WorksheetsGlobal Foods Pre/Post Final Exam 2025-2026 Posttest
Total questions: 101
Worksheet time: 51mins
Name
Class
Date
1.
First Name, Last Name
4 lines
2.
Individuals are said to practice good NUTRITION if they_____________________________.
a)
eat foods that are easily digestible
b)
count calories and limit intake of protein and carbohydrates
c)
combine physical activity and healthy eating
d)
eat foods that provide all the nutrients needed and in the right amounts.
3.
All of the following illustrate the power of food as a source of pleasure EXCEPT______________.
a)
food as part of family gatherings
b)
improvements in food processing
c)
trying unfamiliar foods
d)
attending a food festival
4.
Food is powerful and essential for life because it contributes to all of the following EXCEPT______________________________________.
a)
nutrition
b)
indepence
c)
enjoyment
d)
wellness
5.
Culture includes all of the following EXCEPT______.
a)
language
b)
geographic features
c)
style of dress
d)
customs and traditions
6.
How and when foods are eaten and different types of food preparation are both_____________.
a)
ethnic traits
b)
geographic variations
c)
cultural differences
d)
food customs
7.
Fishing for food, types of grazing animals, and food preparation can all be affected by ________.
a)
ethnic origin
b)
geography
c)
religion
d)
gender
8.
Which of the following is an example of fusion cuisine?
a)
Beef fried in a skillet instead of broiled
b)
Italian spaghetti with tomato sauce and parmesan cheese
c)
Turkey and stuffing at Thanksgiving
d)
French crepes filled with Caribbean-style shrimp
9.
Which of the following is NOT something that influences cuisines and food customs?
a)
career
b)
geography
c)
economics
d)
religious beliefs
10.
Which of the following provide the body's main source of energy?
a)
carbohydrates
b)
fats
c)
proteins
d)
vitamins
11.
Inadequate nutrition over an extended period of time can lead to all of the following EXCEPT_____.
a)
malnutrition
b)
anemia
c)
overweight
d)
indigestion
12.
A Recommended Dietary Allowance (RDA) is the _______________.
a)
amount of a nutrient needed by 98% of the people in a given age and gender group
b)
amount of a nutrient needed by the majority of Americans
c)
daily value of nutrients needed by adults and children
d)
amount of a nutrient needed by 98% of adults.
13.
Health is influenced by_________________.
a)
lifestyle, education, and food choices
b)
heredity, lifestyle, and food choices
c)
heredity, food choices, and metabolism
d)
lifestyle, metabolism, and food choices
14.
Which of these nutrients does NOT usually require special effort to supply in a vegan diet?
a)
calcium
b)
iron
c)
vitamin C
d)
zinc
15.
All of the following are common reasons for choosing a vegetarian eating pattern EXCEPT______.
a)
religious belief
b)
cost
c)
health benefits
d)
easier food preparation
16.
All of the following are possible steps in setting up a food budget EXCEPT___________.
a)
save receipts from food purchases
b)
compare daily food costs with those of an average family
c)
determine percentage of income spent on food
d)
calculate average weekly food costs
17.
All of the following are time-saving food preparation techniques EXCEPT_______________.
a)
preparing meals ahead of time and freezing them
b)
involving several family members in food planning and preparation
c)
cutting large pieces of meat into smaller portions for cooking
d)
preparing multiple-dish meals that include appetizers, entree, salad, and dessert
18.
Which of the following is NOT a typical advantage of weekly meal planning?
a)
Grocery shopping is easier and more economical
b)
Some meal preparation can be done ahead of time
c)
Meals can be prepared faster
d)
Meals can be more interesting and appealing
19.
In arranging flatware for a table setting, you should NOT_______________________________.
a)
place knives to the left of the plate
b)
place spoons to the right of the knives
c)
arrange knife blades so they face the plate
d)
wait to place dessert forks until plates and other dinnerware are cleared.
20.
Table etiquette can be an especially important asset at work when__________.
a)
fellow workers organize a birthday party
b)
business deals are finalized over a meal
c)
an employee is asked to lead an office meeting
d)
a boss asks for suggestions concerning a business dinner
21.
Which of the following would NOT be acceptable when you are invited to a meal in someone's home?
a)
politely mentioning any diet restrictions you have beforehand
b)
calling the host if you are going to be unavoidably delayed
c)
bringing a small gift of food
d)
arriving at least one-half hour early
22.
Which of the following situations might lead to a dangerous growth of bacteria spores?
a)
leaving a potato salad made with mayonnaise sitting out in the sun for several hours
b)
quick-freezing raw vegetables after they have been harvested
c)
slow-cooking meat in an oven for a few hours
d)
putting unwashed fresh fruit in the refrigerator
23.
