Food Preparation and Selection: Multiple Choice Questions
Instructions: Choose the best answer for each question and write it in a CAPITAL
LETTER.
1. Which of the following is NOT a good way to prevent foodborne illness?
a) Washing hands thoroughly before and after handling food
b) Cooking food to the proper internal temperature
c) Tasting food to check for doneness
d) Refrigerating perishable foods promptly
Answer: c)
2. What is the "danger zone" temperature range for food?
a) 40°F to 140°F (4°C to 60°C)
b) 32°F to 165°F (0°C to 74°C)
c) 0°F to 180°F (-18°C to 82°C)
d) 20°F to 150°F (-7°C to 66°C)
Answer: a)
3. Which method is best for thawing frozen meat safely?
a) At room temperature
b) In cold running water
c) In the microwave
d) In the refrigerator
Answer: d)
4. What is the best way to ensure that chicken is cooked thoroughly?
a) Checking for color change
b) Using a meat thermometer to check for an internal temperature of 165°F (74°C)
c) Touching the chicken to see if it's firm
d) Smelling the chicken to see if it's cooked
Answer: b)
5. Which of the following is a good source of protein?
a) White rice
b) Broccoli
c) Chicken breast
d) Apples
Answer: c)
6. What is the primary function of carbohydrates in the diet?
a) Build and repair tissues
b) Provide energy
c) Regulate body processes
d) Insulate the body
Answer: b)
7. Which of the following is a good source of fiber?
a) White bread
b) Whole-wheat bread
c) Pasta
d) White rice
Answer: b)
8. What is the importance of fats in the diet?
a) They provide no nutritional value.
b) They are only a source of energy.
c) They are essential for hormone production and cell function.
d) They should be avoided completely.
Answer: c)
9. Which of the following is a good source of vitamin C?
a) Milk
b) Eggs
c) Oranges
d) Beef
Answer: c)
10. Which of the following is a good source of calcium?
a) Spinach
b) Milk
c) Potatoes
d) Bread
Answer: b)
11. What is the best way to store leftover food?
a) At room temperature
b) In a tightly sealed container in the refrigerator
c) In a loosely covered container in the refrigerator
d) In a plastic bag in the refrigerator
Answer: b)
12. What is cross-contamination?
a) Cooking food to the wrong temperature
b) The transfer of harmful bacteria from one food to another
c) Eating food that has been stored improperly
d) Using dirty utensils
Answer: b)
13. Which of the following is a common food allergen?
a) Water
b) Salt
c) Peanuts
d) Sugar
Answer: c)
14. What is the recommended way to wash fruits and vegetables?
a) With soap and water
b) With a fruit and vegetable wash
c) With a bleach solution
d) Under running water
Answer: d)
15. What is the purpose of marinating meat?
a) To make it look better
b) To tenderize it and add flavor
c) To make it cook faster
d) To prevent it from spoiling
Answer: b)
16. What is the best way to store fresh herbs?
a) In a plastic bag in the refrigerator
b) In a glass of water on the counter
c) Wrapped in a damp paper towel in a plastic bag in the refrigerator
d) In a bowl of water
Answer: c)
17. Which cooking method is best for preserving nutrients?
a) Deep frying
b) Boiling
c) Steaming
d) Roasting
Answer: c)
18. What is blanching?
a) A type of frying
b) A type of baking
c) Briefly cooking food in boiling water
d) Slow cooking food in a liquid
Answer: c)
19. What is the purpose of using a meat thermometer?
a) To check the color of the meat
b) To check the internal temperature of the meat
c) To check the texture of the meat
d) To check the smell of the meat
Answer: b)
20. What is the difference between roasting and baking?
a) There is no difference.
b) Roasting is typically used for meats and vegetables, while baking is used for
breads and pastries.
c) Roasting is done at a higher temperature than baking.
d) Both b and c.
Answer: d)
21. What is the difference between sautéing and frying?
a) Sautéing uses less oil than frying.
b) Frying uses less oil than sautéing.
c) Sautéing uses higher heat than frying.
d) Frying uses higher heat than sautéing.
Answer: a)
22. What is the purpose of breading food before frying?
a) To make it look better
b) To create a crispy crust
c) To make it cook faster
d) Both b and c
Answer: d)
23. What is the best way to prevent vegetables from losing their color during
cooking?
a) Cook them for a long time.
b) Cook them in a lot of water.
c) Cook them quickly using a method like steaming or stir-frying.
d) Add baking soda to the cooking water.
