Foods and Nutrition I Final Exam
Study Guide
Name: ___________________________ Class Period: __________________ Date: __________________
Directions: Answer each question and or statement completely.
1. What are the 6 major nutrients? (B1)
2. What are the functions of the six major nutrients? (B1)
3. What are fad diets? Are fad diets really helpful? (B1)
4. Define the term nutrient. (B1)
5. Explain the importance of fiber. (B1)
6. Name a source for each of the 6 major nutrients. (B1)
7. Define cholesterol. (B1)
8. Define the two types of vitamins. (B1)
9. Define the two types of minerals. (B1)
10. Name and describe the two phases of the digestion process. (B1)
11. What is a calorie? (B1)
12. Explain Myplate. (B1)
13. Identify each food group and their recommended daily values. (B1)
14. What types of food contain the most sodium? (B1)
15. Define the term binge eating? (B1)
16. What is an eating disorder? (B1)
17. What is BMI? How can you determine BMI? (B1)
18. Define foodborne illness. (C1)
19. What makes food unfit to eat? (C1)
20. Explain the steps to food safety. (C1)
21. What is the safe cooking temp to chicken and poultry? (C1)
22. What are safe cooking temps for fish, beef, and pork? (C1)
23. Define cross contamination. (C1)
24. How do you prevent the following hazards in the kitchen? (C1)
a. slip and falls
b. electric shock
c. choking
d. burns
e. cuts
25. Define the work triangle. (D1)
26. What are the 3 main kitchen work centers? (D1)
27. Define each of the following kitchen work centers. (D1)
a. one wall
b. u shaped
c. corridor
d. L-shaped
28. Explain the difference between a warranty and service contract. (D1)
29. Explain the difference between energy star labels and energy guide labels.
(D1)
30. Name 2 measuring tools. (D1)
31. Name 2 mixing tools. (D1)
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Foods and Nutrition I Final Exam
Study Guide
32. What is a nutritional facts label? What is included on a nutritional facts label?
(B1)
33. What is a recipe? (E1)
34. What is the yield of a recipe? (E1)
35. Explain how to measure liquid and dry ingredients. (E1)
36. How would you scale a recipe? (E1)
37. What is the purpose of standing time when cooking in the microwave? (E2)
38. Review cooking preparation terms. (E2)
39. List the parts of a standard recipe. (E1)
40. Name and explain each type of recipe. (E1)
41. Explain each cooking method. (E2)
42. Explain the difference between a drupe and pome fruit. (E2)
43. Define Pasteurization. (E2)
44. What is cheese made from? (E2)
45. How are eggs graded? (E2)
46. When baking, what is he main purpose of an egg? (E2)
47. What is the first step in the baking process? (E2)
48. What is the difference between a wholesale cut of meat and a retail cut of
meat? (E2)
49. What is a quick bread? (E2)
50. Define leavening agent. (E2)
51. What is the difference between a batter and dough? (E2)
52. What is the purpose of gluten in baked goods? (E2)
53. Define yeast. (E2)
54. What is kneading and punching down? (E2)
55. Define manners. (F1)
56. Define etiquette. (F1)
57. Review key points about dinning in public. (E2)
58. What are the components of a basic white sauce? (E2)
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