Lifetime Nutrition And Wellness! Quiz Questions
(198).jpg "Lifetime Nutrition And Wellness! Quiz Questions")
A healthy life is what most of us aspire to achieve, and this is done through nutrition and exercises. There are a lot of technological advancements, and some are a threat to one’s health. Below are lifetime nutrition and wellness quiz designed to help you review all that we have covered in the nutrition class. Take it up and see just how much you recall.
- 1.Dull knives are more likely to cause cuts than sharp ones.
- A.
True
- B.
False
- 2.A food borne illness can usually be detected from appearance or smell.
- A.
True
- B.
False
- 3.The abbreviation for tablespoon is tbs.
- A.
True
- B.
False
- 4.It is okay to microwave foods with an unbroken outerskin.
- A.
True
- B.
False
- 5.Brown sugar should be packed into a measuring cup so that itremoves all air pockets and it is easier to remove.
- A.
True
- B.
False
- 6.One piece of equipment to make pastries light and fluffy is a pastry scraper.
- A.
True
- B.
False
- 7.Pan handles should be turned over the counter tops when cooking on the stove.
- A.
True
- B.
False
- 8.The serrated edges on the bread knife are to help make a clean cut without flattening the bread.
- A.
True
- B.
False
- 9.Which of the following can you use to put out a grease fire?
- A.
Baking powder
- B.
Baking soda
- C.
Flour
- D.
Brown sugar
- 10.What should you do to a 1st degree burn?
- A.
Wrap it in a wet paper towel
- B.
Apply ointment
- C.
Apply a dry band-aid
- D.
Run burned area under cold water
- 11.What is the maneuver performed for a choking victim?
- A.
CPR
- B.
Heimlich
- C.
Cardiac arrest
- D.
Obstruction removal
- 12.How long should you wash your hands to be sure that all bacteria is removed?
- A.
5 seconds
- B.
15-20 seconds
- C.
50 seconds
- D.
60-120 seconds
- 13.Which of the following does NOT belong? When washing your hands you shold...
- A.
Scrub your wrists
- B.
Use luke-warm water
- C.
Remove dirt from under the nails
- D.
Use your towel to turn off the faucet
- 14.________________ occurs when harmful bacteria is transferred from one food to another?
- A.
Food borne illness
- B.
Cross contamination
- C.
Staphyloccus
- D.
Contamination
- 15.The foodborne illness comes from undercooked ground beef, fecal matter, and infected soil?
- A.
E-Coli
- B.
Hepatitis A
- C.
Salmonella
- D.
Staphylococci
- 16.This foodborne illness could potentially come from a waitress having a bowel movement, not washing her hands, and then serving your food. A symptom is jaundice.
- A.
E-Coli
- B.
Hepatitis A
- C.
Salmonella
- D.
Stapylococci
- 17.This foodborne illness comes from raw poultry and raw eggs.
- A.
E-Coli
- B.
Hepatitis A
- C.
Salmonella
- D.
Staphylococci
- 18.This foodborne illness is found on human skin and in the nose & throat, and is passes by not washing hands.
- A.
E-Coli
- B.
Hepatitis A
- C.
Salmonella
- D.
Staphylococci
- 19.What is the temperature range of the danger zone?
- A.
223-135
- B.
40-140
- C.
50-160
- D.
30-130
- 20.Which of the following is an improper way to thaw frozen food?
- A.
In the refrigerator
- B.
In a sink of cold water
- C.
On the counter
- D.
In the microwave on defrost
- 21.Which of the following is NOT microwave safe?
- A.
Glass plate with grilled chicken
- B.
Paper plate with pizza
- C.
Bowl of chili covered with aluminum
- D.
Ceramic cup of cocoa
- 22.What is the correct way to measure liquids?
- A.
Look at the dry measuring cup at eye level and check the meniscus
- B.
Look at the measuring cup at eye level and scrape the excess off the top
- C.
Measure in the ingredients and scrape the excess off the top
- D.
Look at the liquid measuring cup at eye level and check meniscus
- 23.Which of the following ingredients should be packed into a drey measuring cup?
- A.
Flour
- B.
Powdered sugar
- C.
Brown sugar
- D.
Oil
- 24.A standard recipe is written:
- A.
Ingredients first and then directions
- B.
Directions first and then ingredients
- C.
Directions and ingredients written together in 1 paragraph
- D.
Directions written with an action word at the beginning of each sentence
- 25.What is the yield of a recipe?
- A.
How long it takes to cook
- B.
How many servings it will make
- C.
When you should slow down
- D.
When to take breaks
Questions: 15 | Attempts: 6490736 | Last updated: Apr 28, 2021
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