Measurements, Utensils, mixing methods
Used to measure small ingredients, usually less than ¼ cup.
A. Liquid measuring cups
B. Scale
C. Measuring spoons
To cause a solid food to turn into or become part of a liquid is to:
A. Dissolve
B. Marinate
C. Soak
A sweet potato casserole recipe calls for 1/4 cup of flour for 4 servings. To serve 16 people, how much flour is needed?
A. 1 cup
2. 2 cups
3. 1/2 cup
Lab Group 2 is constructing a timetable and just estimated time for each task. What should the group do next?
A. calculate start time
B. identify end time
C. calculate the total time
Storing unripe bananas on the counter top:
A. Causes them to quickly spoil
B. Prevents to ripening and lengthens their shelf life
C. Helps them ripen and improves their flavor
Used to weigh dry ingredients, usually larger amounts.
A. Scale
B. Dry measuring cups
C. Liquid measuring cups
To lightly brown or cook food in a small amount of hot fat is to:
A. Boil
B. Steam
C. Saute
Deborah is making cupcakes, and the recipe calls for 1 large egg. She only has medium eggs and would like to make a recipe with less cholesterol. What should she do?
A. Use 1 small brown egg
B. Use 2 medium eggs
C. Use 2 egg whites
The total preparation time is 36 minutes and the total cook time is 17 minutes for a vegetable stir-fry. If class starts at 8:00 a.m., the stir-fry should be ready to serve at:
A. 8:30 am
B. 8:58 am
C. 8:53 am
Which is an example of mincing foods?
A. making shallow slices into the surface of bread dough
B. removing the outer skin of potatoes
C. cutting onions into very small irregular pieces
Used to remove a thin peel from fruits and vegetables.
A. Slicing knife
B. grater
C. Pairing knife
To pour or spoon pan juices, melted, fat, or sauces over the surface of a food during cooking is to:
A. Baste
B. Season
C. Grease
Which is an example of an essential ingredient in a recipe?
A. Salt in a loaf of bread
B. potatoes in a beef stew
C. toasted almonds in a salad
In kitchen group one John prepared the soup by himself, while the rest of the lab members cleaned. What did this lab group do poorly?
A. collection of all equipment and ingredients
B. division of tasks among lab members equitably
C. application of sanitation procedures
Which category of food is selected by color, smell, and touch?
A. citrus and fresh vegetables
B. milk and cheese
C. canned beans
A swivel blade. Used to pare/peel fruits and vegetables; making decorative carrot, chocolate, or cheese curls for garnishing.
A. Vegetable Peeler
B. Slotted Spoon
C. Food Processor
to leave an opening in the covering of a food to allow steam to escape is to:
A. Dissolve
B. Marinate
C. Vent
Which recipe part tells the number and size of servings the recipe will make?
A. list of ingredients and amounts
B. yield
C. nutrition analysis
Mary is organizing her timetable for preparing today’s lunch menu. Which food product could be prepared ahead and stored in the refrigerator?
Menu: Garden Salad, Hot Reuben Sandwich, Wheat Crackers, Brownies
A. garden salad
B. hot Reuben sandwich
C. brownies
What are the health benefits of eating fresh fruits as compared to eating processed fruits?
A. fresh fruits have inconsistent pricing throughout the year, while processed-fruit pricing remains more stable
B. fresh fruits brown as compared to canned fruits that keep their color
C. fresh fruits are lower in sugar and sodium than processed fruits
Used to beat eggs and other ingredients and/or to mix together ingredients.
A. Rubber spatula
B. Strainer
C. Wire whisk
Which measure equals 1 tablespoon?
A. 2 fluid ounces
B. 2 teaspoons
c. 3 teaspoons
Taylor is preparing chicken pie for dinner and uses a 9" × 13" glass baking dish. What part of the recipe helped her decide what pan to use?
A. step-by-step directions for mixing and handling
B. container size and type
C. list of ingredients and amounts
Sarah is preparing to make a heart-healthy salad in the foods lab. What should Sarah do before she determines which equipment is needed to prepare the recipe?
A. list the preparation tasks
B. make and carry out the work plan
C. select, read, and interpret the recipe
Which is the best way to prepare fruit to retain nutrients?
A. battered and fried in oil
B. lightly grilled
C. stewed in water and butter