Food, Nutrition & Wellness ©2010

Chapter 33: Mixed Foods and Snacks

Chapter Test Practice

1
Which sandwich spread might be a good low-fat alternative to butter?
A)mayonnaise
B)mustard
C)cream cheese
D)pesto
2
What is another name for the Greek lamb sandwich that comes in a pita?
A)calzone
B)sub
C)gyro
D)hoagie
3
How can you turn pizza into a more healthful food?
A)Pile on vegetable or fruit toppings.
B)Choose a thin, whole-grain crust.
C)Use part-skim mozzarella.
D)All of the above
4
Which of the following is NOT an example of a stacked sandwich?
A)calzone
B)grinder
C)poor boy
D)hero
5
Which of the following would NOT be considered a nutrient-rich snack?
A)Whole-wheat crackers and cheese.
B)fruit and nut trail mix
C)Granola-chocolate chip bar
D)half of a peanut butter and banana sandwich
6
Which of the following would NOT be considered a nutritious beverage?
A)lemon soda
B)tomato juice
C)fruit smoothie
D)hot cocoa
7
What is the term that refers to a thick, chunky soup made with vegetables, fish, or seafood?
A)bisque
B)chowder
C)broth
D)consomme
8
Which of the following would help make soup more nutrient-dense?
A)rice, barley, or whole-wheat pasta
B)croutons
C)heavy cream
D)All of the above.
9
Which of the following jobs would a person who has an interest in food and writing appeal to?
A)travel agent
B)photographer
C)restaurant manager
D)food editor
10
What is the term for a mixture of foods baked in a particular dish?
A)chowder
B)casserole
C)calzone
D)Stew
11
Which of the following is NOT a method to thicken soups and stews?
A)water evaporation
B)adding pureed or mashed vegetables
C)adding cubed pieces of meat or chicken
D)whisking in a mixture of flour and water
12
What is a reduction?
A)Reducing the amount of ingredients in a recipe.
B)Boiling down a liquid in order to reduce the amount of fat.
C)Boiling a liquid so that water will evaporate to produce a thicker result.
D)Reducing the amount of nutrients in a recipe.
13
What occurs in the process called gelatinization?
A)Starches thicken liquids.
B)Pureed vegetables are added to a liquid.
C)Salt is added to a liquid in order to thicken it.
D)Starches harden liquids.
14
How can you avoid lumps when added cornstarch to a broth?
A)Sift the cornstarch into the hot soup.
B)Mix the cornstarch together with a small amount of cold water and then whisk mixture into the soup.
C)Sift the cornstarch into cold soup.
D)Combine cornstarch with salt and add to the soup.
15
What type of pot is generally used when stir-frying?
A)skillet
B)wok
C)sauté pan
D)stock pot
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