WorksheetsChapter 25 ANF
Total questions: 10
Worksheet time: 5mins
Name
Class
Date
1.
When measuring liquids, you should do all of the following EXCEPT
a)
hold the measuring cup in your hand when measuring.
b)
check the measurement at eye level.
c)
pour off any excess.
d)
use measuring spoons for small amounts.
2.
Sifting does NOT work well with which of the following?
a)
confectioner's sugar
b)
enriched whte flour
c)
granulated sugar
d)
whole-wheat flour
3.
Which of the following is NOT a method for measuring solid fats?
a)
stick method
b)
dry-measure method
c)
hot-water method
d)
water-displacement method
4.
When cooking a beef stew, which of the following cutting techniques would you be most likely to use when preparing the meat?
a)
cubing
b)
paring
c)
scoring
d)
mincing
5.
Which of the following techniques would you use to prepare a chunk of parmesan cheese for use on spaghetti?
a)
sliver
b)
grate
c)
crush
d)
mince
6.
All of the following are coating techniques EXCEPT
a)
baste
b)
dot
c)
caramelize
d)
glaze
7.
Which of the following techniques would be used most commonly on meat, poultry, or fish?
a)
bread
b)
blanch
c)
puree
d)
reduce
8.
Grinding is a technique in which
a)
vegetables are cut into very thin strips
b)
food is broken up into coarse, medium, or fine particles
c)
food is chopped into very fine pieces
d)
cooked fruits and vegetables are mashed until they are very smooth
9.
To __________ is to heat sugar until it liquefies and darkens in color.
a)
baste
b)
clarify
c)
caramelize
d)
deglaze
10.
When cutting a potato or other rounded food, it is a good idea to first cut a slice from the bottom so that the food will sit flat on the cutting board.
a)
True
b)
False
100 %
