Study bebe

Test 1
Multiple Choice: Write the correct answer BEFORE the number. Not following
instructions Automatic wrong. Good luck

____ 1. The day a product was manufactured, processed, or packaged is the

A. packing date B. freshness date C. expiration date
____ 2. If the label reads “noodles with beef” it means the product has:
A. more beef than noodles B. more noodles than beef
____ 3. Generic products are:
A. imitations B. those with not brand names
____ 4. By law, nutrition labels are required:
A. for all packaged foods B. if the product is enriched or fortified, or if
nutritional
or diet claims are made for it
____ 5. On food labels, additives _____ be listed.
A. must B. need not C. can’t
____ 6. When the demand for food is greater than the supply, prices tend to be:
A. lower B. higher C. medium
___ 7. What important principle of meal planning isn’t followed in this meal?
Creamed Tuna on Toast
Yellow Beans
Cottage Cheese and Peach Salad
Vanilla Pudding
Milk
A. variety in preparation B. variety in flavor C. variety in color
____ 8. Which of the following steps is NOT important when writing a shopping list?:
A. surveying the cupboards B. meal-planning
C. surveying the freezer D. reading the labels of foods in your
cupboard
____ 9. Which coupons should you bring to the store?:
A. manufacturer’s coupons B. store coupons
C. all the coupons you have D. coupons ONLY for the items you
have on your list
____ 10. Which of the following is a good way to avoid impulse purchases?:
A. avoiding the snack aisle B. shopping without a list
C. shopping more than once a week D. bringing extra coupons to the store
____ 11. A food labeled 5 grams of fat per serving has _____ calories from fat.
A. 5 B. 20 C. 45 D. 75
____ 12. The recommendation for _____ remains the same no matter what your
calorie
Intake:
A. fiber B. cholesterol C. fat D. carbohydrates
____ 13. According to health claims on labels, diets low in calcium are linked to:
A. anemia B. high blood pressure C. cancer D. osteoporosis
____ 14. On the food label, serving sizes are listed in:
A. metric amounts B. household measures C. percentages D. both a and b
____ 15. According to health claim on labels, diets high in fat, especially saturated
fat, are
linked to:
A. allergies B. high blood pressure C. heart disease D. osteoporosis
____ 16. An ingredient list is especially important for people with:
A. food allergies B. weight problems C. cancer D. all of the above
____ 17. Which of the following must be on a food label?
A. nutrition facts B. nutrient content claim
C. open date D. all of the above
____ 18. Which nutrient content claim suggests the least amount of fat?
A. reduced fat B. low fat C. fat free D. cholesterol
free
____ 19. Which product is most likely to have a “sell date”?
A. canned corn B. frozen lima beans C. milk D. dry beans
____ 20. 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. net weight B. total price C. unit price D. net value

Test II: True or False. Mark a T if true or a F if false.

T 1. Studies show that about one out of every three meals is eaten away from home.
F 2. Snacks should be eliminated from your daily food pattern.
T 3. Making nutritious food choices can be more difficult when you eat out.
T 4. Studies show that people who skip breakfast do less work, have problems
concentrating in school or on the job, and feel tired and nervous.
F 5. Orange juice, pizza, and milk for breakfast is not a nutritious morning meal.
F 6. Potato chips are high in nutrients, but low in calories and are therefore a good
choice for snacks.
F 7. Jam and jelly are classified as servings from the Fruit Group.
T 8. Buying groceries from a shopping list will save on your food dollars.
F 9. Shoplifting and careless handling of food by consumers do not add to the price
of food.
T 10. Do not buy damaged, leaking, rusty, or bulging cans of food at any price.
T 11. All food stores in the United States have unit pricing.
T 12. Understanding sales techniques used by stores can help you shop for food and
save money.
T 13. Checking the unit prices proves that larger sizes are not necessarily more
economical.
T 14. Coupons don’t automatically mean savings.
T 15. Unit pricing makes it easier for consumers to figure out the price per unit and
make price comparisons among various prices and sizes.
T 16. Preparing foods from scratch cannot always guarantee making it is cheaper
than
buying convenience.
F 17. An example of an appealing meal is one with all strong-flavored foods.
T 18. Pre-preparation and assembling needed items before you begin to work are
basic principles in working efficiently.
T 19. Meal planning helps make sure meals are nutritious.
F 20. There is little that can be done to make leftovers interesting

Test III: Identification: Identify the correct answers each question and write the
answer AFTER the question.

