1 A) A fruit with several small seeds and thick, firm flesh, with a tender, edible skin B) A fruit with a single hard seed, also called a pit or stone, and a soft inner flesh covered by a tender, edible skin C) Small, juicy fruits with a thin skin D) Fruits with a thick rind and a thin membrane separating inner flesh segments 2 A) So they will have a slightly bitter flavor B) So they will fit better on grocery store shelves C) So they will not spoil during shipping D) So they have a higher concentration of sugars 3 A) Flowers B) Seeds C) Stems D) Drupes 4 A) Potatoes B) Asparagus C) Corn D) All vegetables can be roasted. 5 A) Bran B) Bulgur C) Endosperm D) Germ 6 A) Wheat kernels that have been steamed, dried, and crushed B) The seed of a non-grass plant that is used like a grain C) The steamed, cracked endosperm of durum wheat D) Hulled, roasted, crushed buckwheat 7 A) Corn B) Oats C) Rice D) Barley 8 A) Dry beans B) Green beans C) Peas D) Lentils 9 A) Seed coat B) Hilum C) Embryo D) Cotyledon 10 A) Tofu has a creamy texture and strong flavor. B) Tofu absorbs the flavors of other ingredients. C) Tofu is a protein-rich substitute for meat and poultry. D) Tofu is low in sodium and contains no cholesterol. 11 A) Most dairy foods are cholesterol-free. B) Dairy foods are rich in protein. C) Health experts recommend two cups of dairy products each day. D) Dairy foods are a poor source of vitamin A and riboflavin. 12 A) One cup of yogurt contains half the nutrients found in a cup of milk. B) One cup of yogurt contains 60-80 calories. C) Yogurt is believed to help keep the digestive system healthy. D) Freezing yogurt aids the growth of the beneficial bacteria. 13 A) Cottage cheese B) Cream cheese C) Blue-veined cheese D) Ricotta 14 A) Yolk B) Chalazae C) Albumen D) Egg membrane 15 A) The egg white B) The egg yolk C) The egg shell D) The soufflé 16 A) Eggs B) Butter C) Milk D) Sugar 17 A) Elastin B) Marbling C) Collagen D) Muscle 18 A) Two weeks B) One week C) 3-5 days D) 1-2 days 19 A) Ground beef B) A roast C) A steak D) Variety meats 20 A) Any type of chicken B) Any bird raised for food C) Any bird that flies D) Any bird that is a good source of protein. 21 A) Place the bird on a rack in a roasting pan with the breast facing up. B) Brush the skin of a duck with oil or melted butter. C) When you insert an instant-read thermometer to check the bird's temperature, make sure the tip touches a bone. D) It is easiest to carve a bird as soon as you remove it from the oven. 22 A) Bright, shiny skin B) Bulging eyes C) Soft, mushy flesh D) A scent that smells lightly of the sea. 23 A) Drawn B) Whole C) Dressed D) Fin-free 24 A) 2 minutes B) 5 minutes C) 10 minutes D) 15 minutes 25 A) Most of the meat in a lobster is found in the tail and claws. B) Crustaceans and Mollusks are the two types of shellfish. C) The FDA has the authority to inspect any fish arriving at ports. D) Shrimp are also referred to as prawns, and scampi. 26 A) When it has at least 30 percent fruit or vegetable juice B) When it has at least 50 percent fruit or vegetable juice C) When it has 75 percent fruit or vegetable juice D) Only 100 percent fruit or vegetable juice may be labeled as juice.
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