Foods I Review: 2.06-3.01

Lab Group 2 is constructing a timetable and just estimated time for each task. What should the group do next?

• calculate the total time

• list tasks

• identify end time

• calculate start time

The total preparation time is 36 minutes and the total cook time is 17 minutes for a vegetable stir-fry. If class starts at 8:00 a.m., the stir-fry should be ready to serve at:

• 8:23 a.m.

• 8:30 a.m.

• 8:53 a.m.

• 8:58 a.m.

In kitchen group one John prepared the soup by himself, while the rest of the lab members cleaned. What did this lab group do poorly?

• use of the recipe

• collection of all equipment and ingredients

• application of sanitation procedures

• division of tasks among lab members equitably

When constructing a timetable, which step follows listing tasks?

• calculate the total time

• estimate time (in minutes)

• identify end time

• determine clock time

Tonya, Sarah, and Jane discuss recipe ideas for the class meal. This is an example of:

• communication

• cooperation

• organization

• responsibility

Storing unripe bananas on the counter:

• causes foodborne illnesses

• causes them to quickly spoil

• helps them ripen and improves their flavor

• prevents ripening and lengthens their shelf life

How can calories be reduced when preparing fruits and vegetables?

• By choosing cooking methods like baking and steaming

• By frying with heavy batters

• By mixing with sugar and gelatins

• By serving with cream dips and sauces

Which is an example of mincing foods?

• Cutting onions into very small, irregular pieces

• Making shallow slices into the surface of bread dough

• Removing the outer skin of potatoes

• Rubbing cabbage against a shredder

How are onions and celery sautéed?

• By browning in a small amount of hot fat

• By roasting slowly on a rack over hot coals

• By cooking in a covered pan, using low heat and a small amount of liquid

• By using vapor made by liquids that have reached 212°F

Vegetables such as potatoes, onions, and garlic should be stored:

• In the refrigerator.

• In the freezer.

• In a cool, dry, and dark place.

• On the counter.