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Culinary 1 Quiz Bowl Flashcards | StudBud
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Culinary 1 Quiz Bowl
Water _____.
Hydrogenation _____.
Culinary 1 Quiz Bowl
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1
Hydrogenation _____.
Causes Oils to turn rancid
Converts liquid oils to solid fats
Occurs when hydrogen is removed from unsaturated fatty acids
helps remove trans fats from processed food
2
Water _____.
prevents your body from sweating
is present in certain body cells
is the main component of body fluids
is mostly in fat tissue
3
In general, which of the following provides the most water for your body?
Apples
Bread
Ground Beef
Peanut Butter
4
Nutrient-dense foods _____.
are listed on Nutrition Facts panels
have high nutrient value for their calories
are high in calories
have more protein than vitamins
5
Amino acids ___.
are the building blocks of protein molecules
can be combined in a total of ten forms
contain helium in their basic chemical structure
cannot be made by the body
6
Which of the following is
not
a function of protein?
carry vital substances to needed points throughout the body
prevent sodium and potassium from passing through cell walls
Make compounds needed for important body functions
Build new tissues and maintain them
7
Which of the following is
not
a sign of vitamin A deficiency?
Fatigue
Night blindness
Dry, scaly skin
Excess moisture in the eyes
8
Which of the following is good advice about fluid replacement?
pregnant women should drink fewer liquids
Older adults should not wait until they are thirsty to drink fluid
Your fluid intake is sufficient if your urine is dark yellow
Teens should consume 2-3 cups of water or liquids daily
9
Excess weight _____.
occurs as fat stores decrease in the body
results in low blood pressure
has little effect on heart health
causes a combination of health risk factors
10
Which of the following is
true
of the MyPlate food guidance system?
Oils are represented on MyPlate
MyPlate is base don the food Lists for WEight Management
MyPlate recommends half of your meal plate should be protein foods
MyPlate says at least half your grains should be whole
11
Minerals _____.
can be classified as major and trace
make up about 25 % of your weight
are needed in large quantities
are organic compounds
12
Which of the following statements is
true
of sugar?
Sugar is addictive
Sugar contributes to dental caries
Sugar makes children hyeractive
Sugar causes diabetes
13
Foods that are high in solid fats and added sugars provide _____.
positive health effects
variety of nutrients and fiber
empty calories
essential nutrients
14
Which nutrient reference value is used when there is insufficient scientific evidence to determine a recommendation?
Estimated Average Requirements (EARs)
Adequate Intakes (AIs)
Recommended Dietary Allowances (RDAs)
Tolerable Upper Intake Levels (ULs)
15
Packed lunches _____.
Usually cost more than purchased lunches
should include nutritious foods
lack variety
are too time-consuming to prepare
16
Cooked meat or poultry can be safely stored in the refrigerator for _____.
1 day
7 to 8 Days
2 weeks
3-4 days
17
Normal body temperature is about _____.
98.6
90.6
94.6
86.6
18
1/3 c = _____T ___t
6 T 2t
5T 1t
10 T 2 t
8T 1 t
19
Which of the following is
not
a function of water in the body?
Transports nutrients and waste products
Regulates body temperature
Prevents Chemical reactions from occurring
Lubricates surfaces throughout the body
20
The
Physical Activity Guidelines for Americans
specifies amounts and types of exercise for _____.
individuals at different stages of life
professional athletes
older adults to achieve longevity
maximum athletic performance
21
Which of the following is
true
of fiber?
Fiber cannot be digested by human enzymes
Fiber is found only in animal foods
Fiber can cause hemorrhoids
Fiber increases the rate at which the stomach empties
22
Which of the following practices decreases vitamin content in foods?
Soak produce in water before preparing
Steam vegetables rather than boil them
Cut produce just before you are ready to cook or eat it
eat produce without peeling when you can
23
1 stick of butter= ___ T
8
10
12
6
24
Which statement is an accurate description of a common food contaminant?
