WorksheetsFoods 1-Food Prep/Ingredients/Substitutions
Total questions: 10
Worksheet time: 5mins
Name
Class
Date
1.
How are flour and cinnamon sifted together?
a)
by using a sieve
b)
using tongs to gently tumble together
c)
using a rubber spatula
2.
When loading the dishwasher, place dishes:
a)
at right angles, facing each other
b)
wherever they will fit
c)
facing the water source
3.
Which is considered a liquid ingredient in its original form?
a)
eggs
b)
butter
c)
shortening
4.
A recipe for sweet potato casserole serves 12 and calls for 1/3 cup of chopped pecans. How much pecans would be needed to make it serve 24?
a)
1 cup
b)
2/3 cup
c)
1/2 cup
5.
How are mixing methods alike for quick breads?
a)
All quick breads are made using an electric mixer
b)
All quick breads have liquid and dry ingredients
c)
All quick breads must have flour sifted
6.
Which cooking equipment would be best to cook vegetable soup?
a)
electric skillet
b)
slow cooker
c)
steamer
7.
What is an example of a food made with milk?
a)
rice pilaf
b)
pudding
c)
garden vegetable soup
8.
What is a benefit of consuming legumes?
a)
good sources of protein
b)
good sources of vitamin c
c)
good sources of water
9.
How does the quality of brown eggs compare with that of white eggs?
a)
Brown eggs are more nutritious
b)
The quality is the same
c)
Brown eggs stay fresh longer
10.
Sarah does not want to spend the whole day cleaning after breakfast. To help avoid this, she should:
a)
clean as she cooks
b)
load dishwasher after guests leave
c)
wash all dishes the next day
100 %
