Worksheets7th Grade Food Safety and Nutrition Quiz
Total questions: 20
Worksheet time: 10mins
Amino acids are the building blocks of which nutrient?
Proteins
Carbohydrates
Fats
Vitamins
A foodborne illness outbreak is most likely to occur when:
Food is cooked to the recommended temperature
Food is handled with clean utensils
Food is left in the food danger zone for several hours
Food is stored in the refrigerator
Which of the following is a component of MyPlate?
Candy
Soda
Water
Fruits
Which of the following is NOT a bacterial foodborne pathogen mentioned in the text?
Campylobacter
Salmonella
Norovirus
Listeria monocytogenes
Which of the following is a foodborne pathogen?
Vitamin C
Fiber
Calcium
Salmonella
If a food is not kept at the correct temperature, what is the most likely risk?
It will taste better
It may allow harmful bacteria to grow
It will become more nutritious
It will lose all its color
Which practice best demonstrates proper sanitation in a kitchen?
Washing hands and surfaces often with soap and water
Wiping counters with a dry cloth
Leaving food out overnight
Using the same towel for all cleaning tasks
What does SoFAS stand for in nutrition?
Sodium, Fiber, and Sugar
Saturated Fats and Amino Sugars
Solid Fats and Added Sugars
Soluble Fiber and Amino Salts
Which of the following is a characteristic of a complete protein?
Contains all essential amino acids
Lacks one or more essential amino acids
Is only found in plants
Is high in sugar
What does the term "nutrient dense" refer to?
Foods that provide vitamins, minerals, and other beneficial substances with relatively few calories
Foods high in calories but low in nutrients
Foods that are high in fat and sugar
Foods that are only high in protein
What is an example of an incomplete protein?
Chicken breast
Eggs
Fish
Black beans
Which of the following best describes a "fortified" food?
A food that is high in calories
A food that is only available fresh
A food that is low in vitamins
A food that has had nutrients added that were not originally present
Which of the following actions would help mitigate the risk of Salmonella infection?
Cooking poultry to the recommended internal temperature
Eating raw eggs
Storing raw meat above ready-to-eat foods
Not washing hands after handling raw chicken
Which of the following best defines "mitigating" in the context of food safety?
Taking steps to reduce or prevent risks
Ignoring food safety risks
Increasing the risk of contamination
Cooking food at low temperatures
Which of the following is an example of cross contamination?
Using the same cutting board for raw chicken and vegetables without washing it
Washing hands before cooking
Cooking food to the correct temperature
Storing raw meat below cooked food in the refrigerator
According to the Economic Research Service (ERS) of the USDA, what is one major cost associated with foodborne pathogens?
Increased food flavor
Lower food prices
Improved nutrition
Medical expenses and lost productivity
Why is hygiene important in food preparation?
It helps prevent the spread of foodborne illnesses
It makes food taste better
It increases the shelf life of food
It is only important in restaurants
Which of the following is a guideline provided by the Dietary Guidelines for Americans?
Eat more foods high in added sugars
Make half your plate fruits and vegetables
Avoid all carbohydrates
Consume only animal-based proteins
What does it mean if a food is "enriched"?
It is high in fat
It has been made with organic ingredients
Nutrients lost during processing have been added back
It contains only natural sugars
What is the temperature range known as the "food danger zone"?
0°F to 32°F
150°F to 200°F
40°F to 140°F
200°F to 250°F