Parasites are organisms that are a host to other organisms make disease
Protozoa are single-celled animals that cannot survive in polluted water
A virus is an agent that must inhabit the living cell of another to grow
Bacteria are many-celled microorganisms that can cause food to spoil
25
Which food groups in MyPlate are measured in ounce-equivalents?
Protein foods and Dairy
Fruits and Vegetables
Protein foods and Grains
Dairy and grains
26
Which of the following is one of the basic taste combinations?
Sour and Mushy
Sweet and Peppery
Fat and Sweet
Bitter and Sweat
27
Which of the following is
true
about type 2 diabetes?
20% of people who have diabetes mellitus have type 2
It can often be managed through diet and physical activity
It is not a controllable heart-health risk factor
Insulin injections are required to manage the condition
28
1 Tablespoon = ___ teaspoons
3
4
5
2
29
A potato is more fattening _____.
when eaten at night
after it is baked
when it contains starch
when topped with sour cream
30
Water-soluble vitamins include _____.
B Vitamins and Vitamin C
Vitamin K and D
B and D vitamins
Vitamin A and C
31
Osmosis is controlled by _____.
sodium, potassium, and chloride
magnesium
phosphorus and sulfur
sodium, calcium, and phosphorus
32
One teaspoon of salt _____.
contains 2,000 milligrams of sodium
is recommended as your daily requirement for salt
contains about 5,000 milligrams each of sodium and potassium
fulfills your daily minimum requirement for sodium and potassium
33
Vitamins _____.
were first named vitaminoids
contain no carbon
are needed in very small amounts
all have the same molecular structure
34
Which of the following is a poor strategy for safe food shopping?
Place raw meat, poultry, and fish in separate plastic bags
Shop for refrigerated and frozen food first
Read Freshness dates on food packages
Shop in stores known for good sanitation
35
Which of the following would help save time when meal prepping?
disregard prep time when creating a schedule
prepare ingredients in advance and store until ready to use
Starting the day's meal planning each morning
Using complex, interesting recipes
36
Which of the following is a type of product claim that FDA allows food manufacturers to use on labels?
Structure/Function Claim
Value Claim
Medical Claim
Freshness Claim
37
The micromineral that has many functions, including aiding body growth and sexual development, is _____.
iodine
fluoride
selenium
zinc
38
Which of the following occurs with dehydration?
the body sweats less
the concentration of sodium in the blood decreases
The body has a higher-than-normal amount of body fluids
the kidneys increase urine output
39
To help prevent cross-contamination, _____.
Wash utensils and surfaces every few days
Cut poutlry before using the knife to cut green beans
Use wooden kitchen tools and cutting boards
Allow cutting boards to air dry
40
Plaque _____.
builds up on intestinal walls
prevents atherosclerosis
hardens and narrows the arteries
begins to form after age 50
41
Which work area organization technique is best?
Pancake turner stores close to the refrigerator
vegetable peeler stored close to the sink
kitchen towel hung by the range
heavy blender stored in a high cabinet
42
Water intoxication____.
will not occur with bottled water
is not possible
occurs in adults rather than infants
can result in death
43
Antioxidants _____.
protect against free radicals
include vitamin D
react with nitrogen
should be avoided in the diet
44
Complex carbohydrates _____.
have a simple molecular structure
include table sugar and candies
are monosaccharides
include starch and fiber
45
A meal is appealing when _____.
single flavor repeats throughout the food
foods on a plate have similar color
foods have varied temperatures
food textures are similar
46
A carbohydrate that has two sugar units is called a _____.
disaccharide
monosaccharide
multisaccharide
polysaccharide
47
Which of the following are healthy fat choices?
