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6.0 Part 2
Test Description: 6.0 Part 2
Instructions: Answer all questions to get your test result.
1) At what step in the meal preparation process should convenience foods be considered?
A
Cleaning and storing leftovers
B
Planning the menu
C
Cleaning the kitchen
D
Considering foods that produce leftovers
2) Joan has limited time to prepare dinner tonight after a busy day at work. A time-saving meal preparation strategy Joan should consider is:
A
Using take out
B
Preparing from scratch a one dish meal
C
using a variety of preparation techniques
D
Preparing a meal from scratch and freezing leftovers
3) The best reason for storing foods properly at home guarantees
A
Freshness, nutrition, and value
B
More leftovers
C
Higher nutritional values after cooking
D
More servings per person
4) Kayla lives by herself. She likes to cook but has trouble deciding what to prepare so she often just eats out. If Kayla would use weekly planning strategies, she could:
A
Prepare smaller size recipes for one or two nights, then eat out the rest of the week
B
Eat at a friend's house each night
C
Lower the cost of her grocery/food bill
D
Prepare recipes that food a large amount and eat the same thing each night
5) During what step in meal preparation would herbs and spices be added to a food product?
A
Gather ingredients and equipment
B
Prepare/cook food
C
Serve
D
Store leftobers
6) What is an important cost-saving strategy to consider when shopping for foods?
A
Buy only in bulk
B
Buy by unit pricing and need
C
Buy foods only that you have coupons and discounts for
D
Buy only store brands
7) What should Ginnie do right BEFORE she washes the final dishes?
A
Plans meals for the next day
B
Store the leftovers
C
Evaluate the steps of the meal from menu planning to clean up
D
Add up the cost of the meal
8) The BEST reason for storing foods properly at home is:
A
More cost-effective meals
B
Fewer servings per person
C
Less retention of nutrients
D
Fewer calories in foods
9) Nutrition information included on a food label provides informatio about
A
How good the food will taste
B
Diseases the food might prevent
C
The color and shape of the food
D
Nutrients and calories in the food
10) Which food product is found in the bakery section of the supermarket?
A
Fresh sourdough bread
B
Muffin mix
C
Frozen biscuits
D
Seafood breader mix
11) Todd needs to eat lunch before he goes to work. A good example for a nutritious lunch would be:
A
A fast food hamburger, french fries, an orange, and a glass of milk
B
Grilled chicken with salad greens, low fat cheese, tomato soup, a bran muffin, and water
C
A handful of chips, salsa, cottage cheese, and a peach milkshake
D
Spinach salad, fried chicken, yogurt, chocolate cake, and water
12) In addition to food products, the Jolly Mart sells hair care products at a higher price. This type of store is MOST LIKELY a:
A
Farmer's market
B
Supermarket
C
Specialty store
D
Convenience store
13) The hostess chose the right menu for the party. Guest were pleased with the food and decorations. All food was prepared and served correctly. There were no leftovers and cleanup took no time. This reflects what step in the meal prep process?
A
Serve the meal
B
Plan future menus
C
Evaluate the meal
D
Set the table
14) Marcus has hypertension. The doctor told him to check for which nutrient on the food label?
A
Sodium
B
Protein
C
Carbohydrates
D
Fat
15) Round steak is a less tender cut of beef, which time-saving technique should be used to cook this cut of beef?
A
Using a slow cooker recipe
B
Cooking a one-dish emal
C
Cooking instant rice to accompany the round steak
D
Using a microwave recipe
16) Mrs. Flores bought a 40 ounce box of cereal, stored it in a 3 one gallon containers, and saved one dollar by purchasing this way. This type of store is most likely a:
A
Online store
B
Supermarket
C
Food cooperative
D
Warehouse store
17) What is an important cost-saving strategy to consider when shopping for foods?
A
Never shop when hungry
B
Buy national brands only
C
Buy beauty products and cleaning products at the grocery store
D
Use whole milk over other types of milk
18) Which category of food is selected by color, smell, and touch?
A
Citrus and fresh vegetables
B
Milk and cheese
C
Canned beans
D
Frozen foods
19) Scratch, semi-homemade, convenience foods should be considered during what step of the meal preparation process?
A
When reviewing recipes
B
When considering foods that produce leftovers
C
When cleaning and storing leftovers
D
When planning the menu
20) Jenny is learning to prepare foods authentic to different cultures. Which meal preparation strategy does she most likely use?
A
Scratch cooking
B
Semi-homemade cooking
C
Eating out
D
Finished/convenience cooking
*select an answer for all questions
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