Foods

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  1. The term nutrition is often used to refer tot he effects your food choices have on your health. True or false?
    True
  2. Food supplies the body with chemicals called hormones, which help the body grow and carry out its many functions. True or false?
    False (nutrients)
  3. Knowing that you have a good supply of food helps provide a psychological need. True or false?
    True
  4. Developing your skills can help build your sense of belonging. True or false?
    False (self-esteem)
  5. As a rule, the family has the greatest influence on one's food choices. True or false?
    True
  6. Money, time, skills, and knowledge are examples of values. True or false?
    False (resources)
  7. Invading armies were one of the factors that caused food customs to spread from one culture to another. True or false?
    True
  8. Genetic engineering is used to design toold and appliances that are easier and more comfortable to use. True or false?
    False (ergonomics)
  9. Chemical changes may occur in certain foods when they are heated or mixed with other ingredients. True or false?
    True
  10. The term science refers to using the knowledge gained through research to create new products, improve olds products, or develop new processes. True or false?
    False (technology)
  11. The study of how necessary chemicals contained in food are used by the body is called...
    A. food science
    B. nutrition
    C. biotechnology
    D. ergonomics
    B. nutrition
    (this multiple choice question has been scrambled)
  12. A major influence on the availability of food products is...
    A. the media
    B. culture
    C. advertising
    D. technology
    D. technology
    (this multiple choice question has been scrambled)
  13. Foods that are representative of a cultural group that is based on a common heritage are called...
    A. Kosher foods
    B. traditional foods
    C. ethnic foods
    D. regional foods
    C. ethnic foods
    (this multiple choice question has been scrambled)
  14. The fact that American meals frequently include such foods as spaghetti, tacos, and stir-fried foods indicates that Americans...
    A. lack traditions
    B. do not have dietary laws
    C. have cultural diversity
    D. live in a global economy
    C. have cultural diversity
    (this multiple choice question has been scrambled)
  15. One aspect of ergonomics is...
    A. improving traits in plants
    B. cash flow
    C. work simplification
    D. learning about nutrients that may prevent diseases
    C. work simplification
    (this multiple choice question has been scrambled)
  16. It is recommended that you get __ percent or more of your daily intake of calories from carbohydrates.
    A. 55
    B. 30
    C. 40
    D. 25
    A. 55
    (this multiple choice question has been scrambled)
  17. Studies show that __ may help lower blood cholesterol levels.
    A. hydrogenation
    B. insoluble fiber
    C. beta carotene
    D. soluble fiber
    D. soluble fiber
    (this multiple choice question has been scrambled)
  18. Water-soluble vitamins, which are needed on a daily basis, include...
    A. vitamins A, C, and D
    B. the B vitamins and vitamin C
    C. vitamins A, D, E, and K
    D. vitamins C and D
    B. the B vitamins and vitamin C
    (this multiple choice question has been scrambled)
  19. The three minerals that work together to help maintain the body's fluid balance are...
    A. calcuim, phosphorus, and magnesium
    B. potassium, phosphorus, and sodium
    C. sodium, chloride, and potassium
    D. iron, copper, and zinc
    C. sodium, chloride, and potassium
    (this multiple choice question has been scrambled)
  20. What foods contain complex carbohydrates?
    potatoes, corn, bread, and rice
  21. What foods contain complete proteins?
    meat, poultry, fish, dairy products
  22. What foods contain incomplete proteins?
    peanuts, dry beans, seeds
  23. What foods contain calcium?
    canned fish, dairy products
  24. What foods contain iron?
    dried fruits, meat, fish, egg yolks
  25. What foods contain vitamin A?
    dark green and deep yellow fruits and vegetables
  26. What foods contain vitamin C?
    cantaloupe, oranges, kiwi, tomatoes
  27. What foods contain vitamin D?
    fortified milk, egg yolks
  28. What foods contain soluble fiber?
    oat products, dry beans
  29. What foods contain potassium?
    bananas, oranges, dry beans, fish
  30. The number of servings needed daily from the Fruit Group.
    2 to 4
  31. The number of ounces of natural cheese equal to one serving.
    1 1/2
  32. The number of servings needed daily from the Bread, Cereal, Rice, and Pasta Group.
    6 to 11
  33. The number of daily servings of dairy products a teenager needs.
    3
  34. The number of servings needed daily from the Vegetable Group.
    3 to 5
  35. The number of bread slices equal to one serving.
    1
  36. The number of servings needed daily from the Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group.
    2 to 3
  37. The number of cups of cooked dry beans it takes to equal one cup of meat.
    1/2
  38. The number of tablespoons of peanut butter it takes to equal one ounce of meat.
    2
  39. Variety and ___ can help you balance your food choices.
    A. consistency
    B. supplements
    C. extremes
    D. moderation
    D. moderation
    (this multiple choice question has been scrambled)
  40. Avocados are an example of a food high in ___ fat.
    A. saturated
    B. invisible
    C. added
    D. hydrogenated
    B. invisible
    (this multiple choice question has been scrambled)
  41. The Dietary Guidelines for Americans were developed by...
    A. the Ministry of Health and Welfare
    B. local health departments
    C. the American Cancer Society
    D. the US government
    C. the American Cancer Society
    (this multiple choice question has been scrambled)
  42. In general, most ___ need the highest number of servings from each group in the Food Guide Pyramid.
    A. teenage girls
    B. teenage boys
    C. adults
    D. children ages 6-13
    B. teenage boys
    (this multiple choice question has been scrambled)
  43. Of the following the best source of accurate information about nutrition is...
    A. the clerk at a health food store
    B. your local health department
    C. popular magazine articles
    D. your math teacher
    B. your local health department
    (this multiple choice question has been scrambled)
  44. People who skip meals tend to lose weight later in the day. True or false?
    False (overeat)
  45. A breakfasts of fruit, starch, and protein gives you lasting energy and helps keep you alert throughout the morning. True or false?
