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