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Foods Final Exam Review - Part 1 Flashcards | StudBud
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Foods Final Exam Review - Part 1
Foods Final Exam Review - Part 1
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1
Which kitchen equipment is used to quick-fry foods in a small amount of fat?
steamer
double boiler
casserole
wok
2
Which is categorized as a stem vegetable?
cauliflower
tomato
potato
asparagus
3
When cleaning up broken glass pieces, how should they be safely gathered and discarded?
by gathering up with a cloth and shaking into the garbage
by sweeping under the cabinet until the end of the lab
by sweeping up or gathering with a wet paper towel, throw away immediately
by gathering onto a piece of paper and discarding into the garbage
4
Which is an example of a chemical contaminant?
bad smell coming from fresh seafood
table sanitizer sprayed over pastries
frozen burn on frozen fruit
caterpillar found in a case of lettuce
5
Choosing to convert a city lot into a community vegetable garden is an example of what type of external food influence?
environmental
technological
economic
media
6
Eating pizza with friends after a football game is most likely an example of which food choice factors?
adventure and entertainment
nutrition and wellness
comfort and family ties
social ties and entertainment
7
Jason never learned to cook. Which internal influence on food choices does this represent?
family schedules
knowledge and skills
stages of life
peer group
8
Vegetables such as potatoes, onions, and garlic should be stored:
in the refrigerator
on the counter
in the freezer
in a cool, dry, and dark place
9
Which is a recipe resource?
recipe yields
volume measurement
ingredient substitutions
magazine or newspaper
10
Which part of a recipe, usually given for conventional ovens, tells how to cook the food?
container size and type
step-by-step directions
temperature and time
list of ingredients and amounts
11
A frozen piece of salmon should NOT be thawed:
under cold running water
in the cooler
as part of the cooking process
on the counter
12
Sarah is preparing to make a salad. What should Sarah do before she determines which equipment is needed?
list the preparation tasks
make and carry out the work plan
select, read, and interpret the recipe
evaluate the work plan
13
In a kitchen, pots with handles that are loose:
should be used to store cold foods.
are not a food sanitation issue as long as caution is used.
should be used with pot holders to prevent spilling.
may lead to injuries from burns by hot food items.
14
Which food was cooled correctly?
a large pot of soup cooled at room temperature for 8 hours
poultry that cooled from 135 to 70 in 2 hours and from 70 to 40 in 4 hours
beans that didn't cool correctly but were reheated, then cooled correctly
15
Which category of fruit is characterized by a thick inedible rind, juicy flesh, and many seeds in the center?
citrus fruits
pomes
drupes
melons
16
To lightly brown or cook food in a small amount of hot fat is to:
steam
boil
barbeque
sauté
17
What should be used to protect hands when handling hot utensils?
a damp towel
a dry oven mitt
an apron
an article of clothing
18
Which kitchen equipment is a cutting tool with openings of different sizes and is used to prepare cheese or cabbage?
rolling pin
grate/shredder
pastry blender
food chopper
19
Cutting food costs in half because children are leaving for college is an example of which type of influence on food?
psychological influences
situational influences
physiological influences
cultural influences
20
What part of a recipe tells you what pan to use?
container size and type
yield
step-by-step directions for mixing and handling
list of ingredients and amounts
21
Mr. Jones is demonstrating to students how to dice foods. What does he need to protect the tabletop?
scraper
straightening steel
cutting board
grater
22
How are onions and celery sauteed?
by roasting slowly on a rack over hot coals
by browning in a small amount of hot fat
23
To cause a solid food to turn into or become part of a liquid is to:
marinate
soak
dissolve
vent
24
Which kitchen equipment is a shallow, round baking dish with sloping sides and may be used to bake quiche?