    True
  46. The most important meal of the day is dinner. True or false?
    False (breakfast)
  47. What you eat is important to good health; when you eat is just as important. True or false?
    False (less)
  48. One disadvantage of buffet-type restaurants is that they encourage you to overeat. True or false?
    True
  49. The term 'sauteed' on a menu is a clue that the food may be high in sodium. True or false?
    False (fat)
  50. On a restaurant menu, 'entree' means side dish. True or false?
    False (main course)
  51. The prepared salads at salad bars are frequently high in fat. True or false?
    True
  52. Foods that contain the flavor enhancer MSG contain high levels of fat. True or false?
    False (sodium)
  53. Vegetarians who rely heavily on milk, cheese, nuts, and seeds may be eating too much fat. True or false?
    True
  54. It is very important that vegetarians get plenty of vitamin D, which helps the body absorb the iron in foods from plant sources. True or false?
    False (vitamin C)
  55. Dry beans and green leafy begetables help supply vegetarians with calcium. True or false?
    True
  56. Vegetarians may substitute food products made from soybeans for foods from animal sources when preparing meals. True or false?
    True
  57. If you are eating five or more small meals throughout the day, you are...
    A. getting too many calories
    B. grazing
    C. not leaving enough time between meals for proper digestion
    D. snacking too much
    B. grazing
    (this multiple choice question has been scrambled)
  58. The purpose of keeping a food record is to...
    A. determine how much you are spending on eating out
    B. determine how many calories you are consuming
    C. identify what foods you should buy regularly
    D. identify poor food habits
    D. identify poor food habits
    (this multiple choice question has been scrambled)
  59. It's becoming easier to make healthful food choices at fast-food restaurants because many of them...
    A. are serving smaller portions than in the past
    B. are lowering their prices
    C. have added low-fat menu choices
    D. offer a limited selection of foods
    C. have added low-fat menu choices
    (this multiple choice question has been scrambled)
  60. The main benefit of ordering items a la carte is that...
    A. it is cheaper
    B. you get smaller portions
    C. you can have food prepared the way you want
    D. you can avoid high-fat side dishes
    D. you can avoid high-fat side dishes
    (this multiple choice question has been scrambled)
  61. An important source of calcium for ovo-vegetarians is...
    A. yogurt
    B. fortified soy milk
    C. seitan
    D. grain products
    B. fortified soy milk
    (this multiple choice question has been scrambled)
  62. Vegetarians who will eat eggs and dairy products in addition to foods from plant sources are...
    A. lacto-ovo vegetarians
    B. ovo-vegans
    C. lacto-vegetarians
    D. vegans
    A. lacto-ovo vegetarians
    (this multiple choice question has been scrambled)
  63. Pure vegetarians, or those who will only eat foods from plant sources, are called...
    A. vegans
    B. lacto-ovo vegetarians
    C. ovo-vegans
    D. lacto-vegans
    A. vegans
    (this multiple choice question has been scrambled)
  64. Research shows that people whose excess weight is concentrated in the hips have a greater risk of health problems. True or false?
    False (abdomen)
  65. Body shape is detemined by heredity. True or false?
    True
  66. Successful weight management starts with accepting your body shape. True or false?
    True
  67. A woman's waist-to-hip ratio should be no more than 0.90. True or false?
    False (0.80)
  68. About 95 percent of all the people who do lose weight by dieting gain it back again after going off their diet. True or false?
    True
  69. The main purpose of aerobic excercise is to strengthen the muscles and joints. True or false?
    False (heart and lungs)
  70. Sit-ups are an example of a stretching exercise. True or false?
    False (strengthening)
  71. You should exercise at least 3 times a week. True or false?
    True
  72. About 50 percent of an athlete's calories should come from carbohydrates. True or false?
    False (60)
  73. Athletes lose about 1 to 2 quarts of water through perspiration during a strenuous workout. True or false?
    False (3 to 5)
  74. An athlete's pre-event meal should be high in protein. True or false?
    False (complex carbohydrates)
  75. Sugary foods should be eaten no more than one hour before an athletic event. True or false?
    True
  76. The pre-event meal should be eaten one to two hourse before the event. True or false?
    False (three to four)
  77. What is the purpose of a body-fat test?
    A. to plan an effective diet and exercise program
    B. to check the amount of body fat in relation to height
    C. to check the amount of body fat in relation to muscle
    D. to see how fat is distributed in the body
    C. to check the amount of body fat in relation to muscle
    (this multiple choice question has been scrambled)
  78. For an adequate supply of energy, what is the very least number of calories that a diet should provide per day?
    A. 800
    B. 900
    C. 700
    D. 1000
    A. 800
    (this multiple choice question has been scrambled)
  79. If you want to improve the chancews of permanent weight loss, what weight loss goal should you set?
    A. 3 to 4 pounds a week
    B. 1/2 to 2 pounds a week
    C. 5 pounds a week
    D. 2 1/2 to 3 pounds a week
    B. 1/2 to 2 pounds a week
    (this multiple choice question has been scrambled)
  80. According to weight charts used by professionals, which of the following is true?
    A. women normally fit into the higher end of each weight range
    B. as people age, a slight increase in weight is acceptable
    C. the charts apply equally to children, teens, and adults
    D. young adults are expected to weight more than older adults
    B. as people age, a slight increase in weight is acceptable
    (this multiple choice question has been scrambled)
  81. Once you have fully develoepd your exercise program, how long should each exercise period last?
    A. 30 min
    B. 1 hour 30 min
    C. 1 hour
    D. 10 min
    A. 30 min
    (this multiple choice question has been scrambled)
  82. Which of the following is not recommended when trying to gain weight?
    A. eating regular meals
    B. eating larger portions
    C. snacking between meals
    D. eating foods high in sugar and fat
    D. eating foods high in sugar and fat
    (this multiple choice question has been scrambled)
  83. Which of the following is not true of yo-yo dieting.
    A. each time, more weight is gained back than was lost
    B. it becomes harder to lose weight as the cycle progresses
    C. it increases risk of high blood pressure
    D. it causes emotional highs and lows
    D. it causes emotinoal highs and lows
    (this multiple choice question has been scrambled)
