1. Grudgeball
2.05

2. How is bacon broiled?
A. By cooking in dry, hot air, uncovered in an oven
B. By cooking in a liquid that has a temperature of 212°F
C. By cooking on top of the range in a fry pan
D. By cooking under direct heat

3. What is an example of a food made with eggs?
A. Congealed salad
B. Fruit salad
C. Lasagna
D. Quiche

4. What is a health benefit of consuming legumes?
A. They are good sources of protein.
B. They are good sources of vitamin C.
C. They are good sources of vitamin D.
D. They are good sources of water.

5. Which is not an example of a dairy food?
A. Skim milk
B. Eggs
C. Swiss cheese
D. Heavy cream

6. How does the quality of brown eggs compare with that of white eggs?
A. Brown eggs are more nutritious than white eggs.
B. Brown eggs stay fresh longer than white eggs.
C. The quality is the same.
D. White eggs are more nutritious than brown eggs.

7. The best dairy choices for low-fat diets are:
A. all dairy products.
B. reduced-fat products.
C. imitation dairy foods.
D. processed cheeses.

8. Which is an example of a legume?
A. Cabbage
B. Butter beans
C. Onions
D. Potatoes

9. What is an example of a food made with milk?
A. Hamburger sandwich
B. Garden vegetable soup
C. Rice pilaf
D. Pudding

10. An example of an egg that is simmered in water is a:
A. baked egg.
B. fried egg.
C. hard-cooked egg.
D. poached egg

11. Which product is made from adding eggs to flour and water?
A. Cornstarch
B. Hominy
C. Noodles
D. Wheat germ

12. Using too-high cooking temperatures will cause milk to:
A. become creamier.
B. curdle and scorch.
C. harden.
D. harden and become sweeter.

13. Which is an example of dessert that uses dairy?
A. Cherry gelatin
B. Apple pie
C. Peanut butter cookies
D. Vanilla pudding

14. Which is the best way to prepare fruit to retain nutrients?
A. Baked on a low temperature for long time
B. Battered and fried in oil
C. Lightly grilled
D. Stewed in water and butter

15. When determining the freshness of milk, check the:
A. color of the milk.
B. sell-by date.
C. smell of the milk.
D. taste of the milk.

16. Joan purchased a large, tough cut of beef
Joan purchased a large, tough cut of beef. To make the meat more tender, she should:
A. braise it.
B. broil it.
C. microwave it.
D. grill it.

17. How do the functions of milk and eggs differ in cooking?
A. Eggs give flavor; milk does not provide flavor.
B. Eggs are used as a binder; milk is not a binder.
C. Milk and eggs are both emulsifiers.
D. Milk and eggs are used as a binders.

18. The best choice in cookware to use for scrambling eggs is a:
A. double boiler.
B. sauce pan.
C. skillet.
D. stock pot.

19. How do omelets and scrambled eggs compare?
A. Omelets are more nutritious than scrambled eggs.
B. Omelets may have ingredients like vegetables, but scrambled eggs may not.
C. Scrambled eggs and omelets may contain ingredients like vegetables or cheese.
D. Omletes are stirred when cooking.

20. Biscuits, muffins, and pancakes are classified as:
A. drop breads.
B. fruited breads.
C. quick breads.
D. yeast breads.

21. Buttermilk and kefir are examples of:
A. cultured milk products.
B. milk solids.
C. nondairy foods.
D. whey.

22. What is an example of a legume?
A. Artichokes
B. Corn
C. Lentils
D. Squash

23. Casseroles, soups, and protein salads compare favorably with other meals because they are:
A. easy to prepare but not nutritious.
B. difficult to prepare.
C. expensive but satisfying meals.
D. inexpensive, nutritious, and satisfying meals.

24. In order to cook with milk, cheese, and other dairy foods, use:
A. high heat.
B. moderate to low heat.
C. temperatures that boil the foods.
D. any temperature desired.

25. How can calories be reduced when preparing protein foods?
A. By cooking for a long time
B. By cooking in the crockpot
C. By selecting lean cuts of meat
D. By serving with gravy on meats

26. Which is considered a liquid ingredient in its original form?
A. Butter
B. Chocolate chips
C. Eggs
D. Shortening

27. Jason cooked rice. He brought the water to a boil, added the rice:
A. and cooked uncovered.
B. cooked 2 minutes, transferred to baking pan, and baked for 8 minutes.
C. covered, turned off the heat, and let stand for 10 minutes.
D. covered, and reduced to simmer until water was absorbed.

28. How can saturated fat be reduced when preparing grains?
A. By seasoning with salted pork meat
B. By seasoning with spices and olive oil
C. By preparing with cream or butter
D. By serving grains with gravy

29. Which food is a good source of protein and has fewer calories in fat?
A. Bacon
B. Beef
C. Fish
D. Pork

30. Which is considered a liquid ingredient?
A. Butter
B. Powdered milk
C. Mayonnaise
D. Vegetable oil

31. How do the nutritional contents of eggs and dairy products compare?
A. Both eggs and dairy products contain calcium.
B. Both eggs and dairy products contain cholesterol.
C. Dairy products contain more nutrients than eggs.
D. Eggs contain more nutrients than dairy products.