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WorksheetsNovember 2020 Gr 10 ( Some questions have multiple answers)
Total questions: 27
Worksheet time: 19mins
Which piece(s) of kitchen equipment listed below is(are) used to measure dry ingredients?
Choose ALL that apply
measuring spoons
liquid measuring cup
dry measuring cups
All of these are correct
Which piece of kitchen equipment is BEST used to add air to eggs or mix ingredients?
egg beater
wooden spoon
whisk
electric hand mixer
For my Vegetable Pasta Soup, I need diced carrots, minced celery, cubed zucchini, and chopped parsley. Which of the following kitchen knives can do all of the tasks mentioned?
paring knife
boning knife
bread knife
chef's knife
My pancake batter is almost gone, but if I could scrape the sides of the bowl, I could get just enough for one more pancake. Which piece of equipment can best help me?
Wooden spoon
Turner
rubber scraper
metal spatula
Mark all the dry ingredients
peanut butter
butter
flour
sugar
Which recipe part tells the number and size of servings the recipe will make?
container size and type
list of ingredients and amounts
nutrition analysis
yield
You are doubling a pancake recipe that calls for 125 ml of milk. How much milk do you need?
250 ml
63 ml
500 ml
1000 ml
1 large onion = 1 cup chopped. How will you measure half an onion ?
500 ml
125 ml
60 ml
175 ml
1L equals how many ml?
100
200
500
1000
What is the dry heat cooking method?
Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven
Food is cooked using a hot liquid, steam, or a combination of both.
Food cooked in fat
What is the moist heat cooking method?
Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven
Food is cooked using a hot liquid, steam, or a combination of both.
Food cooked in fat
What is FRYING?
To quickly cook food directly under a heat source.
Cooking food by hot air in an oven
When food is cooked in fat
What is BOILING?
To quickly cook food directly under a heat source.
Food cooked in fat
To cook food in water that has reached its highest possible temperature of 212°F.
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
What is BRAISING?
Food that is cooked slowly in a closed pot with a small amount of liquid.
Cooking food by hot air in an oven.
Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.
Foods cooked by vapors from boiling water.
What is PAN-FRYING?
Foods cooked by vapors from boiling water.
To quickly cook food directly under a heat source.
Cooking food quickly in a hot pan with little fat.
Food is cooked in a skillet in a small amount of oil or fat, the food is not completely submerged in oil or fat.
What is SAUTEING?
Food cooked in an ungreased skillet
Cooking food by hot air in an oven.
Food is completely covered in oil or fat to be cooked
Cooking food quickly in a hot pan with little fat.
Food is cooked to make the following high risk foods safe to eat:
Sausages, Biscuits, fish, minced beef
Chicken, red kidney beans, fish, minced beef
Pork, runner beans, fish, minced beef
Turkey, burgers, biscuits, bread, cheese
You are costing a recipe for cupcakes; 250 ml of sugar has a mass of 200 g. The recipe need 125 ml sugar. You bought 1 kg of sugar @ R 15.00. Calculate the cost of 125 ml of sugar.
The total cost of the recipe for 12 muffins are R18.59. What will the cost of one muffin be?
R1.89
R1.59
R9.58
R1.55
If the cost price of the muffin is R2.00. Add a markup of 70% to calculate the selling price.
R4.00
R3.40
R1.40
R0.60
