Nt1310 Unit 4 Test
Student Name:
Samielle.Phillips
Teacher: foods Date:
10/9/14
District:
Rowan
Test:
9_12 FACS FN41 - Foods I Test 1
Description:
Unit 2
Form:
501
1.
Which part of a recipe tells what type of equipment is needed to prepare a recipe?
A._
Container size and type
B._
Ingredients and the amounts
C._
Step-by-step directions
D._
Yield
2.
The quickest and easiest resource for researching recipes by ingredient, type, or time available for preparation is:
A._ cookbooks. B._ family recipes.
C._
Internet recipes.
D._ package labels.
3.
Which part of a recipe tells how to prepare a food dish in the order it should be completed?
A._
Container size and type
B._
List of ingredients and amounts
C._
Step-by-step directions
D._ …show more content…
Temperature and time
4.
Which is a recipe resource?
A._
Cookbooks
B._
Ingredients and amounts
C._
Nutrition analysis
D._
Recipe yields
5.
Which is a recipe resource?
A._
Container size and shape
B._
Equivalent measurement
C._
Ingredients and amounts
D._
Package label
6.
What recipe resource is passed down from previous generations?
A._
Cookbooks
B._
Family recipes
C._
Internet recipes
D._
Package labels
7.
Which is a recipe resource?
A._
Family member
B._
Ingredient amount
C._
Measurement abbreviation
D._
Preparation term
8.
Which part of a recipe, usually given for conventional ovens, tells how to cook the food?
A._
Container size and type
B._
List of ingredients and amounts
C._
Step-by-step directions
D._
Temperature and time
9.
Which recipe part is NOT necessary for preparing the dish, but is useful when planning foods to fit into an eating plan?
A._
Container size and type
B._
List of ingredients and amounts
C._
Nutrition analysis
D._
Yield
10.
Which kitchen appliance is used to fry, bake, broil, or roast foods?
A._
Microwave oven
B._
Range
C._
Slow cooker
D._
Toaster oven
11.
Which kitchen equipment is used to quick-fry foods in a small amount of fat?
A._
Casserole
B._
Double boiler
C._
Steamer
D._
Wok
12.
Which kitchen equipment has four 1-inch deep sides and is used to bake cakes, pizza, and fish?
A._
Baking sheet
B._
Loaf pan
C._
Pie pan
D._
Roasting pan
13.
Which kitchen equipment is used to bake and serve main dishes and desserts?
A._
Casserole
B._
Double boiler
C._
Steamer
D._
Wok
14.
Which kitchen appliance quickly cooks, defrosts, and reheats most foods?
A._
Microwave oven
B._
Range
C._
Slow cooker
D._
Toaster oven
15.
Which kitchen equipment is a shallow, round baking dish with sloping sides and may be used to bake quiche?
A._
Baking sheet
B._
Loaf pan
C._
Pie pan
D._
Roasting pan
16.
Which kitchen equipment is used to measure large amounts of both dry and solid ingredients?
A._
Dry measuring cups
B._
Liquid measuring cups
C._
Measuring spoons
D._
Scales
17.
What kitchen equipment is a bowl made of wire mesh that is used to remove solid pieces of food from a liquid?
A._
Bread knife
B._
Food chopper
C._
Kitchen shears
D._
Strainer
18.
Which kitchen equipment is powerful and versatile, because it has assorted disks and blades?
A._
Colander
B._
Food processor
C._
Hand mixer
D._
Whisk
19.
Which kitchen equipment is used to measure the internal temperature of foods?
A._
Dry measuring cups
B._
Liquid measuring cups
C._
Scales
D._
Thermometers
20.
Which measure equals one half cup?
A._
Two fluid ounces
B._
Eight tablespoons
C._
Eight teaspoons
D._
Eight fluid ounces
21.
To beat solid fat and sugar with a wooden spoon or electric mixer until smooth and light is to:
A._ beat. B._ cream. C._ sift. D._ toss. 22.