  84. Which of the following is a good finger food for a one to two year old?
    A. cheese
    B. all of these
    C. grapes
    D. raw carrots
    A. cheese
    (this multiple choice question has been scrambled)
  85. Compared to older children and teens, children under age two need more of which of the following?
    A. milk
    B. fat
    C. protein
    D. carbohydrates
    B. fat
    (this multiple choice question has been scrambled)
  86. How far do most bulimics vary from a healthy weight?
    A. more than 40 pounds
    B. 25 to 40 pounds
    C. no more than 10 to 15 pounds
    D. 15 to 25 pounds
    C. no more than 10 to 15 pounds
    (this multiple choice question has been scrambled)
  87. Which of the following is not an effect of bulimia?
    A. bad teeth and gums
    B. excessive thirst
    C. swollen glands in the neck
    D. kidney problems
    B. excessive thirst
    (this multiple choice question has been scrambled)
  88. Which of the following is not part of the diet requrements for someone with diabetes?
    A. high in potassium
    B. high in fiber
    C. low in sugar
    D. low in fats
    A. high in potassium
    (this multiple choice question has been scrambled)
  89. A good way to put out a fire in an electric skillet is to pour ___ on the flames.
    A. baking soda
    B. water
    C. any carbonated soft drink
    D. baking powder
    A. baking soda
    (this multiple choice question has been scrambled)
  90. The refridgerator temperature should be kept at or just below ___ to slow bacterial growth.
    A. 40 degrees F
    B. 42 degrees F
    C. 44 degrees F
    D. 33 degrees F
    A. 40 degrees F
    (this multiple choice question has been scrambled)
  91. The temperatures between ___ are called the danger zone because it is in this temperature range that bacteria multiply very rapidly.
    A. 72-140 F
    B. 60-125 F
    C. 68-135 F
    D. 50-120 F
    B. 60-125 F
    (this multiple choice question has been scrambled)
  92. If you cut raw vegetables with the same knife you just used to cut up raw meat and you do not thoroughly wash the knife between uses, you can cause food-borne illness due to...
    A. harmless bacteria
    B. spore multiplication
    C. parasitic toxins
    D. cross-contamination
    D. cross-contamination
    (this multiple choice question has been scrambled)
  93. All of the following except ___ are examples of food that should be discarded.
    A. a can of green beans that bulges slightly at the seam
    B. cheddar cheese with spots of mold
    C. leftovers that do not smell right
    D. slimy carrots
    B. cheddar cheese with spots of mold
    (this multiple choice question has been scrambled)
  94. Wire loops held together by a handle; used for mixing, beating, etc. What is it?
    Whisk
  95. Has a large triangular blade that is wide at the handle and narrow at the tip. What is it?
    Chef's knife
  96. Has a blade that swivels. What is it?
    Peeler
  97. A long solid metal rod with a handle. What is it?
    Sharpening steel
  98. Has a serrated edge. What is it?
    Bread knife
  99. Has a fine wire screen at the bottom and a blade that forces dry ingredients through the screen. What is it?
    Sifter
  100. To measure 3/8 cup of sugar for a recipe, you would measure out...
    A. 1/2 cup minus 1 tbsp
    B. 1/4 cup plus 1 tpsp
    C. 1/4 cup plus 2 tbsp
    D. 3 tbsp
    C. 1/4 cup plus 2 tbsp
    (this multiple choice question has been scrambled)
  101. If you were using a recipe from a British cookbook, the measurement for cooking oil would most likely be given in terms of...
    A. milliliters
    B. cups
    C. grams
    D. fluid ounces
    A. milliliters
    (this multiple choice question has been scrambled)
  102. If you were told to measure 5 grams of an ingredient, you would need a...
    A. dry measuring cup
    B. measuring spoon
    C. scale
    D. liquid measuring cup
    C. scale
    (this multiple choice question has been scrambled)
  103. If you were to substitute four egg whites for two whole eggs in a cake recipe, the result would be...
    A. a cake that is heavy and does not rise properly
    B. all of these
    C. increased cooking time because there is more liquid
    D. less fat in the cake
    D. less fat in the cake
    (this multiple choice question has been scrambled)
  104. If you were told to mince an ingredient, you would...
    A. cut it into very small irregular pieces
    B. cut it into small square pieces
    C. make shallow, straight cuts across its surface
    D. put it through a blender
    A. cut it into very small irregular pieces
    (this multiple choice question has been scrambled)
  105. If you were to dredge a food, you would...
    A. coat it with dry ingredients, such as flour or cornmeal
    B. brush or pour liquid over it as it cooks
    C. separate the solid particles from the liquid
    D. rub it against a rough surface
    A. coat it with dry ingredients, such as flour or cornmeal
    (this multiple choice question has been scrambled)
  106. All of the following are good suggestions for working efficiently in the kitchen except...
    A. try to fit tasks together so you can accomplish more than one thing at a time
    B. get out each ingredient as a recipe calls for it so you don't forget to ad an ingredient
    C. always store items in the same place
    D. clean as you go instead of doing all the cleanup at the end
    B. get out each ingredient as a recipe calls for it so you don't forget to add an ingredient
    (this multiple choice question has been scrambled)
  107. Used to microwave meatloaf. What is it?
    Stoneware ring mold
  108. Used to dip hot liquids such as broth from a pan. What is it?
    Ladle
  109. Used for baking cupcakes. What is it?
    Muffin pan
  110. Pieces of food are threaded onto this for cooking. What is it?
    Skewer
  111. Used for melting chocolate or heating milk. What is it?
    Double boiler
  112. Used for sauteing. What is it?
    Skillet
  113. Used for braising. What is it?
    Dutch oven
  114. Specially designed for stir-frying. What is it?
    Wok
  115. Rectangular pan with four sides about 1 inch deep. What is it?
    Baking sheet
  116. Used to turn meat and poultry when broiling. What is it?
    Tongs
  117. Electric ranges with solid disk elements require special cookware with extra-flat bottoms. True or false?
    True
  118. In microwave ovens, the heat is produced in the food by friction. True or false?
    True
  119. Cooking baked products in light-colored pans gives them a thick brown crust. True or false?
    False (dark-colored)
  120. The process of transferring heat by the movement of air or liquid is called conduction. True or false?
    False (convection)
  121. When heat is transferred to a food through direct contact with a heated surface, such as cooking a pancake on a hot griddle, the food is being cooked by induction. True or false?
