Food Science Midterm Review

1. What is the equivalent of 1 cup in tablespoons?

    

    

    

    

• 8 tbsp

• 12 tbsp

• 16 tbsp

• 24 tbsp

1. What is the volume equivalent of 1 tablespoon in teaspoons?

    

• 1 tsp

• 2 tsp

• 3 tsp

• 4 tsp

1. What is the temperature at which water boils in Fahrenheit?

   

• 32°F

• 100°F

• 212°F

• 0°F

1. How many fluid ounces are in a pint?

    a.

    b.

    c.

    d.

• 8 fl oz

• 16 fl oz

• 24 fl oz

• 32 fl oz

1. What is the equivalent of 1 pound in ounces?

    

• 8 oz

• 12 oz

• 16 oz

• 24 oz

1. What is the temperature at which water freezes in Fahrenheit?

   

• 32°F

• 0°F

• 212°F

• 100°F

1. If a recipe requires 1/4 pound of butter, how many ounces is that?

    

• 6 oz

• 8 oz

• 2 oz

• 4 oz

1. What does "sifted flour" mean in a recipe?

   

• Flour measured using a sifter

• Flour sifted before measuring

• Flour mixed with liquid ingredients

• Flour packed tightly in a measuring cup

1. When a recipe calls for "chopped herbs," what is the recommended technique?

  

• Blending into a paste

• Dicing

• Grating

• Chopping into small, irregular pieces

1. What does the term "cream" mean in baking?

  

• Melting butter over low heat

• Mixing ingredients until smooth and creamyMixing ingredients until smooth and creamy

• Whipping ingredients with an electric mixer

• Adding heavy cream to a recipe