NEW
Font size
WorksheetsCA1: unit 2
Total questions: 60
Worksheet time: 30mins
1. An equivalent of 1 cup is...
14 tablespoons
1/2 cup + 1/4 cup
8 ounces
2 pints
The yield is __________.
a set of directions for making a food or beverage
the amount of space an ingredient takes up
the specific cooking method needed for the recipe
the amount or number of servings a recipe makes
A well written recipe begins with...
a list of ingredients
yield
cooking method
temperature and time
If you need to increase the yield of a recipe, you would ___ the recipe ingredients.
divide
multiply
convert
adjust
If a recipe called for fresh herbs but you only had dried to use, this would be using a ___.
conversion
recipe
substitution
high-altitude cooking method
An equivalent is ___.
the amount of space an ingredient takes up
the heaviness of an ingredient
the amount or the number of servings
a different way of measuring the same amount of product
If you need to reduce the yield in a recipe, you would ___ the recipe ingredients.
divide
multiply
convert
adjust
When measuring liquids, you need to ___.
hold cup up at eye level and pour liquid to desired amount
place cup on level surface and pour liquid in to desired amount
place cup on level surface, pour in liquid, get down at eye level to check and adjust accordingly
hold cup at eye level, pour liquid to desired amount and don't put on level surface
Which of the following should be used to measure milk?
dry measuring cups
liquid measuring cups
coffee cup
ladle
Measuring spoons are used for the following ingredients...
dry & liquid amounts under 1/4 cup
dry & liquid amounts over 1/4 cup
only dry ingredients under 1/4 cup
only liquids under 1/4 cup
When discussing “dash and pinch” amounts, which of the following does not apply…
typically used with an herb, spice or other seasoning
measured as the amount that can be held between thumb & finger
they should be measured with liquid measures only
smaller amount than what would be measure in dry measuring cup
When measuring solid fats, it can be done in the following ways…
Stick method, liquid-measure method and water displacement method
Stick method, dry-measure method and water displacement method
Cup method, liquid-measure method and water displacement method
Cup method, dry-measure method and melting method
To properly measure dry ingredients, such as flour and granulated sugar, you would ________.
fill measuring cup with the ingredient, pack down firmly, level off the top of the cup, use straight edge to level off and pour into mixing bowl
fill measuring cup with the ingredient to the top and pour into mixing bowl
fill measuring cup with ingredient over mixing bowl being used, level off the top of the cup, use straight edge to level off and pour into mixing bowl
fill measuring cup with ingredient (not packing down), not holding over mixing bowl, level off with straight edge spatula then add to mixing bowl
The “stick method” of measuring solid fats is not used _____.
For fat that comes in ¼ pound sticks
On fat such as butter, shortening or margarine
For fat that comes in a wrapper marked in tablespoons and fractions of a cup
On melted fats, such as butter or margarine
The following ingredients would ALL be measured with a dry measuring cup…
Mayonnaise, peanut butter, flour and brown sugar
Peanut butter, honey and milk
Brown sugar, molasses, flour and peanut butter
Milk, mayonnaise and flour
When using a scale to measure ingredients, you must always _____________ the scale to ensure proper measurement.
score
pare
tare
measure
To cut into large, thin pieces; using a sawing motion while pressing knife down gently is...
mince
slice
dice
chop
To make straight, shallow cuts; helps to tenderize meat and let sauces sink in is...
score
mince
cut
dice
To chop finely is...
chop
cube
score
mince
To cut food into very thin strips is...
slice
sliver
cube
chop
To cut food into pieces about 1/8 to ¼ inch on each side is...
dice
slice
cube
pare
To cut food into pieces about ½ inch on each side is...
cube
dice
chip
chop
To cut food into small irregular pieces is...
chop
cube
mince
slive
To cut off a very thin layer of peel with a paring knife or peeler is...
pare
dice
cube
cream
To mix thoroughly and add air to foods is...
beat
cut in
whip
stir
To combine solid fats with dry ingredients, such as flour and butter is...
cut in
stir
cream
knead
To mix with a spoon or a wire whisk in a circular motion is...
toss
whip
toss
stir
To beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy is...
fold
stir
whip
cream
To beat ingredients, such as butter and sugar, until soft and creamy is...
cream
toss
knead
fold
To mix ingredients, such as salad greens and dressing, by tumbling with tongs or large spoon and fork is...
toss
knead
whip
stir
To work a dough to blend ingredients and make it smooth and springy is...
fold
stir
knead
cut in
To gently mix a light, fluffy mixture into a heavier one is...
knead
toss
whip
fold
To dredge is to _________.