    False (conduction)
  122. Long, slow, moist heat cooking can help tenderize meat. True or false?
    True
  123. Baking four potatoes in the microwave takes the same amount of time as baking two potatoes in the microwave. True or false?
    False (longer than)
  124. When cooking foods of uneven thickness in the microwave, the thinnest parts should be turned toward the center of the oven. True or false?
    True
  125. Unless directed otherwise, foods should be stirred or pans should be rotated halfway through cooking time when microwaving. True or false?
    True
  126. In microwave cooking, food should be tested for doneness after standing time. True or false?
    True
  127. The arrangement of the tableware used by one person to eat a meal is called a place setting. True or false?
    False (cover)
  128. The forks go to the right of the plate when setting the table. True or false?
    False (left of the plate)
  129. The beverage glass is placed just above the tip of the dinner knife when the table is being set. True or false?
    True
  130. When setting the table, spoons are placed to the right of the knives. True or false?
    True
  131. When setting the table, place the napkin under the forks. True or false?
    False (to the left of the fork)
  132. The cup and saucer are placed to the right of the spoons. True or false?
    True
  133. When setting the table, put the knives to the left of the forks. True or false?
    False (right of the plate)
  134. If you wish to provide a bread and butter plate with a meal, place it to the right of the dinner knife. True or false?
    False (above the forks)
  135. If a salad is served before the main course, the salad fork should be placed further from the plate than the dinner fork. True or false?
    True
  136. The soup spoon is placed to the left of the teaspoon. True or false?
    False (right)
  137. The main disadvantage in plate service is that the food tends to cool quickly. True or false?
    False (family)
  138. In fine restaurants, pickles should be eaten with your fingers. True or false?
    True
  139. In fine restaurants, fried chicken should be eate with a knife and fork. True or false?
    True
  140. When you are finished eating, place your knife and fork on your plate. True or false?
    True
  141. The average amount for a tip is 10 percent of the total bill. True or false?
    False (15)
  142. Peope who watch television while they eat tend to...
    A. choke more easily
    B. eat more quickly
    C. eat less than they would otherwise
    D. eat more than they would otherwise
    D. eat more than they would otherwise
    (this multiple choice question has been scrambled)
  143. In family service, food is generally...
    A. passed to the left
    B. passed to the right
    C. dished up in the kitchen
    D. served by the head of the table
    B. passed to the right
    (this multiple choice question has been scrambled)
  144. If you have problems getting foods such as peas or corn onto your fork when dining in a restaurant, you should...
    A. use a piece of bread or the tip of a knife to push them onto the fork
    B. just leave them on your plate
    C. use the tip of your index finger to push them onto your fork
    D. use a spoon instead
    A. use a piece of bread or the tip of a knife to push them onto the fork
    (this multiple choice question has been scrambled)
  145. Mrs. Jordan stops for coffee in a hotel coffee shop. Her bill is 95 cents. The correct tip would be...
    A. 25 cents
    B. 15 cents
    C. a dime
    D. nothing
    A. 25 cents
    (this multiple choice question has been scrambled)
  146. Your bill at John's All-U-Can-Eat Buffet is $10. A standard tip for the people who poured the drinks and cleared the table is...
    A. $1.50
    B. $2.00
    C. nothing
    D. $1.00
    D. $1.00
    (this multiple choice question has been scrambled)
  147. Which of the following suggestions would not help a family plan economical meals around busy schedules?
    A. cook for the freezer
    B. prepare one-dish meals
    C. collect nutritious but quick recipes
    D. eat out as much as possible
    D. eat out as much as possible
    (this multiple choice question has been scrambled)
  148. Which of the following is not an appropriate 'emergency' food to keep on hand for times when your plans change suddenly?
    A. nonfat dry milk
    B. frozen, cooked portions of rice
    C. canned tuna
    D. fresh green vegetables
    D. fresh green vegetables
    (this multiple choice question has been scrambled)
  149. Which of the following is not a valid way to reduce food expenses?
    A. reading supermarket advertisements
    B. reducing waste by buying only what you need
    C. eating beans and grains less often
    D. choosing inexpensive main dishes
    C. eating beans and grains less often
    (this multiple choice question has been scrambled)
  150. Which of the following is not a service of the Woman, Infants, and Children Program?
    A. nutrition education
    B. access to health services
    C. supplemental foods
    D. weight-loss advice
    D. weight-loss advice
    (this multiple choice question has been scrambled)
  151. Which of the following stores woud be most likely to offer fresh vegetables at a low price?
    A. health food store
    B. convenience store
    C. farmer's market (in season)
    D. warehouse store
    C. farmer's market (in season)
    (this multiple choice question has been scrambled)
  152. What is the most important thing to consider when choosing where to buy food?
    A. location
    B. friendliness
    C. cleanliness
    D. hours
    C. cleanliness
    (this multiple choice question has been scrambled)
  153. Which product is most likely to have a 'sell date'?
    A. dry beans
    B. milk
    C. frozen lima beans
    D. canned corn
    B. milk
    (this multiple choice question has been scrambled)
  154. Which of the following is not basic information given on a product label?
    A. amount of food
    B. list of ingredients
    C. type of food
    D. date of manufacture
    D. date of manufacture
    (this multiple choice question has been scrambled)
  155. For which of the following are the daily values the same for everyone?
    A. cholesterol and fiber
    B. fiber and sodium
    C. carbohydrate and cholesterol
    D. choleserol and sodium
    D. cholesterol and sodium
    (this multiple choice question has been scrambled)
  156. How much of the Daily Value of fiber is provided by a cereal labeled "Good source of fiber"?
    A. at least 25%
    B. less that 10%
    C. at least 20%
    D. 10-19%
    D. 10-19%
    (this multiple choice question has been scrambled)
  157. If you are trying to decide whether the 18-ounce box or the 32-ounce box is the better buy, what number should you compare?
