2.05 2.06 3.01 Test Review

A sweet potato casserole calls for 1/4 cup flour for 4 servings. To serve 16 people, how much flour is needed?

• 1/4 cup

• 1/2 cup

• 1 cup

• 2 cups

To lower the fat content in a butternut squash soup recipe, substitute:

• 1 stick of butter for the margarine

• 1 stick of margarine for the butter

• buttermilk for the milk

• skim milk for the milk

Which part of the recipe tells how to cook the food?

• container and size

• ingredients and amounts

• temperature and time

• step-by-step directions

Which is a recipe resource?

• ingredient substitutions

• magazines or newspapers

• recipe yields

• volume measurement

Deborah is making cupcakes and the recipe calls for 1 large egg. She only has medium eggs and would like to make the recipe with less cholesterol. What should she do?

• use 1 small brown egg

• use 1 egg white

• use 2 egg whites

• use 2 medium eggs

Which recipe part tells the number and size of servings the recipe will make?

• container size and type

• ingredients and amounts

• nutritional analysis

• yield

Taylor is preparing chicken pie for dinner and uses a 9x13 glass baking dish. What part of the recipe helped her decide what pan to use?

• yield

• ingredients and amounts

• step-by-step directions for mixing and handling

• container size and type

A recipe for sweet potato casserole serves 12 and calls for 1/3 cup of pecans. How much pecans would be needed to make it serve 24?

• 1 cup

• 2/3 cup

• 1/2 cup

• 1/4 cup

Which is an example of a non-essential ingredient in a recipe?

• flour in a cake

• baking powder in biscuits

• mushrooms in stir-fry

• shortening in pie crust

Which is an example of an essential ingredient in a recipe?

• green bell peppers in a casserole

• potatoes in beef stew

• salt in a loaf of bread

• toasted almonds in a salad