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WorksheetsFN Unit 1 Test Review 25/26
Total questions: 60
Worksheet time: 37mins
What are the 3 concepts that make up the framework of MyPlate?
Exercise, Variety, & Moderation
Balance, Exercise, & Moderation
Balance, Variety & Exercise
Balance, Variety, & Moderation
What is the daily recommended amount of Grains, based on a 2,000 calorie diet, according to MyPlate?
3 Ounces
5 Ounces
6 Ounces
10 Ounces
What is the daily recommended amount of Protein, based on a 2,000 calorie diet, according to MyPlate?
4.5 Ounces
5.5 Ounces
6.5 Ounces
7.5 Ounces
What is the daily recommended amount of Fruit, based on a 2,000 calorie diet, according to MyPlate?
1 Cup
2 Cups
3 Cups
4 Cups
What is the daily recommended amount of Vegetables, based on a 2,000 calorie diet, according to MyPlate?
1 ½ Cups
2 ½ Cups
3 ½ Cups
4 ½ Cups
What is the daily recommended amount of Dairy, based on a 2,000 calorie diet, according to MyPlate?
1 Cup
2 Cups
3 Cups
4 Cups
How many minutes of physical activity is recommended daily according to MyPlate?
120 Minutes a Day
90 Minutes a Day
60 Minutes a Day
30 Minutes a Day
What is a Calorie?
Any nourishing substance that people or animals consume or that plants absorb to maintain life and growth
A substance that provides nourishment essential for growth and maintenance of life
A unit of energy; the energy people get from food/drinks and the energy they use in physical activities
Any group of organic compounds which are essential for normal growth and development
Nutrition is defined as…
Losing weight
Exercising to counteract your eating habits
Not eating carbs and fats
the process of providing or obtaining the food necessary for health and growth
The following are all signs of a NEGATIVE relationship with food except…
No foods are off limits
Guilt associated with food or eating habits
Binge eating
Having a history of dieting
The following are all signs of a POSITIVE relationship with food except…
Respecting your body’s natural hunger cues
Having lots of rules about what you can/can’t eat
Calories are not the main focus of your food choices
Not obsessing over your weight
What is considered the “Danger Zone”?
30°F - 130°F
40°F - 140°F
50°F - 150°F
60°F - 160°F
Perishable foods should not be left in the danger zone for more than how many hours?
1 hr
2 hr
3 hr
4 hr
What is the only way to ensure meat is cooked to the correct temperature?
Check the firmness
Taste it
When it is browned, it is safe
Use a thermometer
What are the 4 steps to safety & sanitation?
Cook, Prep, Chill and Separate
Prep, Clean, Chill and Separate
Cook, Clean, Chill and Prep
Cook, Clean, Chill and Separate
Which of the following is the safe option for putting out a grease fire?
Water
Baking Powder
Salt
Flour
All of the following should be done to keep your kitchen safe and sanitized EXCEPT…
A. Wash your hands for 20-30 seconds
B. Wash surfaces before and after use
C. Rinse meats in your sink before cooking with them
D. Keep raw meats away from ready to eat foods
All the following examples are ways to prevent electrical accidents in the kitchen EXCEPT…
Unplug appliances by their cord, not their plug
Keep cords away from stove tops and sinks
Read the owner's manual
Watch for problems when using appliances
All of the following are ways to safely thaw foods EXCEPT…
In the Fridge over night or while at school/work
Putting in a bowl and running cold water over to thaw, then cook within 2 hr
Leave out on the counter over night or while at school/work
Defrost setting on a microwave, then cook within 2 hr
All of the following are safe practices when using hazardous chemicals EXCEPT…
Read the directions before using to be sure of how to use the product
Always transfer products to spray bottles for consistency
Never mix chemicals while cleaning as it can cause a dangerous reaction
Only cook with charcoal outside because it gives off carbon dioxide
All of the following are ways to prevent cuts EXCEPT…
Knives should be fully cleaned & dried rather than leaving in a soapy sink
Don’t try to catch a falling knife
Use a broom & dustpan for broken glass
A dull knife is safer than a sharp knife
All of the following are ways to prevent burns EXCEPT…
Pull the oven rack out halfway to avoid reaching into a hot oven
Keep panhandles facing outward on the stove top
When uncovering a pan, lift up from the far edge to avoid steam burns
Always use oven mitts, never kitchen towels
All of the following are ways to prevent falls EXCEPT…
Use a steady chair to reach up high
Wipe up all spills immediately
Eliminate worn flooring
Keep floors clear of clutter
Which 4 groups of people are most at risk for severe reactions to Foodborne Illnesses?
Adults age 65 or older, Children younger than 5, pregnant people, & Immunocompromised people
Athletes, Children younger than 5, pregnant people, & Immunocompromised people
Adults age 65 or older, Children younger than 5, Athletes & Immunocompromised people
Adults age 65 or older, Children younger than 5, pregnant people, & Athletes
Which foodborne illness is especially dangerous for pregnant people?
Norovirus
Listeria
Campylobacter
Botulism
Which foodborne illness has outbreaks that occur most often in November & December?
