Recipes Unit

In which order are ingredients listed on a recipe?

• from largest amount to smallest amount

• dry ingredients first, then liquid ingredients

• alphabetically

• the order in which they are used

Which of the following is NOT necessary in a recipe?

• preheating information

• nutrition information

• pan size

• ingredient measurements

Of the following cooking methods, the one that will best help vegetables retain their nutrients, shape & color is which?

• baking

• steaming

• sauteing

• braising

1 cup of buttermilk = 1 Tablespoon of ________ + milk to equal 1 cup.

• butter

• sour cream

• oil

• vinegar

You will need to know the what of a recipe if you wanted to make a casserole that would be large enough to feed your whole family.

• yield

• pan size

• amounts

• ingredients

When measuring liquids, you must check the measurement ____________ for an accurate reading.

• by holding it up

• by looking down at it

• at eye level

• by tilting it

Brown sugar must be ________ into the measuring cup to get an accurate measurement.

• sifted

• packed

• spooned

• poured

For efficient work flow, the work triangle should total up between _____ & 26 feet.

• 10

• 12

• 14

• 16

Which of the following is NOT one of the 3 basic work centers?

• cooking (stove)

• cold storage (fridge)

• cutting (counters)

• clean up (sink)

Double 1 cup

• 2 cups

• 3 cups

• 1/2 cup

• 1/4 cup