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WorksheetsFoods 1 Final Exam Review
Total questions: 76
Worksheet time: 34mins
Which of the following provides the body’s main source of energy?
fats
carbohydrates
vitamins
proteins
Which of the following is NOT a potential benefit of healthy habits and good nutrition?
emotional stress
rapid healing
clear skin
healthy weight
Which of the following is NOT a good source of dietary fiber?
Whole grains
Meat
Fruits
Vegetables
What is the best way for vegetarians to obtain all the amino acids their bodies need?
Eat a variety of plant foods, especially grain products, dry beans and peas, nuts, and seeds.
Eat as many different varieties of fruits and nuts as possible.
Eat at least one fruit and grain product daily.
Eat plenty of dry beans and fruits.
What happens to excess protein in the body?
It is broken down and stored as fat.
It is reprocessed through the digestive tract.
It is excreted in urine.
It is converted to glucose.
Which of the following foods is NOT high in fat?
Cheese
Butter
Berries
Cream
Trans fats are commonly found in all of the following foods EXCEPT __?__.
A. baked goods
B. snack foods
C. salad dressings
D. fatty cuts of meat
Which of the following is NOT a suggested way to control the amount of fat in your diet?
A. Watch portion sizes.
B. Eat plenty of fruits, vegetables, and whole-grain products.
C. Limit fried foods.
D. Reduce calorie intake to about 50 percent of normal.
Which of the following statements about fats is false?
Fats serve as a reserve supply of energy.
Body fat cushions and protects the heart and other vital organs.
Fats help absorb vitamins A, D, E, and K.
Fats help filter and remove waste products from the body.
Which of the following is NOT a common source of vitamin C?
Oranges
Peas
Strawberries
Tomatoes
Which vitamin, also known as the “sunshine vitamin,” is produced by the body through the action of sunlight on the skin?
Vitamin D
Vitamin B
Vitamin K
Vitamin A
All of the following are good suggestions for limiting sodium intake EXCEPT __?
Limiting the amount of processed foods you eat
Using herbs and spices to flavor food
Limiting the use of condiments such as soy sauce, ketchup, and mustard
Limiting the consumption of poultry, fish, and pork
Which of the following vitamins is added to milk?
Vitamin C
Vitamin D
Vitamin E
Vitamin K
High blood pressure is linked to which of the following minerals?
phosphorus
sodium
magnesium
potassium
Which of the following situations could lead to dangerous growth of bacterial spores?
Quick-freezing raw vegetables after they have been harvested
Putting unwashed fresh fruit in the refrigerator
Leaving a potato salad made with mayonnaise sitting out in the sun for several hours
Slow-cooking meat in an oven for a few hours
All of the following are proper food handling and cooking practices for maintaining food safety EXCEPT __?
cooking food thoroughly
refrigerating food promptly
keeping the kitchen and utensils clean
cutting meat and vegetables on the same cutting board
When cleaning up after a meal, you should do all of the following EXCEPT __?
Rinse dishes thoroughly in hot water.
Separate sharp knives from other dishes to be washed.
Group items to be washed according to their size.
Presoak pans with stuck-on food.
Which of the following is a common source of cross-contamination of bacteria?
stainless steel knives
ceramic serving bowls
crystal water glasses
wooden cutting boards
The “two-hour rule” for food storage applies to __?__.
frozen prepackaged foods
organically grown fruits and vegetables
whole-grain foods
perishable foods containing meat, poultry, fish, eggs, or dairy products
Which of the following is a safe food-handling practice?
Keeping leftovers in the refrigerator for eight to ten days
Tasting baked chicken after it is fully cooked
Defrosting frozen foods at room temperature
Allowing a hot casserole to cool at room temperature before refrigerating it
Which of the following foods does NOT need to be stored in a refrigerator?
Baked products with fruit fillings
Dry beans and peas
Whole-grain products, seeds, and nuts
Dairy products and eggs
To help guard against freezer burn, you should __?
Squeeze out as much air as possible from the packaging.
Pre-freeze the food in refrigerator storage bags for a week or two before fully freezing.
Use plastic margarine or storage tubs as containers.
Remove frozen foods from store packaging and re-pack for the freezer.