To coat food heavily with flour, breadcrumbs or cornmeal
To coat food with a liquid that forms a glossy finish
to use a pastry brush to coat food with a liquid or sauce
To put small pieces of food on the surface of another food
To marinate is to _________.
Add flavor to a food by soaking in a cold, seasoned liquid
Finish cooking blanched foods in a syrup
Cook a food in a sugar syrup
Loosen flavorful food particles in a pan after food has been browned
To baste is to _________.
To coat food with a liquid that forms a glossy finish
To use a pastry brush to coat food with a liquid or sauce
To pour liquid over food as it cooks
To lightly sprinkle a food with flour or confectioners’ sugar
To caramelize is to _________.
Heat liquid to just below the boiling point
To make liquid clear by removing particles
To heat sugars on the surface of foods until they liquefy and darken in color
To cook a food in sugar syrup
To scald is to _________.
Simmer a mixture in order to evaporate the liquid and intensify the flavor
Heat liquid to just below the boiling point
Dip a food briefly into boiling water, then in cold to stop the cooking process
Separate water from solid food by use of a colander or strainer
To remove the center of a fruit or vegetable is...
blanch
core
reduce
glaze
To simmer a mixture in order to evaporate the liquid and intensify the flavor is...
glaze
blanch
reduce
reuse
To finish cooking blanched foods in a syrup of water, sugar and butter is...
glaze
scald
season
strain
To separate solid particles from a liquid by pouring mixture through a strainer or sieve is...
scald
strain
season
blanch
To loosen flavorful food particles in a pan after food has been browned is...
deglaze
glaze
blanch
scald
To dip food briefly into boiling water, then into cold water to stop the cooking process is...
boil
baste
burn
blanch
To heat liquid to just below the boiling point is...
scald
burn
deglaze
strain
To add flavorings such as salt, pepper and herbs to food before, during and after cooking is...
season
simmer
marinate
broil
Maillard browning is _________.
A chemical reaction between sugar and carbohydrates that release of flavor and aroma
The use of combination of heat-transfer methods
Heated molecules pass heat to an unheated molecule
A chemical reaction between certain sugars and proteins that brown roasted, fried or baked foods that adds flavor and color
The method of transferring heat by direct contact is _________.
cooking
radiation
convection
conduction
The method of transferring heat through the movement of molecules in air or liquid is _________.
cooking
radiation
convection
conduction
A method of transferring heat as waves of energy is _________.
cooking
radiation
convection
conduction
The benefits of covering food when microwaving include _________.
Keeps food from splattering, retains moisture and cooks more evenly
Helps food splatter, retains moisture and cooks unevenly
Keeps food from splattering, dries out and cooks unevenly
Keeps food from splattering, dries out and cooks evenly
Boiling is a ____ method.
moist-heat cooking
cooking in fat
dry-heat cooking
Steaming is a ____ method.
moist-heat cooking
cooking in fat
dry-heat cooking
Simmering is a ____ method.
moist-heat cooking
cooking in fat
dry-heat cooking
Baking is a ____ method.
moist-heat cooking
cooking in fat
dry-heat cooking
Deep-fat frying is a ____ method.
moist-heat cooking
cooking in fat
dry-heat cooking
Stewing is a ____ method.
moist-heat cooking
cooking in fat
dry-heat cooking
Grilling is a ____ method.
moist-heat cooking
cooking in fat
dry-heat cooking
Roasting is a ____ method.
moist-heat cooking
cooking in fat
dry-heat cooking
Stir-frying is a ____ method.
moist-heat cooking
cooking in fat
dry-heat cooking
Sautéing is a ____ method.
moist-heat cooking
cooking in fat
dry-heat cooking
