Measuring

Question 1

Many recipe software programs allow users to prepare budgets, shopping lists, and nutritional analyses.

Answer 1

True

Question 2

A meal manager should read through a recipe before he or she begins to prepare it.

Answer 2

True

Question 3

Brown sugar should be sifted before spooning it into a dry measuring cup.

Answer 3

False

Question 4

Rotating tasks on a time-work schedule from one time to the next gives everyone a range of kitchen experience.

Answer 4

True

Question 5

A well-written recipe should list ingredients in alphabetical order.

Answer 5

False

Question 6

Fats, such as shortening and peanut butter, should be pressed into liquid measuring cups with a rubber spatula to get accurate measurements.

Answer 6

False

Question 7

People will be less likely to choose foods that provide empty calories when nutritious snack foods are convenient.

Answer 7

True

Question 8

Which of the following does not need to be included in a well-written recipe?

a. Abbreviations.
b. Directions.
c. Ingredients.
d. Yield.

Answer 8

A

Question 9

Which of the following is the correct abbreviation for ounce?

a. O.
b. oc.
c. on.
d. oz.

Answer 9

D

Question 10

The main metric unit of measure used in recipes is the ____.

a. gram
b. milligram
c. milliliter
d. liter

Answer 10

C

Question 11

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

Answer 11

C

Question 12

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.

Answer 12

D

Question 13

Which of the following is the correct abbreviation for pound?

a. lb.
b. P.
c. pd.
d. None of the above.

Answer 13

A

Question 14

Which of the following terms means to cut food into thin, stick-sized strips?

a. Dice.
b. Julienne.
c. Shred.
d. Slice.

Answer 14

B

Question 15

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.

Answer 15

C

Question 16

The average number of servings a recipe will make.

Answer 16

yield

Question 17

Instructions for preparing a particular food.

Answer 17

recipe

Question 18

Instructions for preparing a particular food.

Answer 18

watt

Question 19

Drying out.

Answer 19

dehydration

Question 20

The time during which foods finish cooking by internal heat after being removed from a microwave oven.

Answer 20

standing time

Question 21

A written plan listing actual times for doing specific tasks to prepare a meal or food product.

Answer 21

time-work schedule

Question 22

An area of food that reaches a higher temperature than surrounding areas due to receiving a greater concentration of microwave energy.

Answer 22

hot spot

Question 23

Sparking that occurs in a microwave oven when metal comes in contact with oven walls.

Answer 23

arcing

Question 24

To overlap tasks to use time more efficiently.

Answer 24

dovetail

Question 25

To coat with dry bread or cracker crumbs.

Answer 25

bread

Question 26

To cook food in a small amount of hot fat.

Answer 26

saute

Question 27

To cook in liquid that is barely at the boiling point.

Answer 27

simmer

Question 28

To cut or chop into very fine pieces.

Answer 28

mince

Question 29

To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula using a down, up, and over motion.

Answer 29

fold

Question 30

To remove the center part of a fruit such as an apple or pineapple.

Answer 30

core

Question 31

To separate solid from liquid materials.

Answer 31

strain

Question 32

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.

Answer 32

cream

Question 33

To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor.

Answer 33

baste

Question 34

To work a dough by pressing it with the heels of the hand, folding it, and turning it.

Answer 34

knead

Question 35

1 fluid once=2 Tablespoons

Answer 35

True

Question 36

1 Tablespoon is equivalent to 3 teaspoons

Answer 36

True

Question 37

1/2 cup is equivalent to 18 Tablespoons

Answer 37

True

Question 38

Baking powder and baking soda can be substituted for one another

Answer 38

False

Question 39

The best eggs to use for baking and cooking are Grade AA by the USDA, size large

Answer 39

True

Question 40

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

Answer 40

Milk

Question 41

When measuring flour

Answer 41

Do not pack it down

Question 42

The parts of the recipe don’t include

Answer 42

How it will be eaten

Question 43

What is the correct abbreviation for Teaspoon

Answer 43

Tsp. or t.

Question 44

Which amount is greater?

1/2 or 3/4

Answer 44

3/4

Question 45

How much is a stick of butter?

Answer 45

1/2 cup

Question 46

A recipe for a fruit salad says to mix 8 ounces of yogurt with fruit. what size container will you buy?

Answer 46

1/2 pint

Question 47

What are the leavening agents?

Answer 47

Air, steam, chemical and yeast

Question 48

What are the three types of yeast?

Answer 48

Instant, active dry, and compressed cake yeast

Question 49

What type of recipe is given in the form of a story

Answer 49

Narrative

Question 50

What type of recipe lists ingredients first, then gives directions?

Answer 50

Standard