September 2025 Drills: Nutrition Quiz

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Nutrition basics and kitchen tasks

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Jeysi Domingo

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September 2025 Drills: Nutrition Quiz


September 2025 Drills: Nutrition QuizVersión en línea Nutrition basics and kitchen tasks por Jeysi Domingo 1 1. The food pyramid illustrates the balance of foods needed for a healthy lifestyle. Fat, sugar, salt and alcohol are grouped under what classification? a d. Eat most foods b a. Eat all foods c b. Eat least foods (Correct Answer) d c. Eat moderately foods 2 2. Which of the following term may apply in cutting vegetables into thin match stick size which are used to garnish dishes? a c. Macedoine b a. Julienne (Correct Answer) c b. Mirepoix d d. Brunoise 3 3. What vitamin deficiency is present when a person suffers from poor night vision or blindness? a c. Folic acid b d. Retinol (Correct Answer) c b. Niacin d a. Thiamine 4 4. Food is more appetizing to the eye if small portions of colorful food such as celery, parsley and tomatoes are added to a dish to improve its appearance. Which term applies to the statement? a c. Decoration b d. Glace c a. Garnish (Correct Answer) d b. Frosting 5 5. A 50g serving size of chiffon cake contains 3g fat, 22g carbohydrate, and 3g protein. How many kcal are in a serving size? a b. 137 0kcal b d. 117 0kcal c c. 127 0kcal (Correct Answer) d a. 147 0kcal 6 6. Which statement regarding vitamins is most accurate? a b. Control composition of body fluids b c. Inorganic substances needed in the body c d. Cannot be destroyed by heat, light or oxygen d a. Regulate physiological processes (Correct Answer) 7 7. What do you call the sugar in milk or milk carbohydrate? a b. Glucose b a. Sucrose c c. Lactose (Correct Answer) d d. Fructose 8 8. Sauce is a richly flavored thickened liquid, used to complement a meal. What leading sauce is used in making carbonara? a a. Brown sauce b d. Bechamel sauce (Correct Answer) c c. Veloute9 sauce d b. Tomato sauce 9 9. The loss of riboflavin in milk can be prevented if milk is ________. a d. Pasteurized before packing b a. Fermented and sealed c b. Heated to a boiling point d c. Kept cold & protected from light (Correct Answer) 10 10. The teacher demonstrated slitting the abdominal part of poultry and pulling out the entrails. This step in dressing chicken is called ________. a c. Slaughtering b d. Evisceration (Correct Answer) c b. Defeathering d a. Scalding

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September 2025 Drills: Nutrition Quiz

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September 2025 Drills: Nutrition QuizVersión en línea

por Jeysi Domingo

1. The food pyramid illustrates the balance of foods needed for a healthy lifestyle. Fat, sugar, salt and alcohol are grouped under what classification?

2. Which of the following term may apply in cutting vegetables into thin match stick size which are used to garnish dishes?

3. What vitamin deficiency is present when a person suffers from poor night vision or blindness?

4. Food is more appetizing to the eye if small portions of colorful food such as celery, parsley and tomatoes are added to a dish to improve its appearance. Which term applies to the statement?

5. A 50g serving size of chiffon cake contains 3g fat, 22g carbohydrate, and 3g protein. How many kcal are in a serving size?

6. Which statement regarding vitamins is most accurate?

7. What do you call the sugar in milk or milk carbohydrate?

8. Sauce is a richly flavored thickened liquid, used to complement a meal. What leading sauce is used in making carbonara?

9. The loss of riboflavin in milk can be prevented if milk is ________.

10. The teacher demonstrated slitting the abdominal part of poultry and pulling out the entrails. This step in dressing chicken is called ________.