Question 1

Which of the following is NOT a nutrient?

Accepted Answer

Fruits

Answer

Minerals

Answer

Fats

Answer

Protein

Question 2

The government agency responsible for developing US federal policy on farming and food is:

Accepted Answer

USDA

Answer

CNN

Answer

HUD

Answer

FDA

Question 3

T or F: Even people who get enough food to eat can suffer from poor nutrition.

Accepted Answer

True

Answer

False

Question 4

Which of the following foods is the most nutrient dense?

Accepted Answer

an apple

Answer

a slice of apple pie

Answer

apple juice

Answer

apple chips

Question 5

Which of the following foods requires food labelling according to law?

Accepted Answer

bread

Answer

whole fish

Answer

fresh fruits

Answer

fresh vegetables

Question 6

Daily values are daily requirements by the FDA and are based upon this number of calories:

Accepted Answer

2000

Answer

1000

Answer

2500

Answer

1500

Question 7

Vitamins have this number of calories per gram:

Accepted Answer

0

Answer

9

Answer

4

Answer

7

Question 8

Protein has this number of calories per gram:

Accepted Answer

4

Answer

0

Answer

7

Answer

9

Question 9

Fat has this number of calories per gram:

Accepted Answer

9

Answer

0

Answer

7

Answer

4

Question 10

The measurement of the amount of energy produced when food is burned in the body is:

Accepted Answer

calories

Answer

metabolism

Answer

burnation

Answer

nutritional balance

Question 11

A 3-ounce serving of meat is about the size of a:

Accepted Answer

deck of cards

Answer

hot dog

Answer

slice of bread

Answer

salad plate

Question 12

This vitamin is found in citrus fruits, helps the body absorb iron, and is an antioxidant:

Accepted Answer

Vitamin C

Answer

Vitamin B

Answer

Vitamin A

Answer

Vitamin D

Question 13

To lose 1 lb of body fat, one must eat this fewer number of calories or burn this amount off

Accepted Answer

3500

Answer

500

Answer

1000

Answer

2500

Question 14

Substituting egg whites for whole eggs eliminates:

Accepted Answer

cholesterol and fat

Answer

albumen

Answer

protein

Answer

chalaza

Question 15

How many egg whites equal one whole egg?

Accepted Answer

2

Answer

4

Answer

3

Answer

1

Question 16

Which of the following is not an example of a moist heat cooking method?

Accepted Answer

broiling

Answer

poaching

Answer

steaming

Answer

boiling

Question 17

Which vegetable would you use to demonstrate the chiffonade cut?

Accepted Answer

lettuce

Answer

potato

Answer

green onion

Answer

carrot

Question 18

To cut foods into thin strips that are 1/4" wide is to make this cut:

Accepted Answer

julienne

Answer

mince

Answer

dice

Answer

brunoise

Question 19

This cut is a 1/2" wide square:

Accepted Answer

medium dice

Answer

large dice

Answer

small dice

Answer

dice

Question 20

This is one of the five tastes in humans; it is a meaty or brothy tasted found in protein

Accepted Answer

Umami

Answer

Fermented

Answer

Meaty

Answer

Bitter

Question 21

Which of the following is an example of a complex carbohydrate?

Accepted Answer

Brown rice

Answer

White rice

Answer

Peanut butter sandwich on white bread

Answer

All- Purpose flour

Question 22

A fatty substance produced by the liver is known as:

Accepted Answer

cholesterol

Answer

red blood cells

Answer

albumen

Answer

hemoglobin

Question 23

An individual place setting is known as a

Accepted Answer

cover

Answer

course

Answer

Charger

Answer

doily

Question 24

An example of an antioxidant which helps prevent tissue damage

Accepted Answer

blueberry

Answer

vitamin supplement

Answer

cheese

Question 25

An individual place setting is known as a

Accepted Answer

cover

Answer

course

Answer

Charger

Answer

doily

Question 26

The squaring off of a potato or other vegetable to make it easier to handle while cutting

Accepted Answer

pont neuf

Answer

oblique

Answer

batonnet

Answer

chiffonade

Question 27

Use this angle when sharpening a knife

Accepted Answer

20-25 degrees

Answer

120- 125 degrees

Answer

40-45 degrees

Answer

90- 95 degrees

Question 28

Which of the following foods is NOT high in Vitamin C?

