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Name_____________________ Period__________
_________1) For a family trying to eat well on a limited budget, which of the following practices will help them achieve this goal?A) Shop often for nutritious foods in season, trying to buy mostly localy grownB) Buy frozen entrees; they are always less costly than buying separate ingredientsC) Buy highly processed foods; such foods take a long time to spoilD) Shop for big bags of snack foods; they can be very filling when someone is
hungry
___________2)An individual is worried about getting the flu. Which activity would strengthen the immune system and help protect against invasion by this microbe?
A) receiving antibiotic injectionsB) providing a well- balanced diet throughout lifeC) getting vaccinated against chicken poxD) receiving hormones tin breast milk while nursing
__________3)Which of the following micronutrients are found on Nutrition Fact Panel on packaged food?
A) vitamin A, Vitamin C, sodium, iron and calciumB) Vitamin A, sodium, potassium and calciumC) Vitamin C, sodium and calciumD) Vitamin C, iron, calcium
__________4)A food-borne illness that is usually transmitted by undercooked ground beef is
A) cold virusB) streptococcusC) E.ColiD) Hepatitis C
___________5The Center for Disease Control released a report including the statistics shown below. Of those hospitalized for known pathogens, what percentage died of one of the three most common pathogens
Category # illnesses # hopsitalizations #deathsAll foodborne diseases
84 million 469 thousand8000
All known pathogens 24 million 46 thousand 20003 common pathogenssalmonella, listeriatoxoplasma 1600
A) 2.6 percentB) 3.0 percentC) 3.5 percentD) 4.0 percent
_________6) Which of the following fore extinguishers is most appropriate to use when fighting a grease fire in the kitchen?
A) Class AB) Class BC) Class CD) Class D
___________7)What must food handlers do before preparing food products to prevent the spread of cross-contamination
A) change their used aprons with sanitized apronsB) rinse their gloves vigorously with soap and warm waterC) wash their hands vigorously with soap and warm waterD) use a professional industry hand antiseptic sanitizer
___________8)When cleaning a commercial mixer, it is important to __________ as the first safety procedure1) clean the machine with hot soapy water2) unplug the machine3) spray with sanitizing solution4) wear food grade gloves
___________9) A recipe produces a known quality and quantity of food for a specific process is called a A) standardized recipeB) volume recipeC) function formulaD) nutrient statement
___________10) Poultry should be cooked to a minimum internal temperature ofA) 135 degrees FahrenheitB) 145 degrees FahrenheitC) 155 degrees FahrenheitD) 165 degrres Fahrenheit
Answer Key for Sample items1 A 6 B2 B 7 C
3 A 8 B 4 C 9 A 5 C 10 D
MEAL PLANNING: Create a menu (Breakfast, Lunch, and Dinner) that follows the MyPlate.gov guidelines Use all 5 categories:
BREAKFAST
Fruits:_____________
Grains:___________
Vegetables: __________________
Dairy:___________
Protein: ____________
LUNCH
Fruits:_____________
Grains:___________
Vegetables: _____________________
Dairy:___________
Protein: ____________
DINNER
Fruits:_______________
Grains:_______________
Vegetables:_________________
Dairy:____________________
Protein:_________________
16. If you are a vegetarian you do not eat __________________________.17. An ovo vegetarian will not eat ____________________ but will eat _________________.18. A pescetarian will eat __________________________________.19. A vegan will not eat ____________________ or ________________.20. You should, at a minimum try to be _____________________on Mondays.
21.
What do the two circles numbers mean?. The number 140 is_______________________________________________?
22. What does the number Jun 17 stand for?____________________________________?23. For the past four hours, leftovers from your family’s big holiday dinner have been sitting out in the kitchen for guests to eat. Check the foods that are still safe to eat.___ Fudge___ Roasted turkey___ Mashed potatoes___ Whole-wheat buns___ Baked ham___ Sliced watermelon
24 Unsafe food will always have a strange appearance and odor.___ True___ False25.. Last night it was your turn to clear the dinner table and clean up the kitchen. At midnight, you woke up and realized that you had forgotten to refrigerate the leftover potato salad. If the potato salad had been left out since 7 p.m., what should you do with the potato salad?___ Put the salad in the refrigerator immediately. Refrigeration will kill any bacteria that grew in the salad.___ Taste the salad and if it tastes okay, it is safe to refrigerate it and eat it the next day.___ Throw the salad away, because there is no way to make it safe to eat again.___ Feed it to the dog, and if he likes it, it is still safe.
26.. When refrigerating raw chicken, where should you store it to prevent cross-contamination of other foods?___ On the top shelf inside the refrigerator.___ On the bottom shelf inside the refrigerator.___ In the drawer with your other meats, such as salami and leftover ham.
27. If you were preparing submarine sandwiches for your family, which one of the following activities would you do first?___ Wash and cut the lettuce and tomatoes.___ Wash your hands.___ Cut the bread.___ Lower the periscope on the sub.
