Final Exam: Nutrition, Cooking Terms, Cooking Equivalents, and Kitchen Equipment PDF

**Final Exam: Nutrition, Cooking Terms, Cooking Equivalents, and Kitchen Equipment** **True or False** 1. Proteins are the body's primary source of energy. (False) 2. Vitamin C is water-soluble. (True) 3. Saturated fats are primarily found in plant-based oils. (False) 4. Fiber aids in diges...

**Final Exam: Nutrition, Cooking Terms, Cooking Equivalents, and Kitchen Equipment** **True or False** 1. Proteins are the body's primary source of energy. (False) 2. Vitamin C is water-soluble. (True) 3. Saturated fats are primarily found in plant-based oils. (False) 4. Fiber aids in digestion and can help prevent constipation. (True) 5. A calorie is a unit of energy. (True) 6. Carbohydrates should make up the smallest portion of your daily diet. (False) 7. Iron deficiency can lead to anemia. (True) 8. Nonstick cookware is safe to use at high temperatures. (False) 9. A whisk is used to incorporate air into a mixture. (True) 10. A paring knife is best for cutting large fruits like melons. (False) 11. Measuring spoons are used for both liquid and dry ingredients. (True) 12. One cup equals 16 tablespoons. (True) 13. Gluten is a protein found in rice. (False) 14. Simmering is cooking food just below boiling point. (True) 15. Aluminum foil can be safely used in a microwave oven. (False) 16. The primary function of fats in baking is to provide moisture and tenderness. (True) 17. A convection oven circulates air to cook food more evenly. (True) 18. A colander is used for sifting flour. (False) 19. Bacteria thrive in cold environments below 32°F. (False) 20. Cutting boards should be cleaned immediately after cutting raw meat. (True) **Multiple Choice** 21. Which nutrient is essential for building and repairing tissues? a. Carbohydrates\ b. Proteins\ c. Fats\ d. Vitamins\ *(Answer: b)* 22. Which vitamin helps with vision and immune function? a. Vitamin A\ b. Vitamin C\ c. Vitamin D\ d. Vitamin K\ *(Answer: a)* 23. What is the best way to measure flour? a. By scooping it directly from the bag\ b. By packing it tightly into the measuring cup\ c. By spooning it into a measuring cup and leveling off the top\ d. By weighing it\ *(Answer: c)* 24. How many teaspoons are in a tablespoon? a. 2\ b. 3\ c. 4\ d. 5\ *(Answer: b)* 25. Which of the following is a dry cooking method? a. Boiling\ b. Steaming\ c. Grilling\ d. Braising\ *(Answer: c)* 26. A chef's knife is best used for: a. Peeling vegetables\ b. Chopping and slicing\ c. Cutting bread\ d. Opening cans\ *(Answer: b)* 27. Which piece of equipment is used to remove zest from citrus fruits? a. Grater\ b. Zester\ c. Peeler\ d. Knife\ *(Answer: b)* 28. What is the correct equivalent of 1/4 cup in tablespoons? a. 2 tablespoons\ b. 3 tablespoons\ c. 4 tablespoons\ d. 6 tablespoons\ *(Answer: c)* 29. Which type of fat is considered the healthiest? a. Trans fats\ b. Saturated fats\ c. Unsaturated fats\ d. Hydrogenated fats\ *(Answer: c)* 30. What is blanching? a. Cooking food in oil\ b. Steaming vegetables until fully cooked\ c. Briefly boiling food and then placing it in ice water\ d. Baking food at low heat\ *(Answer: c)* 31. Which piece of kitchen equipment is used to puree soups? a. Hand mixer\ b. Immersion blender\ c. Whisk\ d. Potato masher\ *(Answer: b)* 32. How many ounces are in one cup? a. 6\ b. 8\ c. 10\ d. 12\ *(Answer: b)* 33. What is the term for cooking sugar until it melts and turns brown? a. Caramelizing\ b. Sautéing\ c. Roasting\ d. Browning\ *(Answer: a)* 34. Which of the following is not a water-soluble vitamin? a. Vitamin B\ b. Vitamin C\ c. Vitamin D\ d. None of the above\ *(Answer: c)* 35. Which utensil is used to flip pancakes? a. Ladle\ b. Spatula\ c. Tongs\ d. Whisk\ *(Answer: b)* 36. Which of the following is considered a whole grain? a. White rice\ b. Quinoa\ c. White bread\ d. Refined flour\ *(Answer: b)* 37. What does it mean to "cream" in baking? a. To whip cream until stiff\ b. To mix butter and sugar until light and fluffy\ c. To coat food in a creamy sauce\ d. To combine all wet ingredients\ *(Answer: b)* 38. What kitchen tool is used for cutting pizza? a. Chef's knife\ b. Serrated knife\ c. Pizza cutter\ d. Paring knife\ *(Answer: c)* 39. Which nutrient provides the most calories per gram? a. Carbohydrates\ b. Proteins\ c. Fats\ d. Vitamins\ *(Answer: c)* 40. Which method is safest for defrosting meat? a. Leaving it on the countertop\ b. Placing it in warm water\ c. Using the refrigerator\ d. Microwaving on high\ *(Answer: c)* 41. What does "dicing" mean in cooking? a. Cutting food into long, thin strips\ b. Chopping food into irregular shapes\ c. Cutting food into small, even cubes\ d. Slicing food into rounds\ *(Answer: c)* 42. Which of these is a leavening agent? a. Sugar\ b. Salt\ c. Baking powder\ d. Butter\ *(Answer: c)* 43. What temperature range is considered the "danger zone" for bacterial growth in food? a. 20°F to 50°F\ b. 40°F to 140°F\ c. 60°F to 180°F\ d. 100°F to 200°F\ *(Answer: b)* 44. What is the purpose of kneading dough? a. To add flavor\ b. To incorporate air\ c. To develop gluten\ d. To soften the texture\ *(Answer: c)* 45. Which kitchen tool is used to measure liquid ingredients? a. Dry measuring cups\ b. Measuring spoons\ c. Liquid measuring cup\ d. Scale\ *(Answer: c)* 46. What does "sauté" mean? a. To cook food in a large amount of water\ b. To cook food quickly in a small amount of oil\ c. To bake food until golden brown\ d. To steam food until tender\ *(Answer: b)* 47. What type of knife is best for cutting bread? a. Chef's knife