Foods Day 3 Quiz Review 2.05-2.06

Which is an example of an essential ingredient in a recipe?

• green bell pepper in a casserole

• potatoes in a beef stew

• salt in a loaf of bread

• toasted almonds in a salad

Which recipe part tells the number and size of servings the recipe will make?

• container size and type

• list of ingredients and amounts

• nutrition analysis

• yield

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

A recipe for sweet potato casserole serves 12 and 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

Which is an example of a nonessential ingredient in a recipe?

• all-purpose flour in a cake

• baking powder in biscuits

• mushrooms in a stir-fry

• shortening in a piecrust

Which part of a recipe, usually given for conventional ovens, tells how to cook the food?

• container size and type

• list of ingredients and amounts

• temperature and time

• step-by-step directions

Taylor is preparing chicken pie for dinner and uses a 9" × 13" glass baking dish. What part of the recipe helped her decide what pan to use?

• yield

• list of ingredients and amounts

• step-by-step directions for mixing and handling

• container size and type

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 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 is a recipe resource?

• cookbooks

• ingredients and amounts

• nutrition analysis

• recipe yields

Which recipe part is not necessary for preparing the dish, but is useful when planning foods to fit into an eating plan?

• container size and type

• list of ingredients and amounts

• nutrition analysis

• yield