Download Foods I - PRE-ASSESSMENT / FINAL REVIEW Directions: Match

Foods I - PRE-ASSESSMENT / FINAL REVIEW
Directions: Match each picture on the right with the correct equipment name on the left.
1. ______ Colander
A.
2. ______ Slotted Spoon
B.
3. ______ Spatula
C.
4. ______ Liquid Measuring Cup
D.
5. _____ Turner/Flipper
E.
Directions: Match the tool on the left with the description of the tool’s function on the right.
6. _____ Pastry Blender
A. Scraping the sides of bowls or folding-in delicate ingredients.
7. _____ Rubber Spatula/Scraper
B. For leveling off dry ingredients like flour and sugar.
8. _____ Spatula
C. For incorporating air by beating ingredients together.
9. _____ Wire Whisk
D. For cutting fat into flour.
10._____ Chef’s Knife/Chopping Knife
E. For cutting or chopping large ingredients.
11. Which item drains liquid from food?
A. A casserole.
B. A colander.
C. A double boiler.
D. A grater.
12. What is the purpose of this item?
A.
B.
C.
D.
Remove peel from a vegetable
To cut in shortening
Level of ingredients
To blend, mix, stir, and whip
13. What is the name of this item?
A.
B.
C.
D.
Pastry Blender
Pancake Turner
Sifter
Metal Spatula
Use the picture to answer question 4 and 5.
14. What is the name of this item?
A. Pastry Blender
B. Sifter
C. Peeler
D. Grater
15. What is the purpose of this item?
A. Incorporate air into an item
B. Remove peel from a vegetable
C. Cut an item into very small pieces
D. Cut in shortening
Directions: Match the term on the left with the correct definition on the right.
16. _____ Sauté
A. To mix ingredients by gently turning one part over
another with a rubber spatula.
17. _____ Cream
B. To cut fat into flour with a pastry blender.
18. _____ Cut-In
C. To cook in a small amount of fat, usually in a skillet or a
wok.
19. _____ Fold-In
D. To beat sugar and fat together until fluffy.
Directions: Match the abbreviation on the left with the correct measurement on the right.
20. ______
21. ______
22. ______
23. ______
T. or Tbs. or Tbsp.
oz.
c.
t. or tsp.
A.
B.
C.
D.
Teaspoon
Tablespoon
Ounce
Cup
Directions: Match the measurement on the left with the correct equivalent on the right.
24. ______
25. ______
26. ______
27. ______
1 Tbsp. = ____ tsp.
1 c. = ____ Tbsp.
1/3 c. = ____ Tbsp.
1 stick/cube butter = ____ c.
A.
B.
C.
D.
3
16
1/2
5 1/3
Directions: Match the measurement on the left with the correct abbreviation on the right.
28. ______
29. ______
30. ______
31. ______
Quart
Gallon
Pound
Package
A.
B.
C.
D.
gal.
pkg.
lb. or #
qt.
Directions: Match the measurement on the left with the correct equivalent on the right.
32. ______
33. ______
34. ______
35. ______
1/4 c. = _____ Tbsp.
1 c. = _____ fl. oz.
16 Tbsp. = _____ c.
1 pt. = ____ c.
A. 8
B. 1
C. 2
D. 4
Match the correct equivalent with the number in the box.
HALF
DOUBLE
36.
38.
A.
B.
C.
D.
2/3 cup
37.
2 Tbsp
39.
¼ c.
1/3 c.
1 1/3 c.
3 tsp.
