Nutrition Wellness Midyear Final Question Preview (ID: 34646)
1st.
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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.
d)
How many 8 ounce cups of water should you drink a day?
a) 8
b) 4
c) 6
d)
What are the five food groups?
a) Dairy, Fats, Vitamins, Grains, Protein
b) Fruits, Vegetables, Vitamins, Dairy, Carbohydrates
c) Fruits, Vegetables, Dairy, Grains, Protein
d)
Which foodborne illness is caused by sewage contaminated water, or dirty hands (mostly stool)?
a) Staphylococcus Aurous
b) Salmonella
c) E.Coli
d)
How long is it acceptable to leave food out before it is considered hazardous?
a) 1 hour
b) 2 hours
c) 3 hours
d)
What is the FDA temperature Danger Zone?
a) 40F-140F
b) 41F-135F
c) 40F-135F
d)
Slimy is a specific characteristic of what type of food when it goes bad?
a) Canned
b) Meats
c) Fresh Produce
d)
When the Power goes out a full freezer of food should keep frozen for about how long?
a) 2 days
b) 3 days
c) 4 days
d)
When the power goes off food in the fridge will stay good for about how long?
a) 4-8 hours
b) 2-4 hours
c) 4-6 hours
d)
What would most likely cause a knife to slip and cut someone's finger when adding pressure the blade?
a) Using a knife with a dull blade
b) Using the wrong type of knife
c) Not keeping your hand holding the food in a bear claw
d)
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
d)
What technique do you use when mixing ingredients such as salad greens and dressing?
a) Toss
b) Stir
c) Whip
d)
When cubing food what size are the food pieces supposed to be?
a) 1/4 in
b) 1/2 in
c) 3/4 in
d)
Coating food in three different layers (flour, milk or beaten egg, and seasoned crumbs or cornmeal) is known as _____.
a) Breading
b) Dredging
c) Flouring
d)
How many teaspoons are in a tablespoon?
a) 2
b) 4
c) 3
d)
How many cups are in a gallon?
a) 8
b) 16
c) 12
d)
How many pints are in a gallon?
a) 4
b) 6
c) 8
d)
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
d)
What is the proper abbreviation for tablespoon?
a) t
b) T
c) TBS
d)
What is the proper abbreviation for teaspoon?
a) tbsp
b) tbs
c) tsp
d)
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