
Kitchen Basics
Quiz
•
9th - 12th Grade
•
Practice Problem
•
Easy

Judy John
Used 14+ times
FREE Resource
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23 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
The following part of a recipe tells the cook how many servings the recipe will make.
Title
Directions
Ingredient List
Yield
2.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Ingredients on a recipe are listed in
A random pattern
In the order of use
The ingredient used in the largest amount is listed first
Alphabetical
3.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
When making tacos for Saturday and you decide to cook and store the ground beef properly when you get home on Thursday. You are:
wasting time cooking the meat ahead of time
Doing what Ms. John referred o as Prep Work
bored
being silly, ground beef won't keep that long
4.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
This type of cut means the cook can cut the item into irregular pieces:
Chop
Dice
Mince
Slice
5.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
This type of stirring method requires the cook to be delicate while blending the ingredients
Stirring
Beating
Creaming
Folding
6.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
When the cook sits down, reads the recipe, and plans for the work required to complete the recipe--this is referred to as
The workplan
This is a waste of time
Pre-preparation
I don't know
7.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Cooking is really a science. Both chemical and physical changes can occur while making a recipe.
True
False
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