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Obj. 6.03
Test Description: Cooking meals
Instructions: Answer all questions to get your test result.
1) To help Sarah avoid spending the wholemorning cleaning after breakfast, she should:
A
load the dishwasher after the guest leave
B
clean as she cooks
C
wash all dishes by hand
D
wash all dishes the next day
2) All eight-layer chocolate fudge cake takes several days to prepare due to all the necessary mixing, baking, and cooling, as well as the refrigeration time required. During which step of meal planning should all this be considered?
A
set the table
B
review recipes
C
clean up as you go
D
store leftovers safety
3) Sara completed her market order. What should she do next?
A
gather ingredients and equipment
B
complete the work plan
C
consider foods to produce leftovers
D
set the table
4) Sara is planning a special lunch for her Aunt Liz. The first task she should complete is to:
A
set the table
B
plan for leftovers
C
plan the menu
D
consider the family's meal pattern preferences
5) After kim plans the menu, what should she do next?
A
serve the meal
B
prepare / cook the food
C
evaluate the meal
D
consider meal pattern preferences of those she is serving
6) To save time, gather all ingredients immediately before:
A
completing the work plan and timetable
B
beginning preparation
C
planning the menu
D
cleaning the kitchen
7) The cook has completed the pararation and cooking of the food. What should be the next step?
A
complete the work plan
B
evaluate the meal
C
set table
D
plan the menu
8) Martha is cleaning up the final dishes from the meal she just prepared. What should she do next?
A
make sure all ingredients are on hand for the next meal
B
complete the work plan and timetable
C
evaluate the steps of the meal from menu planning to cleanup
D
add up the cost of the meal
9) The timetable and work plan should be planned before:
A
preparing / cooking the food
B
planning the menu
C
reviewing recipes
D
considering meal patterns and preferences
10) The BEST reason for storing foods properly at home is:
A
less retention of nutrients
B
fewer servings per person
C
fewer calories in foods
D
more cost-effective meals
*select an answer for all questions
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