    A. unit price
    B. net weight
    C. total price
    D. net value
    A. unit price
    (this multiple choice question has been scrambled)
  158. Which is the best buy?
    A. twenty bagels for $8.00
    B. twelve bagels for $4.20
    C. six bagels for $2.70
    D. four bagels for $2.00
    B. twelve bagels for $4.20
    (this multiple choice question has been scrambled)
  159. Some lettuce and cucumbers can now be grown using hydroponic farming methods. True or false?
    True
  160. Controlled atmosphere storage lets you keep prepared salad in your refridgerator at home for up for four weeks. True or false?
    False (modified atmosphere packaging)
  161. A method of sustainable farming that uses harmless insects to get rid of harmful insects is called integrated pest management. True or false?
    True
  162. The Environmental Protection Agency regluates food packaging. True or false?
    False (Food and Drug Administration)
  163. Contaminants are pollutants, microorganisms, and other harmful substances that accidentally get into food. True or false?
    True
  164. Genetic engineering is another name for irradiation. True or false?
    False (biotechnology)
  165. A chemical residue is a chemical's maximum safe level in the human body. True or false?
    False (tolerance level)
  166. Before they are used, additives must be tested and approved to be sure they will cause no harm. True or false?
    True
  167. Oil is the fuel most commonly used for cooking in developing countries. True or false?
    False (wood)
  168. A food shortage that continues for a long period of time is known as a famine. True or false?
    True
  169. The bridge between food processors and the supermarket is the...
    A. distributor
    B. producer
    C. retailer
    D. public
    A. distributor
    (this multiple choice question has been scrambled)
  170. All of the following are true about irradiation except...
    A. it kills harmful microorganisms
    B. it causes minor changes in flavor
    C. it increases shelf life
    D. it leaves a slight level of radioactivity
    D. it leaves a slight level of radioactivity
    (this multiple choice question has been scrambled)
  171. Items on the GRAS list are...
    A. pesticides
    B. contaminants
    C. drugs
    D. food additives
    D. food additives
    (this multiple choice question has been scrambled)
  172. All of the following are natural disasters except...
    A. oil spill
    B. hurricane
    C. earthquake
    D. drought
    A. oil spill
    (this multiple choice question has been scrambled)
  173. An important first step in remedying the global food shortage is to...
    A. send more food aid
    B. teach people how to help themselves
    C. develop better cash crops
    D. supply more modern equipment
    B. teach people how to help themselves
    (this multiple choice question has been scrambled)
  174. The total amount you pay for borrowing is called the...
    A. principal
    B. interest
    C. finance charge
    D. credit
    C. finance charge
    (this multiple choice question has been scrambled)
  175. You should make sure products you buy have a ___ so you can return the product to the manufacturer for replacement or repair if it malfunctions.
    A. consumer protection label
    B. seal of approval
    C. warranty
    D. EnergyGuide label
    C. warranty
    (this multiple choice question has been scrambled)
  176. A(n) ___ cooktop heats food using electromagnetic energy.
    A. cast-iron
    B. sealed gas
    C. induction
    D. modular
    C. induction
    (this multiple choice question has been scrambled)
  177. A(n) ___ oven uses extremely high heat to burn food stains off the oven walls.
    A. continuous cleaning
    B. self-cleaning
    C. toaster
    D. induction
    B. self-cleaning
    (this multiple choice question has been scrambled)
  178. If tableware is sold ___, you can buy it piece by piece instead of buying the entire set.
    A. retail
    B. wholesale
    C. selectively
    D. open stock
    D. open stock
    (this multiple choice question has been scrambled)
  179. The ordinary routine that you use to get food, wash and prepare it, and serve it is known as the ___.
    A. work triangle
    B. work flow
    C. work center
    D. floor plan
    B. work flow
    (this multiple choice question has been scrambled)
  180. A(n) ___ is a freestanding kitchen cabinet unit that may contain additional counter space, a sink, a cooktop, or additional eating space.
    A. corridor
    B. peninsula
    C. roll-out shelf
    D. island
    D. island
    (this multiple choice question has been scrambled)
  181. Nonfat dry milk is a convenience food that has a longer shelf life than whole fluid milk. True or false?
    True
  182. Gross animal protein is a common analogue for beef and poultry. True or false?
    False (textured vegetable protein)
  183. Although many calories are added to convenience foods during processing, you can never be sure you are getting all the ones you need. True or false?
    False (nutrients)
  184. Any product that introduces time-saving innovation can be considered a convenience food. True or false?
    True
  185. The cost of convenience foods may be considerably higher than that of unprocessed foods. True or false?
    True
  186. One reason for developing manufactured foods is to meet special nutritional needs. True or false?
    True
  187. Once canned foods are opened, any unused portion should be stored at room temperature. True or false?
    False (in a refridgerator)
  188. Raw vegetables can be chopped and frozen for later use, as long as you plan to eat them raw. True or false?
    False (cook them)
  189. For more flexibility, cook and freeze main dishes in family-size portions. True or false?
    False (individual)
  190. Rice, bulgur, millet, and couscous are examples of quick-cooking grains. True or false?
    True
  191. To reconstitute a dried convenience product means to...
    A. add nutrients lost during processing
    B. add protein destroyed by heating
    C. add back liquid removed during processing
    D. add fiber destroyed by heating
    C. add back liquid removed during processing
    (this multiple choice question has been scrambled)
  192. All of the followign are ways to provide low-cost, nutritious frozen main dishes to your family except...
    A. cook more than is needed and freeze the extra
    B. regularly freeze leftovers
    C. keep well-supplied with commercial convenience foods
    D. cook and freeze several main dishes at a time
    C. keep well-supplied with commercial convenience foods
    (this multiple choice question has been scrambled)
