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WorksheetsLNW Chapter 4 Recipes and Terms
Total questions: 45
Worksheet time: 23mins
Recipes are most commonly found in...
A cookbook
A magazine
The internet
All the above
What does the recipes name tell you?
The amounts needed
What you are making
Ingredients should be written in order of use?
False
True
What type of recipe format is this?
Standard
Action
Descriptive
Narrative
What type of recipe format is this.
Action
Standard
Descriptive
Narrative
The correct abbreviation for Tablespoon is___
Pt.
C
Tbsp
tsp.
The correct abbreviation for Cup is___
Pt.
C
Tbsp
tsp.
The correct abbreviation for pound is___
lb.
C
Tbsp
tsp.
Making an ingredient substitution is acceptable if an ingredient in a recipe presents an allergy concern for someone who will be eating the food.
True
False
When substituting one ingredient for another, you should use the same amounts.
True
False
Knowing measuring equivalents will help you adjust the yield of a recipe.
True
False
When setting up a food preparation timetable, use ________ to identify preparation tasks that must be done,
the time-work schedule
a shopping list
recipes
recipe costing
What factor other than time frame should a meal manager or head chef consider when making assignments?
Each person's skills.
the number of recipe ingredients.
Ingredient substitutions.
the nutrients analysis.
In what order are the ingredients usually listed on a recipe?
from largest amount used to smallest amount used
dry ingredients first, then liquid ingredients
alphabetically
the order in which they are used in the recipe.
The correct abbreviation for gallon is___
lb.
gal
Tbsp
tsp.
_____________ to cook in the oven with dry heat.
Bake
Baste
Par Boil
_________ to stir ingredients until they are thoroughly combined.
Coat
Blend
Flour
_______ To cook in liquid at 212 F
Braise
Roast
Boil
______ To mix ingredients together with a circular up-and-down motion using a spoon, whisk, or electric mixer.
Roll
Beat
Pare
______ To turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat.
Brown
Saute
Braise
_______To make a food cold by placing it in a refrigerator or in a bow with ice.
Steam
Cold
Chill
______ To mix or blend two or more ingredients.
Stir
Toss
Combine
_______ 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.
Cream
Whip
Knead
_______ To cook in a large amount of hot fat.
Pan Broil
Deep Fry
Scald
______ To reduce a food into small bits by rubbing it on the sharp teeth of a utensil.
Grate
Dice
Slice
_______ To rub fat on the surface of a cooking pan.
Roll
Coat
Grease
________ To cook large pieces of food in a skillet in about 1/4 inch of fat or oil.
Pan Fry
Poach
Puree
_______ To heat an appliance to a desired temperature about 15 minutes before it is to be used.
Boil
Pre Heat
Roast
______ To cook small pieces of food in only enough fat or oil to coat the bottom of the pan.
Saute
Sear
Steam
________ To put flour through a wire mesh to reduce to finer particles.
Skim
Knead
Sift
_______ To cook slowly and gently in liquid that is below the boiling point.
Roast
Simmer
Sear
_______ To cook one food or several foods together in a seasoned liquid for a long period .
Stew
Boil
Poach
_______ To mix with a circular motion
Beat
Combine
Stir
_______ To beat quickly and steadily by hand with a whisk.
Whip
Stir
Fold
