Foods (Sem. 1)

Question 1

To Thoroughly clean your hands; wash them with soap and cold water for 20 seconds.

Answer 1

F

Question 2

To limit the growth of bacteria; wash the tops of your cans before opening them.

Answer 2

T

Question 3

Cross-contamination is the spread of bacteria from one food to another

Answer 3

T

Question 4

It is safe to partially cook food and then wait to finish cooking it.

Answer 4

F

Question 5

A full freezer without power should keep food frozen for about two days.

Answer 5

T

Question 6

Blanching is brief cooking in Boiling water

Answer 6

T

Question 7

Falls are a common cause of household injuries.

Answer 7

T

Question 8

Regular cleaning helps prevent Kitchen fires.

Answer 8

T

Question 9

Water conducts electricity.

Answer 9

T

Question 10

When cooking, turn handles of pans toward the front of the stove for safety.

Answer 10

F

Question 11

Most household chemicals are manufactured to be safely mixed.

Answer 11

F

Question 12

The Heimlich maneuver is a technique used to revive someone who has stopped breathing.

Answer 12

F

Question 13

It is acceptable etiquette to comb your hair or apply makeup at the table.

Answer 13

F

Question 14

Dip the soupspoon away from you in the soup bowl.

Answer 14

T

Question 15

If there are any more than six people at a table during a sit-down meal, wait until everyone is served before you begin to eat.

Answer 15

T

Question 16

Follow the lead of your host if you don’t know how to eat a food or which flatware to use.

Answer 16

T

Question 17

It is okay to double dip if you take a drink between bites.

Answer 17

F

Question 18

Butter the whole slice of bread before you break it into pieces.

Answer 18

F

Question 19

A dash or a pinch is equivalent to one tablespoon.

Answer 19

F

Question 20

Dry measuring cups are used to measure ingredients such as jams, yogurt, and peanut butter.

Answer 20

T

Question 21

_Dredging, dusting, and blanching are all coating techniques.

Answer 21

F

Question 22

A blender can be used to puree foods.

Answer 22

T

Question 23

To score is to cut off a very thin layer of peel

Answer 23

F

Question 24

To whip is to beat quickly and vigorously to incorporate air into the mixture.

Answer 24

T

Question 25

The most common nutrient in food is water.

Answer 25

T

Question 26

Fat is a nutrient.

Answer 26

T

Question 27

Vitamins provide the body’s main source of energy.

Answer 27

F

Question 28

Energy is measured in units called kilograms, better known as grams.

Answer 28

F

Question 29

Most of your calories should come from proteins.

Answer 29

F

Question 30

Saliva contains a chemical that helps you break down food.

Answer 30

T

Question 31

What is the definition of contaminate?
A. A poison that can cause illness
B. A protected cell that develops into a bacterium when it has the right conditions.
C. A substance, such as a chemical or organism, that makes food unsafe to eat
D. A living thing so small that it can only be seen through a microscope.

Answer 31

C

Question 32

What is the correct water temperature when your wash your hands?
A. Cold
B. Room Temperature
C. Warm
D. Hot

Answer 32

C

Question 33

What is a safe internal temperature for most cooked foods?
A. 140 Degrees F
B. 120 Degrees F
C. 100 Degrees F
D. 160 Degrees F

Answer 33

D

Question 34

Which is not a smart way to prevent, falls in a kitchen?
A. Wipe up spills promptly
B. Spray oil onto baking pan while holding them above the floor
C. Wear snug shoes
D. Repair damaged flooring

Answer 34

B

Question 35

Which is the most effective way to avoid contact with a hot oven?
A. Wet potholders
B. Dry potholder
C. Tongs
D. Dish gloves

Answer 35

B

Question 36

Which is not a safe way to clean knives?
A. Soak them in a sink
B. Soak them in a dishpan
C. Wash them with the blade pointed away from others and toward you.
D. None of the above.

Answer 36

D

Question 37

What is the definition of table etiquette?
A. Proper speech while at the table
B. Knowing which utensils to use at the table
C. The courtesy you show to others by using good manners when eating
D. The courtesy you show to others

Answer 37

C

Question 38

Which is the basic etiquette skill in America?
A. A loud burp at the end of a meal to show your appreciation
B. Putting a spoon on a saucer after using it to stir your beverage
C. Using a toothpick while at the table
D. All of the above

Answer 38

B

Question 39

What is a place or situation where etiquette might be different than at a fine restaurant?
A. A picnic
B. At home
C. At a fast food joint
D. All of the above

Answer 39

D

Question 40

Which item works well as a measuring tool?
A. Juice glass
B. Soup spoon
C. Measuring spoon
D, Coffee mug

Answer 40

C

Question 41

Which is not a step for measuring liquids?
A. Pour the liquid into the measuring cup
B. Hold the measuring cup over the mixing bowl.
C. Bend down to check the measurement at eye level.
D. None of the above

Answer 41

B

Question 42

Which is an ingredient that would be measured in a dry measuring cup?
A. Water
B. Orange juice
C. Flour
D. Milk

Answer 42

C

Question 43

What give you the recommended daily amount of nutrients for people of certain age and gender?
A. Daily Values
B. Recommended Dietary Allowance
C. Daily Values
D. Adequate Intake

Answer 43

C

Question 44

What are the nutrition standards used on nutrition labels?
A. Recommended Dietary Allowance
B. Dietary Reference Intake
C. Daily Values
D. Adequate Intake

Answer 44

C

Question 45

What is not a part of the digestive system?
A. Arteries
B. Salivary glands
C. Esophagus
D. Bile duct

Answer 45

A