Part 1

Question 1

t or f

pour hot liquids towards you; lift lids of pots towards you

Answer 1

false; pour and lift away

Question 2

courses are served from ___________

Answer 2

outside-in

Question 3

t or f

dessert fork/spoon is closest to the plate

Answer 3

true

Question 4

litre abbreviation

Answer 4

L

Question 5

mL

Answer 5

millilitre

Question 6

C

Answer 6

cup

Question 7

milligram

Answer 7

mg

Question 8

°

Answer 8

degree

Question 9

pound

Answer 9

lb

Question 10

T

Answer 10

tablespoon (can also be Tbsp)

Question 11

gram

Answer 11

gm

Question 12

kilogram

Answer 12

kg

Question 13

teaspoon

Answer 13

t or tsp

Question 14

metric measuring spoon set

Answer 14

1mL
2mL
5mL
15mL
25mL

Question 15

what are glass measuring cups used for?

Answer 15

measuring liquids

Question 16

set of imperial measuring cups

Answer 16

1/4 cup
1/3 cup
1/2 cup
1 cup

Question 17

set of metric measuring cups

Answer 17

50 mL
125 mL
250 mL

Question 18

set of imperial measuring spoons

Answer 18

1/8 tsp
1/4 tsp
1/2 tsp
1 tsp
1 1/2 tsp
1 tbsp

Question 19

how to measure flour?

Answer 19

sift onto wax paper
spoon into measuring cup
level off with a metal spatula

Question 20

how to measure liquid?

Answer 20

place glass measuring cup in flat surface

be at eye level with glass measuring cup as you pour liquid

Question 21

how to measure brown sugar?

Answer 21

pack into measuring cup

use metal spatula to level off

Question 22

how to measure shortening?

Answer 22

pack into dry measuring cup

level off with rubber spatula

Question 23

how to measure white sugar?

Answer 23

scoop into dry measuring cu

level off with metal spatula

Question 24

how to measure baking soda?

Answer 24

squash lumps
dip measuring spoon
level off

Question 25

how to level margarine?

Answer 25

pack into dry measuring cup

level off with rubber scraper

Question 26

how to measure vanilla?

Answer 26

pour into measuring spoon held over small bowl

Question 27

how to measure molasses

Answer 27

pour into liquid measuring cup at eye level

remove with rubber scraper

Question 28

how to measure one half egg?

Answer 28

beat with fork

measure 30 mL with small measuring spoon

Question 29

how to measure icing sugar?

Answer 29

pour into dry measuring cup

level off with metal spatula

Question 30

3 types of quick breads

Answer 30

pour batter (thin i.e waffles, crepes)
drop batter (fairly thick, needs to be scraped)
soft dough (thick enough to roll by hand)

Question 31

function of salt/sugar

Answer 31

improves flavour
adds texture
adds colour

Question 32

function of eggs

Answer 32

contribute texture
nutritive value
colour
binds

Question 33

function of liquid

Answer 33

dissolves dry ingredients
adds flavour
aids in browning

Question 34

function of flour

Answer 34

forms structure and body

Question 35

function of leavening agents (baking powder, baking soda, yeast)

Answer 35

enables quick breads to rise so it becomes light and porous

Question 36

function of fat (shortening or oil)

Answer 36

gives tenderness
adds flavour
aids in browning

Question 37

____________ is a chemical leavening agent that must be used with acidic food such as sour milk

Answer 37

baking soda

Question 38

yeast

Answer 38

microscopic plant
reproduces rapidly with food, moisture and warmth
gives off carbon dioxide forming bubbles that make dough rise

Question 39

baking powder

Answer 39

chemical leavening agent

combination of baking soda and dry acid

Question 40

shortening

Answer 40

hydrogenated fat made from vegetable oil