Which of the following is NOT regulated by the FDA?
irradiation
food additives
fat replacers
enzymes
Which of the following is NOT a good guideline for limiting bacteria in the kitchen?
Washing food surfaces in cold water before preparing food
Replacing dishcloths daily
Using separate towels for wiping hands, dishes, and other purposes
Washing the tops of cans before opening them
Which of the following is NOT a basic guideline for kitchen safety?
A. Keep drawers and doors open for easy access to equipment.
B. Focus on what you are doing.
C. Dress for safety.
D. Keep clutter under control.
All of the following are good suggestions for handling sharp edges EXCEPT __?
Store knives in a divided drawer, knife block, or knife rack.
Use a cutting board when slicing food with knives.
Dry knives carefully with the blade pointed away from you.
Soak knives in a dishpan with soapy water and other dishes.
What should you NOT do if a fire starts in the kitchen?
Carry a flaming pan outside to extinguish the fire.
Smother a fire in a frying pan with salt or baking soda.
For an oven fire, keep the oven door closed until the fire dies out.
If your clothes catch on fire, stay calm and “stop, drop, and roll.”
Which of the following should you NEVER do when using an electrical appliance?
Pull the electrical cord out of the wall outlet while the appliance is running.
Use an electrical appliance with wet hands.
Turn off and unplug the appliance before putting your fingers inside it.
Choose a heavy-duty extension cord designed for appliances if one is needed.
Which of the following is NOT a good guideline for using hazardous household chemicals?
Use the products in a well-ventilated area.
Carefully read the directions for product use.
Store chemical products away from food.
Repackage the products in plastic containers to keep them safer.
Which of the following is NOT one of the four most common kitchen layouts?
triangle plan
U-shaped plan
corridor plan
L-shaped plan
Which of the following sometimes features a glass-ceramic smooth top that covers heating elements?
microwave oven
electric range
gas range
convection oven
Which of the following small appliances uses various blades and discs to chop, blend, mix, and perform other specialized tasks?
electric grater
blender
electric mixer
food processor
Which of the following is NOT a characteristic of aluminum cookware?
conducts heat quickly and evenly
durable, tough, and hard
comes in a variety of finishes
comparatively inexpensive
Which of the following measuring tools is the only one that does NOT measure food by volume?
measuring spoons
liquid measuring cups
dry measuring cups
kitchen scales
When sharpening knives with a sharpening steel, you should __?
A. Draw the knife blade upward along the steel.
B. Place the point of the sharpening steel in a horizontal position.
C. Draw the blade along the steel ten or twelve times and then alternate direction.
D. Hold the knife blade at a 20-degree angle against the side of the steel.
The three major workspaces in a typical kitchen are the __?__.
preparation center, cooking center, and pantry
sink center, cooking center, and planning center
cold-storage center, sink center, and cooking center
sink center, preparation center, and cooking center
Foods generally cook fastest in which of the following?
gas range
electric range
microwave oven
convection oven
To ensure proper preparation, a well-written recipe must include all of the following EXCEPT __?__.
A. list of ingredients
B. step-by-step directions
C. temperature and time
D. nutrition analysis
Which of the following is NOT a correct equivalent?
1 tablespoon = 3 teaspoons
1 pint = 2 cups
1 cup = 16 tablespoons
1 quart = 4 pints
The basic reason why recipes may need to be changed at higher altitudes is because __?
A. air pressure decreases as altitude increases
B. air pressure and temperature vary at different altitudes
C. air is colder at higher altitudes
D. air pressure increases as altitude increases
Suppose you are reducing a recipe by half. The recipe calls for 1 1/2 teaspoons of salt. How much salt do you need?
1 teaspoon
3 teaspoons
1/4 teaspoon
3/4 teaspoon
When measuring liquids, you should do all of the following EXCEPT __?
hold the measuring cup in your hand while measuring
use measuring spoons for small amounts
pour off any excess
check the measurement at eye level
Which of the following is NOT a method for measuring solid fats?
hot water method
dry measure method
water displacement method
stick method
Which of the following techniques would you use to prepare a chunk of Parmesan cheese for use on spaghetti?
mince
crush
grate
sliver
Which of the following techniques is most commonly used on meat, poultry, or fish?
blanch
reduce
puree
bread
Grinding is a technique in which __?