All of the following are proper food handling and cooking practices for maintaining food safety EXCEPT__________.
a)
keeping the kitchen and utensils clean
b)
cutting meat and vegetables on the same cutting board
c)
refrigerating food promptly
d)
cooking food throughly
24.
Which of the following are common sources of cross contamination of bacteria?
a)
wooden cutting boards
b)
stainless steel knives
c)
ceramic serving bowls
d)
crystal water glasses
25.
The "two-hour rule" of food storage applies to_______________.
a)
organically grown fruits and vegetables
b)
perishable foods containing meat, poultry, fish, eggs, or dairy products
c)
frozen prepackaged foods
d)
whole-grain foods
26.
Which of the following does NOT need to be stored in the refrigerator?
a)
dry beans and peas
b)
dairy products
c)
whole-grain products, seeds, and nuts
d)
baked products with fruit fillings
27.
To help guard against freezer burn, you should_______________.
a)
use plastic margarine or storage tubs to use as containers
b)
pre-freeze the food in refrigerator storage bags for a week or two before fully freezing
c)
remove frozen foods from store packaging and re-pack for the freezer
d)
squeeze out as much air as possible from the packaging
28.
Which of the following is NOT a good guideline for limiting bacteria in the kitchen?
a)
washing the tops of cans before opening them
b)
using separate towels for wiping hands, dishes, and other purposes
c)
washing food surfaces in cold water before preparing food
d)
replacing dishcloths daily.
29.
One proven method for keeping your hands clean in order to prevent bacterial transfer is the________.
a)
15 second scrub
b)
20 second scrub
c)
15 second rinse
d)
20 step sanitizer
30.
All of the following are general food safety guidelines EXCEPT_____________.
a)
Don't cross-contaminate
b)
Change dishcloths weekly
c)
cook food thoroughly
d)
refrigerate food promptly
31.
What should you NOT do if a fire starts in the kitchen?
a)
Smother a fire in a frying pan with salt or baking soda.
b)
For an oven fire, keep the oven door closed until the fire dies out.
c)
If your clothes catch on fire, stay calm, and "stop, drop, and roll."
d)
Carry a flaming pan outside to extinguish the fire.
32.
Which of the following is NOT a good guideline concerning the use of hazardous household chemicals?
a)
Use the products in a well-ventilated area.
b)
Store the chemical products away from food.
c)
Repackage the products in plastic containers to keep them safer
d)
Carefully read directions about product use.
33.
Which of the following has a heavy pot with a close-fitting lid with two handles and is suitable for the range or oven?
a)
skillet
b)
double boiler
c)
pressure cooker
d)
dutch oven
34.
To ensure proper preparation, a well-written recipe must include all of the following EXCEPT__________.
a)
list of ingredients
b)
temperature and time
c)
nutrition analysis
d)
step-by-step directions
35.
Suppose you are reducing a recipe by half. The recipe calls for 1 1/2 teaspoons of salt. How much salt do you need?
a)
3 teaspoons
b)
1 teaspoon
c)
3/4 teaspoon
d)
1/4 teaspoon
36.
When measuring liquids, you should do all of the following EXCEPT____________.
a)
hold the measuring cup in your hand when measuring
b)
check the measurement at eye level
c)
pour off any excess
d)
use measuring spoons for small amounts
37.
When cooking a beef stew, which of the following cutting techniques would you be most likely to use when preparing the meat?
a)
cubing
b)
paring
c)
scoring
d)
mincing
38.
The three main ways in which transfer of heat occurs are______________.
a)
conduction, convection, and radiation
b)
convection, microwaving, and radiation
c)
conduction, radiation, and arcing
d)
convection, molecular action, and conduction
39.
Browning is caused by the_______, a series of chemical reactions between certain sugars and proteins in the food.
a)
Montesqieu reaction
b)
magnum reaction
c)
maillard reaction
d)
microbar reaction
40.
All of the following are moist-heating cooking methods EXCEPT____________.
a)
simmering
b)
stewing
c)
braising
d)
sauteing
41.
Which cooking method results in the greatest loss of nutrients?
a)
boiling
b)
stewing
c)
frying
d)
roasting
42.
All of the following spices are usually available in whole or ground form EXCEPT_______.
a)
paprika
b)
pepper
c)
garlic
d)
cinnamon
43.
Which of the following is an herb?
a)
nutmeg
b)
marjoram
c)
cardamom
d)
coriander
44.
An herb that is sometimes used in desserts and jellies is____________.
a)
sage
b)
chervil
c)
cinnamon
d)
mint
45.
Bringing foodways together through quick travel and a growing interest in food results in what is sometimes called________cuisine.
a)
ethnic
b)
fusion
c)
blended
d)
combined
46.
