Grade 11 Baseline prep

Which step best helps remove stuck food residue from a non-stick electrical frying pan without damaging it?

• Scrub with a rough scouring pad and bleach

• Immerse the entire pan and cord in hot water

• Heat the empty pan on high until residue burns off

• Boil water in the pan to loosen residue safely

When calibrating and using a meat thermometer for safety, where should it be inserted for the most accurate reading?

• Into the thinnest part to avoid overcooking

• Into the thickest part without touching any bone

• Through the surface so the tip rests on fat

• Near the bone at the edge of the meat cut

A student needs to clean sugar stuck on a glass sugar thermometer after candy-making. What is the correct procedure?

• Immerse a digital thermometer fully to dissolve sugar

• Use abrasive sponge and scrape the scale markings

• Soak the base in hot soapy water until sugar softens

• Put the hot thermometer into cold water immediately

Which measuring tool is most appropriate for 460 ml of liquid milk in a fudge recipe?

• Digital scale with bowl attachment

• Standard liquid measuring jug

• Measuring spoons set for liquids

• Thermometer with volume markers

When heating the fudge mixture to 115°C, which piece of equipment ensures accurate temperature monitoring?

• Ambient room thermometer

• Infrared wall thermometer

• Probe sugar thermometer

• Oven-safe baking thermometer

After cooking, the recipe instructs beating until 60°C to break sugar crystals. What is the most suitable equipment for this step?

• Electric hand mixer with beaters

• Wooden spoon for gentle stirring

• Manual whisk with balloon head

• Stand mixer with dough hook

Which is a valid reason for adapting a recipe in Grade 11 Consumer Studies?

• Change the nutritional value of a product

• Increase cooking time to fill schedule

• Reduce dish size to fit a small plate

• Replace utensils with cheaper equipment

A classic fudge recipe yields 25 blocks. You must make 200 blocks. What is the correct common factor to scale all ingredients?

• Multiply by 8 for each ingredient

• Divide by 8 for each ingredient

• Multiply by 4 for each ingredient

• Divide by 4 for each ingredient

A fudge recipe serves 30 blocks, but you need 10 blocks. What operation and factor correctly decrease the ingredients?

• Multiply by 3 to reduce quantities

• Divide by 3 to reduce quantities

• Divide by 10 to reduce quantities

• Multiply by 10 to reduce quantities

Which step ensures quantities used and quantities bought are comparable before costing a recipe?

• Convert all ingredient units to the same units

• Add profit margin to the cost price

• Apply overhead percentage to total cost

• Multiply quantity used by unit cost directly