1
Q
Many recipe software programs allow users to prepare budgets, shopping lists, and nutritional analyses.
A
True
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2
Q
A meal manager should read through a recipe before he or she begins to prepare it.
A
True
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3
Q
Brown sugar should be sifted before spooning it into a dry measuring cup.
A
False
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4
Q
Rotating tasks on a time-work schedule from one time to the next gives everyone a range of kitchen experience.
A
True
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5
Q
A well-written recipe should list ingredients in alphabetical order.
A
False
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6
Q
Fats, such as shortening and peanut butter, should be pressed into liquid measuring cups with a rubber spatula to get accurate measurements.
A
False
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7
Q
People will be less likely to choose foods that provide empty calories when nutritious snack foods are convenient.
A
True
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8
Q
Which of the following does not need to be included in a well-written recipe?
a. Abbreviations.
b. Directions.
c. Ingredients.
d. Yield.
A
A
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9
Q
Which of the following is the correct abbreviation for ounce?
a. O.
b. oc.
c. on.
d. oz.
A
D
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10
Q
The main metric unit of measure used in recipes is the ____.
a. gram
b. milligram
c. milliliter
d. liter
A
C
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11
Q
What is the conventional equivalent of 1/3 cup?
a. 3 tablespoons
b. 4 tablespoons
c. 5 1/3 tablespoons
d. 10 2/3 tablespoons
A
C
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12
Q
Which of the following is not a tool needed to make a time-work schedule?
a. A calculator.
b. A pad of paper and a pencil.
c. A recipe for each menu item.
d. A set of measuring equipment.
A
D
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13
Q
Which of the following is the correct abbreviation for pound?
a. lb.
b. P.
c. pd.
d. None of the above.
A
A
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14
Q
Which of the following terms means to cut food into thin, stick-sized strips?
a. Dice.
b. Julienne.
c. Shred.
d. Slice.
A
B
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15
Q
Which of the following ingredients would not be measured by overfilling a measuring cup and leveling it with a straight-edged spatula?
a. Brown sugar.
b. Flour.
c. Milk.
d. Peanut butter.
A
C
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16
Q
The average number of servings a recipe will make.
A
yield
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17
Q
Instructions for preparing a particular food.
A
recipe
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18
Q
Instructions for preparing a particular food.
A
watt
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19
Q
Drying out.
A
dehydration
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20
Q
The time during which foods finish cooking by internal heat after being removed from a microwave oven.
A
standing time
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21
Q
A written plan listing actual times for doing specific tasks to prepare a meal or food product.
A
time-work schedule
22
Q
An area of food that reaches a higher temperature than surrounding areas due to receiving a greater concentration of microwave energy.
A
hot spot
23
Q
Sparking that occurs in a microwave oven when metal comes in contact with oven walls.
A
arcing
24
Q
To overlap tasks to use time more efficiently.
A
dovetail
25
Q
To coat with dry bread or cracker crumbs.
A
bread
26
Q
To cook food in a small amount of hot fat.
A
saute
27
Q
To cook in liquid that is barely at the boiling point.
A
simmer
28
Q
To cut or chop into very fine pieces.
A
mince
29
Q
To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula using a down, up, and over motion.
A
fold
30
Q
To remove the center part of a fruit such as an apple or pineapple.
A
core
31
Q
To separate solid from liquid materials.
A
strain
32
Q
To soften solid fats, often by adding a second ingredient and working with a wooden spoon or an electric mixer until the fat is creamy.
A
cream
33
Q
To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor.
A
baste
34
Q
To work a dough by pressing it with the heels of the hand, folding it, and turning it.
A
knead
35
Q
1 fluid once=2 Tablespoons
A
True
36
Q
1 Tablespoon is equivalent to 3 teaspoons
A
True
37
Q
1/2 cup is equivalent to 18 Tablespoons
A
True
38
Q
Baking powder and baking soda can be substituted for one another
A
False
39
Q
The best eggs to use for baking and cooking are Grade AA by the USDA, size large
A
True
40
Q
Which of the following ingredients would not be measure by overfilling a measuring cup and leveling it with a straight-edged spatula?Brown sugarFlourMilkPeanut butter
A
Milk
41
Q
When measuring flour
A
Do not pack it down
42
Q
The parts of the recipe don’t include
A
How it will be eaten
43
Q
What is the correct abbreviation for Teaspoon
A
Tsp. or t.
44
Q
Which amount is greater?
1/2 or 3/4
A
3/4
45
Q
How much is a stick of butter?
A
1/2 cup
46
Q
A recipe for a fruit salad says to mix 8 ounces of yogurt with fruit. what size container will you buy?
A
1/2 pint
47
Q
What are the leavening agents?
A
Air, steam, chemical and yeast
48
Q
What are the three types of yeast?
A
Instant, active dry, and compressed cake yeast
49
Q
What type of recipe is given in the form of a story
A
Narrative
50
Q
What type of recipe lists ingredients first, then gives directions?
A
Standard
