Foods 1 Final Review

What is the temperature danger zone?

• 60-160 degrees

• 40-140 degrees

• 20-120 degrees

• 30-130 degrees

What is the highest grade of meat usually at finer restaurants?

• Choice

• Canner

• Select

• Prime

How many ounces in a pound?

• 8

• 10

• 12

• 16

How many teaspoons in a tablespoon?

• 1

• 2

• 3

• 4

How many cups in a stick of butter?

• 1/4

• 1/3

• 1/2

• 3/4

How many tablespoons in a cup?

• 8

• 12

• 16

• 20

True/False: You should always level off liquid ingredients.

• True

• False

To add to a delicate mixture by cutting down and turning over slowly is called...

• Whip

• Fold-in

• Cream

• Cut-in

To cook in a liquid below the boiling point is called..

• Boiling

• Simmering

• Broiling

• Baking

Incorporating air into a mixture by the lifting the mixture over and over quickly is called..

• Fold in

• Searing

• Kneading

• Beating