Food is chopped into very fine pieces.
Vegetables are cut into very thin strips.
Food is broken up into coarse, medium, or fine particles.
Cooked fruits and vegetables are mashed until they are smooth.
To __?__ is to heat sugar until it liquefies and darkens in color.
clarify
baste
deglaze
caramelize
Which of the following factors does NOT usually influence the cooking rate of food?
A. nutrient content
B. density
C. amount
D. shape and size
All of the following are moist-heat cooking methods EXCEPT __?
A. simmering
B. sautéing
C. poaching
D. braising
Which of the following cooking methods best retains the shape and tenderness of delicate foods such as fish, fruit, and eggs?
poaching
simmering
braising
grilling
Which of the following methods is often used to brown meat quickly over high heat before cooking in moist heat?
grilling
poaching
roasting
pan-broiling
Which cooking method results in the greatest loss of nutrients?
boiling
stewing
roasting
frying
All of the following are true of food placement in a microwave oven EXCEPT __?
Arranging food in a ring shape is effective.
You should leave space between foods if possible.
Food at the outer edges of the oven cooks the fastest.
Food may need to be stirred or turned.
Which of the following is the safest way to thaw frozen meat?
Near a sunny window
On the kitchen counter overnight
In the refrigerator
In warm water
Which kitchen tool is best for measuring small amounts of liquid ingredients?
Kitchen scale
Measuring spoons
Liquid measuring cup
Dry measuring cup
Which of the following is NOT a recommended practice for reducing the risk of foodborne illness?
Washing hands before handling food
Cooking meat to the proper internal temperature
Leaving perishable foods at room temperature for several hours
Using separate cutting boards for raw meat and vegetables
Which of the following kitchen tools is best used for pureeing cooked vegetables?
Grater
Blender
Food processor
Peeler
Which of the following is a dry-heat cooking method?
Poaching
Simmering
Roasting
Steaming
Which nutrient is essential for building and repairing body tissues?
Fats
Proteins
Carbohydrates
Vitamins
correct term to turn on an oven before baking a muffin
preheat
cook
broil
on
equipment used to bake cupcakes
muffin pan
cupcake pan
cake pan
baking sheet
term used to press and fold dough with the heels of your hand
knead
shape
press
hand fold
equipment used to roll out dough
rolling pin
presser
roller
spatula
correct term to cut food into uniform pieces
cube
dice
slice
chop
Which kitchen equipment is narrow with deep sides and is used to bake bread and pound cake?
Baking sheet
Loaf pan
Pie pan
Roasting pan
Tsp is the abbreviation for
teaspoon
tablespoon
table salt
top shelf
equipment used to remove skin from a potato
peeler
scissors
scraper
fingers
Upper case T is the abbreviation for
Tablespoon
teaspoon
take out
table
Pt is the abbreviation for
pint
pinch
preheat
pot
_?_ is a type of cookware that consists of a round pan with a removable bottom.
loaf pan
tube pan
springform pan
muffin pan
Why is milk usually sold in containers that prevent light from entering?
Thiamin in milk reacts with light and makes the milk spoil faster.
Milk contains vitamin C, which turns milk sour when exposed to light
Milk contains riboflavin, which is easily destroyed by light.
The vitamin D in milk intensifies in strength if not exposed to light
A polyunsaturated fatty acid is a fatty acid in which _?_.
two or more hydrogen units are missing
two or more extra unit of hydrogen are present
many different units of hydrogen and oxygen combine
many units of hydrogen are mixed with oxygen and nitrogen
All of the following are a type of protein or are produced by proteins EXCEPT _?_.
lipids
enzymes
hormones
antibodies
Which of the following is NOT a monosaccharide?
glucose
fructose
galactose
lactose
The three types of digestive juices that react with nutrients in the small intestine are _?_.
bile, gastric juice, pancreatic juice
bile, gastric juice, intestinal juice
bile, pancreatic juice, intestinal juice
gastric juice, pancreatic juice, intestinal juice
Which of the following is NOT a potential benefit of healthy habits and good nutrition?
clear skin
emotional stress
healthy weight
rapid healing
