fruit
20.
What percent is considered low on a food label?
a)
5%
b)
10%
c)
15%
d)
35%
21.
Unit price means:
a)
the lowest price you can pay
b)
the sale price
c)
how much money you will save
d)
the price of one item
22.
Which of the following are NOT cooking tools?
a)
pots and pans
b)
turners and spatulas
c)
knives and cutting boards
d)
hammer and nails
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