WorksheetsFN 1 Final Exam Preview - Select All That Apply Questions
Total questions: 17
Worksheet time: 13mins
Which of the following are moist heat cooking methods?
Puree
Simmer
Stir-fry
Saute
Stew
Which of the following is true of MyPlate?
It is used to guide people with their nutritional decisions
It provides recommended servings per day of each food group
It was created by the FDA
It contains 6 different recommended food groups
Which of the following is true of a lean protein?
Lean protein is best cooked using a moist-heat cooking method
Lean protein comes from the thicker and higher fat wholesale cuts
Lean protein is a low fat protein
Lean protein contains extra vitamins and minerals
Lean protein comes from the areas near the joints and bones of the animals
Which of the following are micronutrients?
Vitamin A
Calcium
Carbohydrates
Amino acids
Which of the following are parts of the grain?
Bulb
Seed
Germ
Bran
Which of the following is true of amino acids?
All amino acids are essential within a person's diet
Amino acids are the building blocks of protein molecules
Amino acids are only found in animal-based foods
Amino acids are found in both plant and animal-based foods
Which of the following are milk processing steps used to kill bacteria and prevent separation between the cream and milk?
Fortification
Homogenization
Enrichment
Pasteurization
Which of the following can be found on a food label?
Cholesterol amounts
Calories per serving
Food additive warning label
% daily value
Which of the following fats are considered "unhealthy", must be limited, and high amounts are linked to higher rates of heart disease and stroke?
Trans fat
Unsaturated fat
Saturated fat
Omega fatty acids
Which of the following measurements are equivalent to 1 cup?
2 sticks of butter
16 Tablespoons
16 fl. oz
16 teaspoons
8 fl. oz
Which of the following applies when completed a "mise en place"?
Measuring all ingredients
Reading through the recipe first
Begin your mise en place starting with the recipe directions
Executing special instructions listed in the ingredient section
Taking out any equipment needed for the recipe
Which of the following should be measured in a liquid measuring cup?
1/2 cup milk
3 Tablespoons oil
2/3 cup maple syrup
1 cup sour cream
Which of the following should be found in a complete recipe?
Yield
Brand of ingredients
Ingredient amounts
Step-by-step directions
Which of the following represent UNSAFE kitchen practices?
Using a dry towel to take a casserole out of the oven
Soaking knives in soapy dishwater to eliminate germs
Using the largest knife possible for all cutting jobs
Using water to put out a grease fire
Shredding cheese using a grater that placed in a mixing bowl
Which of the following statements represent SAFE food practices?
Heating and cooking most foods to 145-165 degrees
Using the same cutting board and knife to first cut chicken and then cut vegetables
Thawing foods on the counter
Keeping your freezer at 0 degrees and under
Putting food back in the fridge that has been sitting out for 4 hours
Which of the following steps would be apart of the biscuit mixing method?
Cut shortening or cold butter into dry ingredients
Beat together softened fat and sugar
Add eggs one a time, beating well after each addition
Add liquid to crumb-like mixture and mix to make a soft dough
Which of the following is true when baking?
Flour often provides the main structure of most baked goods.
If not specified, most baked goods are baked in the center of the oven.
Overmixing your quick breads could lead to tunneling.
Leavening agents produce gasses that help baked goods rise.
