Food Preparation Quiz

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.

Meredith is preparing stir-fried vegetables and needs an item of cutting equipment to chop and dice vegetables. Which item does she need?

• bread knife

• chef’s knife

• kitchen shears

• Pastry blender

When constructing a timetable, which step follows listing tasks?

• calculate the total time

• estimate time (in minutes)

• identify end time

• determine clock time

Sarah is preparing to make a heart-healthy salad in the foods lab. What should Sarah do before she determines which equipment is needed to prepare the recipe?

• List the preparation tasks

• Make and carry out the work plan

• Select, read, and interpret the recipe

• Evaluate the work plan

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

• communication.

• cooperation.

• organization.

• responsibility.

The smallest-size cut for foods such as fruits and vegetables is a:

• Chop.

• Cube.

• Dice.

• Mince.

Tomatoes, squash, and peppers would fall into which MyPlate food group?

• Fruits

• Vegetables

• Protein

• Dairy

Which category of food is selected by color, smell, and touch?

• Canned beans

• Citrus and fresh vegetables

• Frozen foods

• Milk and cheese

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.

Which category of fruit is characterized by a thick inedible rind, juicy flesh, and many seeds in the center?

• A. Melons

• B. Pomes

• C. Drupes

• D. Citrus fruits