Foods I VoCATS Review
Questions are in order from 1.01- 6.03
1. What is the difference between food sanitation and food safety?
2. Name people who have higher risk of becoming sick from contaminated
foods. (6)
3. Name the most common foodborne illnesses and give an example of their
sources. (4)
4. Name four key recommendations the USDA gives for food safety.
5. What does FIFO mean?
6. The temperature danger zone is:
7. Give one prevention technique for each hazard:
a. Cuts
e. Falls
b. Burns
f. Choking
c. Electrical issues
g. Other
d. Chemical poisoning
8. Define cross contamination.
9. Define dove tailing.
10. Identify and describe parts of a recipe. (5 parts and optional)
11. Identify the following types of equipment and describe what they do:
a. Measuring
b. Cutting/mixing
c. Cooking
12. What are the abbreviations for the following measurements:
a. Ounce
e. Pound
b. Tablespoon (2)
f. Gallon
c. Fluid ounce
g. Pint
d. Cup
h. Quart
13. What are the equivalents to the following measurements (name as many as
possible):
a. 1 tablespoon
d. 1 quart
b. ¼ cup
e. 1 gallon
c. 1 cup
f. 16 ounces
14. How do you measure fat or lard that is not premeasured?
15. Why is flour sometimes sifted?
16. How do you measure brown sugar?
17. What do you use to measure milk?
18. What do you use to measure baking soda or baking powder?
19. Describe the following terms:
a. Chop
f. Dust
b. Mince
g. Cube
c. Grate
h. Slice
d. Peel
i. Drain
e. Grease
20. A mechanical process that prevents cream from rising to the surface of milk.
21. Dairy products made from milk to which helpful bacteria have been added
are _________ dairy products.
Foods I VoCATS Review
22. A cooked paste of flour and fat used to thicken classic white sauce is called a
_________. The ratio of flour to fat used in this is ________ part flour to ________
part fat.
23. What type of heat is best used when preparing recipes with milk and cheese
products in them?
24. Which part of the egg contains the most nutrients?
25. What foodborne illness is associated with eggs?
26. What are the main nutrients found in eggs (name at least three)?
27. How are eggs and dairy foods alike (name at least two)?
28. How are eggs and dairy foods different (name at least two)?
29. Describe high quality quick breads.
30. Why is it important to preheat oven when making breads?
31. What are leavening agents? Name four things that are leavening agents.
32. What does “kneading the dough” mean?
33. What should you do if you use a dark pan when baking?
34. What are the functions of liquid, flour, eggs, fats, baking soda, baking powder,
and sugar when baking?
35. Name two other types of quick bread.
36. What type of leftovers could be used for casseroles or one-dish meals?
37. What are the starches roles in casseroles?
38. What is the difference between ripened and unripened cheese.
39. You are measuring sour cream for a recipe. How do you measure it?
40. Name the four classifications of tableware.
41. Four most commonly used styles of meal service are:
42. What are the most formal/least formal styles of meal service?
43. Where and when are each style used?
44. What should you do with your napkin at mealtime?
45. If there are three forks on your place setting, which one do you use first?
46. Draw a formal place setting.
47. Name seven reasons why we eat food.
48. Name the four categories of external influences on food choices. Give two
examples of each.
49. Why should you eat a variety of foods?
50. Name how each influence affects food choices.
a. Media
d. Cultural
b. Individual
e. Economic
c. Environmental
f. Physiological
51. How much physical activity should each age group get?
a. Children
c. Adults
b. Teenagers
52. What are calories?
53. What are the five sections of MyPlate?
54. Why is physical activity important?
55. Name the six nutrients and their functions.
56. Name the food sources for each nutrient.
57. What are the building blocks of proteins?
Foods I VoCATS Review
58. A blood disorder caused by a lack of iron and red blood cells is called ______
59. Bad cholesterol has an abbreviation called _____.
60. When a protein has all essential amino acids it is a __________ protein.
61. The unit used to measure the energy value of foods is called _________.
62. Starches, such as breads, rice, cereal, pasta, corn, and dry beans are examples
of _.