Clostridium Perfringens
Salmonella
Campylobacter
Staphylococcus Aureus
Which foodborne illness is naturally found in honey?
E-Coli
Listeria
Norovirus
Botulism
Which foodborne illness comes from people who carry the bacteria, commonly found on the skin?
Norovirus
Salmonella
Staphylococcus Aureus
Campylobacter
Which foodborne illness is an important part of a healthy human’s intestinal tract and can develop HUS (Hemolytic Uremic Syndrome)?
Listeria
E-Coli
Clostridium Perfringens
Norovirus
How many known Foodborne Illnesses are there?
150
250
350
450
1 in how many Americans will get sick from a foodborne illness each year?
3
6
9
12
What is yield?
Steps you follow to complete a recipe
Number of servings a recipe makes
The list of products necessary to make a recipe
The shortening of a unit of measurement
Where would you find what equipment are needed to create a recipe?
They are listed between the ingredients & before the directions
They are listed before the ingredients
They are listed after the directions
They are interpreted by the reader through reading the ingredients & directions
You should use a liquid measuring cup for all the following EXCEPT…
Milk
Water
Honey
Broth
You always want to do what with dry ingredients when measuring them unless otherwise specified?
Scoop them
Level them
Pack them
Spoon them
What are two important things to remember when measuring liquid ingredients?
Set it on a flat surface and stand to look at the measurement at eye level
Set it on a flat surface and stand to look down at the measurement line
Set it on a flat surface and stand to look up at the measurement line
Hold with a steady hand and hold up to look at the measurement at eye level
How many Tablespoons are in 1 stick of butter?
4 T are in 1 stick of butter
8 T are in 1 stick of butter
12 T are in 1 stick of butter
16 T are in 1 stick of butter
How many Tablespoons are in 1 fluid ounce?
1 T is in 1 oz
2 T are in 1 oz
3 T are in 1 oz
4 T are in 1 oz
How many teaspoons are in 1 tablespoon?
3 tsp are in 1 TBSP
6 tsp are in 1 TBSP
9 tsp are in 1 TBSP
12 tsp are in 1 TBSP
How many ounces are in 1 cup?
2 oz are in 1 c
4 oz are in 1 c
6 oz are in 1 c
8 oz are in 1 c
How many quarts are in a gallon?
2 qt are in a gal
4 qt are in a gal
6 qt are in a gal
8 qt are in a gal
What percentage of the population will develop an eating disorder at some point in their lifetime?
3%
6%
9%
12%
Which eating disorder is the most common in the United States?
Anorexia Nervosa
Binge Eating Disorder
Avoidant/Restrictive Food Intake Disorder (ARFID)
Other Specified Feeding and Eating Disorders (OSFED)
Which Eating Disorder is defined as: A spectrum of problematic eating behaviors and distorted attitudes towards food, weight, shape, and appearance. (a)
Which Eating Disorder is defined as: Characterized by weight loss (or lack of appropriate weight gain); difficulties maintaining an appropriate body weight for height, age, and stature; and, in many individuals, distorted body image. (a)
Which Eating Disorder is defined as: Characterized by limiting the volume and/or variety of foods they consume. (a)
Which Eating Disorder is defined as: Characterized by a cycle of bingeing and compensatory behaviors to undo or compensate for the effects of binge eating. (a)
Which Eating Disorder is defined as: Disorders that are very similar to commonly defined eating disorders but do not fully meet the criteria for a diagnosis. (a)
Which Eating Disorder is defined as: Characterized by an obsession with proper or ‘healthful’ eating. (a)
Which Eating Disorder is defined as: Characterized by recurrent episodes of eating larger amounts of food in a discrete period of time than most people would in the same situation. (a)
How many cups are in 1 stick of Butter?
1/2 Cup
1 Cup
2 Cups
1/3 Cup
How many Cups are in a Pint?
1 Cup
1/2 Cup
2 Cups
3 Cups
How many ounces are in 1 pound?
8 oz
16 oz
12 oz
24 oz
A dash/pinch is equivalent to how much of a teaspoon?
< 1/8 t
< 1/3 t
< 1/2 t
< 1/4 t
If you were to DOUBLE 2 1/4 Cups, how much would that be in the simplest form?
4 1/2 C
4 2/4 C
6/4 C
8/4 C
If you were to DOUBLE 3/4 Cups, how much would that be in the simplest form?
6/4 C
1 1/2 C
1 2/4 C
8/4 C
If you were to DOUBLE 2 1/2 Cups, how much would that be in the simplest form?
3 3/4 C
10/2 C
5 C
8 C
If you were to HALF 2 1/4 Cups, how much would that be in the simplest form?
1 1/8 C
1 1/16 C
9/8 C
1 1/2 C
If you were to Half 1 #, how much would that be in Cups, written in the simplest form?
1 C
1/2 C
3/4 C
2 C
If you had to HALF 1 T, how many teaspoons would you need?
1 1/2 t
1/2 t
3/4 t
1 3/4 t
