# The Ultimate Food And Nutrition Exam Practice Test

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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!

• 1.

### One tablespoon = ______ teaspoon(s)

• A.

1

• B.

2

• C.

3

• D.

4

C. 3
Explanation
One tablespoon is equal to three teaspoons. This is a standard conversion in cooking and baking measurements.

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• 2.

### One cup = ___ tablespoon(s)

• A.

15

• B.

16

• C.

17

• D.

18

• E.

19

B. 16
Explanation
One cup is equal to 16 tablespoons.

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• 3.

### Two cups = ___ pint(s)

• A.

1/2

• B.

1

• C.

2

• D.

3

B. 1
Explanation
There are 2 cups in 1 pint. Therefore, the correct answer is 1 pint.

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• 4.

### One cup = ___ ounce(s)

• A.

5

• B.

6

• C.

7

• D.

8

D. 8
Explanation
One cup is equal to 8 ounces. This is a standard conversion in the US customary system of measurement. It is commonly used in cooking and baking recipes to measure liquid ingredients.

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• 5.

### 1 stick of butter = ___ cup(s)

• A.

1/4

• B.

1/2

• C.

3/4

• D.

1

B. 1/2
Explanation
1 stick of butter is equal to 1/2 cup. This is a common conversion used in cooking and baking recipes. Many recipes call for butter to be measured in cups, and a stick of butter is a convenient measurement to use. Therefore, if a recipe calls for 1 stick of butter, you would use 1/2 cup of butter.

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• 6.

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

• A.

True

• B.

False

B. False
Explanation
The statement is incorrect. Dry ingredients should not be packed into a measuring cup. When measuring dry ingredients, it is important to lightly spoon them into the measuring cup and level off the top with a straight edge. Packing the ingredients can result in an inaccurate measurement and affect the outcome of the recipe.

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• 7.

### Liquids should be measured at eye level

• A.

True

• B.

False

A. True
Explanation
Liquids should be measured at eye level because it helps to ensure accurate measurements. When measuring liquids, looking at the level from an angle can lead to errors in judgment and inaccurate readings. By measuring at eye level, the observer can align the meniscus of the liquid with the appropriate measurement markings on the container, resulting in more precise measurements.

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• 8.

### Meats are an excellent source of carbohydrates.

• A.

True

• B.

False

B. False
Explanation
This statement is incorrect. Meats are not a source of carbohydrates, but rather a source of protein. Carbohydrates are found in foods like grains, fruits, and vegetables.

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• 9.

### Fats are important energy sources.

• A.

True

• B.

False

A. True
Explanation
Fats are indeed important energy sources. They provide a concentrated form of energy, containing more than twice the amount of energy per gram compared to carbohydrates and proteins. Fats are stored in the body and broken down to release energy when needed. They also help in the absorption of fat-soluble vitamins and provide insulation and protection to organs. Therefore, it is true that fats are important energy sources.

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• 10.

### Which milk has almost all of its fat removed?

• A.

Skim

• B.

Whole

• C.

1%

• D.

Evaporated

A. Skim
Explanation
Skim milk has almost all of its fat removed. This is achieved by skimming off the cream layer, resulting in a lower fat content compared to other types of milk such as whole milk or 1% milk. Skim milk is often preferred by individuals who are looking to reduce their fat intake or maintain a lower calorie diet. Evaporated milk, on the other hand, is a concentrated form of milk where water is removed, but it still contains the original fat content.

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• 11.

### Baking soda, baking powder, and yeast are all examples of __________

• A.

Fermentation

• B.

Leavening

• C.

Hydrates

• D.

Gases

B. Leavening
Explanation
Baking soda, baking powder, and yeast are all examples of leavening agents. Leavening agents are substances that are used in baking to make dough or batter rise. They release gases, such as carbon dioxide, which create air pockets in the dough or batter, resulting in a lighter and fluffier texture in the final baked product. Fermentation is a process that involves the breakdown of carbohydrates by microorganisms, such as yeast, to produce alcohol or carbon dioxide. Hydrates are compounds that contain water molecules. Therefore, the correct answer is leavening.

