Want to see correct answers?
Login or join for free!
  printable Worksheets
Looking for printable worksheets?
Check out our pre-made printable worksheets!
Share/Like This Page
Filter By Grade

You are browsing Grade 9 questions. View questions in All Grades.

Grade 9 Grade 10 Grade 11 College Continuing Education

Ninth Grade (Grade 9) Meal Planning Questions

You can create printable tests and worksheets from these Grade 9 Meal Planning questions! Select one or more questions using the checkboxes above each question. Then click the add selected questions to a test button before moving to another page.

Previous Page 1 of 4 Next
Grade 9 Meal Planning
These are starches and sugars found in foods that provide your main source of energy.
  1. carbohydrates
  2. vitamins
  3. fiber
  4. electrolytes
Grade 9 Meal Planning
Why is it more advisable to freeze soups or stews in metal or plastic containers rather than glass containers?
  1. metal and plastic won't leach minerals from food
  2. metal and plastic are flexible
  3. metal and plastic won't change the taste of food
  4. metal and plastic are more economical
Grade 9 Meal Planning
This is a unit of heat used to measure the energy your body uses and the energy it receives from food.
  1. calories
  2. electrolytes
  3. minerals
  4. proteins
Grade 9 Meal Planning
Food labels provide information about the ingredients and nutritional value of foods.
  1. True
  2. False
Grade 9 Meal Planning
What can be added to fruit before freezing that will slow enzymatic browning?
  1. sugar
  2. salt
  3. ascorbic acid
  4. sodium bicarbonate
Grade 9 Meal Planning
Identify the ideal steps for freezing carrots.
  1. blanche whole carrot, freeze single layer on cookie sheet, pack in freezer bags
  2. cut to size, freeze single layer on cookie sheet, pack in freezer bags
  3. cut to size, blanche, pack in freezer bags
  4. cut to size, blanche, freeze single layer on cookie sheet, pack in freezer bags
Grade 9 Meal Planning
Identify the options not included in a recipe.
  1. yield and ingredient amount
  2. yield and step by step instructions
  3. yield and altitude adjustments
  4. yield and cooking/baking temperature and time
Grade 9 Meal Planning
Food labels provide information about the ingredients and nutritional value of foods.
  1. True
  2. False
Grade 9 Meal Planning
These three nutrients provide energy.
  1. proteins, fats, and water
  2. carbohydrates, fats, and minerals
  3. fats, proteins, and vitamins
  4. carbohydrates, proteins, and fats
Grade 9 Meal Planning
Define malnutrition.
  1. A disease resulting from a vitamin C deficiency, which is characterized by bleeding gums, loss of teeth, and internal bleeding.
  2. A lack of the right proportions of nutrients over an extended period, which can be caused by an inadequate diet or the body’s inability to use the nutrients taken in.
  3. A compound from plants that is active in the human body.
  4. The process of taking nutrients into the body and making them part of the body.
Grade 9 Meal Planning
One of the basic nutrients needed by the body to maintain life, build and repair tissues, form enzymes and hormones is           protein.           
Grade 9 Meal Planning
A guide to the nutrients in one serving of food.
  1. metabolism
  2. vegan
  3. vegetarian
  4. percent daily values
Grade 9 Meal Planning
Fats are necessary nutrients in our diets because they provide energy, help the body store and use vitamins, and
  1. help break down cholesterol in the bloodstream.
  2. help the amino acids build muscle.
  3. help our bones absorb calcium.
  4. help regulate body temperature.
Grade 9 Meal Planning
What group of nutrients contain cholesterol?       Fat      
Grade 9 Meal Planning
Define saturated fats.
  1. fats that have as many hydrogen atoms as possible
  2. fats that have as fewer hydrogen atoms than they can hold
  3. fats that are missing one hydrogen atom
  4. fats that are missing two or more hydrogen atoms
Grade 9 Meal Planning
Define unsaturated fats.
  1. fats that are missing two or more hydrogen atoms
  2. fats that have as many hydrogen atoms as possible
  3. fats that have as fewer hydrogen atoms than they can hold
  4. fats that are missing one hydrogen atom
Grade 9 Meal Planning
Anemia results from too little iron in your diet.
  1. True
  2. False
Grade 9 Meal Planning
Which is a good source of vitamin C?
  1. apples
  2. tomato
  3. watermelon
  4. corn
Grade 9 Meal Planning
The last day on which a store should sell a product.
  1. pack dates
  2. freshness
  3. sell by dates
Grade 9 Meal Planning
The recipe yields 8 servings. You will be serving about 15 people. What should you do to make sure you have enough food.
  1. Make the recipe as is.
  2. Double the recipe - multiply ingredients by 2.
  3. Triple the recipe - multiply ingredients by 3.
  4. Quadruple the recipe - multiply ingredients by 4.
Previous Page 1 of 4 Next
You need to have at least 5 reputation to vote a question down. Learn How To Earn Badges.