Foods 1: Review 1

Front

Which recipe part is NOT necessary for preparing the dish, but is useful when planning foods to fit into an eating plan? Options: Container size and type, List of ingredients and amounts, Yield

Back

Nutrition analysis

Front

Which is a recipe resource? Options: Container size and shape, Equivalent measurement, Ingredients and amounts, Package label

Back

Package label

Front

Which part of a recipe tells what type of equipment is needed to prepare a recipe?

Back

Container size and type

Front

To cook meat, fish, or poultry uncovered in an oven with dry, hot air is to:

Back

roast

Front

To cook uncovered under a direct heat source is to:

Back

broil

Front

To beat solid fat and sugar with a wooden spoon or electric mixer until smooth and light is to:

Back

cream

Front

Which measure equals one half cup? Options: Two fluid ounces, Eight tablespoons, Eight teaspoons, Eight fluid ounces

Back

Eight tablespoons

Front

One must use 1⁄2 of the chili powder when making spaghetti sauce: in the microwave

Back

in the microwave

Front

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:

Back

braise

Front

To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor is to:

Back

beat