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• 12.

### Grain products with added nutrients are called ____________

• A.

Long-grained

• B.

Instant

• C.

Enriched

• D.

Brown

C. Enriched
Explanation
Grain products with added nutrients are called "enriched" because they have been fortified with additional vitamins and minerals to enhance their nutritional value. This process involves adding back nutrients that may have been lost during processing, ensuring that the final product provides essential nutrients to consumers.

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• 13.

### Milk and milk products are the best dietary sources of ________

• A.

Calcium

• B.

Magnesium

• C.

Iron

• D.

Sodium

A. Calcium
Explanation
Milk and milk products are the best dietary sources of calcium because they are rich in this essential mineral. Calcium is important for maintaining healthy bones and teeth, as well as for proper muscle and nerve function. It is especially important for children and adolescents, as they are still growing and developing. Milk and milk products, such as cheese and yogurt, are also easily accessible and widely consumed, making them an excellent source of calcium for individuals of all ages.

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• 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

A. Sweetened condensed
Explanation
Sweetened condensed milk is whole milk that has had some water removed and a sweetener added. This process results in a thick, creamy, and sweet product that is commonly used in desserts and baking. It is different from dried whole milk, skim milk, and nonfat dry milk, as these products do not have the same sweetener added.

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• 15.

### The proteins in flour form __________

• A.

Glutenin

• B.

• C.

Gluten

• D.

Glutton

C. Gluten
Explanation
The proteins in flour, specifically glutenin and gliadin, combine to form gluten. Gluten gives dough its elasticity and helps it rise, resulting in the desired texture in baked goods. It provides structure and helps to bind ingredients together. Gluten is responsible for the chewiness in bread and the ability to stretch dough without breaking.

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• 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

B. Yeast
Explanation
Yeast is a microscopic single-celled plant that is used in baking. It is available in different forms such as compressed, active dry, and fast rising. Yeast is used as a leavening agent in baking recipes to help dough rise and create a light and fluffy texture in baked goods.

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• 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

B. Fermentation
Explanation
Fermentation is the correct answer because it accurately describes the process that occurs in yeast doughs when yeast cells break down sugars and produce carbon dioxide and ethyl alcohol. This process is essential for the rising of the dough, as the carbon dioxide gas gets trapped in the dough, causing it to expand and become light and airy. The ethyl alcohol produced during fermentation evaporates during baking, leaving behind the desired texture and flavor in the finished product.

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• 18.

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

• A.

Batter

• B.

Dough

• C.

Liquid

• D.

Solid

B. Dough
Explanation
Dough refers to a mixture of flour and liquid that has been kneaded together to form a cohesive and pliable mass. It is stiff enough to be shaped by hand into various forms such as bread, pastries, or pasta. Unlike batter, which has a more liquid consistency, dough has a thicker and more solid texture.

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• 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

D. Quick
Explanation
Bread products that can be prepared in a short amount of time are commonly referred to as "quick" breads. This term is used to describe baked goods like biscuits, muffins, and popovers that do not require the lengthy fermentation process typically associated with yeast breads. Quick breads are leavened with baking powder or baking soda, allowing them to rise quickly and be ready to eat in a fraction of the time it takes to make yeast breads.

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• 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.

• C.

All-purpose

• D.

Dough

A. Cake
Explanation
Cake flour forms the weakest gluten of all the white wheat flours and is used to make baked products with a light, delicate texture. This is because cake flour has a lower protein content compared to other flours, which results in a softer and more tender texture in cakes. The weak gluten formation allows the cake to rise properly and have a fine crumb structure.

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• 21.

### When an under mixed muffin is broken apart, narrow, open tunnels are visible.

• A.

True

• B.

False

B. False
Explanation
When an under mixed muffin is broken apart, narrow, open tunnels are not visible. This is because under mixing prevents proper distribution of the ingredients, resulting in uneven texture and density. Without thorough mixing, the batter does not incorporate enough air, causing the muffin to have a dense and compact structure. Therefore, the statement is false.