Eat meat more often
Avoid fish containing omega 3 fatty acids
Avoid plant-based foods
Replace saturated & trans fats with monounsaturated and polyunsaturated fat
48
According to experts, an average diet in the United States____.
has more complex cabs than simple
should be higher in complex carbs
meets daily recommendations for carbs
needs more carbohydrates
49
A normal blood pressure reading is less than_____.
120/80
150/100
110/40
140/90
50
Which of the following is a
true
statement about protein needs?
Illness or injury decreases protein needs
Most people consume more protein than they need
A large person needs less protein than a small person
Males and females need the same amount of protein
51
Which of the following is least likely to cause water losses in the body?
An airplane flight across the country
Diuretics
Humid Climates
Hot Water
52
A diet that includes foods high in saturated fats may promote the development of _____ cancer.
pancreatic, stomach, and breast
lung, breast, and colon
colon, prostate, and breast
colon, stomach, and prostate
53
When packing food to go, _____.
Rinse the termos with hot water beofre pouring in hot food
freeze sandwiches with lettuce before packing them
pack cold and hot foods together
pack perishable in double plastic bags in the picnic basket
54
Vitamin D _____.
cannot be made by the body
is not needed after age 50
is found in many foods
helps the body use calcium
55
Which of the following is an example of unsafe food storage?
Store eggs in the refrigerator door
Put away perishables first when arriving home from the store
Wrap or cover all foods for refrigerators and freezer
Store beans and pasta in a cool, dry place
56
Which of the following practices benefits mineral absorption and availability?
Increase caffeine consumption
Avoid soaking foods in water when cleaning them
Avoid vitamin D consumption
Eat more than the recommended amount of fiber
57
Which of the following is a perishable staple ingredient?
Vinegar
Canned Tuna
Butter
Flour
58
Which of the following legumes contains fat as well as protein?
Chickpeas
Lentils
Peanuts
Almonds
59
Eating fish is good for your heart because fish contains _____.
saturated fat
omega-3 fatty acids
high levels of vitamin A
cholesterol
60
When planning meals for older adults, _____.
there is no need to rinse canned vegetables before preparing them
avoid usign community programs that serve or deliver a meal
cook extra to freeze for later
do not use herbs or spices
61
Which of the following tips would be most effective in helping you meet your goals for good nutrition when eating out?
order larger portions to get your money's worth
choose ice cream instead of frozen yogurt for dessert
Avoid salad dressings made with oil and vinegar
request that gravies, sauces, and salad dressings be served on the side
62
A minimally processed food _____.
has ingredients such as oils or sweeteners added
preserves most of its innate physical and nutritional properties
is always less nutritious than its unprocessed version
should be avoided
63
After you eat protein foods, what occurs in the body?
Enzymes help protein break down
Proteins are denatured by body tissues
Amino acids stay in the stomach
Amino acids acquire more nitrogen
64
2. Which of the following statements is
true
of calcium?
Calcium is a trace mineral
Calcium is missing from a body cell
Calcium helps build and strengthen bones
Crunchy foods are good sources of calcium
65
Suppose you eat 1½ cups of ice cream that has 4.5 grams of saturated fat in a ½-cup serving. How many grams did you eat?
9 grams
2.25 grams
13.5 grams
6.5 grams
66
The
Dietary Guidelines for Americans
_____.
provides advice about nutrition and physical activity
proves that people are overweight
is published by the American Caner Society
needs more research to be valuable
67
Riboflavin _____.
is needed to prevent birth defects
is found in milk and milk products
is another name for biotin
can cause pellagra when deficient
68
The DRI for fiber is ____.
being met by most people
30 grams per day for teen females
38 grams per day for teens males
best met by choosing refined grain products
69
The lipoproteins that carry cholesterol through the bloodstream to body cells are known as _____.
LDL
enzymes
triglycerides
HDL
70
Without drinking water, you could survive for _____.
the same amount of time that you could go without food
one week
only a few days
8 to 10 days
71
What is the most reasonable way to make a family meal suitable for everyone?
