Foods 1- 2.00

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

• 1 cup

• 2/3 cup

• 1/2 cup

• 1/4 cup

A sweet potato casserole recipe calls for 1/4 cup of 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 the Butternut Squash Soup Recipe, substitute:

Butternut Squash Soup (6-8 servings)

Ingredients:

*2 1/2 pounds butternut squash

*1 medium yellow onion

*3 cloves garlic

*5 cups water

*1 tablespoon salt

*2 1/2 cups milk

*1 stick of butter or margarine

• 1 stick of butter for the butter or margarine

• 1 stick of margarine for the butter or margarine

• 2 1/2 cups buttermilk for the milk

• 2 1/2 cups skim milk for the milk

Which are used to measure small amounts of ingredients, usually less than 1/4 cup?

• dry measuring cups

• liquid measuring cups

• measuring spoons

• scales

There are four shelves in a refrigerator used for a community event. There is space for one item on each shelf. From top to bottom, which food item should go on which shelf?

• sheet cake, carrots, raw eggs, ground beef

• carrots, ground beef, raw eggs, sheet cake

• ground beef, sheet cake, raw eggs, sheet cake

• carrots, raw eggs, sheet cake, ground beef

Which is the MOST important reason a food employee should not chew gum while preparing food?

• customers may see it and find it distasteful

• saliva can contaminate customers' food

• it can be a choking hazard

• it prevents a food handler from tasting food

What is the MAXIMUM number of days that homemade chicken salad can be held at 41F?

• 2

• 3

• 6

• 7

To cause a solid food to turn into or become part of a liquid is to:

• dissolve

• marinate

• soak

• vent

Which kitchen equipment is narrow with deep sides & is used to bake bread & pound cake?

• baking sheet

• loaf pan

• pie pan

• roasting pan

Which of the following helps prevent food in a self-service area from becoming contaminated by guests?

• ensure that guests only use one plate

• require people to monitor the self-service area

• post allergen information around the self-service area

• list all of the ingredients in each menu item