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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
Planning the menu
B
Cleaning the kitchen
C
Considering foods that produce leftovers
D
Cleaning and storing 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
Higher nutritional values after cooking
C
More servings per person
D
More leftovers
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
Lower the cost of her grocery/food bill
B
Eat at a friend's house each night
C
Prepare smaller size recipes for one or two nights, then eat out the rest of the week
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
Serve
B
Store leftobers
C
Prepare/cook food
D
Gather ingredients and equipment
6) What is an important cost-saving strategy to consider when shopping for foods?
A
Buy only store brands
B
Buy foods only that you have coupons and discounts for
C
Buy by unit pricing and need
D
Buy only in bulk
7) What should Ginnie do right BEFORE she washes the final dishes?
A
Add up the cost of the meal
B
Plans meals for the next day
C
Store the leftovers
D
Evaluate the steps of the meal from menu planning to clean up
8) The BEST reason for storing foods properly at home is:
A
Fewer servings per person
B
Fewer calories in foods
C
More cost-effective meals
D
Less retention of nutrients
9) Nutrition information included on a food label provides informatio about
A
Nutrients and calories in the food
B
How good the food will taste
C
The color and shape of the food
D
Diseases the food might prevent
10) Which food product is found in the bakery section of the supermarket?
A
Frozen biscuits
B
Fresh sourdough bread
C
Seafood breader mix
D
Muffin mix
11) Todd needs to eat lunch before he goes to work. A good example for a nutritious lunch would be:
A
A handful of chips, salsa, cottage cheese, and a peach milkshake
B
Spinach salad, fried chicken, yogurt, chocolate cake, and water
C
Grilled chicken with salad greens, low fat cheese, tomato soup, a bran muffin, and water
D
A fast food hamburger, french fries, an orange, and a glass of milk
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
Specialty store
B
Farmer's market
C
Convenience store
D
Supermarket
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
Evaluate the meal
B
Set the table
C
Serve the meal
D
Plan future menus
14) Marcus has hypertension. The doctor told him to check for which nutrient on the food label?
A
Protein
B
Sodium
C
Fat
D
Carbohydrates
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 microwave recipe
B
Using a slow cooker recipe
C
Cooking a one-dish emal
D
Cooking instant rice to accompany the round steak
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
Food cooperative
C
Warehouse store
D
Supermarket
17) What is an important cost-saving strategy to consider when shopping for foods?
A
Use whole milk over other types of milk
B
Buy beauty products and cleaning products at the grocery store
C
Buy national brands only
D
Never shop when hungry
18) Which category of food is selected by color, smell, and touch?
A
Frozen foods
B
Milk and cheese
C
Canned beans
D
Citrus and fresh vegetables
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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