40. You can easily measure shortening by:
A. packing and leveling it off in a dry measuring cup.
B. melting it first and pouring it into the recipe.
C. using the water displacement method.
D. both A and C.
41. When measuring brown sugar, it is important to:
A. add a little bit of extra brown sugar to the recipe.
B. under-measure a little because it is so moist.
C. pack it down and level it off in a dry measuring cup.
D. scoop it loosely into a liquid measuring cup.
42. In the case of a grease fire, all of the following are appropriate ways to put it out, EXCEPT:
A. smothering the fire with a lid.
B. using a fire extinguisher if the fire is out of control.
C. pouring water on the fire.
D. sprinkling the fire with baking soda.
43. The handles on all sauce pans should:
A. point toward the inside of the stove top.
B. hang over the edge of the stove top.
C. point to the outside of the stove top.
D. it doesn’t matter.
44. The minimum amount of time you should spend washing your hands before cooking is:
A. 5 seconds.
B. 10 seconds.
C. 20 seconds.
D. you don’t need to wash your hands.
45. The best treatment for a first degree burn is:
A. to wrap tightly in a clean cloth.
B. to apply direct pressure.
C. to place under cold, running water.
D. none of the above.
46. The best treatment for a cut is:
A. to wrap tightly in a clean cloth.
B. to apply direct pressure.
C. to place under cold, running water.
D. none of the above.
47. The most common food source for E. coli is:
A. undercooked ground beef.
B. bulging canned foods.
C. human mucous from sneezing and coughing.
D. raw poultry and eggs.
48. The temperature danger zone is between:
A. 40ºF - 140ºF.
B. 50ºF - 150ºF.
C. 60ºF - 160ºF.
D. 70ºF - 170ºF.
49. Microwave safe materials include all of the following, EXCEPT:
A. glass.
B. plastic.
C. metal.
D. paper.
50. The best dish for baking in a microwave would be:
A. a metal pie tin.
B. a square pan.
C. a Cool-Whip container.
D. a shallow, round dish.
51. “Standing Time” refers to the amount of time:
A. food continues to cook after the microwave has stopped.
B. food is cooking in the microwave.
C. it takes to prepare the food for microwave cooking.
D. none of the above.
52. Dull knives are:
A. Safer than very sharp knives.
B. Easy to work with.
C. More dangerous than sharp knives.
D. Efficient.
53. One gallon is equal to:
A. 1 ½ quarts
B. 2 quarts.
C. 3 quarts.
D. 4 quarts.
54. Which is the correct way to measure flour?
A. Stir the flour in the cup before measuring.
B. Pack and tap the cup of the side.
C. Sift and level using the straight edge spatula
D. All of the above.
Directions: Match the nutrient on the left with the correct number of calories per gram of energy (CALORIE) it provides on the right.
Some answers will be used more than once.
55. _______ Fat
A. 0
56. _______ Minerals
B. 4
57. _______ Carbohydrates
C. 7
58. _______ Protein
D. 9
59. _______ Vitamins
60. _______ Water
61. The recommended daily serving of water is:
A. 8 fl. oz.
B. 45 fl. oz.
C. 64 fl. oz.
D. 72 fl. oz.
62. Function of water in the body includes all of the following, EXCEPT:
A. it carries waste products out through the body.
B. it regulates body temperature through perspiration.
C. it builds and repairs body tissues.
D. it carries water-soluble vitamins through the body.
Match the correct color to the food group:
63. Grains
64. Vegetables
65. Fruit
66. Milk
67. Meat and Beans
68. Oil
A. Purple
B. Green
C. Orange
D. Red
E. Blue
AB. Yellow
Match the correct serving sizes for each food group:
69. Grains
70. Vegetables
71. Fruit
72. Milk
73. Meat & Beans
A. 2 ½ cups
B. 2 cups
C. 5 ½ oz
D. 6 oz
E. 3 cups
74. An important function of fat is to:
A. provide a reserve store of energy.
B. carry fat-soluble vitamins.
C. act as a “cushion”.
D. all of the above.
75. The main function of carbohydrates is to:
A. regulate body functions.
B. provide energy.
C. act as a heat regulator.
D. build and repair body tissues.
76. All of the following are complex carbohydrate foods EXCEPT:
A. Chicken.
B. Sunflower seeds.
C. Dried beans.
D. Potatoes.
77. The primary function of carbohydrates is to:
A. Build & Repair
B. Insulate.
C. Catalyst for metabolic reactions.
D. Providing energy.
78. All are leavening agents for quick breads EXCEPT:
A. Air
B. Steam
C. Baking Soda
D. Yeast
79. ______________ carbohydrates are quick energy sources, but they usually do not supply any other nutrients or fiber.
