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Questions and Answers
Proteins are the body's primary source of energy.
Proteins are the body's primary source of energy.
False
Vitamin C is water-soluble.
Vitamin C is water-soluble.
True
Saturated fats are primarily found in plant-based oils.
Saturated fats are primarily found in plant-based oils.
False
Fiber aids in digestion and can help prevent constipation.
Fiber aids in digestion and can help prevent constipation.
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A calorie is a unit of energy.
A calorie is a unit of energy.
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Carbohydrates should make up the smallest portion of your daily diet.
Carbohydrates should make up the smallest portion of your daily diet.
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Iron deficiency can lead to anemia.
Iron deficiency can lead to anemia.
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Nonstick cookware is safe to use at high temperatures.
Nonstick cookware is safe to use at high temperatures.
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A whisk is used to incorporate air into a mixture.
A whisk is used to incorporate air into a mixture.
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A paring knife is best for cutting large fruits like melons.
A paring knife is best for cutting large fruits like melons.
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Measuring spoons are used for both liquid and dry ingredients.
Measuring spoons are used for both liquid and dry ingredients.
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One cup equals 16 tablespoons.
One cup equals 16 tablespoons.
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Gluten is a protein found in rice.
Gluten is a protein found in rice.
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Simmering is cooking food just below boiling point.
Simmering is cooking food just below boiling point.
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Aluminum foil can be safely used in a microwave oven.
Aluminum foil can be safely used in a microwave oven.
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The primary function of fats in baking is to provide moisture and tenderness.
The primary function of fats in baking is to provide moisture and tenderness.
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A convection oven circulates air to cook food more evenly.
A convection oven circulates air to cook food more evenly.
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A colander is used for sifting flour.
A colander is used for sifting flour.
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Bacteria thrive in cold environments below 32°F.
Bacteria thrive in cold environments below 32°F.
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Cutting boards should be cleaned immediately after cutting raw meat.
Cutting boards should be cleaned immediately after cutting raw meat.
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Study Notes
Exam Study Notes
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Nutrition (True/False): Proteins are not the body's primary energy source; Vitamin C is water-soluble; Saturated fats are not primarily found in plant-based oils; Fiber aids in digestion and prevents constipation; Calorie is a unit of energy; Carbohydrates should not make up the smallest portion of a daily diet. Iron deficiency leads to anemia; Nonstick cookware is not safe for high temperatures. A whisk incorporates air into mixtures; A paring knife is not best for cutting large fruits; Measuring spoons are used for both liquids and dry ingredients; One cup equals 16 tablespoons; Gluten is not a protein in rice. Simmering is cooking food just below boiling point; Aluminium foil is not safe in microwaves; Fats in baking provide moisture and tenderness; Convection ovens cook more evenly; Colanders are not used for sifting flour; Bacteria don't thrive in cold environments below 32°F; Cutting boards should be cleaned immediately after using for raw meat.
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Multiple Choice: Protein is essential for building and repairing tissues; Vitamin A is crucial for vision and immune function; Spooning ingredients into a measuring cup and leveling off is the correct way to measure flour (not scooping from a bag or packing it tightly); There are 3 teaspoons in a tablespoon.
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Cooking Methods & Equipment: Grilling is a dry cooking method; Chef's knives are used for chopping and slicing; A zester is used to remove zest from citrus fruits; 1/4 cup equals 4 tablespoons; Unsaturated fats are the healthiest; Blanching involves briefly boiling food and then placing it in ice water; An immersion blender is used to puree soups; 1 cup is equivalent to 8 ounces.
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Cooking Terms & Techniques: Caramelization involves cooking sugar until it melts and browns; The danger zone for bacterial growth is between 40°F and 140°F; Kneading dough incorporates air and develops gluten; A liquid measuring cup is used for liquid ingredients; Sautéing means cooking food quickly in a small amount of oil; Dicing involves cutting food into small, even cubes. A chef's knife is good for cutting bread.
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Description
Test your knowledge on nutrition with this True/False quiz. Answer questions about proteins, fats, vitamins, and cooking techniques. It's a great way to review essential concepts for your exam.