  193. Homemade convenience foods have all of the following advantages except...
    A. more additives
    B. control over the amount of sodium used
    C. more meal appeal
    D. control over quality of ingredients
    A. more additives
    (this multiple choice question has been scrambled)
  194. You should stir homemade mixes well before you use them each time because...
    A. they do not have preservatives
    B. the part of the mix closest to the top of the container loses its flavor faster than the rest of the mix
    C. they tend to get stale sitting on the pantry shelf
    D. some ingredients are heavier than others and tend to fall to the bottom of the mix
    D. some ingredients are heavier than others and tend to fall to the bottom of the mix
    (this multiple choice question has been scrambled)
  195. Each of the following is an example of a prepared ingredient except...
    A. bread cubes
    B. shredded cheese
    C. nonfat dry milk
    D. frozen sauteed vegetables
    C. nonfat dry milk
    (this multiple choice question has been scrambled)
  196. Carotene gives food a(n)...
    A. orange color
    B. green color
    C. red color
    D. purple color
    A. orange color
    (this multiple choice question has been scrambled)
  197. All of the following are usually true of seasonal items in season except...
    A. the quality is better
    B. they are imported
    C. they are plentiful
    D. prices are lower
    B. they are imported
    (this multiple choice question has been scrambled)
  198. Washing produce before eating does all of the following except...
    A. reduce nutrients
    B. reduce pesticide residue
    C. rinse off dirt
    D. remove germs
    A. reduce nutrients
    (this multiple choice question has been scrambled)
  199. All of the following are ways to minimize vitamin loss while cooking fruits and vegetables except...
    A. microwaving
    B. using big pieces
    C. cooking slowly
    D. using a smaller amount of water
    C. cooking slowly
    (this multiple choice question has been scrambled)
  200. Simmering vegetables involves cooking them...
    A. in a large amount of water in a covered pan
    B. in a small amount of water in a covered pan
    C. in a large amount of water in an uncovered pan
    D. in a small amount of water in an uncovered pan
    B. in a small amount of water in a covered pan
    (this multiple choice question has been scrambled)
  201. The bran and the germ are both present in brown rice, which is the whole grain form of rice. True or false?
    True
  202. The bran in grains provides B vitamins, vitamin E, iron, zinc, and trace minerals. True or false?
    False (germ)
  203. Bread that has been enriched with iron has had at least 10 percent of the daily value of iron added by the manufacturer. True or false?
    True
  204. Corn endosperm that has been coarsely ground and is used as a breakfast side dish is called grits. True or false?
    True
  205. Pasta should be cooked until it reaches the al dente stage of doneness. True or false?
    True
  206. Rinsing causes enriched grains to lose the iron added by the manufacturer. True or false?
    False (B vitamins)
  207. Pasta, unlike other grains, should be cooked in a large amount of water. True or false?
    True
  208. Plants whose seeds grow in pods are known as grains. True or false?
    False (legumes)
  209. Nuts and seeds are high in protein and B vitamins, but you should use them sparingly because they are high in fat. True or false?
    True
  210. Which of the following is NOT part of a grain or other seed?
    A. endosperm
    B. germ
    C. lentil
    D. bran
    C. lentil
    (this multiple choice question has been scrambled)
  211. Which of the following is NOT a type of grain?
    A. triticale
    B. tahini
    C. millet
    D. kasha
    B. tahini
    (this multiple choice question has been scrambled)
  212. Which of the followign should be cooked simply by pouring boiling water over it and letting it stand?
    A. cornmeal
    B. rice
    C. bulgur
    D. barley
    C. bulgur
    (this multiple choice question has been scrambled)
  213. Which method is most commonly used to cook dry beans?
    A. simmer
    B. broil
    C. braise
    D. stir-fry
    A. simmer
    (this multiple choice question has been scrambled)
  214. To which group do legumes belong?
    A. fats, oils, and sweets
    B. bread, cereal, rice, and pasta
    C. meat, poultry, fish, dry beans, eggs, and nuts
    D. vegetables
    C. meat, poultry, fish, dry beans, eggs, and nuts
    (this multiple choice question has been scrambled)
  215. Milk is a good source of all of the following except...
    A. magnesium
    B. phosphorus
    C. vitamin C
    D. vitamin A
    C. vitamin C
    (this multiple choice question has been scrambled)
  216. The recommended number of servings per day from the Milk group is...
    A. one
    B. three to five
    C. two to three
    D. one to two
    C. two to three
    (this multiple choice question has been scrambled)
  217. If you drink a 16 oz. glass of low-fat milk for breakfast, you have had...
    A. three servings
    B. zero servings (low fat doesn't count)
    C. two servings
    D. one serving
    C. two servings
    (this multiple choice question has been scrambled)
  218. Ripened cheeses are usually served...
    A. frozen
    B. at room temperature
    C. warmed
    D. chilled
    D. chilled
    (this multiple choice question has been scrambled)
  219. Eggs are an excellent source of all of the following nutrients except...
    A. riboflavin
    B. iodine
    C. calcium
    D. protein
    C. calcium
    (this multiple choice question has been scrambled)
  220. The recommended limit on the number of whole eggs eaten per week is...
    A. four
    B. eight
    C. six
    D. two
    A. four
    (this multiple choice question has been scrambled)
  221. The food with the largest amount of saturated fat is...
    A. roasted chicken breat meat
    B. beef liver
    C. tuna
    D. broiled ground beef
    D. broiled ground beef
    (this multiple choice question has been scrambled)
  222. Ground beef cannot have more than...
    A. 30 percent fat
    B. 20 percent fat
    C. 10 percent fat
    D. 40 percent fat
    A. 30 percent fat
    (this multiple choice question has been scrambled)
  223. Of the following, the poultry that has no white meat is...
    A. goose
    B. Rock Cornish game hen
    C. capon
    D. Beltsville turkey
    A. goose
    (this multiple choice question has been scrambled)
  224. All of the following are light-colored fish except...
    A. catfish
    B. sole
    C. pompano
    D. swordfish
    D. swordfish
    (this multiple choice question has been scrambled)