To lightly mix ingredients by tumbling them with tongs or a large fork and spoon is to:
A._ beat. B._ cream. C._ sift. D._ toss. 23.
What is an abbreviation for fluid ounce?
A._ fl. ouc.
B._ fl. oz.
C._ ouc. D._ oz. 24.
To cook uncovered under a direct heat source is to:
A._ braise. B._ broil. C._ roast. D._ simmer. 25.
To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce is to:
A._ barbeque. B._ boil. C._ saute. D._ steam. 26.
To leave an opening in the covering of a food to allow steam to escape is to:
A._ dissolve. B._ marinate. C._ soak. D._ vent. 27.
To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber is to:
A._ baste. B._ grease. C._ season. D._ tenderize. 28.
Which measure equals one pound?
A._
Eight ounces
B._
Eight fluid ounces
C._
Sixteen ounces
D._
Sixteen fluid ounces
29.
To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan is to:
A._ braise. B._ broil. C._ roast. D._ simmer. 30.
To cook meat, fish, or poultry uncovered in an oven with dry, hot air is to:
A._ braise. B._ broil. C._ roast. D._ simmer. 31.
To rub fat on the surface of a food or a cooking utensil is to:
A._ baste. B._ grease. C._ marinate. D._ tenderize. 32.
To cook food in a pan using vapor produced by boiling liquid is to:
A._ barbeque. B._ boil. C._ saute. D._ steam. 33.
An amount that is less than 1/8 teaspoon or the amount that can be held between the thumb and forefinger is a:
A._ heap. B._ level. C._ ounce. D._ pinch. 34.
Which measure equals one pint?
A._
Four cups
B._
Sixteen ounces
C._
Sixteen fluid ounces
D._
Twelve tablespoons
35.
To cause a solid food to turn into or become part of a liquid is to:
A._ dissolve. B._ marinate. C._ soak. D._ vent. 36.
To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor is to:
A._ beat. B._ cream. C._ sift. D._ toss. 37.
To cook food in hot liquid, 212 _F, having bubbles that rise to and break on the surface of a liquid is to:
A._ barbeque. B._ boil. C._ saute. D._ steam. 38.
In a recipe, pt. is the abbreviation for:
A._ pare. B._ part. C._ pint. D._ put. 39.
In a recipe, C. is the abbreviation for:
A._ chop. B._ cube. C._ cup. D._ cut. 40.
To blend a delicate mixture into a heavier one, using a rubber spatula or spoon in a gentle up, down, and over motion so that the mixture stays light is to:
A._ cut-in. B._ fold. C._ knead. D._ stir. 41.
To increase the flavor of a food by adding herbs, spices, or other ingredients or to prepare a cooking utensil for cooking is:
A._ baste. B._ grease. C._ season. D._ tenderize. 42.
To cut food into large, thick or thin, flat pieces using a sawing motion while gently pressing down is to:
A._ mince. B._ pare. C._ shred. D._ slice. 43.
What is an abbreviation for gallon?
A._
g.
B._
G.
C._ gal. D._
Gl.
44.
To immerse food in a liquid for the purpose of wetting, softening, or cleaning it is to:
A._
dissolve.
B._ marinate. C._ soak. D._ vent. 45.
Which is an example of an essential ingredient in a recipe?
A._
Green bell pepper in a casserole
B._
Potatoes in a beef stew
C._
Salt in a loaf of bread
D._
Toasted almonds in a salad
46.
On the mashed potatoes convenience food label above, at what power level is the food cooked?
A._
High
B._
Low
C._
Medium
D._
Medium-high
47.
Deborah is making cupcakes and the recipe calls for 1 large egg. She only has medium eggs and would like to make a recipe with less cholesterol. What should she do? Use:
A._
1 small brown egg.
B._
1 egg white.
C._
2 egg whites.
D._
2 medium eggs.
48.
Sandra's power bill was extremely high last month. What is an ADVANTAGE of using convenience foods in recipes this month for Sandra?
