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Obj. 2.05
Test Description: Recipe parts
Instructions: Answer all questions to get your test result.
1) Which part of a recipe, usually given for conventional ovens, tells how to cook the food?
A
temperature and time
B
container size and type
C
step by step directions
D
list of ingredients and amounts
2) Which is an example of a nonessential ingredient in a recipe?
A
baking powder in biscuits
B
shortening in a piecrust
C
mushrooms in a stir fry
D
all purpose flour in a cake
3) Which recipe part tells the number and size of servings the recipe will make?
A
list of ingredients and amounts
B
nutrition analysis
C
yield
D
container size and type
4) which is a recipe resource?
A
volume measurement
B
recipe yields
C
magazine or newspaper
D
ingredient substitutions
5) Deborah is making cupcakes, and the recipe calls for 1 large egg. She only has medium eggs and would like to make a recipe with less cholesterol. What should she do?
A
use 2 medium eggs
B
use 1 small brown egg
C
use 2 eggs whites
D
use 1 egg white
6) A recipe for sweet potato casserole serves 12 and calls for 1/3 c of chopped pecasns. How much pecans would be needed to make it serve 24?
A
1/2c
B
2/3 c
C
1/3c
D
1/4c
7) A sweet potato casserole recipe calls for 1/4 c of flour for 4 servings. To serve 16 people, how much flour is needed?
A
2c
B
1c
C
1/4c
D
1/2c
8) To lower the fat content in the Butternut Squash Soup recipe, substitute:List of Ingredients: 2 1/2 # butternut squash, 1 medium yellow onion, 3 cloves garlic, 5 c water, 1 T salt, 2 1/2 milk, 1 stick of butter or margarine
A
1 strick of butter for the butter or margarine
B
2 1/2 c skim milk for the milk
C
2 1/2 c buttermilk for the milk
D
1 stick of margarine for the butter or margarine
9) Which is an example of an essential ingredient in a recipe?
A
potatoes in a beef stew
B
green bell pepper in a casserole
C
salt in aloaf of bread
D
toasted almonds in a salad
10) In this recipe, what is the serving size? Nutrition Facts panel: Serving size 1/3c. as pkg, 2/3c. prepared. Servings per container 4.
A
2/3c
B
2c
C
1/3c
D
1c
11) Which recipe part is not necessary for preparing the dish, but is very useful when planniong someone's diet to fit into an low fat eating plan.
A
nutrition analysis
B
yeild
C
list of ingredients and amounts
D
container size and type
12) Taylor is preparing chicken pie for dinner and uses a 9X13 glass baking dish. What part of the recipe helped her decide what pan to use?
A
container size and type
B
step by step directions for mixing and handling
C
list of ingredients and amounts
D
yield
*select an answer for all questions
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