WorksheetsFACS II Chapter 17 Test 23-24
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
Understanding how to read and use recipes helps lead to success in preparing meals.
a)
True
b)
False
2.
To measure dry ingredients, pack them into the measuring cups or spoons for accuracy.
a)
True
b)
False
3.
Each of the following is a tip that will improve your chances for recipe success except ___________.
a)
gathering all the ingredients and utensils you need
b)
locating all the equipment you will need
c)
noting the yield
d)
reading the recipe as you cook
4.
To use a spoon, scraper, or whisk in a circular motion to mix ingredients means to ________________.
a)
combine
b)
beat
c)
fold
d)
stir
5.
Teens who routinely eat breakfast are more likely to do each of the following except ____________.
a)
perform well in school
b)
get more sleep at night
c)
be more physically active
d)
maintain a healthy body weight
6.
An equivalent is ______________.
a)
something that is equal to something else
b)
a new ingredient amount greater than the original
c)
equal to the desired yield
d)
a recipe conversion factor for an ingredient
7.
To place food above a heat source on a grate and allow the fat to drip off is an example of ______________________.
a)
baking
b)
roasting
c)
grilling
d)
panbroiling
8.
To place food on a rack and surround it by vapor created from boiling liquid is an example of ______________.
a)
poaching
b)
steaming
c)
boiling
d)
braising
9.
The following items are healthful snack choices except _________________.
a)
fresh fruit and vegetables
b)
dried fruit and nuts
c)
chips and candy
d)
cereals and popcorns
10.
Sixteen tablespoons is equivalent to _______.
a)
1 cup
b)
1 pint
c)
2 cups
d)
3/4 cup
11.
Which of the following is not a guideline to measuring liquids?
a)
Bend down to check the measurement while the cup is on a flat surface.
b)
Place liquid measuring cups on a flat, level surface before pouring the liquid.
c)
Note where the liquid curves upward along the sides of the measuring cup and use the highest part of the curve for your measurement.
d)
Fill the measuring cup to the line indicating the amount you need
12.
To mix two or more ingredients together means to _______________.
a)
blend
b)
marinate
c)
chop
d)
combine
13.
To stir ingredients so they are completely combined, but not beaten means to ________________.
a)
simmering
b)
blend
c)
marinate
d)
combine
14.
Placing food in liquid that is heated to slightly below boiling temperature where the liquid moves steadily and bubbles form constantly is an example of __________________.
a)
simmering
b)
blend
c)
marinate
d)
combine
15.
To soak food in a seasoned liquid for a period of time means to ___________________.
a)
simmering
b)
blend
c)
marinate
d)
combine
16.
Changing a recipe's yield up or down.
a)
recipe conversion
b)
ingredients
c)
recipe
d)
yield
17.
Food items needed make certain food products.
a)
recipe conversion
b)
ingredietnts
c)
recipe
d)
yield
18.
A set of instructions to prepare a dish.
a)
recipe conversion
b)
ingredients
c)
recipe
d)
yield
19.
The number of servings the recipe produces.
a)
preheat
b)
ingredients
c)
recipe
d)
yield
20.
To turn on the oven before beginning to cook. This allows the oven to heat to the correct temperature before you place food in it.
a)
preheat
b)
ingredients
c)
recipe
d)
yield
100 %