pie pan
baking sheet
roasting pan
loaf pan
25
Physiological influences on food choices include gender, age, wellness, and:
activity levels
emotions and dislikes
peer group
personal likes and dislikes
26
In a foods lab, following all kitchen safety rules is essential because they:
aid in the prevention of accidents
keep students on task during the lab
protect the teacher from lawsuits
prevent students from burning food
27
A recipe calls for 1 large egg, you only have medium eggs and want to make it have less cholesterol. What do you do?
use 1 egg white
use 2 egg whites
use 2 medium eggs
use 1 small brown egg
28
Which is an example of an essential ingredient in a recipe?
salt in a loaf of bread
toasted almonds in a salad
green bell pepper in a casserole
potatoes in a beef stew
29
To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks, or hands is to:
fold
stir
knead
cut-in
30
Deandre uses a chart to use one serving of peanut butter for his sandwich. Which weight-control strategy is he using?
practicing moderation
controlling portion sizes
achieving physical fitness
following recommended calorie needs
31
Which measure equals 1 tablespoon?
3 teaspoons
2 fluid ounces
2 teaspoons
1 fluid ounce
32
Which category of food is selected by color, smell, and touch?
canned beans
milk and cheese
frozen foods
citrus and fresh vegetables
33
Which is an example of an external influence affecting food choices?
increases in one's high blood pressure
availability of canned foods
religious beliefs with specific food laws
number of employed parents
34
One example of cross-contamination is when someone preparing food:
prepares hand-battered food in small batches
uses the same ice for serving drinks and keeping beverages cold in a cooler
uses separate cutting boards for raw and cooked meat
washes fruits and vegetables under running water
35
An example of a nutrition claim that a person should be cautious of is:
consuming fresh fruit for dessert
replacing corn with brown rice in an evening meal
encouraging one to choose orange juice instead of lemonade
guaranteeing one will lose five pounds per week on the grapefruit diet
36
In group 1, John prepared the soup by himself, while the rest of the members cleaned. What did this lab group do poorly.
use of the recipe
application of sanitation procedures
collection of all equipment and ingredients
division of tasks among lab members equitably
37
What is the proper procedure for cleaning and sanitizing food-contact surfaces?
clean, sanitize, towel dry
rinse, scrape, clean, sanitize
pre scrape, clean, rinse, sanitize, air dry
clean, sanitize, rinse, towel dry
38
Why should pots, pans, and casseroles be washed by hand last?
they require the coldest water to remove grease stains
they are the heaviest cooking equipment used
they usually contain the most difficult-to-remove food residues
they should be stored last because they require more space
39
Alex plans to serve brocoli as a side dish. Whihc cooking method will preserve the most nutrients?
boiling
frying
roasting
steaming
40
Jennie injured herself and was bleeding, she applied pressure to the wound. She is practicing first aid for what catego-
cuts
other issues
chemical poisoning
electrical issues
41
Tonya, Sarah, and Jane discuss recipe ideas for the class meal. This is an example of:
organization
communication
cooperation
responsibility
42
What should be used to prevent falls when reaching for equipment or ingredients on top shelves?
step stool
kitchen chair
trash can
counter
43
Karen eats spinach only everyday. Which MyPlate recommendations should she do better job of following?
vary your vegetables
make half your grains, whole grains
vary your protein source
focus on whole fruit
44
4th of July, Ramadan, Easter, and Christmas are examples of which internal influences on food choices?
situational factors
personal beliefs
religious and cultural
personal tastes
45
The food groups recommended in the greatest amounts on MyPlate are:
grains and vegetables
fruits and grains
grains and protein
fruits and protein
46
David found fresh peaches on sale at the farmers' market. He didn't eat all of it. What should David do?
throw the extra away
freeze as is
package and freeze
refrigerate until he uses them all
47
To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking is to:
baste
season
grease
tenderize
48
What should you do to avoid cross-contact when preparing food for someone with a food allergy?
cook the food to its minimum internal temp
use only organic ingredients
wipe down work surfaces with a wet cloth
wash, rinse, and sanitize surfaces and utensils between uses
49
to remove peas from a saucepan, use a:
wire whisk
stand mixer
mixing bowl
slotted spoon
50
Which is an example of a nonessential ingredient in a recipe?
