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WorksheetsBasic Foods Final Review
Total questions: 32
Worksheet time: 16mins
Name
Class
Date
1.
Which measuring tool is the most appropriate for measuring rice?
a)
dry measure
b)
liquid measure
c)
measuring spoons
d)
none of these
2.
16 Tablespoons = ___________ cup(s)
a)
1
b)
2
c)
3
d)
1/2
3.
One cup =_________ oz.
a)
8
b)
16
c)
24
d)
3
4.
One gallon = _____________oz.
a)
64
b)
128
c)
32
d)
8
5.
One gallon=4 quarts=8 pints=16 cups
a)
True
b)
False
6.
Which measuring tool is most appropriate for measuring 1/2 cup of vegetable oil?
a)
dry measure cup
b)
liquid measure cup
c)
measuring spoon
d)
none of these
7.
When measuring brown sugar, it is important to:
a)
use a rubber scraper to get all of the sugar out
b)
use the stir, scoop, and level technique
c)
firmly pack it into a measuring cup and level off
d)
none of the above
8.
When measuring flour for a cake, it is alright to scoop the measuring cup into the canister and then pack the flour into the cup.
a)
True
b)
False
9.
When making biscuits, this tool is used to cut the fat into the flour.
a)
wooden spoon
b)
rubber scraper
c)
pastry blender
d)
pancake turner
10.
When making muffins, mix the liquids into the dry ingredients until the_______________.
a)
batter is smooth
b)
batter is slightly lumpy
c)
batter is whipped light and fluffy
d)
none of the above
11.
This leavening agent leavens products that contain high amounts of water.
a)
baking powder
b)
steam
c)
yeast
d)
baking soda
12.
This leavening agent is a microorganism that produces gases as it grows.
a)
baking powder
b)
baking soda
c)
yeast
d)
steam
13.
This flour gives the best results to most baked goods.
a)
cake flour
b)
whole wheat flour
c)
all-purpose flour
d)
none of these
14.
The flour that can produce the most delicate baked goods is cake flour.
a)
True
b)
False
15.
Both pancakes and muffins are quickbreads.
a)
True
b)
False
16.
Quickbreads are leavened with baking soda or baking powder.
a)
true
b)
false
17.
From which part of the plant is a carrot?
a)
root
b)
leaf
c)
stem
d)
flower
18.
From which part of the plant is a celery stalk?
a)
flower
b)
stem
c)
root
d)
leaf
19.
From which part of the plant is broccoli?
a)
flower
b)
root
c)
stem
d)
leaf
20.
From which part of the plant is a tomato?
a)
flower
b)
leaf
c)
stem
d)
none of these
21.
Produce refers to fresh_______________.
a)
fruits and vegetables
b)
fruits
c)
vegetables
d)
none of these
22.
Which of the following is the best way to minimize nutrient loss while cooking vegetables?
a)
cook for a long time
b)
wash before cooking
c)
steam
d)
none of these
23.
Some fruits turn brown when they are cut due to a process called ___________________________.
a)
enzymatic browning
b)
cruciferous vegetables
c)
sogginess
d)
none of these
24.
Fresh fruits and vegetables are rich in fiber.
a)
never
b)
always
c)
neither of these
25.
Oil and vinegar that stays mixed together, such as mayonnaise, is called ________________________.
a)
the base of a salad
b)
an emulsion
c)
arranged
d)
molded
26.
___________________ are the basic ingredient in meringue topping.
a)
egg white(s)
b)
egg yolk(s)
c)
chalazae
d)
whole eggs
27.
_________________ is the part of the egg that contains the fat.
a)
egg white
b)
egg yolk
c)
chalazae
d)
whole eggs
28.
Eggs are an excellent source of _______________
a)
protein
b)
calories
c)
fat
d)
none of these
29.
Use a __________________ size egg if no size is specified in the recipe.
a)
extra large
b)
large
c)
medium
d)
small
30.
When the ___________is/are removed from the grain kernel, fiber and nutrients are removed as well.
a)
bran and germ
b)
whole wheat
c)
semolina
d)
endosperm
31.
3 teaspoons = ___________Tablespoons
a)
1
b)
2
c)
3
d)
1/2
32.
16 cups=_______gallons
a)
1/2
b)
1
c)
2
d)
3
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