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Foundations of restaurant management 2 Chapter 13 and 14

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

A class of nutrients that includes starches, sugar and dietary fiber is what?

a)

Lipids

b)

proteins

c)

Vitamins

d)

Carbohydrates

2.

What are the building blocks of protein?

a)

Calories

b)

Vitamins

c)

Amino Acids

d)

Carbohydrates

3.

What type of vitamin is Vitamin C?

a)

Fat-Soluble

b)

Fiber Soluble

c)

Water Soluble

d)

Phytochemical soluble

4.

What typically makes up 55 to 65 percent of the human body

a)

Fat

b)

Water

c)

Vitamins

d)

Cholesterol

5.

The daily nutreint standards established by the USDA are called

a)

Adequate intakes

b)

The Food Guide Pyramid

c)

Deietary Guidelines for americans

d)

Recommended Dietary Allowances

(RDA)

6.

What substance found in food promotes digestive health and regularity?

a)

Fat

b)

Fiber

c)

Sugar

d)

Starch

7.

Where in the body is cholesterol made

a)

Heart

b)

Liver

c)

Kidney

d)

Pancreas

8.

Red beans and rice combined is an example of what type of protein?

a)

Complete

b)

Complex

c)

Incomplete

d)

Complementary

9.

Which minerals help build strong bones and teeth

a)

Iron and Zinc

b)

Potassium and soduim

c)

Magnesium and copper

d)

Calcium and phosphorous

10.

The process of breaking down food into its simplest parts so that it can be absorbed is called?

a)

Oxidation

b)

Digestion

c)

Evaporation

d)

Hydrogenation

11.

True or False

The US is one of the countries with the worse obesity rates?

a)

True

b)

False

12.

True or False

Processed foods are being linked to obesity, heart disease and many types of cancer?

a)

True

b)

False

13.

Limiting the use of a resource is called

a)

globalization

b)

conservation

c)

sustainability

d)

responsibility

14.

How can dirty dishes be handled to preserve safety and conserve water?

a)

Scrape food off quickly under a running flow

b)

Soak dishes first

c)

Run each rack of dishes though the dishwasher once

d)

Load each rack for the dishwasher beyond capacity

15.

The electricity created by using steam or hot water produced inside the earth is known as

a)

Hydropower

b)

solar collection

c)

photosynthesis

d)

geothermal power

16.

Which energy source s renewable?

a)

Propane

b)

Manure

c)

Crude oil

d)

Natural gas

17.

What uses the most energy in a restaurant or foodservice operation?

a)

Refrigerator

b)

lighting

c)

HVAC

d)

food preperation

18.

Options for energy efficient lighting included compact fluorescent light bulbs and what type of bulb, which can last up to 12 years

a)

Incandescent

b)

LED

c)

Blue

d)

Dim

19.

Which items should be included in an operation's composting program?

a)

Fish bones

b)

Fats and oils are

c)

coffee grounds

d)

Milk and cheese

20.

Aquaculture refers to

a)

a love of seafood

b)

the farming of seafood under controlled conditions

c)

the environment in which fish live

d)

the increase in demand for seafood

21.

Operations can lessen their waste by

a)

making food in large batches

b)

burning their trach

c)

reducing, reusing, recycling

d)

compacting or burying

22.

Local sourcing refers to

a)

using nearby landfills

b)

delivering food to customer in the community

c)

Using food that was grown in the surrounding area

d)

buying products from only one source

23.

True or False:

Shade grown coffee is better for the environment than sun coffee?

a)

True

b)

False

24.

True or False:

Aquaculture now account for 50% of the seafood eaten globally

a)

True

b)

False

25.

True or False:

The downside of eating fish that has been farmed are they have a higher mercury content than wild fish

a)

True

b)

False