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2.05 Part 1
Test Description: 2.05 Part 1
Instructions: Answer all questions to get your test result.
1) Which food takes the longest time to prepare?
A
Tossed salad
B
Three bean casserole
C
Cheese biscuit
D
Omelet
2) Jason cooked instant rice. He brought the water to a boil, added the rice:
A
cooked 2 minutes, transferred to a baking pan, and baked for 8 minutes
B
Returned to a boil, and boiled until all water had evaporated
C
Covered, turned off the heat, and let stand for 10 minutes
D
and cooked uncovered
3) What is an example of a legume?
A
Artichokes
B
Corn
C
Squash
D
Lentils
4) What is an example of a legume?
A
Cabbage
B
Onions
C
Potatoes
D
Dried butter beans
5) What is the primary benefit of a legume?
A
Vitamin D
B
Protein
C
Water
D
Vitamin C
6) What is the primary benefit of a legume?
A
Vitamin C
B
Vitamin D
C
Water
D
B Vitamins
7) How can calories be reduced when preparing grains?
A
Serve grains with gravy
B
Season with salted pork meat
C
Serve grain cereal with high sugar content
D
Season with spices and oil
8) Delores is a vegetarian. Which casserole would be best for her to eat?
A
Green bean cassserole
B
Beef lasagna
C
Shrimp casserole
D
Ham and pineapple with cheese and cracker crumbs
9) How does microwaving compare with baking?
A
Microwaving bread is better than baking in the oven
B
Microwaving is moister than baking in a conventional oven
C
Microwaving is faster than baking in a conventional oven
D
Microwaving causes foods to brown better than baking in a conventional oven
10) How does frying compare with sauteing?
A
Frying is high in calories; sauteing uses a large amount of fat.
B
Frying uses a small amount of fat; sauteing uses a large amount of fat
C
Frying usually involves very small pieces of food; sauteing involves bigger pieces of food
D
Frying involves shaking the pan back and forth; sauteing the pan remains still
11) How can calories be reduced when preparing protein foods?
A
Select lean cuts of meat
B
Serve with gravy on meat
C
Cook for a long time
D
Cook in the crockpot
12) Which protein foods are full of protein and have fewer calories in fat?
A
Pork
B
Bacon
C
Fish
D
Beef
13) What are the health benefits of eating vegetables as compared to eating red meats?
A
May increase the amount of protein in the diet
B
May increase the amount of calorie intake in one day
C
May reduce the risk for stroke and other cardiovascular diseases
D
May increase the amount of fat in the diet
14) How should fruit be eaten to best preserve nutrients?
A
Baked with the skin left on
B
Fried in oil
C
Grilled
D
Stewed in water and butter
15) Casseroles, soups, and protein salads compare favorably with other meals because they are:
A
Expensive, but satisfying meals
B
Easy to prepare but not nutritious
C
Inexpensive, nutritious, and satisfying meals
D
Difficult to prepare
16) Janis has several uncooked vegetables left from other meals. She wants to prepare a quick, low-calorie, inexpensive dinner. She could:
A
Prepare a rib eye steak to go with the vegetables
B
Allow her pets to eat the leftovers and go out to eat
C
Dispose of the vegetables and buy other ingredients
D
Prepare a vegetable stir fry
17) Joan purchased a tougher cut of meat. To make the meat more tender she should:
A
Broil it
B
Pour off the liquid and then stir fry
C
Braise it
D
Microwave it
18) How does one braise a beef steak?
A
Cook by turning to a desired temperature for 10 minutes before adding food
B
Cook by browning in a small amount of hot fat
C
Cook using vapor made by liquids that have reached 212 degrees fahrenheit
D
Cook in a covered pan using low heat in a small amount of liquid
19) How is bacon broiled?
A
Cook by dry, hot air uncovered in an oven
B
Cook on top of the range in a fry pan
C
Cook under direct heat
D
Cook in a liquid that has a temperature of 212 degrees
20) Which is an example of basting food?
A
Cutting cucumbers into 1/4 inch squares
B
Sprinkling gingerbread with powdered sugar
C
Spooning tomato sauce over pork roast as it cooks
D
Changing butter from a solid to a liquid
*select an answer for all questions
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