Unit 2

Unit 2

Assessment

Flashcard

Practice Problem

Hard

Created by

Wayground Content

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37 questions

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1.

FLASHCARD QUESTION

Front

A frozen piece of salmon should not be thawed:

Back

on the counter

2.

FLASHCARD QUESTION

Front

To lower the fat content in the Butternut Squash Soup Recipe, substitute: 2 1/2 cups skim milk for the milk

Back

2 1/2 cups skim milk for the milk

3.

FLASHCARD QUESTION

Front

From top to bottom, which food item should go on which shelf in a refrigerator used for a community event? Options: sheet cake, carrots, raw eggs, ground beef; carrots, ground beef, raw eggs, sheet cake; ground beef, sheet cake, raw eggs, carrots; carrots, raw eggs, sheet cake, ground beef

Back

sheet cake, carrots, raw eggs, ground beef

4.

FLASHCARD QUESTION

Front

Which is the most important reason a food employee should not chew gum while preparing food?

Back

Saliva can contaminate customer's food

5.

FLASHCARD QUESTION

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

6.

FLASHCARD QUESTION

Front

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

Back

temperature and time

7.

FLASHCARD QUESTION

Front

To cause a solid food to turn into or become part of a liquid is to:

Back

dissolve

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