NAME ______
INTRODUCTION TO FOODS PRETEST--KEY
Listed below are the steps in washing dishes. Put them in the correct order by placing a number from 1 to 7 in front of each step.
1. __7___ Air dry or dry with a clean towel
2. __1___ Scrape food particles off dishes
3. 4 or 5_ Wash in hot, soapy water
4. 4 or 5_ Wash in the correct order by groups
5. __2___ Prerinse dishes lightly
6. __6___ Rinse in hot water
7. __3___ Sort and stack dishes by groups
Match the cooking terms with the correct definitions.
Grate Cream Whip Fold
Toss Knead Cut in Sauté
Boil Simmer Chop Pare
8. pare To remove the peeling by using a knife or peeler
9. whip To beat rapidly and make light and airy
(Example: egg whites, whipping cream)
10. fold To gently combine two mixtures by cutting down through the center with a rubber scraper, across the bottom of the bowl, and up and over close to the surface
11. cut in To mix shortening and flour with a pastry blender or two knives
12. knead To work or press dough with the palms of the hands
13. sauté To cook in a small amount of fat
14. boil To cook a liquid until bubbles rise continuously and break the surface
15. simmer To heat to just below boiling
16. grate To rub on a tool that separates or shreds the food in various small sizes
17. If the recipe calls for 2 teaspoons of vanilla and you are tripling (3 times) the recipe, how much vanilla will you measure?
a. 1 tablespoon b. 2 tablespoons
c. 3 tablespoons d. 6 tablespoons
18. When you are measuring liquids in the liquid measuring cup, you:
a. Don't have to worry about how the cup sits
b. Should sit the cup as close to the stove as possible
c. Set the cup on a flat surface and read it at eye level
d. Should put the cup down in the sink
19. One stick of butter or margarine is equal to:
a. 1/4 cup b. 1/3 cup
c. 1/2 cup d. 1 cup
20. When measuring brown sugar, it should be:
a. Loosely packed into the dry measuring cup
b. Firmly packed into the dry measuring cup and level to the top
c. Melted on the stove first and then measured
d. Mixed with the flour first and then measured
Write the correct abbreviation for each measurement term.
21. __qt.___ quart
22. __pt.___ pint
23. __T. or Tbsp.___ tablespoon
24. __c.___ cup
25. __t. or tsp.___ teaspoon
26. __gal.___ gallon
Write the equivalent measure for each amount.
27. ___1 gal.______4 quarts
28. ___1 qt.______4 cups
29. ___1 qt.______2 pints
30. ___1 pt.______2 cups
31. ___1 c.______16 tablespoons
32. ___1/2 c. ______4 tablespoons
33. ___1 T.______3 teaspoons
34. ___1 pound or 2 c.______16 ounces
Each ingredient in a recipe has a function. Knowing these functions is a part of food science. Match the names of the ingredients with their functions.
Flour Eggs Sugar Salt
Fats and Oils Liquids Leavening Agents
35. salt Enhances flavor and slows growth of bacteria in bread
36. fats & oils Cause tenderness in products
37. flour Adds bulk, thickens, and provides structure
38. leavening Cause products to rise
39. sugar Adds flavor and aids in browning
40. liquids Adds moisture for mixing