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| 1 | |
Which is not a complex carbohydrate? |
| | A) | Fruit |
| | B) | Pasta |
| | C) | Grains |
| | D) | Legumes |
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| 2 | |
What type of fat is olive oil? |
| | A) | Monounsaturated fat |
| | B) | Saturated fat |
| | C) | Polyunsaturated fat |
| | D) | None of the above |
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| 3 | |
Which vitamin helps the body absorb and regulate calcium? |
| | A) | Vitamin A |
| | B) | Vitamin D |
| | C) | Vitamin E |
| | D) | Vitamin K |
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| 4 | |
How much of an adult's body weight is made up of water? |
| | A) | 10 percent |
| | B) | 25 percent |
| | C) | 40 percent |
| | D) | 60 percent |
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| 5 | |
What type of food additive are aspartame and acesulfame-K? |
| | A) | Fat substitutes |
| | B) | Nutrients |
| | C) | Sugar substitutes |
| | D) | Flavoring agents |
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| 6 | |
How many calories per day are used to calculate the daily value of a nutrient? |
| | A) | 1,200 |
| | B) | 2,000 |
| | C) | 2,200 |
| | D) | 2,500 |
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| 7 | |
Which factor does not influence a person's dietary needs? |
| | A) | Age |
| | B) | Activity level |
| | C) | Lifestyle |
| | D) | Body shape |
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| 8 | |
Which diet includes eating unprocessed foods and organically grown fruits and vegetables? |
| | A) | Vegan |
| | B) | Macrobiotics |
| | C) | Raw vegan |
| | D) | Lacto-vegetarian |
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| 9 | |
What is the difference between a food allergy and a food intolerance? |
| | A) | A food allergy is triggered by the immune system; a food intolerance is a reaction that does not involve the immune system. |
| | B) | A food intolerance is triggered by the immune system; a food allergy is a reaction that does not involve the immune system. |
| | C) | A food allergy is a medical condition; a food intolerance means a person does not like the taste of a certain food. |
| | D) | Food intolerance is another name for a food allergy. |
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| 10 | |
How can foodservice professionals help their customers maintain a healthy weight? |
| | A) | By planning menus according to the latest fad diet |
| | B) | By suggesting healthier alternatives from the menu to customers who appear to be overweight |
| | C) | By offering healthful choices |
| | D) | All of the above |
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| 11 | |
Why should you not let vegetables rest in water before or after cooking? |
| | A) | Water will change their texture. |
| | B) | Water will change their flavor. |
| | C) | Their color will dissolve into the water. |
| | D) | Their nutrients will dissolve into the water. |
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| 12 | |
What healthy cooking technique involves cooking foods quickly in a minimum amount of oil? |
| | A) | Steaming |
| | B) | Stir-frying |
| | C) | Poaching |
| | D) | Grilling |
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| 13 | |
Which is not an effective way to reduce fat in cooking? |
| | A) | Choose lean cuts of meat. |
| | B) | Omit any oil called for in a recipe. |
| | C) | Remove skin from poultry. |
| | D) | Use nonstick pans. |
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| 14 | |
Which of these cooking oils is high in monounsaturated fat? |
| | A) | Canola |
| | B) | Coconut |
| | C) | Corn |
| | D) | Soybean |
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| 15 | |
Which cooking technique requires little or no added fat? |
| | A) | Roasting |
| | B) | Steaming |
| | C) | Baking |
| | D) | All of the above |
