Foods 1

1.

1 point

In order to cook with milk, cheese, and other dairy foods, use:

high heat

temperatures that boil the foods

low heat

whatever temperature you choose

2.

1 point

Using too high cooking temperatures will cause milk to:

harder and become sweeter

harden

become creamier

curdle and scorch

3.

1 point

What are types of factors that influence food choices?

Cultural, physical, and psychological.

Cultural, national, and physical.

National, physical, and social.

Cultural, emotional, and national.

4.

1 point

Which is an example of an essential ingredient in a recipe?

Potatoes in a beef stew

Salt in a loaf of bread

Toasted almonds in a salad

Green bell peppers in a casserole

5.

1 point

Sarah doesn't want to spend the whole day cleaning after breakfast. To help this, she should:

wash all dishes the next day

wash all dishes by hand

load the dishwasher after the guests leave

cleans as she cooks

6.

1 point

Casseroles, soups, and protein salads compare favorably with other meals because they are:

easy to prepare

expensive, but satisfying

inexpensive, nutritious and satisfying

difficult to prepare

7.

1 point

What is an example of information that can be found on a food label?

Barcode date

Date it was sold

Date it was processed

Expiration date

8.

1 point

Mary has a recipe that needs several ingredients to be pureed. She should use a:

can opener

food processor

cooling rack

rolling pin

9.

1 point

Which is the BEST example of a high-fiber product?

Hamburger bun

Banana

Flour tortilla

Shredded wheat

10.

1 point

Buttermilk and kefir are examples of:

cultured milk products

whey

non-dairy foods

milk solids

11.

1 point

Forks, spoons and knives are all considered what kind of tableware?

Dinnerware

Beverageware

Holloware

Flatware

12.

1 point

Using fabric or net bags for grocery shopping instead of paper or plastic bags is an example of:

recycle

reuse

reduce

respond

13.

1 point

How does eating excessive amounts of fats impact the body?

Osteoporosis

Anemia

Nausea

Obesity

14.

1 point

What substances are used in foods to preserve freshness and add nutrients, flavor, and color?

Fortifiers

Organics

Additives

Emulsifiers

15.

1 point

Which recipe part is NOT necessary for preparing the dish, but is useful when planning foods to fit into an eating plan?

Nutrition analysis

Yield

Container size and type

List of ingredients and amounts

16.

1 point

Which raw vegetable has the MOST water content?

Corn

Lettuce

Potatoes

Squash

17.

1 point

What is a good source of vitamin D?

Eating apples

Drinking juice

Being out in the sunshine

Eating chiucken livers

18.

1 point

Which cooking equipment should be used to cook vegetable beef soup?

Double boiler

electric skillet

Slow cooker

Steamer

19.

1 point

To cook food in a pan using vapor produced by boiling liquid is to:

steam

boil

barbeque

saute

20.

1 point

Which kitchen equipment is used to measure large amounts of both dry and solid ingredients?

Measuring spoons

Dry measuring cups

Scales

Liquid measuring cups

21.

1 point

Which measure equals one half cup?

Eight tablespoons

Two fluid ounces

Eight fluid ounces

Eight teaspoons

22.

1 point

When large groups of people need to be served, which classification of service is often used?

Plate service

Buffet service

Family service

Continental/Russian service

23.

1 point

A common food allergen is:

chicken

flounder

shrimp

turkey

24.

1 point

A correct method for thawing frozen food is:

In the refrigerator or in the microwave oven immediately before using.

On the kitchen counter until completely thawed.

Uncovered and at room temperature until partially thawed.

Under hot running water immediately before using.

25.

1 point

Biscuits, muffins, and pancakes are classified as:

drop breads

quick breads

fruited breads

yeast breads