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