Question 1

Which of the following are good sources of dietary calcium?

Accepted Answer

A)  canned fish 
B)  broccoli 
C)  milk and dairy products 
D)  all of the above 
A)  canned fish 
B)  broccoli 
C)  milk and dairy products 
D)  all of the above

Question 2

List some basic steps a chef can take to produce healthy food.

Accepted Answer

answers will vary, for example use minim

Question 3

What are lipids?

Accepted Answer

A)  complex carbohydrates 
B)  fats 
C)  flavonoids 
D)  amino acids 
A)  complex carbohydrates 
B)  fats 
C)  flavonoids 
D)  amino acids

Question 4

What is the best method to preserve the vitamins in vegetables during food preparation?

Accepted Answer

A)  roast them 
B)  cut them in advance and serve them raw 
C)  blanch them 
D)  steam them 
A)  roast them 
B)  cut them in advance and serve them raw 
C)  blanch them 
D)  steam them

Question 5

Why are phytochemicals important?

Accepted Answer

research indicates that the an

Question 6

Where are polyunsaturated fats most often found?

Accepted Answer

A)  soybeans 
B)  olive oil 
C)  beef fat 
D)  poultry 
A)  soybeans 
B)  olive oil 
C)  beef fat 
D)  poultry

Question 7

What are some non-animal sources of protein in the diet?

Accepted Answer

answers will vary, f

Question 8

Any product labeled "whole grain" must contain 51% whole grain by weight.

Accepted Answer

A) True 
 B)False

Question 9

What is the leading nutritional cause of heart disease?

Accepted Answer

The answer of What is the leading nutritional cause of...

Question 10

If a menu item is described as "low fat," what must it contain?

Accepted Answer

A)  less than 5 grams of fat per serving 
B)  less than 1 gram of fat per serving 
C)  3 grams of fat or less per serving 
D)  less than 4 grams of fat per serving 
A)  less than 5 grams of fat per serving 
B)  less than 1 gram of fat per serving 
C)  3 grams of fat or less per serving 
D)  less than 4 grams of fat per serving

Exam 3: Nutrition

Which of the following are good sources of dietary calcium?

List some basic steps a chef can take to produce healthy food.

What are lipids?

What is the best method to preserve the vitamins in vegetables during food preparation?

Why are phytochemicals important?

Where are polyunsaturated fats most often found?

What are some non-animal sources of protein in the diet?

Any product labeled "whole grain" must contain 51% whole grain by weight.

What is the leading nutritional cause of heart disease?

If a menu item is described as "low fat," what must it contain?

Professionalism

Food Safety and Sanitation

Menus and Recipes

Tools and Equipment

Knife Skills

Flavors and Flavorings

Dairy Products

Mise En Place

Principles of Cooking

Stocks and Sauces

Soups

Principles of Meat Cookery

Beef

Veal

Lamb

Pork

Poultry

Game

Fish and Shellfish

Eggs and Breakfast

Vegetables

Potatoes, Grains and Pasta

Healthy Cooking and Special Diets

Salads and Salad Dressings

Fruits

Sandwiches

Charcuterie

Hors Doeuvre and Canapés

Principles of the Bakeshop

Quick Breads

Yeast Breads

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