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WorksheetsLNW: Ch 4-Recipes and Work Plans
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
The removal of water from foods or other items; an unhealthy lack of water in the body
a)
Dehydration
b)
Bloating
c)
Water-logged
d)
standing time
2.
A written plan that lists times for doing specific tasks to prepare a meal
a)
Cooking time
b)
Time-work schedule
c)
Dovetail
d)
Recipe
3.
A set of instructions for preparing a specific food.
a)
Recipe
b)
Cooking time
c)
Yield
d)
Time-work schedule
4.
Sparking that occurs in a microwave oven when metal comes in contact with the oven walls
a)
Standing time
b)
Leaching
c)
Watt
d)
Arcing
5.
The average amount or number of servings a recipe makes
a)
Arcing
b)
Yield
c)
Customary
d)
recipe
6.
The total amount of time food is exposed to energy; when preparing food in a microwave oven, it is the total amount of time food is exposed to microwave energy
a)
Cooking time
b)
Arcing
c)
Time-work Schedule
d)
none are correct
7.
Another name for seeping
a)
Soaking
b)
Leaching
c)
Saturated
d)
Yielding
8.
To overlap tasks to use time more efficiently
a)
Yield
b)
Promote
c)
Dovetail
d)
Customary
9.
The time during which foods finish cooking by internal heat after being removed from a microwave or traditional oven
a)
Standing time
b)
Customary time
c)
Time-work Schedule
d)
Promote
10.
Another term for unique
a)
Promote
b)
Distinctive
c)
Customary
d)
Recipe
11.
A unit of power: the cooking power of microwave ovens is measured and expressed as a ____
a)
arcing
b)
yield
c)
watt
d)
leaching
12.
The correct abbreviation for teaspoon is___
a)
Pt.
b)
T.
c)
tbsp
d)
tsp.
13.
Which term means to scald or parboil in water or steam?
a)
Blanch
b)
Braise
c)
Panfry
d)
Poach
14.
Which of the following is NOT one of the functions of covering foods in a microwave oven?
a)
Distributes heat more evenly
b)
Eliminates the need for standing time
c)
Helps foods retain moisture
d)
Helps speed cooking time
15.
The conventional equivalent of 1 Tablespoon is___
a)
1/4 c
b)
1/2 pint
c)
3 teaspoons
d)
3 oz
16.
Restaurant managers use___to decide how much to charge for menu items.
a)
cooking time
b)
standing time
c)
recipe costing
d)
a time-work schedule
17.
A time-work schedule ____
a)
is a written plan
b)
should be specific to ID the order & timing of all the preparation steps
c)
should be flexible enough for adjustments
d)
all are correct
18.
Kitchen teams work best when___
a)
the kitchen becomes chaotic
b)
everyone takes a leadership role
c)
each person does his/her part
d)
none are correct
19.
Which of the following can be substituted for 1 c of buttermilk in a recipe?
a)
1 T of vinegar plus milk to make 1 cup
b)
1 c of white sugar plus 1/4 c of molassess
c)
1 whole egg
d)
1/2 c of evaporated milk plus 1/2 c water
20.
To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or an electric mixer until the fat is creamy.
a)
Combine
b)
Cream
c)
Cut-in
d)
Core
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