Accepted Answer

potato

Answer

cooked tomato

Answer

broccoli

Answer

peas

Question 29

Corn and potatoes are examples of this category of vegetables

Accepted Answer

starchy

Answer

red and orange

Answer

beans and peas

Answer

dark green

Question 30

Radicchio is an example of a green found in this flavor category:

Accepted Answer

bitter

Answer

flavorless

Answer

mild

Answer

bold

Question 31

Which of the following is NOT a sign of freshness in leafy greens:

Accepted Answer

feeling of lightness

Answer

no bruising or wilting of the leaves

Answer

no browning on root

Answer

no browning on outer leaves

Question 32

The gas given off by ripening fruits is called:

Accepted Answer

ethylene

Answer

carbon dioxide

Answer

oxygen

Answer

fruitlene

Question 33

This can be added to cut fruits and vegetables to prevent oxidation or browning of the surface:

Accepted Answer

lemon juice

Answer

milk

Answer

vanilla

Answer

bleach

Question 34

Which type of rice is best for serving with stir fry:

Accepted Answer

Long grain

Answer

Short grain

Answer

None of the above

Answer

Wild rice

Question 35

Which action results in sticky rice?

Accepted Answer

Stirring  the rice during the cooking process

Answer

Adding salt to the water

Answer

Putting a lid on the water as it boils

Answer

Boiling the water before adding the rice

Question 36

A moist heat cooking method in which food is cooked at 170 degrees to 185 degrees

Accepted Answer

simmer

Answer

bake

Answer

saute

Answer

boil

Question 37

When making a vinaigrette, the common ratio is:

Accepted Answer

3 parts oil to 1 part acid

Answer

2 parts oil to 1 part acid

Answer

1 part oil to 1 part acid

Answer

1 part oil to 3 parts acid

Question 38

One handful of salad greens requires this amount of vinaigrette

Accepted Answer

1 tablespoon

Answer

2 teaspoons

Answer

1/4 cup

Answer

1 teaspoon

Question 39

When making fluffy white rice, you will need this much water for every cup of rice:

Accepted Answer

2 1/3 cup

Answer

1 1/2 cups

Answer

2 cups

Answer

1 cup

Question 40

This type of table service is the most labor intensive and formal type

Accepted Answer

French

Answer

English

Answer

American

Answer

German

Question 41

A job from the front- of- the house is:

Accepted Answer

waiter

Answer

sous chef

Answer

executive chef

Answer

dishwasher

Question 42

T or F. Fats that are liquid at room temperature are healthier for you.

Accepted Answer

True

Answer

False

Question 43

T or F. After rice is cooked, it should be rinsed with warm water to remove excess starch.

Accepted Answer

False

Answer

True

Question 44

T or F. All carbohydrates are turned into glucose for energy in the body.

Accepted Answer

True

Answer

False

Question 45

T or F.An ovo-lacto- vegetarian is a vegetarian who does not eat meat, eggs or dairy products.

Accepted Answer

True

Answer

False

Question 46

T or F. Milk (from cows or goats) is a complete protein.

Accepted Answer

True

Answer

False

Question 47

T or F. The labeling of food with nutrition facts is voluntary by the food company.

Accepted Answer

False

Answer

True

Question 48

T or F. The fat- soluble vitamins are B and C.

Accepted Answer

Fasle

Answer

True

Question 49

T or F. Applesauce can be substituted for fat in a baked goods recipe.

Accepted Answer

True

Answer

False

Question 50

T or F. Brown eggs are more nutritious that white eggs.

Accepted Answer

False

Answer

True

Question 51

T or F. Tomatoes should be stored at room temperature.

Accepted Answer

True

Answer

False

Question 52

T or F: One large handful of salad greens is a good amount for a side salad.

Accepted Answer

True

Answer

False

Question 53

T or F. HDL is the bad cholesterol.

Accepted Answer

False

Answer

True

Question 54

T or F. Nut or seed oils should be stored in the refrigerator.

Accepted Answer

True

Answer

False

Question 55

T or F. Dull knives are safer than sharp knives?

Accepted Answer

False

Answer

True

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