Choose vegetarian foods
Serve different portion sizes
Prepare separate dishes for each person
Serve a new dish every night
72
A person who excretes and takes in the same amount of nitrogen each day is said to be in _____.
positive nitrogen balance
nitrogen equilibrium
negative nitrogen balance
protein overload
73
Iron ____.
is a macromineral
is found naturally in milk and milk products
is needed in larger amounts for males than for females
helps red blood cells carry oxygen
74
Which of the following statements is
true
of vitamin C?
Vitamin C helps form collagen in connective tissue
Smoker need less vitamin C than nonsmokers
Vitamin C is a free radical
Beriberi is a disease caused by vitamin C deficiency
75
Bottled water _____.
is more nutritious than tap water
is less expensive than tap water
comes from the same sources as tap water
is safer than tap water
76
1 C = ____T
12
18
16
14
77
A condition in which bones become porous and fragile is known as _____.
anemia
menopause
osteoporosis
amenorrhea
78
Insulin_____.
converts carbohydrates to glucose
is released from the liver
helps the body lower blood glucose back to normal level
helps raise the blood glucose level
79
On the pH scale, _____.
bases have a pH lower than 7
water is alkaline
acids have a pH higher than 7
a pH of 7 is neutral
80
Which of the following statements is
true
of cholesterol?
The body cannot make cholesterol
Cholesterol is a white, waxy protein
the body does not need cholesterol
Cholesterol is found in animal tissue
81
Which of the following is
not
a function of carbohydrates?
break down fats
Reduce bulk in the diet
Save proteins for viral roles
Produce Energy
82
There are _____ nonessential amino acids.
20
9
13
11
83
1 C= ____ oz
8
4
6
10
84
Which of the following is an example of unsafe food preparation?
Place cooked meat on a clean plate after cooking
Cook eggs until the white is set and the yolks are thickened
Thaw frozen meat in a bowl on the countertop
Check the internal temp of meat for donesses when cooking
85
Which of the following is
true
of Nutrition Facts panels?
The nutrition facts panel lists all nutrients in a food
NF panels can be used to compare nutrients in different food
Nurtrient amounts are epxressed as % of Adequate intakes (AI)
The NF panel lists the amount of calories for the entire package
86
Fat-soluble vitamins _____.
included vitamin C
can be toxic if overconsumed
cannot be stored in the body
included the B-complex vitamins
87
Health-enhancing compounds in plant foods are called _____.
synthetics
phytochemicals
pernicious vitamins
coenzymes
88
1 gal = ____ qt
6
4
2
10
89
A high-protein diet _____.
helps people have strong bones
is a healthful one to follow
can put stress on the liver and kidneys
can contribute to being underweight
90
Protein deficiency _____.
is common in the United States
results in increased growth potential
tends to occur in children who are breast-fed
occurs in areas where poverty exists
91
bacterial foodborne illness that can come from undercooked beef is _____.
Clostridium Perfringens
E. Coli
Vibrio Vulnificus
Clostridium botulinum
92
4 T = ____ C
1/8 c
1/4 C
1/2 C
3/4 C
93
When you eat a peanut butter sandwich made with wheat bread, you are eating _____.
too much protein
high-quality proteins
complementary proteins
unusable proteins
94
To reduce sodium in your diet, _____.
choose fresh fruits, vegetables, meats, fish, and poultry
add salt to foods before tasting
use such condiments as soy sauce, mustard, and pickles
include cured and processed foods in your diet
95
People who have difficulty digesting milk _____.
have low blood glucose levels
are lactose intolerant
are hypoglycemic
have diabetes
96
Foodborne illness _____.
affects teens more than infants
affects everyone the same way
affects millions of people each year
requires hospitalization
97
1 qt = ____ oz
32
24
28
26
98
Which agency regulates pesticides where foods are grown?
US environmental Protection agency
Federal Trade Commission
US deparment of Agriculture
USDA