A. Simple
B. Complex
80. The main function of protein is to:
A. regulate body functions.
B. provide energy.
C. act as a heat regulator.
D. build and repair body tissues.
81. The balance of calories remaining after meeting all recommended dietary needs is known as:
A. Complex Calories.
B. Nutrient Density.
C. Sufficient Calories.
D. Discretionary Calorie Allowance.
82. MyPyramid.gov uses all of the following to determine caloric needs, EXCEPT:
A. Age.
B. Ethnicity (Race).
C. Gender.
D. Activity Level.
83. Saturated fats:
A. come mainly from animal sources.
B. are liquid at room temperature.
C. are solid at room temperature.
D. both A and C.
84. The function of fats is to
A. Carry fat soluble vitamins
B. Provide energy
C. Insulate and protect organs
D. All of the above
85. Fats provide
A. 4
B. 5
C. 8
D. 9
calories per gram when used by the body for energy.
86. Which food is high in saturated fat
A. Animal products
B. Soybean oil
C. Olive oil
D. Peanut oil
87. Good cholesterol is known as
A. HDL
B. LDL
C. Trans Fat
D. All of the above
88. What type of fatty acid is best for your body?
A. Saturated fat
B. Polyunsaturated fat
C. Monounsaturated fat
D. None of the above
89. What type of fat is solid at room temperature?
A. Saturated fat
B. Polyunsaturated fat
C. Monounsaturated fat
D. None of the above
90. Amino Acids are:
A. Acids found in meat
B. Building blocks for which protein is made
C. Type of marinade
D. Harmful to the body
91. High levels of this lipoprotein can lead to heart disease and obesity:
A. LDL
B. SDL
C. HDL
D. PDL
92. What food group do we get most of our carbohydrates from?
A. The Meats and Beans Group
B. The Grains Group
C. The Vegetables Group
D. The Fats and Oils Group
93. Starches are what type of carbohydrate? Simple or complex?
A. Simple
B. Complex
94. Sugars are what type of carbohydrate? Simple or complex?
A. Simple
B. Complex
95. Sucrose is also knows as:
A. Blood Sugar.
B. Milk Sugar.
C. Table Sugar.
D. Fruit Sugar.
96. How many grams of fiber should the average American consume each day?
A. Less than 10 grams
B. 10-20 grams
C. 20-35 grams
D. 1 cup
97. What type of leaving agent do quick breads use?
A. Baking Soda
B. Baking Powder
C. Yeast
D. Both A and B
98. The function of fat in quick breads is to:
A. provide tenderness.
B. provide richness.
C. provide flavor.
D. all of the above.
99. The function of salt and sugar in quick breads is to:
A. provide flavor.
B. provide structure.
C. provide moisture.
D. provide tenderness.
100. The ratio for cooked pasta is:
A. 1:1
B. 1:2
C. 1:3
D. 1:4
101. The ratio for cooked rice is:
A. 1:1
B. 1:2
C. 1:3
D. 1:4
102. All of the following cooking methods are correct, EXCEPT:
A. rice is cooked in simmering water on low heat with the lid on.
B. pasta is cooked in boiling water on high heat with the lid off.
C. both rice and pasta increase in bulk when they are cooked.
D. rice and pasta only need small amounts of water to cook thoroughly.
103. Protein is first used by the body to
A. Provide energy
B. Build and repair
C. Energy stores
D. Carries fat soluble vitamins
104. A complete protein is one that
A. Contains all 9 essential amino acids
B. Contains only non essential amino acids