A._
Enhances flavor
B._
Guarantees nutritional value
C._
Saves energy
D._
Saves money
49.
Kim is making lasagna and the recipe calls for 1 clove of garlic. She does not have a clove of garlic but has a well-stocked herb and spice cabinet. What could she substitute?
A._
1/8 teaspoon garlic powder
B._
_ teaspoon garlic powder
C._
_ teaspoon garlic powder
D._
1 teaspoon garlic powder
50.
In the mashed potatoes convenience food label, what is the serving
size?
A._
_ cup
B._
2/3 cup
C._
1 cup
D._
2 cups
51.
Less baking powder is used and the oven temperature is increased when baking cakes:
A._ at high altitudes.
B._ in the microwave.
C._ in the toaster oven.
D._ on the cooktop.
52.
In the mashed potatoes convenience food label, what additional ingredients are needed to prepare the food?
A._
1/3 cup milk and 1 tablespoon butter
B._
1/3 cup milk and 2 tablespoons butter
C._
2/3 cups milk and 1 tablespoon butter
D._
2/3 cups milk and 2 tablespoons butter
53.
One must use _ of the chili powder when making spaghetti sauce:
A._ at high altitudes.
B._ in the microwave.
C._ in the toaster oven.
D._ on the cooktop.
54.
Which is an example of a non-essential ingredient in a recipe?
A._
All-purpose flour in a cake
B._
Baking powder in biscuits
C._
Mushrooms in a stir-fry
D._
Shortening in pie crust
55.
Judy is making frosting for cupcakes. The recipe calls for 1 ounce unsweetened baking chocolate. What should she substitute if she does not have the unsweetened baking chocolate?
A._
1 tablespoon unsweetened cocoa + 3 tablespoons butter
B._
2 tablespoons unsweetened cocoa + 1 tablespoon butter
C._
2 tablespoons unsweetened cocoa + 2 tablespoons butter
D._
3 tablespoons unsweetened cocoa + 1 tablespoon butter
Samielle.Phillips
Teacher: foods Date:
10/9/14
District:
Rowan
Test:
9_12 FACS FN41 - Foods I Test 1
Description:
Unit 2
Form:
501
1.
Which part of a recipe tells what type of equipment is needed to prepare a recipe?
A._
Container size and type
B._
Ingredients and the amounts
C._
Step-by-step directions
D._
Yield
2.
The quickest and easiest resource for researching recipes by ingredient, type, or time available for preparation is:
A._ cookbooks. B._ family recipes.
C._
Internet recipes.
D._ package labels.
3.
Which part of a recipe tells how to prepare a food dish in the order it should be completed?
A._
Container size and type
B._
List of ingredients and amounts
C._
Step-by-step directions
D._ …show more content…
Temperature and time
4.
Which is a recipe resource?
A._
Cookbooks
B._
Ingredients and amounts
C._
Nutrition analysis
D._
Recipe yields
5.
Which is a recipe resource?
A._
Container size and shape
B._
Equivalent measurement
C._
Ingredients and amounts
D._
Package label
6.
What recipe resource is passed down from previous generations?
A._
Cookbooks
B._
Family recipes
C._
Internet recipes
D._
Package labels
7.
Which is a recipe resource?
A._
Family member
B._
Ingredient amount
C._
Measurement abbreviation
D._
Preparation term
8.
Which part of a recipe, usually given for conventional ovens, tells how to cook the food?
A._
Container size and type
B._
List of ingredients and amounts
C._
Step-by-step directions
D._
Temperature and time
9.
Which recipe part is NOT necessary for preparing the dish, but is useful when planning foods to fit into an eating plan?
A._
Container size and type
B._
List of ingredients and amounts
C._
Nutrition analysis
D._
Yield
10.
Which kitchen appliance is used to fry, bake, broil, or roast foods?
A._
Microwave oven
B._
Range
C._
Slow cooker
D._
Toaster oven
11.