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• 22.

### You must cool liquids used in traditional yeast breads to activate the yeast cells.

• A.

True

• B.

False

B. False
Explanation
The statement is false because yeast cells actually need warmth to activate, not cooling. When making traditional yeast breads, the liquid used should be warm, typically between 100-110Â°F, to provide the ideal environment for the yeast to grow and ferment. Cooling the liquid would inhibit the yeast's activity and prevent the bread from rising properly.

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• 23.

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

• A.

True

• B.

False

A. True
Explanation
Kneading is a process in which dough is pressed down with the heels of the hands, folded, and turned. This helps to develop the gluten in the dough, resulting in a better texture and structure of the final baked product. Therefore, the statement "To knead means to press down with the heels of the hands, fold it, and turn it" is true.

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• 24.

### Broccoli and cauliflower are the _________ of the plants from which they come.

• A.

Flower

• B.

Roots

• C.

Succulents

• D.

Fiber

A. Flower
Explanation
Broccoli and cauliflower are the flowers of the plants from which they come. Both broccoli and cauliflower are types of vegetables that belong to the same plant species, Brassica oleracea. The edible parts of these plants are actually the undeveloped flower buds. When left to mature, these buds would eventually bloom into flowers. Therefore, the correct answer is "flower".

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• 25.

### Beets, carrots, and radishes are the _________ of the plants from which they come.

• A.

Flower

• B.

Roots

• C.

Succulents

• D.

Fiber

B. Roots
Explanation
Beets, carrots, and radishes are the roots of the plants from which they come. These vegetables are known for their edible underground parts, which are the swollen roots of the plants. The root system of these plants is responsible for absorbing water and nutrients from the soil, providing support and stability to the plant, and storing food reserves. Therefore, roots is the correct answer as it accurately describes the part of the plant that these vegetables are derived from.

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• 26.

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

• A.

Flower

• B.

Roots

• C.

Succulents

• D.

Fiber

C. Succulents
Explanation
The correct answer is "succulents" because these types of vegetables have a high moisture content. Succulents are known for their ability to store water in their leaves, stems, or roots, which allows them to survive in arid environments. This high moisture content gives succulents a fleshy and juicy texture, making them ideal for adding hydration to meals.

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• 27.

### Vegetable skin and pulp furnish _________ to help aid digestion

• A.

Flower

• B.

Roots

• C.

Succulents

• D.

Fiber

D. Fiber
Explanation
Fiber is the correct answer because vegetable skin and pulp are rich sources of dietary fiber. Fiber is a type of carbohydrate that cannot be digested by the body, but it plays a crucial role in aiding digestion. It adds bulk to the stool, prevents constipation, and promotes regular bowel movements. Additionally, fiber helps to regulate blood sugar levels, lower cholesterol, and maintain a healthy weight. Therefore, consuming vegetable skin and pulp, which are high in fiber, can contribute to better digestion and overall digestive health.

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• 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

A. Whole
Explanation
Whole milk contains 3.25% fat or more. This means that whole milk has a higher fat content compared to other types of milk such as 1% or low fat, skim or fat-free, and 2% or reduced fat milk. Whole milk is often chosen for its rich and creamy texture, and it is commonly used in recipes or enjoyed on its own.

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• 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

D. 2% or reduced fat
Explanation
The given statement states that "This type of milk contains 2% fat." The correct answer, "2% or reduced fat," aligns with the statement as it mentions that this type of milk has 2% fat. The terms "reduced fat" and "2%" are used interchangeably in the answer, indicating that they refer to the same milk product.

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• 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

B. 1% or low fat
Explanation
The given correct answer is "1% or low fat" because it states that this type of milk contains 1-2% fat. Since "1% or low fat" falls within this range, it is the most appropriate answer.

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• 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

C. Skim or fat-free
Explanation
Skim or fat-free milk is the correct answer because it contains less than 1/2% fat. Skim milk is obtained by removing all the cream from whole milk, resulting in a product with minimal fat content. This makes it an excellent choice for individuals who are watching their fat intake or trying to maintain a low-fat diet.