28. If your friend was grilling hamburgers and asked how you wanted your hamburger cooked, how should you respond?___ Rare___ Medium rare___ Well done
29. When you were helping make chocolate chip cookies, you ate a large spoonful of the raw cookie dough. The next day you were sick with diarrhea and stomach pain. Why do you think that you became sick?___ Because the flour wasn’t cooked and formed a ball of dough in your stomach.___ Because the cookie dough had too much sugar in it.___ Because the cookie dough had uncooked eggs in it.___ Because the cookie dough had uncooked margarine in it.
30.. After you use a cutting board for cutting raw meats, what do you do with it? You wash it with soap and water.___ Always___ Sometimes___ Rarely___ Never
31. Recommended thorough handwashing takes how long?___ 20 seconds___ 1 minute___ 2 minutes
32. . Freezing food will:___ Kill all bacteria
___ Not kill all bacteria
Based on My Plate recommendations, what are the basics for your diet:33. _____________________________
34. ______________________________
35. _____________________________
36. _______________________________
37. _______________________________
Directions: For Questions 38--64, please put an __X__TRUE or___X__ FALSE
38. You should only use a wet towel to pick up hot pans because is helps cool it down. ______TRUE _________FALSE
39. The conventional mixing method begins with creaming together butter and flour. ______TRUE _________FALSE
34363533
37
40. If you consume 3000 calories in a day and do not “burn” off all those calories, they get stored as fat in the body. ______TRUE _________FALSE
41. Nutrition affects our daily lives in many ways. ______TRUE _________FALSE
42. Rice is a type of grain. ______TRUE _________FALSE43. American food culture relies on supermarkets more than
growing our own food. ______TRUE _________FALSE44. Molds that grow on bread are ok to eat.
______TRUE _________FALSE45. Eating raw egg, for example in cookie dough or brownie
batter, is healthy and delicious______TRUE _________FALSE46. Food Borne Illnesses usually only cause minor stomach-
aches. ______TRUE _________FALSE47. An example of a drop cookie is an oatmeal butterscotchie.
______TRUE _________FALSE48. Chocolate is easy and inexpensive to make at home in your
back yard. ______TRUE _________FALSE49. There are very few things to make with eggs.
______TRUE _________FALSE50. Eating meat at every meal is healthy for you.
______TRUE _________FALSE51. Most people do not eat enough fruits and vegetables for
good health. ______TRUE _________FALSE52. Fruits and vegetables can play a role in weight
management.______TRUE _________FALSE
53. Eating fruits and vegetables everyday as part of a healthy diet can help you fight diseases like heart disease, high blood pressure and diabetes. ______TRUE _________FALSE
54. Fruits and vegetables are always more expensive than other foods. ______TRUE _________FALSE
55. Fruit roll ups count towards your daily fruit servings. ______TRUE _________FALSE
56. Meatless Mondays are impossible. ______TRUE _________FALSE
57. Washing your hands can prevent Food Borne Illnesses ______TRUE ______FALSE
58. Vegetables are among the best sources of vitamins and minerals. ______TRUE ______FALSE
59. In America today, children are sitting down to eat meals with their families less frequently than their grandparents did._________________TRUE ____________FALSE
60. The most nutrient-rich vegetables are dark green in color, so we should ONLY feed these vegetables to our children ___________TRUE ____________________FALSE
61. An increase in “screen time” is linked to an increase in childhood obesity. __________________TRUE ________________FALSE
62. MyPlate suggests we fill half of our plate with fruits and vegetables. ____________________TRUE _____________FALSE
DEFINE THE FOLLOWING:
63. Define “Cross-Contamination” _______________A. The multiplying of bacteria at a slower rate.B. The spread of bacteria from a contaminated area to a clean one.C. The transformation of bacteria to viruses.D. A food borne illness.
64. The following activities burn calories: _______________A. RunningB. WalkingC. SleepingD. All the Above
65. Which of the following best states why we eat: _____________A. As humans, we need to survive by eating as much as possible so we can live longerB. Eating food is just for humans to have something to do when they are bored.C. Humans eat because they are hungry.D. Humans eat food for social, emotional and physical reasons, not just because we are hungry.
66. Where should cleaning products be stored? _______________A. Away from food items in a cabinet.B. On the counter for easy access.C. In the basement near the furnace or water heater.D. In empty food jars .
71. Recipes are for… __________________________
A. Beginning cooks.B. Skilled chefs.C. Grandma.D. Everyone.
72. . Recipes should include:__________________________________A. Ingredients B. InstructionsC. YieldD. LoveE. All of the above
73. Define Sauté: ____________________A. To cook over high heat, with fat using a sauté pan.B. Cooking on low heat for a long time using only water.C. To cook over medium heat with salt and oil.D. To boil the vegetables on high heat.
74. Which of the following contains “empty calories”:_____A. Candy.B. Grilled steak.C. Ice cream.D. Orange juice.
75.How many teaspoons are in Tablespoons? _______________A. 10B. 24C. 3D. 1
76.Which of the following is a common problem with some convenience foods? _________________________A. They contain too much sodium because it helps it keep from spoilingB. Companies focus more on the packaging rather than the quality of the food.C. An easy way to make it taste good is to add extra fat and sugar.D. All the above
77.The purpose of vitamins and minerals for your body is…_____A. To supply energy.B. To maintain the body’s health and assist in its functions.C. To allow our food to be digested.D. To help your body lose weight.
