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WorksheetsNutrition & Wellness: Review for Final 2025
Total questions: 68
Worksheet time: 39mins
The transfer of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods
Food contact surface
Cross contamination
Food borne illness
Hot foods should be held at this temperature or higher
140
145
155
165
In the case of a grease fire, you should use this to put it out
baking powder
self-rising flour
The temperature danger zone is _?_ to _?_
(a)
This is the temperature at which bacteria will die in the freezer (you do not need to label the answer with "F")
(a)
What is the cooking temp for ground meats
145
155
160
165
What is the cooking temp for basic reheating of foods (if you are re-heating leftovers)
145
155
160
165
Which food borne illness can be from undercooked hamburger?
salmonella
e-coli
listeria
staph
Which food borne illness can be from raw or undercooked eggs?
e-coli
salmonella
listeria
campylobacter
Which food borne illness can be from canned foods that are not processed correctly/safely?
Perf
Staph
Trichinosis
Botulism
Which food borne illness can be from hot dogs, bologna, ready to eat deli meats?
e-coli
salmonella
listeria
botulism
Which food borne illness can be from foods not kept at the right temperature at a buffet?
staph
clostridium perfringens
salmonella
campylobacter
Which food borne illness can be from raw or undercooked pork or from someone who has the parasite, then does not wash their hands after restroom use
Hep A
Hep B
Trichinosis
Staph
Which illness can be from someone who does not wash their hands after restroom use, and has the illness and transfers it to other contact surfaces?
Hep A
Hep B
Staph
Trichinosis
Which food borne illness can be from someone not washing their hands after handling a dirty diaper then touching other contact surfaces?
Vibriosis
Shigella
Staph
Listeria
Which food borne illness can be from brackish water; can also be in salt water, as well as in contaminated shellfish
Shigella
Vibriosis
Staph
Clostridium Perfringens
Which food borne illness can be from body fluids such as seman, & blood
Hep A
Hep B
Campylobacter
Staph
This is the temperature at which e-coli will die:
150
155
160
165
Monitors the impact of food production on land, air and water
EPA
FDA
CDC
HACCP
Oversees overall safety of the food supply
FSIS
EPA
CDC
FDA
Checks packing plant and storage facility sanitation practices
FSIS
EPA
FDA
HACCP
This agency is concerned with protecting the health and safety of people by preventing food borne illnesses
FDA
FSIS
CDC
EPA
This government agency falls under the umbrella of the USDA
FDA
FSIS
EPA
CDC
Cups = 1 Pint
0
1
3
2
6
1 Cup = Ounces
3
8
6
4
how many pounds are in 16 ounces
1 pound
3 pounds
6 pounds
18 pounds
how many gallons are in 4 quarts
1 gallon
7 gallons
14 gallons
2 gallons
There are 32 ounces in
1 pint
1 quart
2 quarts
1/2 gallon
The abbreviation for tablespoon is:
T
t
tbs
tsp
The abbreviation for pound is (check all that apply)
#
&
lb
P
1/16 of a cup = how many tablespoons?
1
8
12
16
1 fluid ounce is = to how many tablespoons?
1
2
3
4
1 stick of butter is = to how many tablespoons?
8
16
32
48
The abbreviation for quart is:
Q
QT
qt.
q
The abbreviation for pint is:
P
pt.
pnt.
If I am doubling a recipe that originally calls for 4 tablespoons of sugar, what would my new measurement of sugar be?
1/4 c
1/3 c
1/2 c
1 cup
How many teaspoons are in one tablespoon?
2
3
4
6
How many cups are in one gallon?
8
16
18
24
If I have a recipe that requires me to cut it in half. The full recipe calls for one stick of butter, then how much butter would the new recipe call for?
4 tablespoons
8 tablespoons
12 tablespoons
16 tablespoons
Compare the 2 food labels on their sodium levels. Which one is a better choice?
FROZEN PEAS
CANNED PEAS
When baking sugar cookies, it is important to make sure that your baking pans look like this to ensure even baking and that they do not burn easily.
