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Foods I Final Exam Review Flashcards | StudBud
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Foods I Final Exam Review
Foods I Final Exam Review
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1
When determining the freshness of eggs for purchasing, use the:
size of the egg
color of the shell
sell-by date
color of the yolk
2
Gardening, dancing, and walking briskly are examples of:
moderate physical activities
light physical activities
very light physical activities
vigorous physical activities
3
After work, Sylvia has a long meeting. She should choose which meal prep strategy for a quick and nutritious dinner?
semi-homemade/speed-scratch cooking
finished/convenience cooking
scratch cooking
eating a late lunch and snacking
4
Cutting food costs in half because children are leaving for college is an example of which type of influences on food?
psychological influences
physiological influences
cultural influences
situtational influences
5
The milk fat in raw milk rises to the surface during storage. Which processing method will prevent this from occurring?
pasteurization
scalding
homogenization
vitamin D fortification
6
David found fresh peaches on sale at the farmer's market. He bought more than he will use in 1 week. What should he do?
freeze as is
refrigerate until he uses them all
throw the extra away
package and freeze
7
Which ingredient causes a quick bread to rise?
eggs
leavening agent
fat
liquids
8
A cup and saucer are needed for an informal meal. Where should they be placed?
to the left side of the dinner plate
above the salad plate
to the right side of the dinner plate
above the dinner plate
9
Millet and amaranth are examples of:
breakfast cereals
refined grains
pastas
ancient grains
10
After Kim plans the menu, what should she do next?
complete pre-preparation steps
serve the meal
consider the meal pattern preferences of those she is serving
evaluate the meal
11
Which equipment is a heavy oval or rectangular pan that comes with a rack and can cook large cuts of meat or poultry.
roasting pan
baking sheet
pie pan
loaf pan
12
Which is an example of a legume?
onions
potatoes
butter beans
cabbage
13
When used in the table setting along with a salad plate, where should the bread and butter plate be placed?
above the forks, to the upper left
lower left, beside the forks
toward the center, above the dinner plate
above the knife, to the upper left
14
When one bakes yeast bread products, what would happen if fermentation failed to occur?
The yeast dough would not be elastic.
The yeast dough would have too much gas and explode.
The yeast dough would be dry.
The yeast dough would not rise.
15
Which is an example of basting foods?
sprinkling gingerbread with powdered sugar
changing butter from a solid to a liquid
spooning tomato sauce over a pork roast as it cooks
cutting cucumbers into quarter-inch squares
16
Which measure equals 1 tablespoon?
2 teaspoons
2 fluid ounces
3 teaspoons
1 fluid ounce
17
Which is not a factor in controlling growth of microorganisms.
oxygen
color
moisture
temperature
18
What temperature should the liquid (water or milk) be when activating yeast?
105-115 degrees F
120-130 degrees F
40-140 degrees F
200-212 degrees F
19
Which part of the grain kernel serves as the food supply for a new plant?
bran
germ
endosperm
fiber
20
Which kitchen equipment is a shallow, round baking dish with sloping sides and may be used to bake quiche?
roasting pan
pie pan
loaf pan
baking sheet
21
How many seconds should the total handwashing process take?
25
10
15
20
22
To cook uncovered under a direct heat source is to:
broil
roast
simmer
braise
23
Which demonstrates a dry cooking method?
beef roast braised with carrots and potatoes
chicken thighs stewed with tomatoes
steak grilled over charcoals
shrimp steamed with vegetables
24
Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?
120 degrees F
175 degrees F
135 degrees F
145 degrees F
25
How do lean and rich doughs differ?
Lean doughs contain yeast, but rich doughs lack yeast.
Lean doughs have little sugar or fat, but rich doughs have fat and sugar.
Lean doughs contain eggs, but rich doughs lack eggs.
Lean doughs contain fat and sugar, but rich doughs lack fat and sugar.
26
An employee has been diagnosed with norovirus. Can he come to work?
Yes, he can as long as he is restricted to washing dishes.
No, he must be excluded but can come back tomorrow.
Yes, he can as long as he washes his hands well.
No, he must be excluded until cleared by a doctor.
27
What is an example of a food made with eggs?
lasagna
congealed (jello) salad
quiche
fruit salad
28
Soup tureens and gravy boats are considered what classification of tableware?
flatware
beverageware
holloware
dinnerware
29
All leftovers must be reheated for 15 seconds to the minimum temperature of:
165 degrees F
135 degrees F
145 degrees F
155 degrees F
30
Which measure equals a one-half cup?
eight teaspoons
two fluid ounces
eight tablespoons
eight fluid ounces
31
How do the quality of biscuits and muffins compare in texture?
biscuits are flaky; muffins are tender
biscuits are thick; muffins have crowned tops
biscuits and muffins should crumble when eaten
biscuits have tunnels; muffins are flaky
32
To encourage good nutrition, MyPlate recommends that half of a plate should be filled with:
grains and vegetables
fruits and vegetables
a variety of foods from each food group
fruits and grains
33
What category of food is selected by color, smell, and touch?
milk and cheese
frozen foods
citrus and fresh vegetables
canned beans
34
In order to yield 3 cups of cooked rice, how much uncooked rice should be used?
1 cup
2 cups
3 cups
6 cups
35
Which is an example of a chemical contaminant?
freezer burn on frozen fruit
a caterpillar found in a case of lettuce
a bad smell coming from fresh seafood
table sanitizer sprayed over pastries