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6.0 Part 3
Test Description: 6.0 Part 3
Instructions: Answer all questions to get your test result.
1) Thomas' meal included his Grandmother's famous original recipe for homemade chicken and dumplings. The meal preparation strategy is:
A
Semi-homemade/speec scratch cooking
B
Ordering take out
C
Finished/convenience cooking
D
Scratch cooking
2) A menu included grilled chicken, mashed potatoes, corn on the cob, a corn muffin, iced tea or coffee, and vanilla ice cream for dessert. This meal lacks variety of:
A
Color
B
Shapes and sizes
C
Temperature
D
Texture
3) Meredith found chicken breasts on sale. During which step of meal planning should she consider this?
A
Planning the menu
B
Completing pre-preparation tasks
C
Determining how many people she is serving
D
Determining what leftovers she will have
4) Hannah is planning a birthday party at the nursing home. Hannah has had very little cooking experience. To which meal planning factors should Hannah pay special attention?
A
Equipment, time, and energy available
B
Budgeted amount for food and food availability
C
Number being served and food for leftovers
D
Food preparation skills and age/health concerns
5) What is an example of information that can be found on a food label?
A
Date it was processed
B
Barcode date
C
Expiration date
D
Date it was sold
6) Alice does not have enough leftover cooked chicken for another meal. What can Alice do next to minimize costs in her food spending plan?
A
Add up the cost of the meal
B
Eat all the leftover chicken then to avoid waste
C
Use the chicken in a salad, casserole, or snack recipe
D
Throw away the chicken
7) Chris is in her first apartment which has a small kitchen. If she volunteers to prepare her Thanksgiving dinner, which is the most important example of a meal planning principle Chris needs to use?
A
Budged amount for food
B
Equipment available
C
Time and energy available
D
Age and health concerns
8) Jason is cooking spaghetti and sauce. What step should he do while he is cooking?
A
Consider the family's meal pattern preferences
B
Review the dessert recipe
C
Plan the rest of the meal
D
Clean
9) After planning the protein for the meal, what category of food should be planned?
A
Vegetable
B
Appetizer
C
Bread
D
Beverage
10) An example of a speed-scratch dish is:
A
Frozen pizza
B
Canned peaches
C
A dessert recipe that uses a box cake mix
D
Chicken salad sandwich from the deli
11) To keep foods safe, store leftovers immediately after:
A
The dishes are washed and put away
B
All foods are left out for snacking
C
The meal is eaten
D
All foods are allowed to stand until they come to room temperature
12) Janis comes home from work after a late meeting. She needs to prepare a quick meal for her family because of company coming later in the evening. Which time-saving technique is BEST to use:
A
Cooking a one dish meal
B
Using a microwave recipe
C
Cooking ahead and freezing a meal
D
Using a slow cooker recipe
13) After work, Stacy stopped at the supermarket and purchased a pre-cooked rotisserie chicken and a bag of pre-cut lettuce and veggies for dinner. What most likely affected her food choices?
A
Time available for preparing food
B
Family values
C
Family food preferences
D
Family income
14) Developing a food spending plan involves using which strategy?
A
Shopping every day
B
Shopping without a shopping list
C
Determining cost per serving
D
Spending all flexible income on food
15) Mr. Summers chose to serve roast turkey as his protein source for dinner. Which menu category is this?
A
Beverage
B
Main course
C
Side dish
D
Appetizer
16) A person can make healthier food choices when shopping for packaged and canned foods by:
A
Reading the nutrition labels
B
Purchasing larger sizes
C
Buying more canned than packaged foods
D
Buying only organic food products
17) When on vacation, Nick's family makes a game out of preparing meals. Each family member gets to prepare the meal one night. Using this strategy will help them:
A
Assure they get all of their nutrtional needs met
B
Anticipate what preparation method they will use to prepare food
C
Use creativity and variety in meal planning
D
Save time in planning and shopping
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