Name___________________________________________ Period__________ Date___________ Score _____________
Food and Nutrition Review
1. Food Preparation Terminology:
Term
Chop
Cream
Cut In
Dice
Dredge
Flour
Fold In
Grate
Knead
Mince
Peel
Sauté
Simmer
Steam
Whip
2. Measuring Ingredients
Measuring
Equipment:
Name
Use it to measure
these ingredients:
Standard Set
Includes:
3. Which ingredient needs to be packed in firmly?
Definition
4. List the following abbreviations:
Tbsp., tbsp., or T. ___________________
tsp. or t. ________________
min.
_________________________
hr. ______________________
oz. _____________________________
qt. ______________________
pt. _____________________________
gal. _____________________
c. ______________________________
lb. or # ________________
doz. ____________________________
pkg. _____________________
5. List the following equivalents:
1 Tbsp. = _______________ tsp.
1/4 c. = ______________ Tbsp.
1 c. = _______________ Tbsp.
1 c. = _______________ fluid oz.
1 pt. = ________________ c.
1 qt. = _______________ pt.
1 gal. = ________________ qt.
3/4 c. = ______________ Tbsp.
1 qt. = ________________ c.
1 gal. = ______________ c.
1/2 Tbsp. = _____________ tsp.
1/2 c. = ______________ Tbsp.
1/3 c. = _______________ Tbsp.
1 stick of margarine= _____________ c.
Microwave Cooking
6. What are the 3 things microwaves are attracted to?
7. List at least 3 microwave safe containers?
8. What is cooking time?
9. What is standing time?
10. Why is standing time so important?
11. What type of dish would be better for microwave cooking: tall or shallow? Why?
12. Which food would cook faster: a whole potato, or thin potato slices?
13. Why is it important to cover the food when cooking?
14. What does it mean to “vent” the cover?
15. What can happen if you don’t “vent” the cover?
Kitchen Safety
16. What are four ways you can put out a grease fire?
17. How should you care for a severely bleeding cut?
18. What should you use when trying to reach items on a high shelf?
19. What is the minimum amount of time you should wash your hands before cooking?
20. What should you do FIRST if someone is being shocked (besides not touching them)
21. How should you lift the lid off a pan that is full of hot, steamy food?
22. When cooking on the stovetop, what direction should all of the pan handles be facing?
23. Which one is safer, dull or sharp knives? Why?
24. Why should you never mix chlorine bleach and ammonia?
Food-borne Illness and Danger Zone
25. Finish this phrase: When in doubt, ____________ ______ _________!
26. If a can is bulging, it likely contains _________________.
27. What is the most common food source for the food-borne illness E-coli?
28. What is the most common food source for the food-borne illness salmonella?
29. A worker who uses the bathroom and doesn’t wash their hands can spread this food-borne illness.
30. How is staphylococci spread?
31. Define cross contamination.
32. How can cross contamination be prevented?
33. The temperature of the danger zone is between __________ and ___________.
34. What happens to bacteria left in the danger zone?
35. How long should food be left in the danger zone?
36. What happens to bacteria below 41°F?
37. What happens to bacteria above 135°F?
38. What are two ways to safely thaw meat?
39. How can you safely thaw a whole turkey?
40. What are two methods you should NOT use to thaw meat?
41. MyPlate- Fill out the chart based on the MyPlate Logo:
Name
Color
MyPlate Recommendation
Fruits
Vegetables
Grains
Protein
Dairy
42. Dietary Guidelines- Fill in the blank.
Eat nutrient __________ foods.
Balance ___________ to manage weight.
Reduce __________, fats, and added ____________, refined grains, and alcohol.
Increase vegetables, fruits, whole grains, milk, seafood, and use ________ in place of solid fats.
Build healthy ___________ patterns that meet nutritional needs over time at an appropriate calorie level.
Include physical ____________ as part of healthy eating patterns.
43. Ten Tips To A Great Plate- Fill in the blank.
Balance Calories
Enjoy your food, but eat _______.
Avoid oversized _________.
Foods to increase:
Make _________ your plate fruits and vegetables.
Switch to _____________ or low-fat (1%) milk.
Make at least _________ your grains whole grains.
Foods to reduce:
Compare ____________ in foods like soup, bread, and frozen meals and choose the foods with lower numbers.
Drink ____________ instead of sugary drinks.
