Chapter 25 - Preparation Techniques

Chapter 25 - Preparation Techniques

9th - 12th Grade

34 Qs

quiz-placeholder

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Chapter 25 - Preparation Techniques

Chapter 25 - Preparation Techniques

Assessment

Quiz

Specialty, Life Skills, Education

9th - 12th Grade

Hard

Created by

Julianne Hogan

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34 questions

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1.

FILL IN THE BLANK QUESTION

1 min • 1 pt

Measurable amount that can be held between the thumb and finger

2.

FILL IN THE BLANK QUESTION

1 min • 1 pt

Measures no to level, ingredient needs to have the mound on top, equaling twice the amount

3.

FILL IN THE BLANK QUESTION

1 min • 1 pt

Method for measuring fat using the wrapper as a measuring guide and cut off the amount needed through the paper

4.

FILL IN THE BLANK QUESTION

1 min • 1 pt

Method for measuring fat packing fat into a dry measuring cup, pressing firmly to eliminate pockets of space and air. Remove with a rubber scraper

5.

MATCH QUESTION

1 min • 1 pt

Match the following

Subtracting the weight of the container to find the weight of the food alone.

Coat

To divide a food into smaller parts, using a tool with a sharp blade

Cutting

Put a thin layer of another food

Mince

Cut food into small irregular pieces

Taring

To cut into very fine pieces

Chop

6.

FILL IN THE BLANK QUESTION

1 min • 1 pt

To cut into small 1/2 inch squares

7.

FILL IN THE BLANK QUESTION

1 min • 1 pt

To cut into small 1/8 - 1/4 inch squares

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