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Nutrition Wellness Midyear Final
Test Description: 1st
Instructions: Answer all questions to get your test result.
1) Chose the BEST example of bacterial Cross Contamination.
A
When someone opens a new box of pens in the kitchen at work and one falls into the batch of fried rice
B
When one cuts raw chicken on a cutting board and then cuts their fresh vegetables on the same cutting board
C
When the soap is not completely rinsed off of the cutting board, but someone decides to cut their fresh vegetables on it.
2) How many 8 ounce cups of water should you drink a day?
A
8
B
4
C
6
3) What are the five food groups?
A
Dairy, Fats, Vitamins, Grains, Protein
B
Fruits, Vegetables, Dairy, Grains, Protein
C
Fruits, Vegetables, Vitamins, Dairy, Carbohydrates
4) Which foodborne illness is caused by sewage contaminated water, or dirty hands (mostly stool)?
A
Salmonella
B
E.Coli
C
Staphylococcus Aurous
5) How long is it acceptable to leave food out before it is considered hazardous?
A
3 hours
B
1 hour
C
2 hours
6) What is the FDA temperature Danger Zone?
A
41F-135F
B
40F-135F
C
40F-140F
7) Slimy is a specific characteristic of what type of food when it goes bad?
A
Fresh Produce
B
Meats
C
Canned
8) When the Power goes out a full freezer of food should keep frozen for about how long?
A
4 days
B
2 days
C
3 days
9) When the power goes off food in the fridge will stay good for about how long?
A
4-6 hours
B
4-8 hours
C
2-4 hours
10) What would most likely cause a knife to slip and cut someone's finger when adding pressure the blade?
A
Using the wrong type of knife
B
Using a knife with a dull blade
C
Not keeping your hand holding the food in a bear claw
11) When walking with a knife how should one hold it?
A
Point of the knife down with the blade facing you
B
Point of the knife down with the blade facing sideways
C
Point of the knife down with the blade away from you
12) What technique do you use when mixing ingredients such as salad greens and dressing?
A
Whip
B
Stir
C
Toss
13) When cubing food what size are the food pieces supposed to be?
A
1/2 in
B
1/4 in
C
3/4 in
14) Coating food in three different layers (flour, milk or beaten egg, and seasoned crumbs or cornmeal) is known as _____.
A
Flouring
B
Breading
C
Dredging
15) How many teaspoons are in a tablespoon?
A
2
B
3
C
4
16) How many cups are in a gallon?
A
8
B
12
C
16
17) How many pints are in a gallon?
A
8
B
4
C
6
18) A recipe calls for 2 cups of flour. If you were going to cut the recipe to a 1/3 how much flour would you need?
A
1/3 C
B
2/3 C
C
1/2 C
19) What is the proper abbreviation for tablespoon?
A
t
B
TBS
C
T
20) What is the proper abbreviation for teaspoon?
A
tbsp
B
tbs
C
tsp
*select an answer for all questions
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