mushrooms in a stir-fry
all-purpose flour in a cake
shortening in a piecrust
baking powder in biscuits
51
Aerobics, competitive basketball, and running are examples of:
light physical activities
vigorous physical activities
very light physical activities
moderate physical activities
52
Storing unripe bananas on the counter:
causes them to quickly spoil
helps them ripen and improves their flavor
causes foodborne illnesses
prevents ripening and lengthens their shelf life
53
A person can make healthier food choices when shopping for packaged and canned foods by:
reading the nutrition labels
buying only organic food products
buying more canned than packaged foods
purchasing larger sizes
54
How can calories be reduced when preparing fruits and vegetables?
by choosing cooking methods like baking and steaming
by mixing with sugar and gelatins
by frying with heavy batters
by serving with cream dips and sauces
55
To encourage good nutrition, MyPlate recommends that half of a plate should be filled with:
fruits and vegetables
a variety of foods from each food group
grains and vegetables
fruits and grains
56
Which are used to measure small amounts of ingredients, usually less than 1/4 cup?
measuring spoons
scales
liquid measuring cups
dry measuring cups
57
Which food product could be prepared ahead and stored in the refrigerator?
garden salad
hot Reuben sandwich
wheat crackers
brownies
58
Gardening, dancing, and walking briskly are examples of:
vigorous physical activities
moderate physical activities
very light physical activities
light physical activities
59
Mason wants to start a fitness program to help him get in shape. What activities should he practice for flexibility?
resistance exercises
calisthenics
cardiovascular exercises
stretching exercises
60
To encourage good nutrition, MyPlate recommends choosing foods that are high in:
water and calories
sodium and added fats
sodium and added sugar
fiber and nutrients
61
Slicing meat using a meat slicer left out at room temperature requires that:
the slicer must be cleaned and sanitized when done being used for the day
the slicer must be cleaned and sanitized every four hours
the slicer must be cleaned and sanitized at the end of a worker's shift
a slicer must be disassembled and put in the dish washer
62
To work a ball of dough with the fingertips or heels of the hands by repeating press, fold, and turn motions is to:
stir
knead
cut-in
fold
63
A friend has been diagnosed with Norovirus. Should he volunteer at the soup kitchen?
no, he must be excluded until cleared by a doctor
yes, he can as long as he is restricted to washing dishes
no, he must be excluded but can tomorrow
yes, he can as long as he washes his hands well
64
Which is used to cook vegetables, retaining their nutrients?
wok
casserole
double boiler
steamer
65
When constructing a timetable, which step follows listing tasks?
estimate time (in minutes)
identify end time
calculate the total time
determine clock time
66
Which of these people would be considered highly susceptible to foodborne illness?
all of the above
adult on kidney dialysis
woman who is 15 weeks pregnant
preschooler
67
Which is an example of dessert that uses dairy?
apple pie
cherry gelatin
vanilla pudding
peanut butter cookies
68
Which is the most important reason a food employee should not chew gum white preparing food?
customers may see and find it distasteful
it prevents a food handler from tasting food
it can be a choking hazard
saliva can contaminate customers' food
69
Which kitchen equiment is narrow with deep sides and is used to bake bread and pound cake?
baking sheet
roasting pan
loaf pan
pie pan
70
To cook uncovered under a direct heat source is to:
simmer
braise
roast
broil
71
Tomatoes, squash, and pepper would fall into which MyPlate food group?
vegetables
fruits
dairy
protein
72
The smallest-size cut for foods such as fruits and vegetables is a:
chop
dice
cube
mince
73
Food cooled for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?
120 degrees
135 degrees
145 degrees
175 degrees
74
There are four shelves in the refrigerator. From top to bottom, in what order should they be placed?
carrots, ground beef, raw eggs, sheet cake
sheet cake, carrots, raw eggs, ground beef
carrots, raw eggs, sheet cake, ground beef
ground beef, sheet cake, raw eggs, carrots
75
What is the maximum number of days that homemade chicken salad can be held at 41 degrees?
