
Culinary I, 2.00 TEST (2/2)
Quiz
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Other
•
12th Grade
•
Practice Problem
•
Medium
TERI R TAYLOR
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43 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the written record of the ingredients and the preparation steps needed to make a particular dish?
formula
method
process
recipe
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
The desired yield divided by the original yield is the:
conversion factor
portion size
metric unit
volume
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What technique is correct when measuring flour by volume?
pour the flour into a measuring cup and leave the heaping
pack the flour into a measuring cup, then level with a straight-edge spatual
spoon the flour into a measuring cup, then level with a straight-edge spatula
dip a measuring cup into the flour container, then level with a straight-edge spatula
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
How are eggs cooked so that the yolk and white are firm without being rubbery?
basted
hard fried
over easy
sunny side up
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the general term for the seed, fruit, root, and bark of aromatic plants?
condiments
extracts
flavorings
spices
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is a black, white, red, or green dried berry and is one of the most popular seasonings used in cooking?
cinnamon
nutmeg
peppercorn
turmeric
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What herb should be removed before serving?
bay leaves
oregano
sage
dill
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