63. An old man with high blood pressure linked with high salt intake may have.
64. These types of lipids, commonly called fat, are called ______.
65. Good cholesterol has an abbreviation called ______.
66. When a fatty acid contains all the hydrogen it can chemically hold, it is called
______ fatty acids.
67. When carbohydrates are fully broken down chemically, this blood sugar is
called ______.
68. A plant material that is eaten, but can not be digested by human enzymes are
69. These have been known to help heart disease. Blueberries are a good source
of an _____.
70. These vitamins are absorbed and stored in the fatty tissue of the body. ______
71. Lowering the risk of heart disease, this fatty acid is found in fish oil.
72. When a plant protein lacks one or more essential amino acids it becomes an
_______ protein.
73. Is the chemical process that turns vegetable oil into solids.
74. Not getting the right nutrients or an inadequate diet is called ______.
75. Sucrose, honey, molasses, and candy are examples of ________.
76. A calcium deficiency disease is called ______.
77. These vitamins dissolve easily in water and are carried out of the body thru
the urine.
78. Vitamins and minerals taken in addition to foods
79. Calcium, magnesium, and potassium are examples of what?
80. Is the study of how the body uses food.
81. Lack of water in the body causes ________.
82. Fat-like substances in all body cells. Also found in liver and egg yolks.
83. Organic substances needed in small amounts for hormonal growth,
maintenance, and cell reproduction. Found in vegetables and vitamins.
84. The chemical process that takes place in the cells after the body absorbs the
nutrients is called _________.
85. A sugar with a single unit chemical structure.
86. A ______ is a life sustaining chemical compound in food.
87. This nutrient repairs the hair, nails, skin, and muscles and is needed for
growth.
88. This nutrient becomes part of the bones, tissues, and body fluids. Examples
are: iron, iodine, and zinc
89. Another name for fats is what?
90. Is the most abundant mineral in the body.
91. What are the six life cycle stages discussed in class?
92. What are nutritional needs for women who are breastfeeding?
93. What is a milestone for toddlers?
Foods I VoCATS Review
94. What vitamins should older adults (50+) make sure to include in their diet?
95. What are the three eating disorders discussed in class?
96. What are the chronic conditions discussed? What are characteristics of each?
97. Why can’t a vegan have cheese on their salad?
98. Do dairy products provide enough nutrients for a lacto-vegetarian diet?
99. What are characteristics of a vegetarian diet?
100.
Explain the causes of obesity in today’s society.
101.
Why do foods such as marbled meats and snack foods elevate blood
cholesterol levels?
102.
What are the four factors that affect food selections?
103. Give an advantage and disadvantage of the eight types of stores.
a. Convenience
e.
Home grown
b. Electronic
f.
Specialty stores
ordering/pick up
g.
Supermarket/supercenter
c. Farmer’s market
h. Warehouse stores
d. Food cooperatives
104. Name the type of stores:
a. Large-scale shopping
b. Huge stores that combine a supermarket with other types of shops,
such as a pharmacy, hair salon, or vision center
c. “No-frills” approach to shopping. Prices are lower because the store
spends less on labor, decoration, and customer service
d. Stores that carry only natural foods that have been minimally
processed and contain no artificial ingredients or added color
e. Require an annual membership fee. Members can buy for low prices
but only in extra-large quantities.
f. May be as large as supermarkets, but owned by individuals, so prices
may be higher than chain stores.
g. These small, independent stores limit their stock to s specific type of
food. They are noted for high-quality, fresh food and unusual items.
h. A food distribution business mutually owned and operated by its
members.
i. These include service station food marts and drugstores. They are
quick and easy to use.
105. Where is the best place to store each food item, and what happens if you
improperly store it?
a. Dry ingredients
e. Dried/boxed foods
b. Fresh perishable
f. Frozen foods
ingredients
g. Canned foods
c. Root vegetables
h. Fresh meats
d. Root vegetables
i. Dairy products
106.What information is found on a food label?
107. What factors should one think about when planning meals?
108.Define the following:
a. Blends
c. Season
b. Herbs
d. Spice