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One tablespoon = ______ teaspoon(s)

• 1
• 2
• 3
• 4

One cup = ___ tablespoon(s)

• 15
• 16
• 17
• 18
• 19

Two cups = ___ pint(s)

• 1/2
• 1
• 2
• 3

One cup = ___ ounce(s)

• 5
• 6
• 7
• 8

1 stick of butter = ___ cup(s)

• 1/4
• 1/2
• 3/4
• 1

All dry ingredients should be packed into a measuring cup.

• True
• False

Liquids should be measured at eye level

• True
• False

Meats are an excellent source of carbohydrates.

• True
• False

Fats are important energy sources.

• True
• False

Which milk has almost all of its fat removed?

• Skim
• Whole
• 1%
• Evaporated

Baking soda, baking powder, and yeast are all examples of __________

• Fermentation
• Leavening
• Hydrates
• Gases

Grain products with added nutrients are called ____________

• Long-grained
• Instant
• Enriched
• Brown

Milk and milk products are the best dietary sources of ________

• Calcium
• Magnesium
• Iron
• Sodium

Whole milk that has had some water removed and a sweetener added is called _________

• Sweetened condensed
• Dried whole
• Skim milk
• Nonfat dry

The proteins in flour form __________

• Glutenin
• Gliadin
• Gluten
• Glutton

_____ is a microscopic single-celled plant that is available in compressed, active dry, and fast rising forms for use in baking.      

• Baking Soda
• Yeast
• Cream of Tarter
• Baking Powder

The process that takes place in yeast doughs when yeast cells act upon sugars to produce carbon dioxide and ethyl alcohol is ________.

• Hydration
• Fermentation
• Tenderizing
• Baking

Flour-Liquid mixtures that are stiff enough to be shaped by hand is called _________

• Batter
• Dough
• Liquid
• Solid

Bread products, such as biscuits, muffins, and popovers that can be prepared in a short amount of time are called ____________ breads.

• Fast
• Slow
• Yeast
• Quick

_________ flour forms the weakest gluten of all the white wheat flours and is used to make baked products with a light, delicate texture.

• Cake
• Bread
• All-purpose
• Dough

When an under mixed muffin is broken apart, narrow, open tunnels are visible.

• True
• False

You must cool liquids used in traditional yeast breads to activate the yeast cells.

• True
• False

To knead means to press down with the heels of the hands, fold it, and turn it.

• True
• False

Broccoli and cauliflower are the _________ of the plants from which they come.

• Flower
• Roots
• Succulents
• Fiber

Beets, carrots, and radishes are the _________ of the plants from which they come.

• Flower
• Roots
• Succulents
• Fiber

Flower, fruit, stem, and leaf vegetables are also called _______ because of their high moisture content.

• Flower
• Roots
• Succulents
• Fiber

Vegetable skin and pulp furnish _________ to help aid digestion

• Flower
• Roots
• Succulents
• Fiber

This type of milk contains 3.25% fat or more

• Whole
• 1% or low fat
• Skim or fat-free
• 2% or reduced fat

This type of milk contains 2% fat

• Whole
• 1% or low fat
• Skim or fat-free
• 2% or reduced fat

This type of milk contains 1-2% fat

• Whole
• 1% or low fat
• Skim or fat-free
• 2% or reduced fat

This type of milk contains less than 1/2% fat

• Whole
• 1% or low fat
• Skim or fat-free
• 2% or reduced fat

Fruits are a good source of which nutrients?

• Vitamins, carbohydrates, and minerals
• Fats, carbohydrates and fiber
• Minerals, vitamins, and fiber
• Protein, fiber, and vitamins

Name 2 characteristics of citrus fruits

• Thick rind and thin membrane
• Thick rind and thick membrane
• Thick membrane and thin rind
• Thin rind and thin membrane

What is the recommended way to serve frozen fruit?

• Completely defrosted
• Partially frozen
• Completely frozen
• Cooked

A refrigerated dessert with layers that may include cake, jam or jelly, custard, and whipped cream.

• Produce
• Trifle
• Fruit
• Fritters

Fresh fruits and vegetables are agricultural products known as this

• Produce
• Trifle
• Fruit
• Fritters

To make this, you dip fruits in batter and deep-fat fry until golden brown.

• Produce
• Trifle
• Fruit
• Fritters

The part of the plant that holds the seeds

• Produce
• Trifle
• Fruit
• Fritters

Berries are small, juicy fruits with a thin skin.

• True
• False

Citrus fruits have a thick rind, or outer skin.

• True
• False

Drupes have a single hard seed called a pit or stone and a soft inner flesh covered by a tender, edible skin.

• True
• False

Melons have a thick rind and thin membrane separating inner flesh segments.

• True
• False

Pomes have several small seeds and thick, firm flesh with a tender, edible skin.

• True
• False

Tropical fruits are ONLY grown in tropical climates.

• True
• False

A fruit can be immature AND ripe.

• True
• False

This nutrient is broken down into starches and sugars and comes from plant sources

• Proteins
• Carbohydrates
• Fiber
• Water

This nutrient is needed for survival. 8-8 ounce glasses are recommended daily.

• Protein
• Fruit juice
• Water
• Fiber

This nutrient can not be fully digested. It helps with digestion and can be in fruits and vegetables.

• Protein
• Carbohydrates
• Fiber
• Water

This dietary guideline includes: aiming for a healthy weight and be physically active each day.

• Aim for fitness
• Build a healthy base
• Choose sensibly

This dietary guideline includes choosing a variety of grains daily, choosing a variety of fruits and vegetables, and keeping food safe to eat.

• Aim for fitness
• Build a healthy base
• Choose sensibly

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