Culinary Essentials ©2010

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Practice Quizzes

1
Which is not a complex carbohydrate?
A)Fruit
B)Pasta
C)Grains
D)Legumes
2
What type of fat is olive oil?
A)Monounsaturated fat
B)Saturated fat
C)Polyunsaturated fat
D)None of the above
3
Which vitamin helps the body absorb and regulate calcium?
A)Vitamin A
B)Vitamin D
C)Vitamin E
D)Vitamin K
4
How much of an adult's body weight is made up of water?
A)10 percent
B)25 percent
C)40 percent
D)60 percent
5
What type of food additive are aspartame and acesulfame-K?
A)Fat substitutes
B)Nutrients
C)Sugar substitutes
D)Flavoring agents
6
How many calories per day are used to calculate the daily value of a nutrient?
A)1,200
B)2,000
C)2,200
D)2,500
7
Which factor does not influence a person's dietary needs?
A)Age
B)Activity level
C)Lifestyle
D)Body shape
8
Which diet includes eating unprocessed foods and organically grown fruits and vegetables?
A)Vegan
B)Macrobiotics
C)Raw vegan
D)Lacto-vegetarian
9
What is the difference between a food allergy and a food intolerance?
A)A food allergy is triggered by the immune system; a food intolerance is a reaction that does not involve the immune system.
B)A food intolerance is triggered by the immune system; a food allergy is a reaction that does not involve the immune system.
C)A food allergy is a medical condition; a food intolerance means a person does not like the taste of a certain food.
D)Food intolerance is another name for a food allergy.
10
How can foodservice professionals help their customers maintain a healthy weight?
A)By planning menus according to the latest fad diet
B)By suggesting healthier alternatives from the menu to customers who appear to be overweight
C)By offering healthful choices
D)All of the above
11
Why should you not let vegetables rest in water before or after cooking?
A)Water will change their texture.
B)Water will change their flavor.
C)Their color will dissolve into the water.
D)Their nutrients will dissolve into the water.
12
What healthy cooking technique involves cooking foods quickly in a minimum amount of oil?
A)Steaming
B)Stir-frying
C)Poaching
D)Grilling
13
Which is not an effective way to reduce fat in cooking?
A)Choose lean cuts of meat.
B)Omit any oil called for in a recipe.
C)Remove skin from poultry.
D)Use nonstick pans.
14
Which of these cooking oils is high in monounsaturated fat?
A)Canola
B)Coconut
C)Corn
D)Soybean
15
Which cooking technique requires little or no added fat?
A)Roasting
B)Steaming
C)Baking
D)All of the above
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