The Ultimate Food And Nutrition Exam Practice Test

50 Questions | By Bcheyden | Updated: Mar 22, 2022 | Attempts: 4800

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The Ultimate Food And Nutrition Exam Practice Test - Quiz

This practice test is perfect for those who have been studying food and nutrition for the past few months and are looking for a solid practice test to examine their knowledge on the subject. The questions below are designed to ensure that you pass the upcoming exam without breaking a sweat. Give them a try and all the best!

Questions and Answers

1.

One tablespoon = ______ teaspoon(s)
- 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.

All dry ingredients should be packed into a measuring cup.
- 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.

Flour-Liquid mixtures that are stiff enough to be shaped by hand is called _________
- 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