All of the following are regional foods typical of Northeast United States EXCEPT_________.
a)
codfish cakes
b)
maple syrup
c)
red flannel hash
d)
grits
47.
Pretzels originated with the___________.
a)
Pilgrims of Massachusetts
b)
Cajuns of Louisiana
c)
Pennsylvania Dutch
d)
Native Americans
48.
______is a dish made of ground beef and cooked with sour cream.
a)
scrapple
b)
swedish meatballs
c)
gumbo
d)
jambalaya
49.
Two of the distinctive cuisines of Louisiana are_____________.
a)
Cajun and Creole
b)
Cajun and German
c)
Creole and French
d)
French and Fusion
50.
Which of the following is NOT a typical food grown in California?
a)
avocados
b)
artichokes
c)
cranberries
d)
grapes
51.
The Pacific Northwest is especially noted for its___________.
a)
seafood
b)
chiles
c)
pork
d)
beef
52.
All of the following ingredients are typical of the Southern United States EXCEPT_________.
a)
rice
b)
peanuts
c)
sweet potatoes
d)
maple sugar
53.
The cobb salad, which consists of lettuce topped with chopped chicken or turkey, hardboiled eggs, green onions, tomatoes, avocados, bacon, cheddar cheese, and blue cheese, originated in__________________.
a)
Massachusetts
b)
Florida
c)
Hawaii
d)
California
54.
The Latin American diet is based primarily on________________.
a)
pork, seafood, and chiles
b)
tomatoes, pasta, and beans
c)
corn, tomatoes, and chicken
d)
corn, rice, and beans
55.
All of the following are native foods of Mexico EXCEPT_______________.
a)
avocados
b)
squash
c)
rice
d)
corn
56.
Tortillas dipped in chile sauce and then filled and baked are called_________.
a)
enchiladas
b)
quesadillas
c)
tacos
d)
flautas
57.
_________is a native Central American berry used to flavor many sweet and savory dishes.
a)
Oregano
b)
Allspice
c)
Nutmeg
d)
Coriander
58.
A dish called nacatamal, which consists of cabbage, plantain, and pork steamed in banana leaves, is a popular dish in__________.
a)
Nicaragua
b)
Mexico
c)
Canada
d)
Chile
59.
The national dish of Brazil is an elaborate meal called__________, which consists of a main course that includes black beans and various meats seasoned together in a well-seasoned stock.
a)
mole poblano
b)
chile relleno
c)
jerk beef
d)
feijoada completa
60.
The cuisine of which of the following Latin American countries had the greatest influence from Western Europe and Eastern Europe.
a)
Brazil
b)
Mexico
c)
Argentina
d)
Peru
61.
Which of the following are staples in Caribbean cuisine?
a)
beef, pork, and potatoes
b)
corn, pork, and apples
c)
chicken, peaches, and rice
d)
seafood, chicken, and rice
62.
The cuisine of which Caribbean country shows a French influence?
a)
Cuba
b)
Haiti
c)
Jamaica
d)
Puerto Rico
63.
Which of the following were introduced into Latin America by the Spanish?
a)
rice, goats, sheep, and chickens
b)
chiles, goats, sheep, and onions
c)
coffee, corn, goats, and pigs
d)
wheat, squash, potatoes, and goats
64.
Which of the following foods is almost universal throughout all parts of the United Kingdom?
a)
haggis
b)
fish and chips
c)
bara brith
d)
smoked turkey
65.
One of the main staples of Ireland is______.
a)
pork
b)
potatoes
c)
wheat
d)
succotash
66.
Which of the following types of food is very typical of Germany?
a)
seafood
b)
salt-cured fish
c)
fruit soups
d)
wursts
67.
Some of the world's finest________ comes from Belgium.
a)
beef
b)
seafood
c)
chocolate
d)
cinnamon
68.
Which of the following is a traditional Swiss dish?
a)
bruschetta
b)
fondue
c)
bourride
69.
Which of these Scandinavian countries is noted for its gentle terrain and rich farmland, most of which is used to raise cattle and hogs?
a)
Denmark
b)
Norway
c)
Finland
d)
Sweden
70.
Which of the following is a staple of Scotland?
a)
corn
b)
oats
c)
millet
d)
amaranth
71.
The main cooking fat in the Mediterranean region is_______________.
a)
canola oil
b)
olive oil
c)
butter
d)
lard
72.
All of the following foods were brought to the New World by Spanish explorers EXCEPT_______.
a)
potatoes
b)
tomatoes
c)
chocolate
d)
rice
73.
