Midterm Review

Question 0

Standard sizes for measuring cups are…..?

Answer 0

1 cup
Half cup
1/3 cup
1/4 cup

Question 1

In General kitchen knowledge…

Ingredients are listed on a recipe in the order they are ________?

Answer 1

Used.

Question 2

Standard sizes for measuring spoons…???

Answer 2

1 T (tablespoon)
1/2 T
1tsp ( teaspoon)
1/2 tsp
1/4 tsp
1/8 tsp

Question 3

1 gallon equals how many cups??
How many tablespoons (T), equals 1 cup??
How many ounces, equal 1 pound??

Answer 3

16 cups
16 tablespoons (T)
16 oz.

Question 4

How many pounds (lbs) equal one stick of butter??
How many tablespoons (T) equal one stick of butter??
How many cups equal one stick of butter??

Answer 4

1/4 lb.
8 T
1/2 cup

Question 5

What’s the difference between a cookie sheet and a jelly roll pan??

Answer 5

A cookie sheet is flat with one raised edge
A jelly roll pan has all four raised edges.
( cookies will not back evenly on a jelly roll pan).

Question 6

How many handles does a frying pan have??

How many handles does a saucepan have??

Answer 6

One handle

Two handles

Question 7

Liquid measuring cups are used to measure what??? Examples.

Answer 7

liquids

Ex. Oil and water

Question 8

Dry measuring cups are used to measure what?? Examples.

Answer 8

dry ingredients

Ex. Flour and sugar

Question 9

Brown sugar must be ________ when measuring??

Answer 9

Packed

Question 10

Yield of a recipe is _______________________??

Answer 10

How many serving it makes

Question 11

What are the 8 different method of baking??

Answer 11

Boil
Broil
Bake
Sauté
Pan fry
Deep fry 
Grill
Steam

Question 12

In Safety: what are the 3 ways to put out a grease fire??

Answer 12

With baking soda
Sand
Smothering it with the lid

Question 13

__________ should always be washed right away and never be dropped into the sink???

Answer 13

Knifes

Question 14

When timing food in the oven, what timer should you use??

Answer 14

Kitchen timer

Question 15

What is cross contamination??

Answer 15

Process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another with harmful effect.

Question 16

What are the 5 classifications in vegetables????

Answer 16

Seeds
Stems
Leafy
Root
Bulb

Question 17

Examples of seeds??

Answer 17

String beans

Snow peas

Question 18

Examples of stems??

Answer 18

Asparagus

Celery

Question 19

Examples of leafy??

Answer 19

Lettuce

Cabbage

Question 20

Examples of a root??

Answer 20

Carrot

Radish

Question 21

Examples of a bulb??

Answer 21

Scallions

Garlic

Question 22

What are the 2 types of breads???

Answer 22

Quick bread

Yeast bread

Question 23

What is quick bread?? Examples

Answer 23

Made with a leavening agent such as baking powder or soda that permits immediate baking.

Pumpkin bread, muffins, banana bread

Question 24

What is yeast bread?? Examples

Answer 24

Any bread made with yeast and a leavening agent that rises when baking. Pizza dough, bagels

Question 25

When making pancakes, when can you tell when they are ready to flip over??? What type of bread is pancakes??

Answer 25

They should start to bubble and the edges will become dry. Quick bread

Question 26

What is a citrus?? Examples

Answer 26

Is a fruit that has a thick rind and juicy pulp grown in warm regions. Orange Lemons

Question 27

What are pommes?? Examples

Answer 27

Have juicy flesh and a core that is not very noticeable. Apples Pears

Question 28

What are berries?? Examples

Answer 28

Are fleshy fruit Raspberries Blueberries Cranberries

Question 29

What are tropical fruits?? Examples

Answer 29

Fruits that have an intolerance of frost. Pineapple Mango

Question 30

Why are drupes?? Examples

Answer 30

Have other fleshy part or skin and surround a shell ( have a pit with a seed inside). Peach Plum

Question 31

What are deep yellow fruits high in??? What are citrus fruits high in??

Answer 31

Vitamin A Vitamin C

Question 32

Bananas are stored in ____________ at _________ temperature??

Answer 32

Brown paper bags at room temperature