Nutrition Exam Review

Foodborne Illness

100

E-Coli is an example of what?

Food-borne Illness

200

What is the main cause of foodborne illness?

Cross-Contamination 

300

Worm found in an apple is an example of what type of food hazard? (biological, chemical, physical)

Biological

400

Cleaning supplies exposed to the food qualifies as what type of food hazard?

(Biological, Chemical, Physical)

Chemical

500

What is the danger zone (define/temperature)?

The danger zone is the range of temperature between 41-135 degrees where food is at a greater risk to become at risk  for foodborne illnesses.

Measurements

100

What are the 3 types of measuring tools? 

Liquid measuring cup

Dry Measuring Cup

Measuring Spoons

200

What tool would you use to measure 1 cup of milk?

Liquid Measuring cup

300

What is Mise en Place?

"Everything in it's place", measure all ingredients before you start to cook

400

You are making chocolate chip muffins. The recipe you are using is a yield of 12 but you need to make 24. What do you do?

Double the recipie

500

What does the "yield" on a recipe tell you?

How much the recipe will make

Essential Nutrients

100

Give a food example of fiber

Whole grains, vegetables, beans, fruits ...

200

This is your body's main source of energy

Carbohydrates

300

This is needed to build and repair body tissues

protein 

400

This provides and stores energy

Fats

500

List the six essential nutrients

Protein

Carbs

fats

minerals

vitamins

water

Kitchen Safety & Lab

100

Turning pan handles inward is a tip to prevent:

Spills & burns

200

When washing knives it's important to?

Wash / dry separately 

300

What team member is responsible for getting the lab ingredients? 

Sous Chef

400

What makes up the lab uniform?

1. Hair pulled back / hat on

2. Closed-toe shoes.

3. No hand jewelry (rings, bracelets, watches)

4. Short sleeve shirt. No jackets / hoodies

5. Aprons 

500

What are the six categories of kitchen hazards?

Fires, cross contamination,  burns, falls, cuts, electric shock

Nutrition Facts Label

100

The nutrition facts label does not help consumers make informed choices on their daily food intake.

True or False

False

** It DOES help consumers make informed choices

200

The number of servings you consume determines the number of calories you actually eat.

True or False

TRUE

300

The provide a measure of how much energy you get from a serving of food.

Calories

400

What is the % Daily Value?

The % Daily Value (%DV) is the percentage of the Daily Value for each nutrient in a serving of the food

500

What are the 4 parts of the nutrition facts label?

Serving Size

Calories 

Daily Values

Nutrients