NAME:

________________

FACS Unit 6 Test: 100 Points

Matching: Match the correct vocabulary word to its definition by writing the letter on the line.

A. Anorexia Nervosa
D. Coat

B. Bulimia Nervosa

C. Grate
E. Sift

____ 1. To thoroughly cover a food with a liquid or dry mixture.
____ 2. To shred food into course pieces by rubbing it on teeth of a utensil or rough surface.
____ 3. A psychological disorder where a person eats very little or refuses to eat as they see themselves
overweight even when they are dangerously underweight.
____ 4. To put dry ingredients through a sieve or sifter to remove lumps.
____ 5. A person with this disorder repeatedly binges and then purges, by vomiting or taking laxatives,
to prevent weight gain.

A. Boil

D. Mix

B. Pre-heat

E. Steam

C. Chop

____6. To heat the oven to the correct temperature before adding the food.
____ 7. To heat a liquid until bubbles, rise to the surface, a method of cooking food in a boiling liquid.
____ 8. To combine two or more ingredients until evenly distributed.
____ 9. To cut into small pieces.
____ 10. To cook with vapor produced by a boiling liquid without allowing it to come into contact with
the water.

A. Fold

D. Bake

B. Cream

E. Recipe

C. Cut in

____ 11. To combine solid fat with dry ingredients until lumps of the desired size remain; may be done
using a pastry blender, two knives, or a fork.
____ 12. To blend until smooth and fluffy.
____ 13. To add ingredients carefully as not to lose air bubbles; the utensil is passed down through the
mixture, across the bottom, and up the opposite side of the bowl, gently turning the mixture over.
____ 14. Detailed instructions for preparing particular foods.
____ 15. Cook in the oven in a dry heat without a cover.

A. Nutrients

D. Diet

NAME: ________________

B. Equivalents

C. Abbreviation


E. Multi-tasking

____ 16. Chemical substances in food that help to maintain the body.
____ 17. All the food and drink a person regularly consumes.
____ 18. The same amount expressed in different ways by using different units of measure.
____ 19. Fitting tasks together to make the best use of time; doing two tasks at the same time.
____ 20. A shortened form of a word.

A. Yield

B. Place Setting

D. Portion Size

E. Knead

C. Sanitation

____ 21. A mixing process in which dough is folded, pressed, and squeezed to strengthen the gluten
strands an allow yeast dough to develop the proper texture.
____ 22. The number of serving portions that a recipe produces.
____ 23. The arrangement of the table area that each diner will need for a meal; also called a cover
____ 24. The amount of food item customarily eaten at one time.
____ 25. Maintaining a clean condition in order to promote hygiene and prevent disease.

Fill in the blank: Write the correct abbreviation for the type of measurement.
26. Cup= ___
27. Gallon= ___
28. Ounce= ___
29. Pint= ___
30. Pound= ___ or ___
31. Quart= ___
32. Tablespoon= ___ or ___
33. Teaspoon= ___ or ___


Fill in the blank: Complete the equivalent.
34. _____ teaspoon(s)=1 tablespoon
35. cup=_____ tablespoon(s)
36. _____ quart(s)=1 gallon
37. 2 pints=_____ quart(s)
38. _____ cup(s) = 1 pint
39. cup=_____ tablespoon(s)
40. _____ cup(s)=1 gallon

NAME: ________________

Chocolate Chip Cookies

1 cup butter or margarine, softened
cup sugar



cup brown sugar, firmly packed
2 eggs



1 teaspoon vanilla extract

2 cups flour
1 teaspoon baking soda
teaspoon salt
1 cup chopped nuts
2 cups chocolate chips

Preheat oven to 375 F. Cream butter or margarine, sugar, and brown sugar until light and fluffy. Add
eggs and vanilla extract and mix. Sift together flour, baking soda, and salt. Gradually add silted dry
ingredients to creamed mixture; blend well. Stir in nuts and chocolate chips. Drop dough by
teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes, or until light brown. Makes about
6 dozen 2 inch cookies.

Using the recipe above to answer the following questions.