If you are shopping at the grocery store, what item should be the last thing you get before you go through checkout in order to prevent the greatest risk of food borne illness?
cereal
coffee creamer
raw hamburger
If you ask someone out on a date and dinner is involved, it is proper etiquette to:
pay for dinner, and split the cost on anthing else you do
pay for dinner and anything else that is planned
expect both people to pay their way if it is the first date
Over the years as science and technology have improved and evolved, our food supply is
more healthy and natural than it has ever been before
more manufactured and manipulated
essentially the same as it has always been
What are the three macronutrients?
Protein, Carbohydrates, & Fats
Protein, Carbohydrates, & Dairy
Carbohydrates, Fruits, & Vegetables
Protein, Carbohydrates, & Vegetables
What are the 5 food groups associated with MyPlate?
Grains, Vegetables, Dairy, Fruits, Protein
Grains, Vegetables, Dairy, Fruits, Fats
Grains, Dairy, Fruits, Protein, Fats
Grains, Vegetables, Fruits, Protein, Nuts
This is the nutrition label for Chips Ahoy Chocolate Chip Cookie. If I eat 6 cookies, how many calories will I consume?
160 Calories
320 Calories
80 Calories
Which nutrients below should I look for a low %DV? (check all that apply)
saturated fat
Vitamin D
added sugars
iron
Which nutrients below should I look for a high %DV? (check all that apply)
saturated fat
Vitamin D
added sugars
iron
____________ is considered a high % DV
2% or more
5% or more
10% or more
20% or more
What is the daily value of total fat?
8g
10%
1g
5%
Reading a food label: Using the 5 to 20 rule, this food is a good source of which of the following nutrients?
fat, sodium, carbohydrates, fiber, vitamin D, calcium, and iron
fat, carbohydrates, cholesterol, sodium, fiber, vitamin D, calcium, iron & potassium
fat, sodium, carbohyrates, fiber, vitamin D, calcium, iron and potassium
Using the 5 to 20 rule, which of the following is the healthiest choice?
fat 10%, fiber 15%, carbs 6 %, sodium 7 %
fat 18%, fiber 7%, carbs 9%, sodium 6%
fat 15%, fiber 2%, carbs 22%, sodium 28%
If it is less than 90 degrees outside, how long can food be left out if you would like to have leftovers?
1 hour
2 hours
3 hours
4 hours
What is pasteurization?
A process that filters out harmful bacteria from foods
The process of creating probiotics in dairy products
A heating/cooling process to destroy pathogenic microorganisms
The best way to prevent food borne illness is
to wash your hands
to grow your own food and raise your own animals
to know all of the food safety rules
When using the Muffin Method, you should
measure all dry ingredients together in one bowl
sift all dry goods then add wet ingredients
use the kitchenaid mixer to combine all ingredients
fold all ingredients together
When figuring out what the Recipe Conversion Factor is, you should take
the OLD Yield over the NEW Yield
the NEW Yield over the OLD Yield
Combine both YIELDS together then divide by 2
What are the rules for measuring liquids?
Use a liquid measuring cup
Set the measuring cup on a flat, level surface.
Be at eye level when reading the amount on the cup.
All of the above
When measuring flour, you must
Overfill, then shake off the excess
Fluff it first, then overfill and level off
Use a liquid measuring cup
If I am going to cream ingredients together, check which ingredients below could be used: (check all that apply)
cream cheese
shortening
butter
flour
If I need to melt chocolate, the safest way to do this so I don't burn my ingredients is to use:
the microwave
a good, heavy bottom saucepan
a double boiler
Check the boxes that are examples of a Biological Hazard
hair
fungi
pesticides
trichinosis
There are factors that can potentially make food unsafe: Check all that are correct
Protein
Moisture
Oxygen
Time
Temperature
Men should consume
(a) grams of fiber in their daily diet.
Used to frost cakes; also to remove cookies from cookie sheet & level off dry ingredients
Flat Spatula
Leveler
Straight Edge Spatula
Rolling Pin
If a food has 4 grams of carbohydrates, 3 grams of protein and 2 grams of fat, how many total calories are in this food?
51
46
81