44. What are empty calories?
45. What are three factors affecting caloric needs?
46. What are the 6 basic nutrients, how many calories per gram do they contain, and what is the MAIN function of each?
Nutrient
Calories per
Main Function
Gram
1.
2.
3.
4.
5.
6.
Carbohydrates
47. What type of carbohydrate is simple? _______________
48. What type of carbohydrate is complex? _______________
49. Which type of carbohydrate (simple or complex) is the best energy source? ______________
Quick Breads
50. What are 4 examples of quick breads?
51. Identify the role of each ingredient in quick breads.
Ingredient
Purpose
Flour
Liquid
Leavening Agents
Fat
Salt
Sugar
52. What two types of leavening agent do quick breads use? A. _________________ B. _____________________
53. When making quick breads, why should you not over mix them?_________________________________________
54. If your recipe calls for baking powder, can you substitute and use baking soda? Why or why not?
55. Which mixing method has you make a well in the middle of the dry ingredients and then add all the liquid
ingredients at once? Muffin Method or Biscuit Method? (Circle One)
56. Which mixing method has you cut-in the fat and then knead the dough? Muffin Method or Biscuit Method?
(Circle One)
57. What tool would you use to cut fat into flour?
Rice and Pasta
58. Explain how to cook pasta (how much water, with or without lid, what do you add to the water, when do you put the
pasta in the water, etc.)
59. Explain how to cook rice (with or without lid, do you add anything to the water, when do you put the rice in the
water, what temperature should the stove be on, what should you do when the rice is done, etc.)
60. If you have 3 cups cooked pasta, it will be approximately _____ cups of cooked pasta.
61. If you have 4 cups of uncooked rice, it will be approximately _____ cups of cooked rice.
Proteins
62. What are amino acids? ____________________________________________________________________________
63. What is a complete protein? _______________________________________________________________________
64. What is an incomplete protein? _____________________________________________________________________
65. The following are examples of _____________ proteins: Meat, Fish, Poultry, Cheese, Eggs, Yogurt, Milk
66. The following are examples of _____________ proteins: Grains, Nuts, Beans, Seeds, Peas, Corn
Milk
67. Define:
Pasteurization- ________________________________________________________________________
Homogenization- ______________________________________________________________________
Fortified-_____________________________________________________________________________
68. True OR False You can lower the fat in recipes by using lower fat content milk or milk products.
Fats
69. Fat does the following: Carrier for vitamin _____, _______, _____, and ______; reserve supply of __________; adds
________ in food; satisfies ________; protects ________ organs from shock and temperature changes; promotes
healthy _________; makes you feel ________ longer.
70. Which type of cholesterol is better for you: HDL’s or LDL’s? ___________
71. Which one is MORE saturated: solid fats or liquid fats? ________________
72. Which one is LESS saturated: solid fats or liquid fats? _________________
73. What are the four types of fat? List in order of best to worst. Also explain what happens to the HDL’s and LDL’s.
Type of Fat
HDL
LDL

:-}
:-{

Vitamins
74. List the four fat-soluble vitamins:
1. __________
2. ____________
3. _____________
4. ____________
75. List the two water-soluble vitamins? 1. ________ 2. _________
76. What vitamin can you get from sunlight, as well as dairy products? _______________
77. What vitamin will help prevent neural tube defects like spina bifida? _______________
Minerals
78. List the three types of minerals:
1. __________
2. ____________
3. _____________
79. List the three macro minerals:
1. __________
2. ____________
3. _____________
80. List the five trace minerals:
1. __________
2. ____________
3. _____________
2. ____________
3. _____________
4. ____________
5. __________
81. List the three electrolytes:
1. __________
82. What disease could you get if you are deficient in calcium? _______________
83. What disease could you get if you are deficient in iron? _________________
Water
84. Functions of water in the body include: Carries water soluble ____________; carries _________ through the body,
regulates body __________________; prevents ___________.
Fruits and Vegetables
85. List six ways to preserve nutrients when cooking fruits and vegetables?
1. _________________________________________
2. _________________________________________
3. _________________________________________
4. _________________________________________
5. _________________________________________
6. _________________________________________
86. What are some important guidelines for selecting fresh fruits and vegetables?
87. How do you prevent oxidation of fresh fruits?
Fiber
88. T/F Fiber is only found in plant sources.
T/F Fiber in only found in animal sources.
89. The National Cancer Institute recommends eating ____ - _____ grams of fiber daily.
90. Whole grains are made from the ______________, ________________, and _______________. (Label each)