| A | B |
|---|
| How should you measure brown sugar? | Pack it into a dry measuring cup and level off the excess. 1 point |
| How many teaspoons in a tablespoon? 1, 2, or 3 | 3 - 2 points |
| How many ounces in a cup? 4, 6, 8, 10, or 12 | 8 - 2 points |
| Define yield. | How many servings a recipe makes. 1 point |
| Which type of knive causes more accidents? Sharp or dull | Dull - 2 points |
| What type of food poisoning can you get from chicken? | Salmonella 1 points |
| What type of food poisoning can you get from cuts or sores on hands? | Staph or staphlococcis 3 points |
| How should you measure 3/4 cup of milk? | 1 Point for using a glass measuring cup. A 2nd point for saying to check it at eye level. |
| How many ounces in a pound? 8, 12, 16, 20 | 1 point: 16 |
| Which must be shaped by hand, a batter or a dough? | 1 point: Dough |
| What do you use to cut shortening into flour to make a flaky crust? | Pastry Blender: 4 points |
| What is the name of the tool that is used to turn pancakes over? | 1 point: Turner or lifter |
| What is the name of the knife that is just 1" longer than a paring knive? Chef's knife, Serrated knife, Utility Knife | 1 point: Utility Knife |
| List 4 things found in a recipe | 2 points: Ingredients, directions, cooking temp., amounts of ingredients, yield, cooking method, container size (size of pan) |
| What type of measurement uses liters and milileters? Metric or Customary | 1 point: Metric |
| How do I measure out 2/3 cup of sugar? | 1 point: Use the 1/3 cup twice. 2nd Point: Over fill it and level off the excess. |
| 1 stick of butter or margarine is equal to : 1/4 cup, 1/2 cup, 3/4 cup, 1 cup | 1 point: 1/2 cup |
| How many tablespoons in a cup? 8, 12, 16, 18, 20 | 1 point: 16 |
| How many cups in a pint? | 1 point: 2 |
| What is the name of the tool that removes the skin from vegetables or fruits? | 1 point: peeler |
| What type of cooking method is broil? Moist Heat or Dry Heat | 1 point: dry heat |
| To cook foods immersed in hot oil is called . . . | 1 point: deep fat fry |
| To cool food after they have been removed form the oven, they should be place on a . . . | 1 point: Cooling rack or wire rack |
| List an example of a large appliance. | 1 point: stove or refrigerator |
| What is the difference between clean and sanitize? | 2 points: Cleaning removes any dirt or debris while sanitizing also kills germs and bacteria. |
| Which of the following is an example of a measurment of volume? teaspoon, ounce, or pound | 1 point: teaspoon |
| What is the abbreviation for tablspoon and teaspoon | 2 points: tbsp. = tablespoon / tsp. = teaspoon. (Or T. and t.) |
| To measure less than a 1/4 cup, you need to use? | 1 point: measuring spoons |
| To measure using a scale, you need to adjust the scale by _____ it, or subtracting the weight of the container. Ounces, Sliver, Score, Taring, Displacement | 3 points: taring |
| To cut foods into small, irregular pieces is called . . . | 1 point: chop or mince |
| To mix your sugars and fats (butter or shortening) together until they soft and smooth is called? Cream, Cut in, beat, Fold | 2 points: Cream |
| To beat quickly and vigorously to incorporate air into the mixture, making it light and fluffy is called? Toss, Whip, Stir, Cream, or Fold | 1 point: whip |
| What is to cook a liquid to just below boiling point? | 2 points: Simmer |
| What cooking method cooks by radient energy that causes food molecules to vibrate? | 1 point: Microwave cooking or ovens |
| What type of material should NEVER be used in a microwave oven? | 1 point: metal |
| What is standing time when cooking with microwave ovens? | 3 points: The time after microwaves time during which foods continue to cook on thier own. |
| Another name for fresh fruits and vegetable is called? | 1 point: produce |
| Eating harmful bacteria which can cause you to become ill is called? | 1 point: food poisoning |
| How many pints in a quart? | 1 point: 2 |
| If a recipe makes 6 servings and you need 12 servings, the conversion factor (how much you multiply each ingredient by to make the correct amout) would be . . . 1/2, 1, 1&1/2, 2, 2&1/2, 3 | 3 points: 2 |
