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100
To help ensure that consumers are getting safe food, how is conventional food grown? A. using organic, pesticide free farming methods B. using any pesticide, fertilizer, or hormone C. with only pesticides and fertilizer labeled as natural D. with fertilizer, pesticide, hormones and drugs recognized as safe
what is D. with fertilizer, pesticide, hormones and drugs recognized as safe
100
According to the Competency Guide, what is usually true of the items carrying the label "low carb"? A.A food is low in carbs and healthier B. food is low in carbs and calories C. food meets the FDA guidelines regulating low carb foods D. There are no legal guidelines defining low carb, so its means little.
What is D. There are no legal guidelines defining low carb, so its means little.
100
The Nutrition Facts Panel provides the percentage of the daily value of a nutrient in a single serving of a food based on a ____ calorie diet. A.1200 B.1600 C.2000 D.2400
What is c. 2000
100
what are fats stored in the body as? A. fatty acids B. triglycerides C. glucose D. trans fat
What is B. triglycerides
100
what are maltose and sucrose both examples of? A. monosaccharides B disaccharides c polysaccharides d oligosaccharides
What is b disaccharides
200
What does "certified organic" label on a jar of fruit juice indicate about the juice? A. meets the requirements of a certifying agency B. has been grown on a small co-op farm C. has more nutrients than conventionally produced juice D. meets universally accepted organic food standards.
What is A. meets the requirements of a certifying agency
200
what type of cooking method prepares meat on a grate over heat that may be direct or indirect. A. grilling B. braising C. poaching D. roasting
What is A grilling
200
What is a vitamin that activates other enzymes called? A. micronutrient B. Antioxidant C. Phytochemical D. Coenzyme
What is D. Coenzyme
200
what is the part of the food label that contains FDA required nutrition information. A ingredient label B health claim c potential allergen list D Nutritional Facts Panel
What is D. Nutritional Facts Panel
200
what is the process of breaking down food into elemental parts that can be absorbed and used by the body? A. metabolism B. digestion C. nutrition D. bioengineering
What is b digestion
300
what was invented when cooking technology improved and food began to be prepared for sensory enjoyment as well as survival? A. culinary arts B. food science C. meat preservation D. nutritional cooking
What is A. culinary arts
300
According to the competency guide, what must the Muslim diet exclude? A. beef B. Pork C. chicken D. Fish
What is B. Pork
300
why are proteins needed on a daily basis at every stage of life? A. the are primary source of energy for the body B they are the predominant source of vitamins A and C C. They support the growth and maintenance of cells. D. They contain the most essential fatty acids.
What is C. the support the growth and maintenance of cells
300
what is a slow cooking method good for cooking tough, whole cuts of meat? A broiling B baking C braising D stewing
What is C. braising
300
what does the food allergen labeling and consumer protection act of 2004 apply to? A. All packaged products B all unpackaged products C domestically packaged food products only D packaged FDA regulated food items only
What is D. packaged FDA regulated food items only
400
what are fad diets often based on? A. a limited understanding of nutrition B. solid nutritional research and knowledge C. FDA guidelines for a nutritious diet D. The MyPryamid food categories and proportions.
What is A. liminted understanding of nutrition
400
A local restaurant wants to include more whole grains in its offerings. What dish could be added to the menu to help achieve this goal. A. barley pilaf B. spaghetti and meatballs C. Baked potatoes D. Blueberry pie
What is A. Barley Pilaf
400
One way to make a recipe healthier is to replace ingredients .What should be considered first when replacing ingredients? A. color B. cost C. availability D. function
What is D. function
400
What must a chef have a good understanding of in order to provide customers with tasty, low fat, low salt, food? A. the latest fad diets B the cost of ingredients c. organic food items D healthful cooking techniques
What is d healthful cooking techniques
400
which of the following statements about temps and the perception of saltiness is true? A. the hotter the food, the more salt is tasted B. the hotter the food, the less salt is tasted C. the colder the food, the less salt is tasted D. temperature has no affect on how salty food tastes.
What is b. The hotter the food, the less salt is tasted.
500
what process does a protein go through when it is heated? A. decomposition B. denaturation C. oxidative rancidity D. flavor reversion
What is B. Denaturation
500
What is the morbidity rate? A. death rate in a population B. obesity rate in a population C. disease rate in a population D. malnutrition rate
What is C. disease rate
500
why do many fast food operations now offer items such as fruit cups as side dishes to their consumers? A. consumers have a desire to eat quickly B. operations need to offer lower cost foods C. consumers are demanding healthy alternatives D. the public as little interest in nutrition
What is C. Consumers are demanding healthy alternatives
500
A person with a food allergy to peanuts: A is able to eat foods fried in peanut oil B may eat small amounts of food containing peanuts C can eat foods that have touched peanuts but do not contain peanuts D must avoid any food that has come into contact with peanuts or contains peanuts
What is D. must avoid any food that has come into contact with peanuts or contain peanuts.
500
which vitamin is water soluble? A Vitamin A B Vitamin E C Vitamin K D Vitamin C
What is D.vitamin C
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