  225. All of the following are mollusks except...
    A. clams
    B. scallops
    C. oysters
    D. shrimp
    D. shrimp
    (this multiple choice question has been scrambled)
  226. To ensure even cooking when microwaving pork roasts, you should use a(n)...
    A. cooking bag
    B. roasting rack
    C. oil-based sauce
    D. browning grill
    A. cooking bag
    (this multiple choice question has been scrambled)
  227. Of the following, the most tender cut is...
    A. arm steak
    B. stewing chicken
    C. blade roast
    D. rib roast
    D. rib roast
    (this multiple choice question has been scrambled)
  228. The most healthful choice for a sandwich filling would be...
    A. peanut butter and jelly
    B. a hot dog
    C. leftover roast turkey breast
    D. bologna
    C. leftover roast turkey breast
    (this multiple choice question has been scrambled)
  229. Spreading a little butter or margarine on both pieces of bread helps to...
    A. keep the filling from falling out
    B. make the sandwich moist
    C. add essential fat to your diet
    D. keep moist ingredients from making the bread soggy
    D. keep the moist ingredients from making the bread soggy
    (this multiple choice question has been scrambled)
  230. To heat a sandwich in the microwave, you should do all of the following except...
    A. omit lettuce and tomato
    B. wrap the sandwich in a paper towel
    C. use 100% power
    D. omit cheese
    D. omit cheese
    (this multiple choice question has been scrambled)
  231. Of the following stir-fry ingredients, the one that should go into the cooking pan first is the...
    A. sauce
    B. precooked meat
    C. broccoli
    D. mushrooms
    C. broccoli
    (this multiple choice question has been scrambled)
  232. The correct oven temperature for cooking pizza is...
    A. 375 F
    B. 350 F
    C. 400 F
    D. 425 F
    D. 425 F
    (this multiple choice question has been scrambled)
  233. All of the following are forms of yeast used in baking except...
    A. quick-mix yeast
    B. quick-rising yeast
    C. compressed yeast
    D. active dry yeast
    A. quick-mix yeast
    (this multiple choice question has been scrambled)
  234. If a recipe calls for oil and tells you to mix the liquid and dry ingredients just enough to make a lumpy batter, you know the recipe is using the...
    A. one-bowl method
    B. standard mixing method
    C. pastry method
    D. muffin method
    D. muffin method
    (this multiple choice question has been scrambled)
  235. A properly mixed muffin has a...
    A. top with a depression in it
    B. top with a peak
    C. rounded, pebbly top
    D. smooth top
    C. rounded, pebbly top
    (this multiple choice question has been scrambled)
  236. When using the quick-mix method for yeast bread, the liquid and fat should be heated to...
    A. 150-160 F
    B. 90 F
    C. 212 F
    D. 120-130 F
    D. 120-130 F
    (this multiple choice question has been scrambled)
  237. The amount of flour needed in bread dough will vary because of differences in...
    A. moisture content and humidity
    B. the temperature of the ingredients
    C. the type of yeast used
    D. the temperature of the air
    A. moisture content and humidity
    (this multiple choice question has been scrambled)
  238. If a recipe says to cream the butter and sugar, you know you are using the...
    A. pastry method
    B. one-bowl method
    C. standard mixing method
    D. muffin method
    C. standard mixing method
    (this multiple choice question has been scrambled)
  239. All of the following are foam cakes except...
    A. pound cake
    B. angel food cake
    C. chiffon cake
    D. sponge cake
    A. pound cake
    (this multiple choice question has been scrambled)
  240. A well-made shortened cake should have...
    A. a somewhat concave top with a crumbly crust
    B. a generally flat top
    C. a slighty rounded top with a tender, shiny crust
    D. a well-rounded top with a somewhat nubby surface
    C. a slightly rounded top with a tender, shiny crust
    (this multiple choice question has been scrambled)
  241. The native cultures of the Aztecs, Gauchos, and Mayans greatly influenced the cultures and cooking in Latin American countries. True or false?
    False (Inca)
  242. Another name for corn in Latin America is maize. True or false?
    True
  243. Two staple plant foods important for nutrition in countries throughough Latin America are corn and beans. True or false?
    True
  244. The arid climate of the Caribbean influences the available food choices. True or false?
    False (tropical)
  245. Meats commonly servied in Latin American dishes are chicken, beef, and seafood. True or false?
    True
  246. Unleavened bread is common to many cultures throughout Africa and the Middle East. True or false?
    True
  247. Much of the food prepared in Africa and the Middle East is bland. True or false?
    False (protein)
  248. Lamb is a popular meat choice in the Midde East. True or false?
    True
  249. An Israeli communal organization that raises its own food is called a kibbutz. True or false?
    True
  250. Food of the British Isles tends to be hearty and bland. True or false?
    True
  251. Antipasto means rich pasta dish. True or false?
    False (before the meal)
  252. Corn is the staple grain found in most Asian countries. True or false?
    False (rice)
  253. Foods of Australia and New Zealand are greatly influenced by African cultures. True or false?
    False (European)
  254. The common Indian seasoning similar to American curry is masala. True or false?
    True
  255. Tamari sauce and tofu are made from seaweed. True or false?
    False (soybeans)
  256. Sweet/sour dishes are commonly found in both Chinese and ___ cooking.
    A. Israeli
    B. British
    C. German
    D. East African
    C. German
    (this multiple choice question has been scrambled)
  257. ____ is a type of French cooking based on a tradition of foods originally prepared for and served to aristocrats.
    A. Ragout
    B. Haute cuisine
    C. Nouvelle cuisine
    D. Pot-au-feu
    B. Haute cuisine
    (this multiple choice question has been scrambled)
  258. The British meal called ___ sometimes replaces supper.
    A. tea
    B. Welsh rabbit
    C. high tea
    D. Welsh rarebit
    C. high tea
    (this multiple choice question has been scrambled)
  259. In China, the British Isles, Japan, and ____, tea is a commonly served beverage.
    A. Spain
    B. Mexico
    C. Italy
    D. Russia
    D. Russia
    (this multiple choice question has been scrambled)
  260. ___ is a frequently used liquied in Thai cooking.