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• 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

C. Minerals, vitamins, and fiber
Explanation
Fruits are a good source of minerals, vitamins, and fiber. Minerals are essential for various bodily functions and maintaining overall health. Vitamins are important for supporting the immune system, promoting healthy skin, and aiding in the production of red blood cells. Fiber helps with digestion and can lower the risk of heart disease and certain types of cancer. Therefore, consuming fruits can provide these important nutrients to support a healthy diet.

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• 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

A. Thick rind and thin membrane
Explanation
Citrus fruits are known for their thick rind and thin membrane. The thick rind provides protection to the fruit and helps retain moisture, while the thin membrane holds the juicy pulp inside the fruit. This combination of characteristics is what gives citrus fruits their unique texture and flavor.

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• 34.

### What is the recommended way to serve frozen fruit?

• A.

Completely defrosted

• B.

Partially frozen

• C.

Completely frozen

• D.

Cooked

B. Partially frozen
Explanation
Partially frozen is the recommended way to serve frozen fruit because it retains its texture and freshness while also being slightly softened for easier consumption. Completely defrosted fruit may become mushy and lose its original texture, while completely frozen fruit may be too hard and difficult to eat. Cooking frozen fruit is an alternative method, but it changes the texture and taste of the fruit compared to serving it partially frozen.

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• 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

B. Trifle
Explanation
A trifle is a refrigerated dessert that consists of layers of cake, jam or jelly, custard, and whipped cream. It is a popular dessert that is often served at parties or special occasions. The layers of different flavors and textures create a delicious and visually appealing dessert. The word "trifle" accurately describes this type of dessert and is the correct answer.

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• 36.

### Fresh fruits and vegetables are agricultural products known as this

• A.

Produce

• B.

Trifle

• C.

Fruit

• D.

Fritters

A. Produce
Explanation
Fresh fruits and vegetables are commonly referred to as "produce". This term is used to describe agricultural products that are grown and harvested for human consumption. The word "produce" encompasses a wide range of fruits and vegetables, including both organic and conventionally grown varieties. The term is often used in the context of grocery shopping and cooking, where it is important to distinguish between fresh produce and other types of food products.

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• 37.

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

• A.

Produce

• B.

Trifle

• C.

Fruit

• D.

Fritters

D. Fritters
Explanation
To make this dish, fruits are coated in batter and then deep-fried until they turn golden brown. The term used to describe this dish is "fritters." Fritters are a popular snack or dessert made by frying various ingredients, such as fruits or vegetables, in a batter. The other options provided, "produce," "trifle," and "fruit," do not accurately describe the process of dipping fruits in batter and deep-frying them.

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• 38.

### The part of the plant that holds the seeds

• A.

Produce

• B.

Trifle

• C.

Fruit

• D.

Fritters

C. Fruit
Explanation
Fruit is the part of the plant that holds the seeds. It is the mature ovary of a flowering plant, developed from the fertilized ovule after pollination. The purpose of the fruit is to protect the seeds and aid in their dispersal. Fruits can come in various forms such as berries, apples, oranges, and many others. They are often consumed by animals or humans, who then spread the seeds through digestion or by dropping them in different locations.

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• 39.

### Berries are small, juicy fruits with a thin skin.

• A.

True

• B.

False

A. True
Explanation
Berries are indeed small, juicy fruits with a thin skin. This statement accurately describes the characteristics of berries. They are typically small in size, have a juicy flesh, and are covered by a thin, edible skin. Therefore, the correct answer is True.

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• 40.

### Citrus fruits have a thick rind, or outer skin.

• A.

True

• B.

False

A. True
Explanation
Citrus fruits are known for their thick rind or outer skin, which is one of their distinctive features. This thick rind protects the fruit inside and helps to retain moisture. It also contains essential oils that give citrus fruits their characteristic aroma. Therefore, the statement that citrus fruits have a thick rind or outer skin is true.

