Food and Nutrition 1 Final Exam Review Day 1

Front

Which is an example of an essential ingredient in a recipe? Options: green bell pepper in a casserole, potatoes in a beef stew, salt in a loaf of bread, toasted almonds in a salad

Back

salt in a loaf of bread

Front

Which is an example of a nonessential ingredient in a recipe? Options: all-purpose flour in a cake, baking powder in biscuits, mushrooms in a stir fry, shortening in a pie crust

Back

mushrooms in a stir fry

Front

Which part of a recipe, usually given for conventional ovens, tells how to cook the food?

Back

temperature and time

Front

What part of the recipe helped Taylor decide what pan to use for her chicken pie in a 9" × 13" glass baking dish?

Back

container size and type

Front

The total preparation time is 36 minutes with an additional cook time of 17 minutes for a vegetable stir-fry. If class starts at 8:00 a.m., the stir-fry should be ready to serve at:

Back

8:53

Front

In kitchen group one John prepared the soup by himself, while the rest of the lab members cleaned. What did this lab group do poorly?

Back

division of tasks among lab members equitably

Front

A recipe for sweet potato casserole serves 12 and calls for 1/3 cup of chopped pecans. How much pecans would be needed to make it serve 24?

Back

2/3 cup

Front

To lower the fat content of the Butternut Squash soup recipe below substitute: 2 1/2 pounds butternut squash, 1 Tablespoon salt, 2 1/2 cups milk, 1 stick butter or margarine. What should be substituted for the milk?

Back

2 1/2 cups skim milk for the milk.

Front

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?

Back

use 2 egg whites

Front

Tonya, Sarah, and Jane discuss recipe ideas for the class meal. This is an example of:

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communication