Exam 5: Menus, Recipes, and Cost Management
Exam 1: The Food Service Industry36 Questions
Exam 2: Sanitation and Safety42 Questions
Exam 3: Tools and Equipment124 Questions
Exam 4: Basic Principles of Cooking and Food Science240 Questions
Exam 5: Menus, Recipes, and Cost Management42 Questions
Exam 6: Nutrition72 Questions
Exam 7: Mise En Place46 Questions
Exam 8: Stocks and Sauces102 Questions
Exam 9: Soups48 Questions
Exam 10: Understanding Meats and Game125 Questions
Exam 11: Cooking Meats and Game41 Questions
Exam 12: Understanding Poultry and Game Birds39 Questions
Exam 13: Cooking Poultry and Game Birds50 Questions
Exam 14: Understanding Fish and Shellfish75 Questions
Exam 15: Cooking Fish and Shellfish102 Questions
Exam 16: Understanding Vegetables43 Questions
Exam 17: Cooking Vegetables55 Questions
Exam 18: Potatoes51 Questions
Exam 19: Legumes, Grains, Pasta, and Other Starches68 Questions
Exam 20: Cooking for Vegetarian Diets48 Questions
Exam 21: Salad Dressings and Salads116 Questions
Exam 22: Sandwiches30 Questions
Exam 23: Hors Doeuvres33 Questions
Exam 24: Breakfast Preparation40 Questions
Exam 25: Dairy and Beverages59 Questions
Exam 26: Sausages and Cured Foods32 Questions
Exam 27: Pâtés, Terrines, and Other Cold Foods41 Questions
Exam 28: Food Presentation and Garnish30 Questions
Exam 29: Bakeshop Production: Basic Principles and Ingredients30 Questions
Exam 30: Yeast Products74 Questions
Exam 31: Quick Breads44 Questions
Exam 32: Cakes and Icings30 Questions
Exam 33: Cookies49 Questions
Exam 34: Pies and Pastries19 Questions
Exam 35: Creams, Custards, Puddings, Frozen Desserts, and Sauces51 Questions
Exam 36: Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions46 Questions
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Which of the following minerals is somewhat of a health problem because it is often eaten in large quantities?
(Multiple Choice)
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Although it is not a nutrient, ___________ is necessary for healthful body functioning.
(Multiple Choice)
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All of the following are important sources of food energy or calories: starches, proteins, fats39vitamins.
(True/False)
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The amount of each nutrient that a person needs every day depends on ___________________.
(Multiple Choice)
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The only way to lose weight is to eat fewer calories than you burn.
(True/False)
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Many of the most important sources of protein are also high in saturated fats.
(True/False)
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Eating many different kinds of foods is important for getting the nutrients we need.
(True/False)
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If John just finished a meal of scrambled eggs and brains fried in butter, then his __________ level is likely to be significantly higher than it was before his meal.
(Multiple Choice)
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Foods that provide few nutrients in proportion to calories are called __________.
(Multiple Choice)
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Which of the following types of fats is solid at room temperature, comes from animal products, and is often associated with heart disease and other health problems?
(Multiple Choice)
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