Midterm

Question 1

When first learning to prepare foods, a time plan is a waste of time because it is almost impossible to follow.

Answer 1

False

Question 2

Unit pricing of items on grocery store shelves is:
of no value if you are shopping with a list.
impractical to use because of the time required to read the labels.
misleading because it is written in codes.
useful in making choices between brands and between container sizes.
none of the above.

Answer 2

useful in making choices between brands and between container sizes

Question 3

What type of ethnic restaurants are usually found in American cities?
Chinese
Mexican
Italian
all of the above

Answer 3

all of the above

Question 4

Which of the following is NOT a risk factor associated with being overweight or obese?
heart attack
stroke
diabetes
all are risk factors

Answer 4

all are risk factors

Question 5

Open dating refers to a consumer aid that indicates freshness of a product.

Answer 5

true

Question 6

A breakfast of pancakes, bacon, orange slices and milk is lacking variety of both color and texture.

Answer 6

false

Question 7

Grocery shopping less frequently, using a shopping list and buying food items on sale can all help control food costs.

Answer 7

true

Question 8

As economic situations worsen, people tend to eat more meals at home.

Answer 8

true

Question 9

Which of the following is a guideline for choosing nutrient-dense foods?
Increase fruit and vegetable intake
At least half of grains consumed should be whole grains
Select low-fat or fat-free dairy products
All of the above

Answer 9

All of the above

Question 10

Among careers involving food are:
food scientist
dietician
nutritionist
all of the above

Answer 10

all of the above

Question 11

Wire Whip- Kitchenaid

Answer 11

Beating eggs, whipping cream and mixing smooth batters

Question 12

hook- Kitchenaid

Answer 12

Kneading thick doughs

Question 13

flat paddle-Kitchenaid

Answer 13

Mixing batters and thin doughs

Question 14

flat paddle-Kitchenaid

Answer 14

Mixing batters and thin doughs

Question 15

How many drops of concentrated vanilla equals 1 teaspoon?

Answer 15

5

Question 16

Food-borne illness can be caused by bacteria, but not by a virus.

Answer 16

False

Question 17

Convection baking uses the circulation of heated air.

Answer 17

true

Question 18

Which of the following is an effective way to prevent food-borne illness?
Wash hands before cooking.
Keep hot foods hot and cold foods cold.
Discard food that is obviously contaminated.
All of the above.

Answer 18

all of the above

Question 19

Additives are used in foods for the following reasons?
Improve nutrition and flavor
Extend shelf life and control pH
Improve color and texture
All of the above

Answer 19

all of the above

Question 20

One cup of oats is best measured by using:
a measuring cup
a scoop
a glass liquid measuring cup
none of the above

Answer 20

a measuring cup

Question 21

How long can an opened pachage of lunch meat safely be stored in the refrigerator?
1-2 days
3-5 days
7-10 days

Answer 21

3-5 days

Question 22

A dietary benefit of eating fruits and vegetables is:
they are a source of vitamins and minerals.
they are a source of fiber & phytochemicals.
they are generally low in fat.
all of the above.

Answer 22

all of the above

Question 23

Which of the following are good for long-term storage?
Apples and oranges
Grapes and raspberries
Red and green leaf lettuce
All the above

Answer 23

apples and oranges

Question 24

Which of the following is NOT a method of preserving foods at home?
Freezing
Drying
Irradiation
Canning

Answer 24

irradiation

Question 25

Low acid foods, like meat and vegetables, need to be processed in a pressure canner.

Answer 25

true

Question 26

All fruits and vegetables should be covered and stored in the refrigerator.

Answer 26

false

Question 27

Fresh, canned and frozen fruits can always be used interchangeably in recipes with no adjustments needed.

Answer 27

false

Question 28

To maintain nutrients when cooking vegetables, cook quickly with plenty of water.

Answer 28

false

Question 29

When classified, broccoli falls in the [x] group.
bulb
root
leaves and stems
seeds

Answer 29

leaves and stems

Question 30

When classified, apples fall in the [x] group.
pome
drupe
tropical
citrus

Answer 30

pome

Question 31

When classified, apples fall in the [x] group.
pome
drupe
tropical
citrus

Answer 31

pome

Question 32

Diet margarine is usually an unsatisfactory fat choice for baked or fried goods.

Answer 32

true

Question 33

Because it goes rancid quickly at room temperature, olive oil should be purchased in small quantities and used quickly or stored in the refrigerator.

Answer 33

true

Question 34

Margarine and butter are both examples of animal fats.

Answer 34

false

Question 35

A key difference between shortening and margarine is a difference in content of:
water.
protein.
carbohydrates.
none of the above.

Answer 35

water

Question 36

Hydrogenation is done to:
improve nutritional quality of fats.
make fats less greasy.
change oils to a solid state.
reduce spoilage.

Answer 36

change oils to a solid state

Question 37

When oil is used over and over for frying, the smoke point is:
unaffected.
lowered.
elevated.
supersaturated.

Answer 37

lowered

Question 38

Deep fat frying-oil?

Answer 38

Salad oil (also known as vegetable oil)

Question 39

Which oil for making biscuits

Answer 39

Shortening

Question 40

a spread for toast that is both low-calorie and low-fat

Answer 40

whipped butter or margerine

Question 41

What minerals are found in highest amounts in dairy products?
Fat and calcium.
Fiber and phosphorus.
Calcium and iron.
Calcium and phosphorus.

Answer 41

calcium and phosphorus

Question 42

The scum that can form on cooked milk is made up of primarily:
fat.
sugar.
protein.
none of the above.

Answer 42

protein

Question 43

Homogenization destroys harmful organisms in milk.

Answer 43

false

Question 44

Milk, cheese and yogurt are all sources of incomplete protein.

Answer 44

false

Question 45

Sweetened condensed milk and evaporated milk can be used interchangeably in recipes.

Answer 45

false

Question 46

To avoid scorching, keep heating time to a minimum and stir when cooking with milk.

Answer 46

true

Question 47

The flavor of natural cheese is more distinct than that of process cheese.

Answer 47

true

Question 48

When cooking cheese, keep heating time to a minimum and avoid high temperatures.

Answer 48

true

Question 49

Ice cream frozen in a conventional freezer needs:
ice
rock salt
agitation
all of the above

Answer 49

all of the above

Question 50

Dry heat methods are the only way to prepare poultry.

Answer 50

false

Question 51

Beef is a source of complete protein.

Answer 51

true

Question 52

Beef is a source of unsaturated fat.

Answer 52

false

Question 53

Grading of meats is mandatory, while inspection is at the discretion of the packers.

Answer 53

false

Question 54

Which of the following is a moist heat method of cooking?
Roasting
Pan broiling
Broiling
Braising

Answer 54

braising

Question 55

For best results when roasting a turkey, the turkey should be:
on a V-shaped rack in a covered pan.
on a V-shaped rack in an uncovered pan.
Placed directly on the bottom of a covered pan.
Placed directly on the bottom of an uncovered pan.

Answer 55

on a V-shaped rack in an uncovered pan

Question 56

In beef, the cuts of meat that are more tender come from the:
rib
sirloin.
short loin.
All of the above.

Answer 56

all of the above

Question 57

Which part of the bird is the most expensive?
Thigh
Drumstick
Breast
Wing

Answer 57

breast

Question 58

The best way to cook a less tender cut of meat is with [x] heat.
dry
moist

Answer 58

moist