Creative Cooking 1 Test 3 Review Activity
Name ______________________
Class Hour_________________
NUTRITION, COOKING METHODS, & PASTA/RICE
Circle the correct answer for each of the below.
1. What is MyPlate.gov?
Daily guide to eating
Meal guide for eating
2. What section of MyPlate.gov are milk, cheese and yogurt in?
Dairy and protein
Fruits and vegetables
3. Which categories on MyPlate.gov contain the highest amount of fiber?
Dairy and protein
Fruits and vegetables
4. What vegetables and fruits are generally considered richest in nutrients?
Light green and light colored
Dark green and bright colored
5. How much fat is recommended for a 2,000 calorie diet?
55 grams
65 grams
6. No matter how many calories you consume, what nutrients do not change in recommended
quantity?
Fat and Fiber
Cholesterol and sodium
7. What nutrient does not have a daily value % on the food label?
Protein
Vitamin A
8. What category are eggs in on MyPlate.gov?
Milk/dairy
Protein
9. What nutrient and food group don’t we get enough of?
Fruit and fiber
Protein and vitamin C
10. What areas of MyPlate.gov should we eat the most servings of?
Meat and oil
Grains and vegetables
11. Cookies, cakes and pastries belong to what part of MyPlate.gov?
Grains
fats/oils
12. What is not standardized on food nutrition labels?
Serving size
servings per container
13. The ingredients on a food label are listed in what weight order?
Lightest to heaviest
Heaviest to lightest
14. Which of the following is part of MyPlate.gov?
Sleep
exercise
15. The term used for products which are 50 percent less calories from fat than the original.
Lite
low fat
16. What is the minimum number of servings a product must have to require a food label?
One
two
17. According to the Nutrition Labeling Act, which product does not need a nutrition label?
Meat
Baby food
18. Name an item of information found on a food label.
Percent daily values
Competitor information
19. Which food product does not show the amount of fat grams on the label?
Baby food
Soda pop
20. ‘Healthier’ Fats are
Liquid at room temperature
21. Keeps the body hydrated
Oil
Trans Fats
Water
22. Helps to maintain eyesight, fights colds & infections
Vitamins
Minerals
23. Helps to keep bones strong and muscles from cramping
Vitamins
Minerals
24. Gives quick energy
Fats
Carbohydrates
25. Can be used as a source of energy that is stored in your body
Fats
Carbohydrates
26. Builds and repairs body tissues
Carbohydrates
Protein
28. These foods contain lycopene, which can help reduce cancers, cardiovascular disease,
diabetes, and osteoporosis
Green
Red
29. These foods contain carotenes, which can help prevent arthritis, cancers, and cardiovascular
Disease
White
Orange
30. These foods contain Vitamin C, which can help with our immune system, as well as help
prevent cancers and diabetes
Red
Yellow
31. These foods contain lutein, which helps with eyesight, the digestive system, and decreases
the risk of cardiovascular disease
Green
Red
32. These foods contain anthocyanins, which help fight bacterial infections, cancers, and
diabetes
Blue/purple
White
33. These foods contain isothiocyanates, which support the immune system and protect against
many health ailments
White
Yellow
34. Properly deep fried foods are _____ brown, _____ greasy, and _____ cooked.
Golden, not, fully
35. List desirable characteristics of deep fat fried food.
Golden brown, crisp, not overly greasy
36. What 2 cooking methods combined are called stir-fry?
Pan-fry/sauté and steam
37. What are the 2 basic types of heat used in cooking?
Dry and moist
38. List dry heat methods of cooking
Roast, broil, Bake, pan fry, deep fat fry, grill
39. What cooking method entails searing meat, adding a small amount of liquid and simmering
covered?
Braise
40. What cooking method entails browning meat, covering with liquid and simmering covered?
Stew
41. What cooking method entails cooking in liquid below the boiling point
Simmer
42. What cooking method entails cooking in a small amount of fat?
Sauté
43. What cooking method submerges food in fat?
Deep fat fry
44. What cooking method exposes food to hot dry air?
Baking and roasting
45. What cooking method cooks meat in a small amount of fat without a cover?
Pan fry
46. What cooking method entails cooking food in an un-greased skillet, removing fat that
accumulates during cooking?
Pan broiling
47. What is the boiling point of water?
212 degrees F
48. What happens to the temperature of the water when food is added to it?
Decreases
49. What is the advantage of rapidly boiling pasta?
Separates
50. What cooking method elevates the food above the boiling water?
Steaming
51. What should be available for soaking up excess oil during deep-frying?
Paper towels
52. What foods are cooked in boiling water?
Pastas
53. Which pan has a top with holes to drain fat and a bottom to catch the fat?
Broiler pan
54. Name three advantages to grilling vegetables
Different flavor, presentation, preserves nutrients
55. Which kind of rice takes the least amount of time to cook?
Instant
56. Name the rice that is really a grass and not a grain?
Wild rice
57. How should you store dry pasta?
Cool, dry place, tightly covered container
58. Which grain product doubles in size and uses a large amount of rapidly boiling water to cook?
Pasta
59. Which grain product triples in size and uses a pre measured amount of simmering water to
cook?
Rice
60. What term describes the cooked texture of pasta “to the tooth”
Al dente
61. Adding which ingredient to pasta cooking water will reduce stickiness
Oil
62. Cooking directions for rice and pasta is on the _____.
Package/box