The total preparation time is 36 minutes and the total cook time is 17 minutes for a vegetable stir-fry. If class starts at 8:00 a.m., the stir-fry should be ready to serve at:

• 8:23 a.m.

• 8:30 a.m.

• 8:53 a.m.

• 8:58 a.m.

When constructing a timetable, which step follows listing tasks?

• calculate the total time

• estimate time (in minutes)

• identify end time

• determine clock time

Lab Group 2 is constructing a timetable and just estimated time for each task. What should the group do next?

• calculate the total time

• list tasks

• identify end time

• calculate start time

Tonya, Sarah, and Jane discuss recipe ideas for the class meal. This is an example of:

• communication.

• cooperation.

• organization.

• responsibility.

In kitchen group one John prepared the soup by himself, while the rest of the lab members cleaned. What did this lab group do poorly?

• use of the recipe

• collection of all equipment and ingredients

• application of sanitation procedures

• division of tasks among lab members equitably

Sarah is preparing to make a heart-healthy salad in the foods lab. What should Sarah do before she determines which equipment is needed to prepare the recipe?

• list the preparation tasks

• make and carry out the work plan

• select, read, and interpret the recipe

• evaluate the work plan

Mary is organizing her timetable for preparing today’s lunch menu. Which food product could be prepared ahead and stored in the refrigerator?

Menu

Garden salad

Hot Reuben sandwich

Wheat crackers

Brownies

• brownies

• garden salad

• hot Reuben sandwich

• wheat crackers

Group 2 is preparing the market order. After the group lists the amount of ingredients needed and the amount of each on-hand ingredient, what should the group do next?

• assemble the equipment

• go to the grocery store

• interpret the recipe

• calculate the amount needed to purchase