Which two ingredients are prominent in Spanish savory dishes?
a)
chile pepper and garlic
b)
cinnamon and almonds
c)
garlic and olive oil
d)
tomatoes and garlic
74.
A signature dish of the Spanish region of Andalusia, __________is a cold soup based on dry bread soaked and pureed with tomatoes and garlic.
a)
gazpacho
b)
fabada
c)
bourride
d)
cioppino
75.
Which of the following is NOT a typical ingredient in Italian cooking?
a)
seafood
b)
beef
c)
tomatoes
d)
garlic
76.
All of the following are Italian cheeses EXCEPT______________.
a)
acordas
b)
asiago
c)
gorgonzola
d)
mozzarella
77.
Which of the following is NOT a favorite ingredient in Greek cuisine?
a)
olives
b)
Greek yogurt
c)
seafood
d)
saffron
78.
What are gnocchi?
a)
smoked sausage
b)
sesame seed and honey dessert
c)
potato dumplings
d)
seafood stew
79.
All of the following are typical foods of the central countries of Eastern Europe EXCEPT______.
a)
pierogis
b)
goulash
c)
rye bread
80.
_________is a popular spice in both Hungarian and Slovakian cooking.
a)
Paprika
b)
Allspice
c)
Cinnamon
d)
Nutmeg
81.
Traditional Russian cuisine relies largely on________.
a)
grains, vegetables, beef, pork, and dairy foods
b)
rice, vegetables, seafood, and dairy foods
c)
potatoes, beans, shellfish, and dairy foods
d)
meat, fish, beans, and dairy foods
82.
Which of the following are favored for main dishes in Southwest Asia?
a)
beef and pork
b)
beef and seafood
c)
pork and chicken
d)
lamb and chicken
83.
Common seasonings in the Middle East include sumac, cardamom, and ___________.
a)
oregano
b)
tarragon
c)
saffron
d)
sage
84.
Which of the following types of bread is most common in Southwest Asian cuisine?
a)
whole-wheat bread
b)
flatbread (Naan)
c)
rye bread
d)
spoon bread
85.
The beverage_____symbolizes hospitality throughout the Arab world.
a)
coffee
b)
tea
c)
goat's milk
d)
pomegranate juice
86.
In Israeli cuisine, the _____ is a turnover filled with potatoes, cheese, kasha, or chicken liver.
a)
burek
b)
falafel
c)
cholent
d)
knish
87.
The main grain in North Africa is__________.
a)
rye
b)
amaranth
c)
couscous
d)
wheat
88.
One of the most common accompaniments to stews in sub-Saharan Africa is_______.
a)
potatoes
b)
whole-wheat bread
c)
bread stuffing
d)
rice
89.
_________is a garlic-seasoned red pepper paste that is a common ingredient and condiment in Morocco and Tunisia.
a)
Molokhia
b)
Harissa
c)
Tabbouleh
d)
Tahini
90.
_______is a traditional flatbread of Northern India, usually leavened with yogurt.
a)
Chapati
b)
Naan
c)
Nori
d)
Ghee
91.
The preferred grain in Southern India is_______.
a)
wheat
b)
millet
c)
rye
d)
rice
92.
The main ingredients of Chinese cooking include___________.
a)
meat and beans
b)
rice and vegetables
c)
pork and legumes
d)
poultry and fruits
93.
The main cooking techniques in China are___________.
a)
baking and roasting
b)
poaching and boiling
c)
steaming and grilling
d)
stir-frying and steaming
94.
________are one of the most important and versatile foods in Japan.
a)
Lentils
b)
Buckwheat groats
c)
Soybeans
d)
Daikons
95.
______is the name of the vinegary rice that is rolled up in seaweed in Japanese cuisine.
a)
sashimi
b)
wasabi
c)
nori
d)
sushi
96.
Chinese, Japanese, and Korean cuisines are similar in that they all strive for a(n)____________.
a)
balance of flavors, textures, and techinques
b)
spicy mix of ingredients
c)
combination of sweet and sour
d)
blend of old and new
97.
The vast inland area of Australia is called the_______.
a)
Land of Plenty
b)
Empty Quarter
c)
Great Desert
d)
Outback
98.
Before Europeans came to Australia, most Aborigines(natives to Australia) were__________.
a)
hunter-gatherers
b)
subsistence farmers
c)
fishers
d)
herders
99.
Which of the following foods reflects the British heritage of Australia?
a)
poi
b)
meat pies
c)
couscous
d)
cioppino
100.
Barbecuing in Australia is called "cooking on the ______________."
a)
outers
b)
barbie
c)
grid
d)
skids
101.
New Zealand is known throughout the world for which of the following?
a)
shrimp
b)
pork
c)
mussels
d)
lamb
100 %