Which kitchen equipment is used to quick-fry foods in a small amount of fat?
A._
Casserole
B._
Double boiler
C._
Steamer
D._
Wok
12.
Which kitchen equipment has four 1-inch deep sides and is used to bake cakes, pizza, and fish?
A._
Baking sheet
B._
Loaf pan
C._
Pie pan
D._
Roasting pan
13.
Which kitchen equipment is used to bake and serve main dishes and desserts?
A._
Casserole
B._
Double boiler
C._
Steamer
D._
Wok
14.
Which kitchen appliance quickly cooks, defrosts, and reheats most foods?
A._
Microwave oven
B._
Range
C._
Slow cooker
D._
Toaster oven
15.
Which kitchen equipment is a shallow, round baking dish with sloping sides and may be used to bake quiche?
A._
Baking sheet
B._
Loaf pan
C._
Pie pan
D._
Roasting pan
16.
Which kitchen equipment is used to measure large amounts of both dry and solid ingredients?
A._
Dry measuring cups
B._
Liquid measuring cups
C._
Measuring spoons
D._
Scales
17.
What kitchen equipment is a bowl made of wire mesh that is used to remove solid pieces of food from a liquid?
A._
Bread knife
B._
Food chopper
C._
Kitchen shears
D._
Strainer
18.
Which kitchen equipment is powerful and versatile, because it has assorted disks and blades?
A._
Colander
B._
Food processor
C._
Hand mixer
D._
Whisk
19.
Which kitchen equipment is used to measure the internal temperature of foods?
A._
Dry measuring cups
B._
Liquid measuring cups
C._
Scales
D._
Thermometers
20.
Which measure equals one half cup?
A._
Two fluid ounces
B._
Eight tablespoons
C._
Eight teaspoons
D._
Eight fluid ounces
21.
To beat solid fat and sugar with a wooden spoon or electric mixer until smooth and light is to:
A._ beat. B._ cream. C._ sift. D._ toss. 22.
To lightly mix ingredients by tumbling them with tongs or a large fork and spoon is to:
A._ beat. B._ cream. C._ sift. D._ toss. 23.
What is an abbreviation for fluid ounce?
A._ fl. ouc.
B._ fl. oz.
C._ ouc. D._ oz. 24.
To cook uncovered under a direct heat source is to:
A._ braise. B._ broil. C._ roast. D._ simmer. 25.
To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce is to:
A._ barbeque. B._ boil. C._ saute. D._ steam. 26.
To leave an opening in the covering of a food to allow steam to escape is to:
A._ dissolve. B._ marinate. C._ soak. D._ vent. 27.
To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber is to:
A._ baste. B._ grease. C._ season. D._ tenderize. 28.
Which measure equals one pound?
A._
Eight ounces
B._
Eight fluid ounces
C._
Sixteen ounces
D._
Sixteen fluid ounces
29.
To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan is to:
A._ braise. B._ broil. C._ roast. D._ simmer. 30.
To cook meat, fish, or poultry uncovered in an oven with dry, hot air is to:
A._ braise. B._ broil. C._ roast. D._ simmer. 31.
To rub fat on the surface of a food or a cooking utensil is to:
A._ baste. B._ grease. C._ marinate. D._ tenderize. 32.
To cook food in a pan using vapor produced by boiling liquid is to:
A._ barbeque. B._ boil. C._ saute. D._ steam. 33.
An amount that is less than 1/8 teaspoon or the amount that can be held between the thumb and forefinger is a:
A._ heap. B._ level. C._ ounce. D._ pinch. 34.
Which measure equals one pint?
A._
Four cups
B._
Sixteen ounces
C._
Sixteen fluid ounces
D._
Twelve tablespoons
35.
To cause a solid food to turn into or become part of a liquid is to:
A._ dissolve. B._ marinate. C._ soak. D._ vent. 36.
To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor is to:
A._ beat. B._ cream. C._ sift. D._ toss. 37.
