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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
Cleaning the kitchen
B
Planning the menu
C
Cleaning and storing leftovers
D
Considering foods that produce 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
Preparing a meal from scratch and freezing leftovers
B
using a variety of preparation techniques
C
Preparing from scratch a one dish meal
D
Using take out
3) The best reason for storing foods properly at home guarantees
A
Higher nutritional values after cooking
B
More servings per person
C
More leftovers
D
Freshness, nutrition, and value
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
Prepare recipes that food a large amount and eat the same thing each night
B
Lower the cost of her grocery/food bill
C
Eat at a friend's house each night
D
Prepare smaller size recipes for one or two nights, then eat out the rest of the week
5) During what step in meal preparation would herbs and spices be added to a food product?
A
Gather ingredients and equipment
B
Serve
C
Prepare/cook food
D
Store leftobers
6) What is an important cost-saving strategy to consider when shopping for foods?
A
Buy only store brands
B
Buy only in bulk
C
Buy foods only that you have coupons and discounts for
D
Buy by unit pricing and need
7) What should Ginnie do right BEFORE she washes the final dishes?
A
Plans meals for the next day
B
Store the leftovers
C
Add up the cost of the meal
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
More cost-effective meals
C
Fewer calories in foods
D
Less retention of nutrients
9) Nutrition information included on a food label provides informatio about
A
How good the food will taste
B
Nutrients and calories in the food
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
Fresh sourdough bread
B
Seafood breader mix
C
Muffin mix
D
Frozen biscuits
11) Todd needs to eat lunch before he goes to work. A good example for a nutritious lunch would be:
A
Spinach salad, fried chicken, yogurt, chocolate cake, and water
B
Grilled chicken with salad greens, low fat cheese, tomato soup, a bran muffin, and water
C
A handful of chips, salsa, cottage cheese, and a peach milkshake
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
Farmer's market
B
Convenience store
C
Supermarket
D
Specialty store
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
Serve the meal
B
Evaluate the meal
C
Set the table
D
Plan future menus
14) Marcus has hypertension. The doctor told him to check for which nutrient on the food label?
A
Carbohydrates
B
Fat
C
Sodium
D
Protein
15) Round steak is a less tender cut of beef, which time-saving technique should be used to cook this cut of beef?
A
Cooking instant rice to accompany the round steak
B
Cooking a one-dish emal
C
Using a slow cooker recipe
D
Using a microwave recipe
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
Warehouse store
C
Food cooperative
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
Never shop when hungry
D
Buy national brands only
18) Which category of food is selected by color, smell, and touch?
A
Milk and cheese
B
Canned beans
C
Citrus and fresh vegetables
D
Frozen foods
19) Scratch, semi-homemade, convenience foods should be considered during what step of the meal preparation process?
A
When planning the menu
B
When considering foods that produce leftovers
C
When cleaning and storing leftovers
D
When reviewing recipes
20) Jenny is learning to prepare foods authentic to different cultures. Which meal preparation strategy does she most likely use?
A
Scratch cooking
B
Finished/convenience cooking
C
Eating out
D
Semi-homemade cooking
*select an answer for all questions
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