Answer: c)
24. What is a mirepoix?
a) A type of sauce
b) A type of soup
c) A mixture of chopped vegetables used as a base for many dishes
d) A type of spice blend
Answer: c)
25. What is a roux?
a) A type of sauce
b) A mixture of butter and flour used as a thickening agent
c) A type of soup
d) A type of spice blend
Answer: b)
26. What is a reduction sauce?
a) A sauce that has been thickened by simmering
b) A sauce that has been thinned with liquid
c) A sauce that has been made with cream
d) A sauce that has been made with butter
Answer: a)
27. What is a deglaze?
a) To add liquid to a pan to loosen browned bits from the bottom
b) To add spices to a dish
c) To add herbs to a dish
d) To add salt to a dish
Answer: a)
28. What is the purpose of using a whisk?
a) To chop vegetables
b) To incorporate air into a mixture
c) To measure ingredients
d) To drain liquids
Answer: b)
29. What is the purpose of using a spatula?
a) To flip food
b) To stir food
c) To serve food
d) All of the above
Answer: d)
30. What is the purpose of using a chef's knife?
a) To peel vegetables
b) To chop vegetables
c) To slice meat
d) All of the above
Answer: d)
31. What is the best way to sharpen a knife?
a) With a honing steel
b) With a sharpening stone
c) With sandpaper
d) Both a and b
Answer: d)
32. What is the difference between a simmer and a boil?
a) A simmer is a gentle bubbling, while a boil is a rapid bubbling.
b) A boil is a gentle bubbling, while a simmer is a rapid bubbling.
c) There is no difference.
d) A simmer is used for meats, while a boil is used for vegetables.
Answer: a)
33. What is the purpose of using parchment paper in baking?
a) To prevent sticking
b) To add flavor
c) To make the food cook faster
d) To make the food look better
Answer: a)
34. What is the purpose of using aluminum foil in baking?
a) To prevent sticking
b) To add flavor
c) To make the food cook faster
d) All of the above
Answer: a)
35. What is the purpose of using a baking sheet?
a) To bake food
b) To catch spills
c) To provide even heat distribution
d) All of the above
Answer: d)
36. What is the purpose of using a cooling rack?
a) To cool baked goods evenly
b) To prevent sticking
c) To make the food cook faster
d) Both a and b
Answer: d)
37. What is a convection oven?
a) An oven that uses a fan to circulate hot air
b) An oven that uses only radiant heat
c) An oven that uses only gas
d) An oven that uses only electricity
Answer: a)
38. What is sous vide cooking?
a) Cooking food in a water bath at a precisely controlled temperature
b) Cooking food in a pressure cooker
c) Cooking food in a microwave
d) Cooking food in a slow cooker
Answer: a)
39. What is the best way to store leftover rice?
a) At room temperature
b) In the refrigerator
c) In the freezer
d) Both b and c
Answer: d)
40. What is the best way to store leftover pasta?
a) At room temperature
b) In the refrigerator
c) In the freezer
d) Both b and c
Answer: d)
41. What is the best way to store leftover vegetables?
a) At room temperature
b) In the refrigerator
c) In the freezer
d) Both b and c
Answer: d)
42. What is the best way to store leftover meat?
a) At room temperature
b) In the refrigerator
c) In the freezer
d) Both b and c
Answer: d)
43. What is the best way to store leftover soup?
a) At room temperature
b) In the refrigerator
c) In the freezer
d) Both b and c
Answer: d)
44. What is the best way to store leftover bread?
a) At room temperature
b) In the refrigerator
c) In the freezer
d) Both b and c
Answer: d)
45. What is the best way to store leftover baked goods?
a) At room temperature
b) In the refrigerator
c) In the freezer
d) Both b and c
Answer: d)
46. What is the best way to store leftover dairy products?
a) At room temperature
b) In the refrigerator
c) In the freezer
d) Both b and c
Answer: b)
47. What is the best way to store leftover fruits?
a) At room temperature
b) In the refrigerator
c) In the freezer
d) Both b and c
Answer: d)
48. What is the best way to store leftover nuts?
a) At room temperature
b) In the refrigerator
c) In the freezer
d) Both b and c
Answer: b)
49. What is the best way to store leftover seeds?
a) At room temperature
b) In the refrigerator
c) In the freezer
d) Both b and c
Answer: b)
50. What is the best way to store leftover spices?
a) At room temperature in a cool, dark, dry place
b) In the refrigerator
c) In the freezer
d) Both b and c
Answer: a)
Good luck!