41. To what temperature do you preheat the oven?


42. How many cookies does this recipe yield?


43. What ingredients are sifted together?


44. How many egg(s) do you need if you want to halve the recipe?


45. How many cup(s) of chocolate chips would you need if you wanted to double the recipe?

NAME: ________________

Multiple Choice: Choose the correct nutrient for the description.
____ 46. Body's main source of energy. Three types of these include sugars, starches, and fiber. They
come from a variety of foods including fruits, vegetables, breads, cereals, pasta, dry beans, and nuts.
A. Carbohydrates

B. Vitamins
C. Minerals


D. Fats


____ 47. Regulates all the body processes and is essential to life: aids in digestion and cell growth and
maintenance, lubricates joints, regulates body temperature. 2/3 of your body is made up of this.
A. Minerals

B. Carbohydrates
C. Vitamins


D. Water


____ 48. Regulate body processes, or become part of the body tissue. Types of these include calcium,
phosphorus, sodium, chlorine, and potassium, and iron. Some of these you may need in smaller
amounts than others.
A. Minerals

B. Carbohydrates
C. Vitamins


D. Water


____ 49. Nutrients that dont provide energy or build body tissue, but help regulate these and other
body processes. These are either fat-soluble or water-soluble.
A. Proteins

B. Carbohydrates
C. Vitamins


D. Fats


____ 50. Provides a concentrated source of energy. A layer of this lies beneath the skin to help protect
the body from sudden changes in outside temperature. These come from animals or plants.
A. Proteins

B. Minerals
C. Water


D. Fats


____ 51. Composed of carbon, hydrogen, oxygen and nitrogen, body uses it for growth and
maintenance. These are made of amino acids. You can find these in meat, fish, and poultry.

A. Proteins


B. Vitamins

C. Minerals


D. Water

____ 52. Water-soluble vitamins include ___________.

A. A, D, E, K

B. B Vitamins & Vitamin C

____ 53. Fat-soluble vitamins include _____________.

A. A, D, E, K

B. B Vitamins & Vitamin C

NAME: ________________

Matching: Match the picture to its name.

A) B) C) D)

54. _______ Cookie Sheet
55. _______ Cutting Board
56. _______ Rubber Spatula
57. _______ Rolling Pin

E) F) G) H)
58. _______ Wide spatula/turner
59. _______ Colander
60. _______ Ladle
61. _______ Peeler

I)

J)

K)

L)

62. _______ Cooling Rack
63. _______ Tube Pan
64. _______ Skillet

65. _______ Pie Pan

O)

M)

N)

66. _______ Double boiler

67. _______ Slotted spoon
68. _______ Saucepan
69. _______ Bottle Opener

P)

NAME: ________________

True or False: Please write the complete word: true or false

______ 70. The temperature range that microorganisms grow best is 40 F to 140 F.
______ 71. Cross-contamination is the transfer of harmful microorganisms from one food to
another.
______ 72. When washing hands, it only takes fifteen seconds to get them clean.
______ 73. Most foodborne illness is the result of unsanitary practices during food processing.
______ 74. When grilling hamburgers, it is safe to use the same plate for the raw and cooked
meat.
______ 75. Never buy food in cans that are dented or bulging.
______ 76. Raw meat and poultry should be stored on the top shelf of the refrigerator.
______ 77. Clean dishcloths and towels should be used daily.
______ 78. Symptoms of foodborne illness include upset stomach, nausea, vomiting, and
diarrhea.
______ 79. Foodborne illness never results in death.
______ 80. Foodborne illness creates an increased health risk for children, pregnant woman,
elderly people, and people with a weakened immune system.
______ 81. There are 5 essential nutrients.
______ 82. The three types of nutrients that provide energy are carbohydrates, fats, and
proteins.
______ 83. Macro-minerals are minerals that are needed in very small amounts.
______ 84. On average, boys need to intake more of each food group than girls.
______ 85. Fruits and vegetables should make up half of your plate.
Short Answer: Give three examples of food sources for each food group. (3 points each)
86. Dairy:
87. Fruits:
88. Vegetables:
89. Grains:
90. Protein: