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Pre-Skills Assessment: Cooking for Health and Nutrition
By Kelly Samuel
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Last updated 7 months ago
32 questions
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Question 1
1.
Which section of MyPlate do black beans fit into? (choose all accurate answers)
Vegetables
Fruits
Question 2
2.
Which section of MyPlate do eggs fit into?
Fruit
Vegetables
Dairy
Question 3
3.
Which section of MyPlate does pasta (noodles only) fit into?
Fruit
Vegetables
Dairy
Question 4
4.
What are the 5 sections of MyPlate?
Carbohydrates, Fruits, Desserts, Grains, Fats
Vitamins, Minerals, Proteins, Carbohydrates, Water, Fat
Fruit, Grains, Vegetables, Proteins, Dairy
Macro, Micro, Trace, Gluten, Organic
Question 5
5.
Which of the following count as one serving of Dairy? (choose all accurate answers)
1 oz of cheese
1 cup of milk
Question 6
6.
To remove articles from the oven, use a potholder to pull the rack out and remove the hot pan from the oven.
True
False
Question 7
7.
To put out a grease fire, douse it with water or any other liquid.
True
False
Question 8
8.
When using a saucepan with a handle, place it on the stove with the handle pointing out toward the edge of the stove.
True
False
Question 9
9.
Cross-contamination is:
Mixing fruits and vegetables
The transfer of dangerous contaminants from one source to another
When boys and girls are in the same place at the same time
When chicken is covered by salmonella bacteria
Question 10
10.
How can you help to prevent food-borne illness?
Cook meats thoroughly
Wash hands before handling food
Clean food-prep surfaces before using them
Avoid cross-contamination
Question 11
11.
Question 12
12.
Question 13
13.
Question 14
14.
How many teaspoons are in a Tablespoon?
1
3
6
Question 15
15.
How many fluid ounces are in a cup?
4
8
12
16
Question 16
16.
How many sticks of butter are in a ½ cup?
1
1.5
2
3
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Question 17
17.
How many cups are in 1 quart?
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Question 18
18.
Which measurement does the letter "A" represent in the picture?
1/3 cup
2/3 cup
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Question 19
19.
You want to make 1 dozen biscuits. Â Â Â Â Select the correct ingredient measurements:
1 cup flour, 1 tsp. sugar, 1 tsp. baking powder, 1/2 tsp. salt, 1/8 tsp. baking soda, 1/8 cup shortening (or 2 Tbsp), 1/3 cup buttermilk
3 cup flour, 3 tsp. sugar, 3 tsp. baking powder, 2 tsp. salt, 3/4 tsp. baking soda, 3/4 cup shortening, 1 cup buttermilk
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Question 28
28.
How do you properly hold a knife?
Pinch the top of the blade and wrap your remaining fingers around the handle firmly
Hold the back of the handle to keep your fingers as far away from the blade as possible
Wrap your fingers around the handle firmly and extend your pointer finger down the top of the blade
Hold the handle loosely to allow for maximum dexterity
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Question 29
29.
This is an example of which type of cut?
Julienne
Dice
Question 30
30.
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Question 31
31.
15 minutes
Question 32
32.
Dairy
Protein
Grains
Protein
Grains
Protein
Grains
1 egg
1 teaspoon of butter
8 oz of yogurt
Select the correct abbreviation(s) for a teaspoon: (choose all accurate answers)
t.
Teaspoon
T.
Tbsp.
Tablespoon
tsp.
Select the correct abbreviation(s) for Tablespoon: (choose all accurate answers)
Tablespoon
Teaspoon
T.
Tbsp.
tsp.
t.
Select the correct food term for this abbreviation: Â Â Â Â C. or c.
Tablespoon
Teaspoon
Quart
Pint
Ounce
Hour
Pound
Cup
1
2
3
4
5
1/2 cup
1 2/3 cup
No changes need to be made
Question 20
20.
Question 21
21.
Question 22
22.
Tool A:
Hand Mixer: Used to combine ingredients
Pastry Blender: Used to divide butter into dry ingredients or "cut-in" butter
Whip: Used to make whipped cream
Whisk: Used to combine ingredients and add air
Question 23
23.
Tool B:
Pan: Used to cook food
Stock Pot: Large pot used for boiling water or making soup stocks
Frying Pan/Skillet: Used for cooking food in hot fat or oil.
Pot: Use to cook food
Question 24
24.
Tool C:
Pastry Blender: Used to divide butter into dry ingredients or "cut-in" butter
Whisk: Used to combine ingredients and add air
Hand Mixer: Used to combine ingredients
Hand Knife: Used to cut food into smaller pieces more efficiently than a single blade knife
Question 25
25.
Tool D:
Turner/Spatula: Use to flip foods
Rubber Scraper/Rubber Spatula: Used to fold and clean the sides of the bowl
Rubber Scraper/Rubber Spatula: Used to cook foods on high heat
Hand Mixer: Used to combine ingredients
Question 26
26.
Tool E:
Colander: Used to drain liquid from solid food such pasta
Strainer: Used to strain out seeds or fibers from foods
Cooking Spoon: Used for cooking and stirring
Slotted Spoon: Used to scoop food and drain liquid while cooking
Question 27
27.
Tool F:
Hand Mixer: Used to combine ingredients
Wooden Spoon: Used for combining and stirring ingredients
Cooking Spoon: Used for cooking and stirring
Slotted Spoon: Used to scoop food and drain liquid while cooking
Mince
Slice
What are effective way(s) to manage your time during a lab? (choose all accurate answers)
Clean as you go
Follow your lab plan
Wash all your dishes at once
If you are the fastest take over all jobs
Wait until all members are in your kitchen before you sanitize your counters
Bring your recipe along to measure out ingredients
Assuming it takes 15 minutes to prepare your vegetables and an additional 15 minutes to clean up, how much time does this recipe take to complete?
45 minutes
65 minutes
80 minutes
100 minutes
What are the three steps we take before lab day to help with time management? (choose all accurate answers)
Sampling the demo
Filling out your kitchen's lab plan
Completing your Lab Evaluation learning target
Getting the tools out and sanitizing counters
Pay attention during the lab demo
Washing your hands
In the Southern Biscuit recipe which ingredient(s) are the leavening agents?
Baking Soda
Baking Powder
Baking Soda and Baking Powder
Shortening
Yeast
Buttermilk
Flour and Sugar
Look at the recipe. What component is missing? (choose all accurate answers)
Yield
Sugar
Cooking times
Cooking temperature
Directions
Nutella
