The Ultimate Food And Nutrition Exam Practice Test

50 Questions | Total Attempts: 3544

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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

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