To cook food in hot liquid, 212 _F, having bubbles that rise to and break on the surface of a liquid is to:
A._ barbeque. B._ boil. C._ saute. D._ steam. 38.
In a recipe, pt. is the abbreviation for:
A._ pare. B._ part. C._ pint. D._ put. 39.
In a recipe, C. is the abbreviation for:
A._ chop. B._ cube. C._ cup. D._ cut. 40.
To blend a delicate mixture into a heavier one, using a rubber spatula or spoon in a gentle up, down, and over motion so that the mixture stays light is to:
A._ cut-in. B._ fold. C._ knead. D._ stir. 41.
To increase the flavor of a food by adding herbs, spices, or other ingredients or to prepare a cooking utensil for cooking is:
A._ baste. B._ grease. C._ season. D._ tenderize. 42.
To cut food into large, thick or thin, flat pieces using a sawing motion while gently pressing down is to:
A._ mince. B._ pare. C._ shred. D._ slice. 43.
What is an abbreviation for gallon?
A._
g.
B._
G.
C._ gal. D._
Gl.
44.
To immerse food in a liquid for the purpose of wetting, softening, or cleaning it is to:
A._
dissolve.
B._ marinate. C._ soak. D._ vent. 45.
Which is an example of an essential ingredient in a recipe?
A._
Green bell pepper in a casserole
B._
Potatoes in a beef stew
C._
Salt in a loaf of bread
D._
Toasted almonds in a salad
46.
On the mashed potatoes convenience food label above, at what power level is the food cooked?
A._
High
B._
Low
C._
Medium
D._
Medium-high
47.
Deborah is making cupcakes and the recipe calls for 1 large egg. She only has medium eggs and would like to make a recipe with less cholesterol. What should she do? Use:
A._
1 small brown egg.
B._
1 egg white.
C._
2 egg whites.
D._
2 medium eggs.
48.
Sandra's power bill was extremely high last month. What is an ADVANTAGE of using convenience foods in recipes this month for Sandra?
A._
Enhances flavor
B._
Guarantees nutritional value
C._
Saves energy
D._
Saves money
49.
Kim is making lasagna and the recipe calls for 1 clove of garlic. She does not have a clove of garlic but has a well-stocked herb and spice cabinet. What could she substitute?
A._
1/8 teaspoon garlic powder
B._
_ teaspoon garlic powder
C._
_ teaspoon garlic powder
D._
1 teaspoon garlic powder
50.
In the mashed potatoes convenience food label, what is the serving
size?
A._
_ cup
B._
2/3 cup
C._
1 cup
D._
2 cups
51.
Less baking powder is used and the oven temperature is increased when baking cakes:
A._ at high altitudes.
B._ in the microwave.
C._ in the toaster oven.
D._ on the cooktop.
52.
In the mashed potatoes convenience food label, what additional ingredients are needed to prepare the food?
A._
1/3 cup milk and 1 tablespoon butter
B._
1/3 cup milk and 2 tablespoons butter
C._
2/3 cups milk and 1 tablespoon butter
D._
2/3 cups milk and 2 tablespoons butter
53.
One must use _ of the chili powder when making spaghetti sauce:
A._ at high altitudes.
B._ in the microwave.
C._ in the toaster oven.
D._ on the cooktop.
54.
Which is an example of a non-essential ingredient in a recipe?
A._
All-purpose flour in a cake
B._
Baking powder in biscuits
C._
Mushrooms in a stir-fry
D._
Shortening in pie crust
55.
Judy is making frosting for cupcakes. The recipe calls for 1 ounce unsweetened baking chocolate. What should she substitute if she does not have the unsweetened baking chocolate?
A._
1 tablespoon unsweetened cocoa + 3 tablespoons butter
B._
2 tablespoons unsweetened cocoa + 1 tablespoon butter
C._
2 tablespoons unsweetened cocoa + 2 tablespoons butter
D._
3 tablespoons unsweetened cocoa + 1 tablespoon butter