Meal planning 1. The advanced planning of the menu for the next few days, or even
the entire month.

Table d'hote 2. This is a French word and means food from the hosts’ table and it is
identified by being a restricted menu.

Budget 3.Defined as a plan or estimate of the amount of money needed for cost of
living or to be used for a specific purpose.

Purchasing 4. The process of getting the right product into a facility at the right time
and place, plus the amount of goods at the right price and right source.

Perishable foods 5. Food items that have short useful life after they have been
received. Items that are liable to spoil or decay. Example: meat, poultry, seafood,
fruits, vegetables, butter and eggs.

Staple foods 6. Food items that have longer shelf life-often stored on shelves at
room temperature, usually in a storeroom. Ex: groceries and canned goods.

Nutrition, Food Preparation, Time/Money Management, Creativity 7-10 What are the
4 Basic Goals of Meal Management?
Question And Answer

Food Selection and Preparation

Name: Date: Sept. 08, 2022
Course: BTVTEd-FSM

1. Which of the following has teeth around the edges and is used to serve
cooked noodles?
A. pasta spoon
B. slotted spoon
C. spatula
D. sifter
2. Which of the following is used as a scraper and is sometimes called a
scraper?
A. rubber spatula
B. turning spatula
C. whisk
D. pastry brush

3. Which of the following describes a ladle?

A. a tool with a tube connected to a rubber bulb
B. a tool designed to open cans, jars, and bottles
C. a deep spoon with large teeth around the edges
D. a deep spoon with a long handle that holds and serves liquids

4. What is the measurement unit of bread?

A. a kilogram
B. a pound
C. a loaf
D. a piece

5. How do you call a piece of food which is thin and cut with a knife?
A. a piece
B. a fragment
C. a splice
D. a slice

6. What does it mean to cut a food into long, thin pieces?

A. Flake
B. Peel
C. Chop
D. Slice
7. What does it mean to combine all ingredients until smooth?
A. Beat
B. Whip
C. Blend
 D. Drain

8. What does it mean to pour off excess liquid?

A. Brush
B. Drain
C. Rehydrate
D. strain

9. To spread a thin layer of butter or oil on a pan to prevent food from sticking to
the pan.
A. Cream
B. Grease
C. Bake
D. Boil

10. To cut food as small as possible into very fine pieces.

A. Mince
B. Chop
C. Slice
D. Pare

11. Which sense do you use in selecting fresh fish?

A. Sight
B. Smell
C. Touch
D. All of the Above

12. How do you call a specific style of cooking, e.g. Mexican, Italian, etc.?
A. style
B. orientation
C. method
D. cuisine

13. Which is an indicator of poor quality frozen fish?

A. dark, icy or dry spots on fish
B. package is frozen solid
C. tightly wrapped package
D. fish is not sold frozen

14. How long should you cook fresh fish (per inch of thickness)?
A. 10 minutes
B. 5 Minutes
C. 15 minutes
 D. None of the Above

15. _________ 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

16. A term that means "everything in its place." Includes measuring your
ingredients and gathering all supplies/equipment for the recipe.
A. mise en place, or "mise"
B. Hurry up and Measure
C. Preparation
D. Measurement

17. The types of food you select depends on:

A. the money you have
B. your nutritional needs and
C. the effect of advertisements
D. All of the Above

18. To turn on an appliance ahead of time so that it will be the right temperature
when you cook the food (ex: turning on your oven to a desired temperature
before using to bake or roast)
A. Roast
B. Bake
C. Pressure
D. Pre-heat

19. Most seafood is naturally rich in

A. Fat
B. Protein
C. Cholesterol
D. Carbohydrates

20. What temperature should ground meat be cooked to for it to be safe to eat?
To cook in an oven surrounded by dry heat
A. Rest
B. Grate
C. Marinate
D. Bake
21. Which of the following fresh shellfish is usually purchased live?
A. shucked clams
B. Shrimp
C. Lobsters
D. Squid

22. How can you decide how much fish or shellfish to buy?
A. Consult the charts in your cookbook
B. Ask the butcher at the grocery store
C. Read the recipe
D. All of The Above

