unit 2

Which part of a recipe tells how to prepare a dish in the order it should be completed?

• Container size and type
• List of ingredients and amounts
• Step-by-step directions
• Temperature and time

Which is a recipe resource?

• Family member
• Ingredient amount
• Measurement abbreviation
• Preparation term

What recipe resource is passed down from previous generations?

• Cook Books
  Cook Books
• Family Recipes 
  Family Recipes 
• Internet recipes
• Package labels

Which recipe part is not necessary for preparing the dish, but is useful when planning foods to fit into an eating plan?

• Container size and type
• List of ingredients and amounts
• Nutrition analysis 
• Yield

Which kitchen equipment is powerful and versatile because it has assorted disks and blades? 

• Colander 
•  Food processor 
• Hand Mixer
• Whisk

What kitchen equipment is a bowl made of wire mesh that is used to remove solid pieces of food from a liquid?

• Bread knife
• Food chopper
• Kitchen Shears 
• Strainer

Which kitchen equipment is used to measure large amounts of both dry and solid ingredients?

• Dry measuring cups
• Liquid measuring cups
• Measuring spoons
• Scales

Which kitchen equipment is used to quick-fry foods in a small amount of fat?

• Casserole
• Double Boiler
• Steamer
• Wok

Which kitchen appliance quickly cooks, defrosts, and reheats most foods?

• Microwave oven
• Range
• Slow cooker
• Toaster oven

To cook food in a pan using vapor produced by boiling liquid is to:

• barbeque
• Boil
• Saute 
• Steam