6.5 Comprehension Quiz
Learn how well you choose ingredients for recipes, diet needs, flavor, and safe prep in 10 minutes. This free 16 question quiz sharpens label reading, smart swaps, and key kitchen decisions.
08:30
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How the Scales are Structured
DATA-BASED USER COHORTS
Who Usually Takes This Test?
BASED ON AGGREGATED, ANONYMIZED DATA FROM TENS OF THOUSANDS OF FREUDLY USERS.
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See How You Compare
Once you complete the test, your results are compared with real-world data from people in your country.
Below is a preview of how scores are typically distributed across each scale.
Below is a preview of how scores are typically distributed across each scale.
Selecting Ingredients Knowledge (SIK)
Selecting Ingredients Knowledge (SIK)
Average
9.4
Normal range
6.7 — 12.2
min.
0
max.
16
This curve shows how scores are typically distributed.
Once you complete the test, your result will appear on the scale so you can see how you compare.
Once you complete the test, your result will appear on the scale so you can see how you compare.
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SAMPLE QUESTIONS
Example Questions From the Test
- All-purpose flour
- Baking powder
- Milk
- Cold butter
- Serving food immediately after it leaves the heat
- Cooking every ingredient in a separate pan
- Replacing fresh ingredients with shelf-stable ones
- Measuring, cutting, and organizing ingredients before cooking
- Firm, moist flesh with a mild, clean smell
- Soft flesh, brown patches, and excess liquid
- A strong ammonia smell and flesh that holds a fingerprint
- Dry edges, dull flesh, and a sharp odor
WHAT THE TEST MEASURES
About This Assessment
6.5 Comprehension Quiz - Symptoms and Signs
Take this free 6.5 Comprehension Quiz to test how well you can select ingredients for recipes, dietary needs, freshness, flavor, and safe preparation. The 16-question, lesson-style test covers labels, substitutions, measurements, ingredient functions, and practical kitchen decisions. It is a standalone quiz based on the “Select Ingredients” topic rather than a supplied reading passage. No sign-up is required.
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