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Q 1/31
Score 0
Alex plans to serv broccoli as a side dish. Which cooking method will preserve the most nutrients?
30
steaming
Q 2/31
Score 0
_____________ will keep all vitamins in the vegetables
30
steaming
31 questions
Q.
Alex plans to serv broccoli as a side dish. Which cooking method will preserve the most nutrients?
1
30 sec
Q.
_____________ will keep all vitamins in the vegetables
2
30 sec
Q.
Which is categorized as a stem vegetable?
3
30 sec
Q.
Which form of vegetables is the most flavorful and nutritious
4
30 sec
Q.
________________: food items stored in a cabinet and do not require refrigeration or freezing
5
30 sec
Q.
____________________ a storage area for foods kept at 33-41 degrees for food safety
6
30 sec
Q.
Vegetables such as potatoes, onions, and garlic should be stored:
7
30 sec
Q.
The smallest size cut for foods such as fruits and vegetables is a
8
30 sec
Q.
________________: the last date by which a food product should be sold before removed from grocery shelves
9
30 sec
Q.
___________________: the indigestible portion of food delivered from plants. Also called roughage
10
30 sec
Q.
Which is an example of mincing foods?
11
30 sec
Q.
David found fresh peaches on sale at the farmer's market. He purchased more than he will use in one week. What should David do?
12
30 sec
Q.
What are the health benefits of eating vegetables as compared to eating red meats?
13
30 sec
Q.
________________: the last date that a food product should be used before it is considered spoiled or has lost quality and nutritional value, usually specified on the label or package
14
30 sec
Q.
________________ immediately, without hesitation or time lapse
15
30 sec
Q.
Storing unripe bananas on the counter:
16
30 sec
Q.
Which type of fruit has a thick inedible (not edible) rind, juicy flesh, and many seeds in the center?
17
30 sec
Q.
To remove peas from a saucepan, use a
18
30 sec
Q.
________________: produce that has lost its crispness and is limp
19
30 sec
Q.
Which category of food is selected by color, smell, and touch?
20
30 sec
Q.
____________: the date found on food packaging that indicates when a food should be used by for the highest quality and nutrition. Food safety should be considered for highly perishable foods such as lunch meats and ground meats
21
30 sec
Q.
Tomatoes, squash, and peppers would fall into which myplate food group?
22
30 sec
Q.
How can calories be reduced when preparing fruits and vegetables?
23
30 sec
Q.
Which category of fruit is characterized by a thick inedible rind, juicy flesh and many seeds in the center?
24
30 sec
Q.
Meredith is preparing stir fried vegetables and needs an item of cutting equipment to chop and dice vegetables. Which item does she need?
25
30 sec
Q.
_______________ having has water removed or reduced to result in a higher proportion of other nutrients (fat, carbohydrate, protein, etc)
26
30 sec
Q.
___ is the healthiest canned fruit to eat
27
30 sec
Q.
____________________: foods that are purchased in the freezer section of the grocery store and are to be stored in the freezer after getting home
28
30 sec
Q.
Which is the best way to prepare fruit to retain nutrients?
29
30 sec
Q.
How are onions and celery sauteed?
30
30 sec
Q.
What are the health benefits of eating fresh fruits as compared to eating processed fruits?