3
2
6
7
76
Which is an example of mincing foods?
making shallow slices into the surface of bread dough
rubbing cabbage against a shredder
cutting onions into very small, irregular pieces
removing the outer skin of potatoes
77
All leftovers must be reheated for 15 seconds to the minimum temperature of:
155 degrees
145 degrees
165 degrees
135 degrees
78
Ground beef cooked in a microwave must reach an internal temperature of:
135 degrees
165 degrees
145 degrees
155 degrees
79
Lab Group 2 is constructing a timetable and just estimated time for each task. What should the group do next?
calculate start time
list tasks
calculate the total time
identify end time
80
When determining the freshness of milk, check the:
smell of the milk
sell-by date
color of the milk
taste of the milk
81
Which recipe part tells the number and size of servings the recipe will make?
yield
nutrition analysis
container size and type
list of ingredients and amounts
82
What is not a factor in controlling growth of microorganisms?
moisture
oxygen
color
temperature
83
What is an abbreviation for teaspoon?
teas.
T.
t.
Tbsp.
84
Serving and handling money so they can't sanitize betwen each sale. What are some other things to prevent hand contact?
all of the above babyyy
have workers use single-use papers
wrap items in plastic before putting in the case
supply tongs for use in serving items
85
Eating pasta the night before a race is most likely an example of which type of individual food choice factors?
adventure and wellness
nutrition and wellness
enjoyment and social ties
comfort and entertainment
86
Prep time is 36 minutes and cook time is 17 minutes. If class starts at 8am, recipe should be ready at:
8:53 am
8:58 am
8:30 am
8:23 am
87
The price of speciality coffee drinks has risen. This is an example of what type of external food influence?
technological
economic
environmental
media
88
To leave an opening in the covering of a food to allow steam to escape is to:
soak
vent
marinate
dissolve
89
Which measure equals 1 pound?
16 ounces
4 ounces
8 ounces
32 ounces
90
Usually a heavy oval or rectangualr pan, often comes with a wire rack, and is used to cook large cuts of meat?
loaf pan
roasting pan
pie pan
baking sheet
91
What are the health benefits of eating fresh fruits as compared to eating processed fruits?
fresh fruits are lower in sugar and sodium than processed fruits
fresh fruits are less nutritious than frozen fruits
92
External factors such as spring flooding and colder-than-normal winters are:
environmental influences on food availability and choices
media influence on food availability and choices
technological influences on food availability and choices.
economic influences on food availability and choices
93
Meredith is preparing vegetables and needs cutting equipment to chop and dice vegetables. Which item does she need?
kitchen shears
chef's knife
pastry blender
bread knife
94
To blend a mixture by using a spatula in a gentle up, down, and over motion so the mixture stays light is to:
fold
stir
cut-in
knead
95
Which is the best way to prepare fruit to retain nutrients?
stewed in water and butter
baked on a low temperature for a long time
battered and fried in oil
lightly grilled
96
A recipe serves 12 and calls for 1/3 cup of peacans. How much peacans would be needed to make it serve 24?
2/3 cup
1/4 cup
1/2 cup
1 cup
97
How many seconds should the total handwashing process take?
20
15
10
25
98
To lower the fat content in the Butternut Squash Soup recipe, substitute:
2 1/2 cups skim milk for the milk
1 stick of margarine for the butter or margarine
1 stick of butter for the butter or margarine
2 1/2 cups buttermilk for the milk
99
A sweet potato casserole recipe calls for 1/4 cup of flour for 4 servings. To serve 16 people, how much flour is needed?
1 cup
1/2 cup
2 cups
1/4 cup
100
Which measure equals a one-half cup?
eight tablespoons
eight fluid ounces
eight teaspoons
two fluid ounces