Foods 1 Unit 2

A frozen piece of salmon should not be thawed:

• under cold running water

• as part of the cooking process

• in the cooler

• on the counter

A recipe for sweet potato casserole serves 12 and calls for  $\frac{1}{3}$  cup of chopped pecans. How much pecans would be needed to make it serve 24?

• 1 cup 

•  $\frac{2}{3}$  cup

•  $\frac{1}{2}$  cup

•  $\frac{1}{4}$   cup 

A sweet potato casserole recipe calls for  $\frac{1}{4}$  cup of flour for 4 servings. To serve 16 people, how much flour is needed?

•  $\frac{1}{4}$  cup

•  $\frac{1}{2}$  cup

• 1 cup

• 2 cup

To lower the fat content in the Butternut Squash Soup Recipe, substitute:

• 1 stick of butter for the butter or margarine.

• 1 stick of margarin ofr 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  $\frac{1}{4}$ 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, carrots

• 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 and find it distasteful

• Saliva can contaminate customer's food

• It can be a choking hazard

• It prevents a food handler from tasting food

Deborah is making cupcakes, and the recipe calls for 1 large egg. She only has medium eggs and would like to make a 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 part of a recipe, usually given for conventional ovens, tells how to cook the food?

• container size and type

• lists of ingredients and amounts

• temperature and time

• step-by-step directions

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

• dissolve

• marinate

• soak

• vent