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HFN Unit 3 & 4 Review Flashcards | StudBud
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HFN Unit 3 & 4 Review
HFN Unit 3 & 4 Review
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Test Review
Flashcards
43 cards
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Questions
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Answers
1
When planning a meal you must consider these factors, except:
culture and religion
likes and dislikes
males and females
schedules
2
Eating noodles with chop sticks is an example of ____
Special Occasions
Unique Foods
Etiquette
Dietary Laws
3
Taylor Swift advertising Pepsi is an example of:
gimmick
jingle
celebrity endorsement
trickery
4
Nutrition labeling became mandatory in Canada the year ___
2010
2007
2000
2004
5
The part of a recipe that tells you the number and size of the servings a recipe makes is the:
ingredients
nutrition facts
directions
yield
6
How many teaspoons in 4 tablespoons.
24
6
12
16
7
How many ml are there in one cup?
250
50
500
125
8
This includes any items used for serving and eating food:
cover
tableware
place setting
serving pieces
9
All food labels must contain:
quantity
ingredients
all of the above
a common name
10
Which part of a recipe would someone with a food allergy need to be most aware of?
ingredients
time and temperature
yield
directions
11
Which of the following is NOT required on a food label?
Nutrition Facts Table
Nutrition Claims
Serving Size
Ingredients List
12
The part of a recipe that can be helpful when planning foods to fit in an eating plan.
time and temperature
ingredients
yield
nutrition facts
13
A food that is typical of a given racial, national, or religious culture.
Koscher food
Ethnic food
Status food
Sacred food
14
Eating turkey at Thanksgiving is an example of ...
Etiquette
Unique Foods
Special Occasions
Dietary Laws
15
alligredients on a food label are listed by:
Nutrient Content
Alphabetical order
Acending order by weight
Descending order by weight
16
If a person eats because he/she is bored, what need is satisfied?
physical
social
psychological
cultural
17
The beliefs and customs of a group of people are known as:
Values
Food norms
Ethics
Culture
18
Which of the following is NOT typically a factor that would influence personal food choices?
Socioeconomic factors
Religious beliefs
Cultural customs
Government recommendations
19
Recipes that can be adapted to many uses is known as:
unpredictable
difficult
easy
versatile
20
Which of the following would be a good way to reduce the sodium in recipes:
use herbs and spices to enhance flavors
substitute broth for sauces
substitute soy sauce for high sodium flavorings
substitute MSG for salt
21
The way a food feels when you chew it:
Taste buds
Smooth
Texture
Crunchy
22
A recipe calls for 8 cups of sugar. How much sugar should you put in?
1/3 cup
1 cup
3/4 cup
1/2 cup
23
When setting the table the napkin goes on the right side of the plate.
False
True
24
Eating fish and seafood in Newfoundland is the result of which factors?
food availability
culture
geography
all of the above
25
When setting a table spoons are to the right of the knives.
False
True
26
Which is a cultural influence on food?
emotions
health & nutrition
taste
religious holidays
27
Much of what we consider flavor is actually detected by the:
the stomach
the nose
the eyes
the tongue
28
Which of the following concepts is accurate to formal table setting?
Knive's should be facing the plate
Water glass should be above the forks
Use cutlery furthest from the plate first
all of the above
29
Why should we buy local foods?
all of the above
we know exactly where the food came from
Less travel time keeps nutrients
Support local economy
30
How many ounces would you need if the recipe calls for 2 cups?
16
8
24
32
31
The pieces of tableware used by one person to eat a meal is:
cover
place setting
tableware
serving pieces
32
Place the water glass above the ...
next to the fork
plate
next to the napkin
tip pf the largest knife
33
The food label provides information for ___ serving
2
3
4
1
34
The most common food allergy is?
fish
dairy products
peanuts
wheat
35
Of the following, the one that is NOT a technique advertisers use to persuade the public to buy their products is…….
boycott
scare tactics
celebrity endorsement
appeal to basic needs
36
Food labeling laws in Canada are created and enforced by:
municipal governments
territorial governments
provincial governments
federal government
37
What are family traditions, advertising, current trends, and religious customs?
Emotional needs and desires
Physical needs
Social and cultural influences
Dietary laws
38
which of the following is an example of a herb?
cinnamon
chilli
mint
ginger
39
Diabetes is an example of what kind of influence on food choices?
psychological
physical
social
emotional
40
What resources are involved in meal planning?
Preparation Skills & Equipment
All of the Above
Time and Energy
Food Choices and Availability
41
The rules for polite behaviour in society or among members of a particular group is known as:
formal dining
manners
squad goals
table etiquette
42
The Daily Value percentage on food labels are based on a ___ calorie diet.
1500
2200
2000
1800
43
Which is an example of a dietary law?
Eating pizza pizza everyday for lunch
Eating icecream in the summertime
Muslims not eating pork
Drinking milk to get enough calcium