    A. onion juice
    B. Barley water
    C. Coconut milk
    D. Goat's milk
    C. coconut milk
    (this multiple choice question has been scrambled)
  261. A common New England dish made with milk, butter, onion, and clams. What is it?
    Chowder
  262. A northeastern dish made by baking a mixture of water and ground corn. What is it?
    journey cakes
  263. A mixture of browned flour and fat used for seasoning and thickening in Creole dishes. What is it?
    Roux
  264. A seafood found in the Pacific Northwest. What is it?
    Dungeness crab
  265. A popular Hawaiian fish dish. What is it?
    Lomi lomi salmon
  266. Native Americans pounded dried meat into a paste, then mixed it with fat to make an easy-to-carry food known as...
    A. pemmican
    B. poi
    C. Johnny cakes
    D. maize
    A. pemmican
    (this multiple choice question has been scrambled)
  267. Of the following, the one that is not a typical Pennsylvania Dutch food is...
    A. fried chicken
    B. pickled beets
    C. homemade bread
    D. sauerkraut
    A. fried chicken
    (this multiple choice question has been scrambled)
  268. Native Americans introduced immigrants to all of the following foods except...
    A. corn
    B. squash
    C. peas
    D. beans
    C. peas
    (this multiple choice question has been scrambled)
  269. A root that is ground and used to flavor Creole coffee is...
    A. chicory
    B. taro
    C. sweet potato
    D. ginger
    A. chicory
    (this multiple choice question has been scrambled)
  270. The primary influences affecting the development of regional food customs in the United States and Canada were...
    A. advertising and the media
    B. available foods and settlement patterns
    C. fuel and cooking methods
    D. dietary laws and religious beliefs
    B. available foods and settlement patterns
    (this multiple choice question has been scrambled)
  271. Cooking food in parchment paper is called cooking au jus. True or false?
    False (en papillote)
  272. Soy sauce and Worcestershire sauce are made from fermented soybeans. True or false?
    False (tamari)
  273. The most popular appliance for making coffee in a(n) automatic drip coffeemaker. True or false?
    True
  274. A(n) infuser can be used to steep tea. True or false?
    True
  275. Caffeine is a mild stimulant found in coffee and tea. True or false?
    true
  276. Green tea is known for its deep, hearty flavor. True or false?
    False (black)
  277. If you want to know who is coming to your party, you should write PS and your phone number on the invitations. True or false?
    False (RSVP)
  278. The best way to serve a formal meal for a small group is to use standard French service. True or false?
    False (modified English)
  279. Raw meat or poultry being taken to a cookout should be packed in a separate cooler. True or false?
    True
  280. In packing a cooler, items to be used last should go in second. True or false?
    False (first)
  281. Micro-grilling is a technique that can help prevent unsafe chemicals from being deposited on food cooked outdoors. True or false?
    True
  282. All of the following are true of dried herbs except...
    A. they are more readily available in stores than fresh herbs
    B. they should be stored in a cool, dark place
    C. they will keep their flavor for about six months
    D. their flavor is less strong than that of fresh herbs
    D. their flavor is less strong than that of fresh herbs
    (this multiple choice question has been scrambled)
  283. A blend of oil, acid, and seasonings used to tenderize and flavor foods is called a...
    A. marinade
    B. condiment
    C. seasoning blend
    D. flavoring solution
    A. marinade
    (this multiple choice question has been scrambled)
  284. The best way to prepare a cold fruit punch is to...
    A. mix fruit juices ahead of time; add carbonated beverages and fresh fruit just before serving
    B. mix carbonated beverages with fresh fruit ahead of time; add fruit juices just before serving
    C. mix all ingredients ahead of time and chill
    D. mix all ingredients just before serving
    A. mix fruit juices ahead of time; add carbonated beverages and fresh fruit just before serving
    (this multiple choice question has been scrambled)
  285. At a reception, the ____ style of service is usually used.
    A. buffet
    B. family
    C. formal
    D. plate
    A. buffet
    (this multiple choice question has been scrambled)
  286. The correct way to use a service plate is to...
    A. pile the flatware and napkins on it when serving buffet style
    B. pass it around the table
    C. serve the main course on it at a formal dinner
    D. remove it from the table before the main course is served
    D. remove it from the table before the main course is served
    (this multiple choice question has been scrambled)
  287. When you arrive at a picnic site, the safest place to keep a cooler is...
    A. in the back seat of the car
    B. in the trunk of the car
    C. in a cool, shady spot
    D. in an open area
    C. in a cool, shady spot
    (this multiple choice question has been scrambled)
  288. If you are nervous before a job interview, you should...
    A. plan to direct the conversation
    B. call and cancel the interview
    C. try to relax and be yourself
    D. ask a family member to go with you
    C. try to relax and be yourself
    (this multiple choice question has been scrambled)
  289. During a job interview, it is most important to stress your...
    A. ability to read and write
    B. need for money and benefits
    C. strengths and enthusiasm
    D. ability to dress nicely
    C. strengths and enthusiasm
    (this multiple choice question has been scrambled)
  290. During an interview, an employer may ask for a written summary of your earliest to most recent work experience, called a...
    A. letter of application
    B. chronological resume
    C. functional resume
    D. job application form
    B. chronological resume
    (this multiple choice question has been scrambled)
  291. At the end of a job interview, you should...
    A. ask about money and benefits
    B. thank the interviewer
    C. take charge of the conversation
    D. ask what the company does
    B. thank the interviewer
    (this multiple choice question has been scrambled)
  292. If you don't get the job you have interviewed for, you should...
    A. politely tell the interviewer you want another chance
    B. write a letter stating why you should have the job
    C. politely ask the interviewer why you didn't get the job
    D. try to get an interview with another interviewer
    C. politely ask the interviewer why you didn't get the job
    (this multiple choice question has been scrambled)
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61178
Card Set
Foods
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Final Exam Questions
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