
Foods 1 Kitchen Equipment, Terms and Recipes review
Authored by Gwen Turner
Life Skills
9th - 12th Grade
Used 7+ times

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25 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The amount of servings that a recipe makes.
2.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
To cause a solid food to turn into or become part of a liquid is to:
dissolve
vent
marinate
soak
3.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Which kitchen equipment is a shallow, round baking dish with sloping sides and may be used
to bake quiche?
Loaf pan
Pie pan
Baking sheet
Roasting pan
4.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Which part of a recipe, usually given for conventional ovens, tells how to cook the food?
Temperature and time
List of ingredients & amounts
Step-by-step directions
Container size & type
5.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
To immerse food in a liquid for the purpose of wetting, softening, or cleaning it is to:
dissolve
marinate
soak
vent
6.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
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:
broil
braise
simmer
roast
7.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Which measure equals one pint?
16 fluid ounces
16 teaspoons
4 cups
12 tablespoons
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