23. To cut food into small irregular pieces.

A. Minced
B. Cube
C. Dice
D. Chop

24. A decoration on food, such as a sprig of parsley or green onions

A. Garnish
B. Season
C. Drain
D. Grease

25. Use a spoon to make circular or figure 8 motions.

A. Stir
B. Blend
C. Combine
D. mix

26. The main reason for not allowing smoking in food preparation areas is
because:
A. the fingers become contaminated with saliva
B. smoke causes cancer
C. it wastes time
D. ashtrays make the kitchen look untidy

27. People who handle food should keep their fingernails:

A. smooth
B. short
 C. varnished
D. long

28. The purpose of the 7-step hazard analysis critical control point system
(HACCP) is to __ any dangers of food contamination
A. Control
B. identify
C. monitor
D. all of these

29. Food contamination can occur during:

A. Food preparation
B. Cooking
C. Serving
D. All of the above

30. Which of the following is the correct sequence of stages in the breading
procedure?
A. Flour, egg wash, flour
B. Flour, egg wash, bread crumbs
C. Flour, water, bread crumbs
D. All of the above

31. Which of the following is used for combining ingredients for various types of
dishes.
A. Mixing bowls
B. Whisk
C. Tongs
D. Spatula

32. Which of the following may be used to incorporate air into the batter while
stirring?
A. slotted spoon
B. whisk
C. wooden spoon
D. rubber spatula

33. Which of the following reads the internal temperatures of foods?

A. Sifter
B. Appliance thermometer
C. Food thermometer
D. Ladle
34. Which of the following is used to moisten foods and consists of a tube with a
huge bulb on top?
A. pasta spoon
B. slotted spoon
C. pastry brush
D. turkey baster

35. Which of the following helps dry ingredients like flour become light, airy, and
very powdery?
A. tongs
B. ladle
C. sifter
D. whisk

36. What is the maximum time you should leave food to cool before putting it
into the fridge?
A. 20 minutes
B. 2 hours
C. 3 hours
D. 8 hours

37. What is the term that describes when microbes from one food product come
into contact with a different food in a restaurant setting?
A. Code violation
B. Danger zone
C. Microbial growth
D. Cross-contamination

38. A catering company sets up equipment that heats finished hot food to a
temperature of 150 degrees Fahrenheit. Is this a good idea? Why or why not?
A. Yes, because people want their hot food to be hot, and are hence less
likely to complain.
B. Yes, because it keeps the hot food out of the food danger zone, in
which microbes can reproduce.
C. No, because that means the hot food is in the food danger zone, in
which microbes can reproduce.
D. No, because someone might risk burning the insides of their mouth on
the hot food.

39. Which one of the following food poisoning bacteria is transferred to food by
coughing and sneezing?
A. Bacillus cereus
B. Salmonella
C. Staphylococcus aureus
 D. Clostridium perfringens

40. The main reason for keeping kitchens clean is:

A. to prevent contamination of food

B. to slow down bacterial growth
C. to reduce the chance of bacteria finding food
D. to give a good impression to customers

41. It is a food preparation technique in which food is briefly immersed in hot

liquid, like boiling water or oil.
A. Baking
B. Blanching
C. Braising
D. Basting

42. It is a cooking term. It means to brown food in very hot fat quickly and then
simmer it in liquid at a low temperature for hours.
A. A.Blanching
B. Basting
C. Braising
D. Baking

43. It usually refers to a culinary technique in which the dish is cooked using the
natural juices from the ingredients.
A. Serving
B. Baking
C. Basting
D. Cooking

44. If a chef asks you to ''render'' something, what is he asking you to do?
A. .Add moisture to a dried food.
B. Cook a solid fat into a melted state.
C. Add hot liquid to cold liquid.
D. Bind up poultry with string.

45. To be halal, food must be prepared in accordance with the laws described in
the _____.
A. Talmud
B. Torah
C. Tao te Ching
D. Quran
46. To remove lumps and add air to an ingredient by shaking it through a mesh
screen.
A. Whisk
B. Shift
C. Whip
D. Puree

47. To shred food by rubbing it against a grater so that it results in very fine particles
A. Shred
B. Grate
C. Mince
D. Slice

48. What does it mean to cut a very thin layer of peel from fruits and vegetables?
A. Pare
B. Peel
C. Strip
D. None of the Above

49. What does it mean to cook in a little hot fat until the food's surface is brown?
A. Brown
B. Sear
C. Pare
D. Cook
50. What does it mean to combine mixtures by gently cutting down through the
mixture and turning over near the surface using a rubber spatula?
A. Beat
B. Fold in
C. Whip
D. Cut in