BLACKLINE MASTER 2-1

Unit 2 Diagnostic Quiz: Food Needs

of Individuals and Families
Name: __________________________________________________________________________
Date: ___________________________________________________________________________

MULTIPLE CHOICE
For each of the following questions, circle the letter of the most appropriate answer.
If you are uncertain about the answer, speculate about what you think it might be.
1. An example of a small appliance is a:
a) Refrigerator
b) Stove
c) Cooktop
d) Dishwasher
e) Blender
2. You can prevent falls in the kitchen by:
a) Keeping the floor clean and clear of clutter
b) Wiping up spills as soon as they happen
c) Not wearing floppy slippers or socks
d) Eliminating hazards such as throw rugs
e) All of the above
3. Which of the following statements about food-borne illness is not true?
a) Affects up to 2.2 million Canadians a year
b) May result in hospitalization
c) Is never serious
d) Children, pregnant women, senior adults, and people with chronic
illness are most at risk
4. Temperature is a critical factor in food safety. Most bacteria growth is:
a) Increased by temperatures over 100C
b) Slowed at temperatures below 10C
c) Most rapid at temperatures between 15C and 71C
d) Stopped at temperatures below 18C
5. If you were preparing a salad for dinner, which of the following cutting tasks
would you probably not use?
a) Cube
b) Dice
c) Slice
d) Score
e) Grate
Copyright 2004, McGraw-Hill Ryerson Limited, a Subsidiary of The McGraw-Hill Companies. All rights reserved. Permission to edit and reproduce this page is granted to the purchaser for
use in his/her classroom only. McGraw-Hill Ryerson shall not be held responsible for content if any revisions, additions, or deletions are made to this page.

BLACKLINE MASTER 2-1 (continued)

6. If you were preparing the filling for a lemon meringue pie, which of the
following techniques would you probably not use?
a) Beat
b) Whip
c) Sift
d) Fold
7. The recipe that you are preparing is in imperial units. You have only metric
measuring equipment. The recipe calls for 3 Tbsp of butter. How many mL
of butter would you need?
a) 45 ml
b) 60 ml
c) 15 ml
d) 100 ml
8. Which of the following is not a method for measuring solid fat (e.g., margarine
or shortening)?
a) Water-displacement method
b) Liquid measuring cup
c) Stick method
d) Dry measuring cup
9. Which resources are involved in meal planning and preparation?
a) Time
b) Skills
c) Equipment
d) Money
e) All of the above
10. Which of the following is an advantage of using convenience foods?
a) Reduces meal-preparation time
b) Reduces the amount of packaging/waste
c) Is less expensive
d) Very little variety of foods available

Copyright 2004, McGraw-Hill Ryerson Limited, a Subsidiary of The McGraw-Hill Companies. All rights reserved. Permission to edit and reproduce this page is granted to the purchaser for
use in his/her classroom only. McGraw-Hill Ryerson shall not be held responsible for content if any revisions, additions, or deletions are made to this page.

BLACKLINE MASTER 2-1 (continued)

SHORT ANSWER
Fill in the following answers. If you are uncertain about the answer, speculate about
what you think it might be.
11. List five safety guidelines to follow when working in the kitchen.
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
12. Vinegar and water can be mixed together to use in place of window cleaner. List
two other common household products that can be substituted for potentially
hazardous cleaning products.
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
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13. State four ways you can reduce the risk of food-borne illness.
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
14. Under each of the following headings, identify two practical ways you could
help to reduce the amount of garbage produced in your kitchen.
Reduce: ____________________________________________________________________
_____________________________________________________________________________
Reuse: _____________________________________________________________________
_____________________________________________________________________________
Recycle: ___________________________________________________________________
_____________________________________________________________________________

Copyright 2004, McGraw-Hill Ryerson Limited, a Subsidiary of The McGraw-Hill Companies. All rights reserved. Permission to edit and reproduce this page is granted to the purchaser for
use in his/her classroom only. McGraw-Hill Ryerson shall not be held responsible for content if any revisions, additions, or deletions are made to this page.

BLACKLINE MASTER 2-1 (continued)

15. When preparing food at school, you must be organized and work as a team to
complete the assigned task within the limited time you have. List three ways in
which you can be successful in the foods lab.
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
16. What types of information can be found on a food label? List as many items
as you can.
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________

Copyright 2004, McGraw-Hill Ryerson Limited, a Subsidiary of The McGraw-Hill Companies. All rights reserved. Permission to edit and reproduce this page is granted to the purchaser for
use in his/her classroom only. McGraw-Hill Ryerson shall not be held responsible for content if any revisions, additions, or deletions are made to this page.