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• 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

A. True
Explanation
The statement accurately describes the characteristics of drupes, which are fruits that have a single hard seed surrounded by a soft inner flesh. Additionally, drupes have a tender and edible skin. Therefore, the statement is true.

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• 42.

### Melons have a thick rind and thin membrane separating inner flesh segments.

• A.

True

• B.

False

B. False
Explanation
Melons do not have a thick rind and thin membrane separating inner flesh segments. In fact, melons have a thin rind and a thick, fleshy interior with no distinct segments. Therefore, the correct answer is False.

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• 43.

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

• A.

True

• B.

False

A. True
Explanation
Pomes, such as apples and pears, are characterized by having multiple small seeds and a thick, firm flesh with an edible skin. This statement accurately describes the characteristics of pomes, making the answer "True" correct.

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• 44.

### Tropical fruits are ONLY grown in tropical climates.

• A.

True

• B.

False

B. False
Explanation
This statement is incorrect. While it is true that many tropical fruits are grown in tropical climates, it is not true that they are ONLY grown in tropical climates. With advancements in technology and agriculture, it is possible to grow tropical fruits in non-tropical regions as well. This can be achieved through the use of greenhouses, controlled environments, and other methods that create the necessary conditions for tropical fruit cultivation. Therefore, the statement is false.

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• 45.

### A fruit can be immature AND ripe.

• A.

True

• B.

False

B. False
Explanation
This statement contradicts itself. If a fruit is immature, it cannot be ripe at the same time. Immature fruits are not fully developed and lack the qualities of a ripe fruit, such as sweetness and softness. Therefore, the statement is false.

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• 46.

### This nutrient is broken down into starches and sugars and comes from plant sources

• A.

Proteins

• B.

Carbohydrates

• C.

Fiber

• D.

Water

B. Carbohydrates
Explanation
Carbohydrates are the nutrient that is broken down into starches and sugars and comes from plant sources. They are the main source of energy for the body and are found in foods like grains, fruits, vegetables, and legumes. Carbohydrates provide fuel for the brain and muscles, and they can be further classified as simple or complex depending on their chemical structure. Simple carbohydrates are found in foods like sugar, honey, and syrup, while complex carbohydrates are found in foods like whole grains, potatoes, and beans.

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• 47.

### This nutrient is needed for survival. 8-8 ounce glasses are recommended daily.

• A.

Protein

• B.

Fruit juice

• C.

Water

• D.

Fiber

C. Water
Explanation
Water is the correct answer because it is an essential nutrient needed for survival. The recommendation of drinking 8-8 ounce glasses of water daily supports the body's hydration needs and helps maintain proper bodily functions. Water is involved in various physiological processes, including digestion, absorption, circulation, and temperature regulation. It is necessary for overall health and well-being.

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• 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

C. Fiber
Explanation
Fiber is a nutrient that cannot be fully digested by the body. It plays a crucial role in digestion by adding bulk to the stool and promoting regular bowel movements. Fiber is found in plant-based foods such as fruits, vegetables, whole grains, and legumes. It helps to maintain a healthy digestive system and can also aid in weight management by providing a feeling of fullness.

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• 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

A. Aim for fitness
Explanation
The correct answer is "aim for fitness" because the given dietary guideline emphasizes the importance of being physically active each day. By aiming for fitness, individuals can work towards maintaining a healthy weight and overall well-being. This aligns with the idea of incorporating regular exercise and physical activity into one's lifestyle to promote a healthy and active lifestyle.

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• 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

B. Build a healthy base
Explanation
The given answer "build a healthy base" aligns with the provided information about choosing a variety of grains daily, choosing a variety of fruits and vegetables, and keeping food safe to eat. Building a healthy base refers to establishing a foundation of nutritious foods in one's diet, which includes grains, fruits, and vegetables. This guideline emphasizes the importance of consuming a diverse range of these food groups to ensure a balanced and healthy diet.

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Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

• Current Version
• Mar 22, 2023
Quiz Edited by
ProProfs Editorial Team
• Oct 26, 2009
Quiz Created by
Bcheyden

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