Deck 3: Menus and Recipes

Question 1

Which of the following is not a source of vitamin D?

A)butter
B)fish oil
C)sunlight
D)deep yellow and orange vegetables

Answer 1

D

Question 2

Where are polyunsaturated fats most often found?

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

Answer 2

D

Question 3

Which of the following is not on the list of common foods causing allergies as identified by the Canadian Food Inspection Agency (CFIA)?

A)cashews
B)spinach
C)milk
D)soy

Answer 3

B

Question 4

Which of the following may supply the body with water?

A)iceberg lettuce
B)whole-wheat bread
C)chicken breast
D)all of the above

Question 5

The CFIA has established product label requirements that include:

A)product identification
B)nutritional information
C)nutritional claims
D)all of the above

Question 6

Vitamin E is known as a(n):

A)anti-clotting substance
B)antioxidant
C)coenzyme
D)laxative

Question 7

What are simple carbohydrates?

A)starches
B)polysaccharides
C)naturally occurring sugars
D)fiber

Question 8

Which of the following is a monosaccharide?

A)sucrose
B)lactose
C)galactose
D)maltose

Question 9

Lemon juice and herbs are good alternatives to:

A)wine
B)sugar
C)salt
D)all of the above

Question 10

What are lipids?

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

Question 11

If a menu item is described as "low fat" it must contain:

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

Question 12

What is a calorie?

A)the amount of heat required to raise 1000 grams of water one degree Celsius
B)a kilocalorie
C)the amount of energy in food
D)all of the above

Question 13

Minerals are important to good health because they:

A)build teeth and bones
B)regulate nerve impulses
C)assist the metabolism
D)both A and B

Question 14

Chefs can contribute to healthful diets by:

A)using cooking methods that do not require additional fats
B)reducing the use of salt and other high-sodium products
C)offering a variety of foods from each of the food groups
D)all of the above

Question 15

What nutrients must be provided by the diet as the body cannot produce them in sufficient quantities?

A)micronutrients
B)essential nutrients
C)nonessential nutrients
D)calories

Question 16

In which category does fibre belong?

A)nonessential nutrients
B)lipids
C)simple carbohydrates
D)complex carbohydrates

Question 17

The two categories of vitamins are:

A)water soluble and fat soluble
B)digestible and indigestible
C)complex and simple
D)complete and incomplete

Question 18

An adverse reaction to a food,but not one involving the immune system,is known as a(n):

A)intolerance
B)mild reaction
C)allergy
D)none of the above

Question 19

What is the best way to prepare vegetables so that the vitamins are preserved?

A)blanching
B)steaming
C)roasting
D)cutting in advance and serving raw

Question 20

What is the number of calories supplied by 1 gram of fat?

A)2
B)5
C)9
D)4

Question 21

The human body is made up of approximately 72% water.

Question 22

Lipids,like carbohydrates,are composed of carbon,hydrogen,and oxygen.

Question 23

Vitamins B and C are water soluble.

Question 24

What is the building block of proteins?

A)carbon
B)hydrogen
C)enzyme
D)amino acid

Question 25

Margarine contains cholesterol.

Question 26

Labelling regulations stipulate that a food cannot be listed as a source of a nutrient unless it contains at least __________ of the recommended daily intake of that nutrient.

A)0)5%
B)2%
C)5%
D)10%

Question 27

Vitamin D promotes the absorption of calcium.

Question 28

Trans fatty acids are naturally occurring compounds found in tropical oils.

Question 29

Vitamins are essential and noncaloric;they are needed in small amounts.

Question 30

According to Canada's Food Guide,an adult's daily intake of grains should be:

A)2-4 servings
B)6-8 servings
C)8-10 servings
D)unlimited

Question 31

Because heat reduces the vitamin content of foods,cooking always makes food less nutritious.

Question 32

Vitamin A helps in the maintenance of skin and membrane.

Question 33

Fibre is digestible when properly cooked.

Question 34

Nonessential nutrients are only needed in very small amounts.

Question 35

Cholesterol is not a lipid.

Question 36

Proteins are found in animal-source foods but not in plant-source foods.

Question 37

Cholesterol is important to overall health and well-being.

Question 38

Minerals contain no calories.

Question 39

What is the common function of macronutrients?

A)build tissue
B)regulate systems
C)provide energy
D)none of the above

Question 40

Proteins contribute to the immune system by providing antibodies.

Question 41

Simple carbohydrates include sugars referred to as _________ and double sugars referred to as __________.

Question 42

Diets high in what type of fat may be linked to heart disease,obesity,and certain forms of cancer?

Question 43

What are the best ingredient substitutes for sugar in baked goods?

Question 44

Vitamins are a vital dietary substance needed to regulate__________.

Question 45

If fibre is indigestible,why is it still important to overall health?

Question 46

__________ are needed to maintain and repair body tissue.

Question 47

Why are phytochemicals important?

Question 48

There are several salt alternatives a cook might use to lower sodium content and enhance flavour.List three of these.

Question 49

Vitamin K is often added to milk to facilitate absorption of calcium.

Question 50

__________ and __________fats come primarily from plants.

Question 51

What is Canada's Food Guide?

Question 52

Nerve impulses are transmitted through an exchange of __________ and __________ ions in the nerve cells.
ESSAY: Write your answer in the space provided or on a separate sheet of paper.

Question 53

What are the dangers of hydrogenated food products?

Question 54

_________ is a fat only found in foods from animal sources.

Question 55

Several types of fat substitutes are available.Which one is not approved for use in Canada?

Question 56

What is the difference between a food allergy and a food intolerance?

Question 57

The type of fat found mainly in animal products is referred to as ____________.

Question 58

The process by which liquid fat is changed into a solid fat is called __________.

Question 59

Why is portion size a concern of health advocates?

Question 60

Nutrients that must be obtained from food because the body does not produce them in sufficient quantities are referred to as __________ __________.