Foods 1 Unit 3.04

which is an example of a legume?

• Cabbage

• butter beans

• Onions

• Potatoes

Which demonstrates a dry cooking method?

• steak grilled over charcoals

• shrimp steamed with vegetables

• chicken thighs stewed with tomatoes

• beef roast braised with carrots and potatoes

Which is the BEST protein choice for someone on a weight-loss plan?

• Pan-fried pork chop

• sauteed shrimp in butter sauce

• hamburger with cheese

• grilled skinless chicken breast

Which cooking equipment should be used to remove chicken wings from hot oil?

• ladle

• pot holder

• tongs

• turner

Which is LEAST LIKELY to be a step in preparing dried beans?

• thawing

• sorting

• soaking

• washing

An example of a protein casserole is:

• beff lasagna

• green bean casserole

• pineapple and cracker crumbs

• scalloped potatoes

How does the quality of brown eggs compare with that of white eggs?

• brown eggs are more nutritious than white eggs

• brown eggs stay fresh longer than white eggs

• the quality is the same

• White eggs are more nutritious than brown eggs

What is a health benefit of consuming legumes?

• They are a good source of water

• They are a good source of Vitamin C

• They are a good source of vitamin D

• They are a good source of B vitamins

How should a cook beat eggs for an omelet?

• by using a rubber spatula to gently blend a heavy and delicate mixture

• by using a sieve to mix ingredients

• by using a wire whisk to thouroughly mix ingredients with a circular up-and-down motion

• by using tongs to gently tumble together ingreients

Which is considered a liquid ingredient in its original form?

• butter

• chocolat chips

• eggs

• shortening