C. Lacks one or more essential amino acids
D. None of the above
105. An incomplete protein is one that
A. Contains all 9 essential amino acids
B. Contains only non essential amino acids
C. Lacks one or more essential amino acids
D. None of the above
106. Complete Proteins come from
A. Plants
B. Animals
C. Animals and plants
D. None of the above
107. Incomplete proteins come from
A. Plants
B. Animals
C. Animals and plants
D. None of the above
108. All of the following are functions of eggs, EXCEPT:
A. Binder
B. Thickener
C. Sweetener
D. Emulsifier
109. The process of heat treating milk to remove harmful organisms or bacteria is called:
A. Homogenization.
B. Pasteurization.
C. Processing.
D. Substituting.
110. The process of breaking down fat particles and evenly distributing them in milk is called:
A. Homogenization.
B. Pasteurization.
C. Processing.
D. Substituting.
111. What could you get if you are deficient in calcium?
A. Anemia
B. Osteoporosis
C. Spina Bifida
D. Scurvy
112. What could you get if you are deficient in iron?
A. Anemia
B. Osteoporosis
C. Spina Bifida
D. Scurvy
113. What vitamin is also known as the “sunshine” vitamin – (also found in milk)?
A. Vitamin A
B. Vitamin K
C. Vitamin D
D. Vitamin E
114. What vitamin will help prevent neural tube defects like spina bifida?
A. Niacin
B. Folate (Folic Acid/Folacin)
C. Vitamin C
D. Thiamin
115. Vitamin A
A. Makes red blood cells
B. Helps maintain healthy eyes
C. Helps prevent goiters
D. Is the sunshine vitamin
116. Which vitamin helps blood clot?
A. Vitamin A
B. Vitamin C
C. Vitamin E
D. Vitamin K
117. Swollen, bleeding gums, and scurvy may result from a deficiency in:
A. Vitamin D
B. Thiamin
C. Vitamin C
D. Niacin
118. Which vitamin helps prevent birth defects and anemia?
A. Iron
B. Iodine
C. Folic Acid
D. Niacin
119. What mineral helps bones, teeth, regulates the heart, and prevents osteoporosis?
A. Iodine
B. Zinc
C. Calcium
D. Sodium
120. Which of the following is NOT a fat-soluble vitamin?
A. Vitamin A
B. Vitamin C
C. Vitamin D
D. Vitamin E
121. How can you tell if a fruit or vegetable is fresh or ripe?
A. Smell
B. Color
C. Texture
D. All of the above
122. What are some ways to preserve nutrients when cooking fruits and vegetables?
A. Cook them in very small, minced pieces.
B. Cook in large amounts of water.
C. Cook for a long time, and then cook for 15 more minutes!
D. Save the water used to boil the fruits/vegetables in to use in sauces or soups.
End of Year Test
1. B
2. C
3. A
4. E
5. D
6. D
7. A
8. B
9. C
10. E
11. B
12. B
13. D
14. B
15. A
16. C
17. D
18. B
19. A
20. B
21. C
22. D
23. A
24. A
25. B
26. D
27. C
28. D
29. A
30. C
31. B
32. D
33. A
34. B
35. C
36. B
37. C
38. D
39. A
40. D
41. C
42. C
43. A
44. C
45. C
46. B
47. A
48. A
49. C
50. D
51. A
52. C
53. D
54. C
55. D
56. A
57. B
58. B
59. A
60. A
61. C
62. C
63. C
64. B
65. D
66. E
67. A
68. AB
69. D
70. A
71. B
72. E
73. C
74. D
75. B
76. A
77. D
78. D
79. A
80. D
81. D
82. B
83. D
84. D
85. D
86. A
87. A
88. C
89. A
90. B
91. A
92. B
93. B
94. A
95. C
96. C
97. D
98. D
99. A
100. B
101. C
102. D
103. B
104. A
105. C
106. B
107. A
108. C
109. B
110. A
111. B
112. A
113. C
114. B
115. B
116. D
117. C
118. C
119. C
120. B
121. D
122. D