78.Which grouping of foods best describes being “protein-rich”?___________A. Nuts, meat, beans and chicken.B. Apples, pears, bananas and soda.C. Fish, candy, beef and butter.D. Artichokes, carrots, oranges and ice cream.
79.The best choices of foods are…______________________A. Low in fiber and thiamin.B. Low in fat, salt and sugar.C. High in saturated fats.D. Low in calcium.
80.Which is not part of a recipe? ____________________A. Yield.B. Cost of ingredients.C. Method of preparation.D. List of ingredients.
81. When measuring, a dry cup measure is best fitted for which ingredient? __________________________
A. Molasses.B. Butter milk.C. Dough.D. Sugar.
82. The yield of a recipe tells… ______________________A. How many/much the recipe will make.B. The pacing of the recipe.C. The list of ingredients.D. The length of the recipe.
83.. Which is a type of grain? _______________________A. Green Beans.B. Lentils.C. Peanuts.D. Wheat.
84. When dealing with a grease fire, you should…_______________
A. Throw water on it to put it out.B. Turn off the burner and use a pot lid to snuff out the flame.C. Turn on all the gas burners to absorb the flame.D. Use a dry towel and try to blow out the flame.
85. A chef’s knife should be carried… ____________________A. By the handle and pointed upward.B. By the tip so you don’t cut anyone.C. With two hands.D. Pointed at the ground.
86.When washing your hands, make sure to…_______________A. Use soap.B. Warm Water.C. Scrub vigorously.D. All the above.
Kitchen Equipment IdentificationDirections: For Questions 87-102. Please identify the kitchen equipment:
87.________________
88.___________________
89________________
90_______________
- 91 ______ ______________
92._________________
__93.________________
94.________________
95._____________________
96_______________________
99. __________
100.________________________
101.____________________
102.. -________________________
103.. There are _____________eggs in a dozen.
104. An egg has ___________grams of protein. A dozen egg has _______________g of protein.105. If there are 110 students in Food and Nutrition 2012, how many cartons would I need for each student to make 1 egg__________________________.106. How many grams of protein would be eaten combined if each student ate one egg__________________.
107. .Is this a Formal or Informal Setting?______________________________________?Write True or FALSE: 108_____________ Use bright lipstick only when applying after a meal 109._______________________________ Take your medications at the table.110. ______________________________Change the place setting cards if you do not want to talk to the person beside you.111. ______________________________Text, call or check your Twitter during the meal._112. _____________________________Place your napkin in your lap and wipe your mouth often with it.
Kitchen Term Matching Directions: For numbers 113- 119 match the phrase with the options below it.
113. A mixture of fat and flour used to thicken sauces.____________114.To cook over high heat with fat… _____________115.The study of nutrients and how the body uses them .______116.Pasta that is cooked until tender, but still firm. __________117.Needs to be stirred constantly to not burn. __________118.A type of food borne illness is _________119.A fruitarian eats only
a) Al dente f) whole grain k) rouxb) Dairy sauces g) chicken pox l) simmerc) Garnish h) sauté m) proteind) nutrition i) mixing n) fruite) White j)botulism o) meat
Matching: Place the letter for the sentence or phrase that best fits with the word.
120._____ Beat A. Mix two or more ingredients together. 121._____ Stir B. To heat oven to correct
temperature before baking.122._____ Pack 123._____ Pre heat C. To mix ingredients in circular motion
124._________Combine D. To stir with a quick repetitive over-
under motion, or stir very rapidly
125._____ Sift E. To push ingredients firmly into
measuring cup G.. To separate into fine particles
with sifter.
126.Food Products have Nutrition Labels. TRUE or FALSE
127.Whole Foods have Nutrition Labels. TRUE or FALSE
128.Percent of Daily Values are based on a __________________________________ calorie/day diet.
129.The first ______________________ingredients listed on a Nutrition Label should not be ______________________________or else it is considered a _________________________.
130.Too much sugar turns to ________________________ in your body.
131.High Fructose Corn Syrup is good for you.____________TRUE or FASLE
132.. If you do not know what an ingredient is listed on a Nutrition Label, it is probably a preservative used to enhance flavor TRUE or FALSE __________________________
133. Whole Foods and Food Products are the Same. TRUE or FALSE _________________________
134. To calculate calories per container multiply servings per container x calories per serving. TRUE or FALSE
135. Partially hydrogenated oils should be ___________________________________.
ANIMALS AVOIDED CANDY CONVENIENTENERGY DESSERT FATTASTE GOOD SO YOU WANT MORE LAST LONGER
THREE SUGAR 1/33 2400 500100 25 2000
The following are abbreviations used in recipes. Spell out the word it stands for. 136.. C. = _____________________137. t. = _____________________ 138. min. = ____________________139. lb. = ____________________140. T. = _________________
141. List three Standard Operating Procedures for Lab Days. When I come in class on cookings days I must:1.23
145. What is your favorite quote?
136. The one thing I will remember about this class:
