Foods And Nutrition Final Exam

50 Questions

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Foods And Nutrition Final Exam

During the past few months you have undergone a course on food nutrition, preparation, storage and selection and it is now time for the final exams. 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

  • 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