Foods 1 Final Exam Review 1

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 is a recipe resource?

• Container size and shape
• Equivalent measurement
• Ingredients and amounts
• Package label
  

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

• Container size and type
• Ingredients and the amounts
• Step-by-step directions
• Yield

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

• braise
• broil
• roast
• simmer

To cook uncovered under a direct heat source is to:

• braise
• broil
• roast
• simmer

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

• beat
• cream
• sift
• toss

Which measure equals one half cup?

• Two fluid ounces
• Eight tablespoons
• Eight teaspoons
• Eight fluid ounces

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:

• braise
• broil
• roast
• simmer

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

• beat
• cream
• sift
• toss

Which measure equals one pint?

• Four cups
• Sixteen ounces
• Sixteen fluid ounces
• Twelve tablespoons