FNW Final Review

Portion, Serving & Weight

100

T/F: A portion size is 100% in your control. 

TRUE

200

T/F: A serving size is 100% in your control. 

FALSE

300

If you eat fewer calories than your body uses, you will:
A. Gain weight

B. Lose weight

C. Maintain weight

D. None of the above

If you eat fewer calories than your body uses, you will:

B. Lose weight

400

“Calories In = Calories Out” means you will:

A. Gain weight

B. Lose weight

C. Maintain weight

D. None of the above

“Calories In = Calories Out” means you will:

C. Maintain weight

500

T/F: To maintain a healthy weight, you should eat snacks straight from the package.

FALSE 

Eating Disorders & Stress

100

Eating abnormally large amounts of food in one sitting is called: 

A. Anorexia

B. Bulimia

C. Binge Eating

D. Pica

C. Binge Eating

200

Eating large amounts of food followed by purging is called: 

A. Anorexia

B. Bulimia

C. Pica

D. Binge Eating

B. Bulimia

300

Severely restricting food intake or extreme dieting is known as: 

A. Pica

B. Bulimia

C. Anorexia

D. Binge Eating

C. Anorexia

400

Eating non-food items is called:

A. Pica

B. Bulimia

C. Anorexia

D. Binge Eating

A. Pica

500

T/F: Only females get anorexia. 

FALSE

Kitchen Safety & Foodborne Illness

100

The temperature danger zone is between:

A. 32–130°F

B. 40-150°F

C. 35–141°F

D. 41–135°F

The temperature danger zone is between:

D. 41–135°F

200

You should wash your hands for at least:

A. 10 seconds

B. 15 seconds

C. 20 seconds

D. 30 seconds

C. 20 seconds

300

The safest place to thaw frozen food is:

A. On the counter

B. In the sink

C. In the oven

D. In the refrigerator

D. In the refrigerator

400

The spread of bacteria from one place to another is called:

A. FATTOM

B. Perishable

C. Cross contamination

D. Fight BAC

C. Cross contamination

500

Which of the following should NEVER be used on a grease fire?

A. Baking soda

B. Salt

C. Water

D. All are okay

C. Water

Nutrients, Health & Allergens

100

Which essential nutrient is necessary for survival?

A. Protein

B. Carbohydrates

C. Minerals

D. Water

D. Water

200

When protein is broken down, it becomes:

A. Fatty acids

B. Amino acids

C. Glucose

D. Vitamins

B. Amino acids

300

Vegetarians often struggle to get enough of which nutrient?

A. Water

B. Carbohydrates

C. Protein

D. Vitamins

C. Protein

400

Which vitamin helps maintain eye health?

A. Vitamin A

B. Vitamin B

C. Vitamin C

D. Vitamin D

A. Vitamin A

500

A life-threatening reaction to a food allergen is called:

A. Diarrhea

B. Nausea

C. Fainting

D. Anaphylaxis

D. Anaphylaxis

Food Prep, Storage & Measurement

100

Which situation shows FIFO being used correctly?

A. Using the newest milk first

B. Organizing food so the oldest is used first

C. Throwing away food weekly

D. Storing new food on top

B. Organizing food so the oldest is used first

200

Which type of knife is safer to use?

A. Blunt (Dull)

B. Butter

C. Sharp

D. Small

C. Sharp

300

Raw meats and ready-to-eat foods should be cut on the same cutting board.

A. True

B. False

B. False

400

Which tool should be used to measure sea salt?

A. Liquid measuring cup

B. Dry measuring cups

C. Measuring spoons

D. Kitchen scale

C. Measuring spoons

500

Which example correctly follows safe food storage practices?

A. Storing raw meat above ready-to-eat foods

B. Keeping chemicals and food in the same cabinet

C. Thawing frozen food on the counter

D. Storing raw meat below ready-to-eat foods

D. Storing raw meat below ready-to-eat foods