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