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Foods And Nutrition Final Exam

50 Questions
Nutrition Quizzes & Trivia

Foods final on basic food nutrition, preparation and selection and storage.

Questions and Answers
  • 1. 
    • A. 

      1

    • B. 

      2

    • C. 

      3

    • D. 

      4

  • 2. 
    One cup = ___ tablespoon(s)
    • A. 

      15

    • B. 

      16

    • C. 

      17

    • D. 

      18

    • E. 

      19

  • 3. 
    Two cups = ___ pint(s)
    • A. 

      1/2

    • B. 

      1

    • C. 

      2

    • D. 

      3

  • 4. 
    One cup = ___ ounce(s)
    • A. 

      5

    • B. 

      6

    • C. 

      7

    • D. 

      8

  • 5. 
    1 stick of butter = ___ cup(s)
    • A. 

      1/4

    • B. 

      1/2

    • C. 

      3/4

    • D. 

      1

  • 6. 
    • A. 

      True

    • B. 

      False

  • 7. 
    Liquids should be measured at eye level
    • A. 

      True

    • B. 

      False

  • 8. 
    Meats are an excellent source of carbohydrates.
    • A. 

      True

    • B. 

      False

  • 9. 
    Fats are important energy sources.
    • A. 

      True

    • B. 

      False

  • 10. 
    Which milk has almost all of its fat removed?
    • A. 

      Skim

    • B. 

      Whole

    • C. 

      1%

    • D. 

      Evaporated

  • 11. 
    Baking soda, baking powder, and yeast are all examples of __________
    • A. 

      Fermentation

    • B. 

      Leavening

    • C. 

      Hydrates

    • D. 

      Gases

  • 12. 
    Grain products with added nutrients are called ____________
    • A. 

      Long-grained

    • B. 

      Instant

    • C. 

      Enriched

    • D. 

      Brown

  • 13. 
    Milk and milk products are the best dietary sources of ________
    • A. 

      Calcium

    • B. 

      Magnesium

    • C. 

      Iron

    • D. 

      Sodium

  • 14. 
    Whole milk that has had some water removed and a sweetener added is called _________
    • A. 

      Sweetened condensed

    • B. 

      Dried whole

    • C. 

      Skim milk

    • D. 

      Nonfat dry

  • 15. 
    The proteins in flour form __________
    • A. 

      Glutenin

    • B. 

      Gliadin

    • C. 

      Gluten

    • D. 

      Glutton

  • 16. 
    _____ is a microscopic single-celled plant that is available in compressed, active dry, and fast rising forms for use in baking.
     
     
     
     
    • A. 

      Baking Soda

    • B. 

      Yeast

    • C. 

      Cream of Tarter

    • D. 

      Baking Powder

  • 17. 
    The process that takes place in yeast doughs when yeast cells act upon sugars to produce carbon dioxide and ethyl alcohol is ________.
    • A. 

      Hydration

    • B. 

      Fermentation

    • C. 

      Tenderizing

    • D. 

      Baking

  • 18. 
    • A. 

      Batter

    • B. 

      Dough

    • C. 

      Liquid

    • D. 

      Solid

  • 19. 
    Bread products, such as biscuits, muffins, and popovers that can be prepared in a short amount of time are called ____________ breads.
    • A. 

      Fast

    • B. 

      Slow

    • C. 

      Yeast

    • D. 

      Quick

  • 20. 
    _________ flour forms the weakest gluten of all the white wheat flours and is used to make baked products with a light, delicate texture.
    • A. 

      Cake

    • B. 

      Bread

    • C. 

      All-purpose

    • D. 

      Dough

  • 21. 
    When an under mixed muffin is broken apart, narrow, open tunnels are visible.
    • A. 

      True

    • B. 

      False

  • 22. 
    You must cool liquids used in traditional yeast breads to activate the yeast cells.
    • A. 

      True

    • B. 

      False

  • 23. 
    To knead means to press down with the heels of the hands, fold it, and turn it.
    • A. 

      True

    • B. 

      False

  • 24. 
    Broccoli and cauliflower are the _________ of the plants from which they come.
    • A. 

      Flower

    • B. 

      Roots

    • C. 

      Succulents

    • D. 

      Fiber

  • 25. 
    Beets, carrots, and radishes are the _________ of the plants from which they come.
    • A. 

      Flower

    • B. 

      Roots

    • C. 

      Succulents

    • D. 

      Fiber

  • 26. 
    Flower, fruit, stem, and leaf vegetables are also called _______ because of their high moisture content.
    • A. 

      Flower

    • B. 

      Roots

    • C. 

