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WorksheetsUnit 13 FACS
Total questions: 6
Worksheet time: 3mins
Name
Class
Date
1.
to move around, such as air
a)
circulation
b)
mise en place preparation
c)
yield
d)
zero out weight
2.
the production, packaging, preparing and cleaning of food in a manner that will help keep the planet environmentally safe and sustainable
a)
"green" method
b)
mise en place preparation
c)
yield
d)
zero out weight
3.
food, spice, herb, etc. added to a recipe
a)
ingredient
b)
yield
c)
circulation
d)
"green" method
4.
the gathering and preparation of raw ingredients, as well as equipment and tools needed to complete the preparation
a)
mise en place preparation
b)
yield
c)
"green" method
d)
ingredient
5.
the number of servings a recipe or food product will serve
a)
yield
b)
ingredient
c)
circulation
d)
"green" method
6.
the measured weight of the food container when using a scale to weigh ingredients
a)
zero out weight
b)
mise en place preparation
c)
ingredient
d)
circulation
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