Foods 1 Test 2.05 and 3.01

Most recipes do not state ALL the necessary equipment; however, specific equipment, such as a “9 x 9 square pan,” is sometimes listed. It is important to use the stated specific equipment so the food will not overflow or overcook. The specific equipment mentioned in this context is __________.

• yield

• equipment

• knives

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

• ingredients

• directions

• yield

The recipe should have directions for how to prepare it. The steps need to be listed in the order they should be done. Steps that are numbered are easy to follow and help to prevent steps from being skipped. However, some recipes are written in paragraph form. It is necessary to read and follow these directions carefully, as skipping steps is easier. What is the primary purpose of having directions in a recipe?

• Directions/steps to follow

• Yield

• Nutritional analysis

The number of servings in a recipe is called the yield.

• True

• False

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

Deborah is making cupcakes, and the recipe calls for 1 large egg. She only has medium eggs and would like to make a recipe with less cholesterol. What should she do?

• use 1 small brown egg

• use 1 egg white

• use 2 egg whites

• use 2 medium eggs

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 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

Taylor is preparing chicken pie for dinner and uses a 9" x 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

Which is a recipe resource?

• ingredient substitutions

• magazine or newspaper

• recipe yields

• volume measurement