      Succulents

    • D. 

      Fiber

  • 27. 
    Vegetable skin and pulp furnish _________ to help aid digestion
    • A. 

      Flower

    • B. 

      Roots

    • C. 

      Succulents

    • D. 

      Fiber

  • 28. 
    This type of milk contains 3.25% fat or more
    • A. 

      Whole

    • B. 

      1% or low fat

    • C. 

      Skim or fat-free

    • D. 

      2% or reduced fat

  • 29. 
    This type of milk contains 2% fat
    • A. 

      Whole

    • B. 

      1% or low fat

    • C. 

      Skim or fat-free

    • D. 

      2% or reduced fat

  • 30. 
    This type of milk contains 1-2% fat
    • A. 

      Whole

    • B. 

      1% or low fat

    • C. 

      Skim or fat-free

    • D. 

      2% or reduced fat

  • 31. 
    This type of milk contains less than 1/2% fat
    • A. 

      Whole

    • B. 

      1% or low fat

    • C. 

      Skim or fat-free

    • D. 

      2% or reduced fat

  • 32. 
    Fruits are a good source of which nutrients?
    • A. 

      Vitamins, carbohydrates, and minerals

    • B. 

      Fats, carbohydrates and fiber

    • C. 

      Minerals, vitamins, and fiber

    • D. 

      Protein, fiber, and vitamins

  • 33. 
    Name 2 characteristics of citrus fruits
    • A. 

      Thick rind and thin membrane

    • B. 

      Thick rind and thick membrane

    • C. 

      Thick membrane and thin rind

    • D. 

      Thin rind and thin membrane

  • 34. 
    What is the recommended way to serve frozen fruit?
    • A. 

      Completely defrosted

    • B. 

      Partially frozen

    • C. 

      Completely frozen

    • D. 

      Cooked

  • 35. 
    A refrigerated dessert with layers that may include cake, jam or jelly, custard, and whipped cream.
    • A. 

      Produce

    • B. 

      Trifle

    • C. 

      Fruit

    • D. 

      Fritters

  • 36. 
    Fresh fruits and vegetables are agricultural products known as this
    • A. 

      Produce

    • B. 

      Trifle

    • C. 

      Fruit

    • D. 

      Fritters

  • 37. 
    To make this, you dip fruits in batter and deep-fat fry until golden brown.
    • A. 

      Produce

    • B. 

      Trifle

    • C. 

      Fruit

    • D. 

      Fritters

  • 38. 
    The part of the plant that holds the seeds
    • A. 

      Produce

    • B. 

      Trifle

    • C. 

      Fruit

    • D. 

      Fritters

  • 39. 
    Berries are small, juicy fruits with a thin skin.
    • A. 

      True

    • B. 

      False

  • 40. 
    Citrus fruits have a thick rind, or outer skin.
    • A. 

      True

    • B. 

      False

  • 41. 
    Drupes have a single hard seed called a pit or stone and a soft inner flesh covered by a tender, edible skin.
    • A. 

      True

    • B. 

      False

  • 42. 
    Melons have a thick rind and thin membrane separating inner flesh segments.
    • A. 

      True

    • B. 

      False

  • 43. 
    Pomes have several small seeds and thick, firm flesh with a tender, edible skin.
    • A. 

      True

    • B. 

      False

  • 44. 
    Tropical fruits are ONLY grown in tropical climates.
    • A. 

      True

    • B. 

      False

  • 45. 
    A fruit can be immature AND ripe.
    • A. 

      True

    • B. 

      False

  • 46. 
    This nutrient is broken down into starches and sugars and comes from plant sources
    • A. 

      Proteins

    • B. 

      Carbohydrates

    • C. 

      Fiber

    • D. 

      Water

  • 47. 
    This nutrient is needed for survival. 8-8 ounce glasses are recommended daily.
    • A. 

      Protein

    • B. 

      Fruit juice

    • C. 

      Water

    • D. 

      Fiber

  • 48. 
    This nutrient can not be fully digested. It helps with digestion and can be in fruits and vegetables.
    • A. 

      Protein

    • B. 

      Carbohydrates

    • C. 

      Fiber

    • D. 

      Water

  • 49. 
    This dietary guideline includes: aiming for a healthy weight and be physically active each day.
    • A. 

      Aim for fitness

    • B. 

      Build a healthy base

    • C. 

      Choose sensibly

  • 50. 
    This dietary guideline includes choosing a variety of grains daily, choosing a variety of fruits and vegetables, and keeping food safe to eat.
    • A. 

      Aim for fitness

    • B. 

      Build a healthy base

    • C. 

      Choose sensibly

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