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Obj. 3.04
Test Description: Proteins
Instructions: Answer all questions to get your test result.
1) Which demonstrates a dry cooking method?
A
chicken thighs stewed with tomatoes
B
shrimp steamed with vegetables
C
steak grilled over charcoals
D
beef roast braised with carrots and potatoes
2) How should a cook beat eggs for an omelet?
A
by using a rubber spatula to gently blend a heavy and delicate mixture
B
by using a wire whisk to thoroughly mix ingredients with a circular, up and down motion
C
by using a sieve to mix ingredients
D
by using tongs to gently tumble together ingredients
3) When determining the freshness of eggs for purchasing, use the:
A
size of the egg
B
sell by date
C
color of the yolk
D
color of the shell
4) Which is an example of a legume?
A
potatoes
B
cabbage
C
butter beans
D
onions
5) How is bacon broiled?
A
by cooking in dry, hot air, uncovered in an oven
B
by cooking under direct heat
C
by cooking on top of the range in a frying pan
D
by cooking in a liquid that has a temperature of 212 F
6) Dennis wants to purchase ingredients for a casserole. Which category of food would he select by color, cut, grade, fat content, expiration date, smell, and packaging?
A
canned
B
fruits and vegetables
C
red meats
D
dairy
7) An example of a protein casserole is:
A
pineapple and cracker crumbs
B
scalloped potatoes
C
beef lasagna
D
green bean casserole
8) Which is the best protein choice for someone on a weight loss diet?
A
hamburger with cheese
B
pan-fried pork chop
C
grilled skinless chicken breast
D
sauteed shrimp in butter sauce
9) Which is an example of basting foods?
A
cutting cucumbers into quarter inch squares
B
sprinkling gingerbread with powdered sugar
C
spooning tomato sauce over a pork roast as it cooks
D
changing butter from a solid to a liquid
10) Which cooking equipment should be used to remove chicken wings from hot oil?
A
turner
B
tongs
C
pot holder
D
ladle
11) Joan purchased a large, tough cut of beef. To make the meat more tender, she should:
A
grill it
B
braise it
C
broil it
D
microwave it
12) Tracy is a vetetarian. Which casserole would provide her with the highest quality protein while remaining a vegetarian dish?
A
chicken enchilada casserole
B
black bean and rice casserole
C
green bean casserole
D
beef lasagna
13) Which cooking equipment should be used to prepare hamburgers?
A
steamer
B
slow cooker
C
electric skillet
D
double boiler
14) What is a health benefit of consuming legumes?
A
they are a good source of B vitamins
B
they are a good source of vitamin C
C
they are a good source vitamin D
D
they are a good source of water
15) What is an example of a food made with eggs?
A
fruit salad
B
lasagna
C
quiche
D
congealed salad
16) Which is considered a liquid ingredient in its original form?
A
shortening
B
butter
C
chocolate chips
D
eggs
17) How do omelets and scrambled eggs differ?
A
omelets are not stirred when cooking and folded over when served; scrambled eggs are stirred when cooking
B
omelets may have ingredients like vegetables but scrambled eggs may not
C
scrambled eggs are folded over and form a half circle when served
D
scrambled eggs may have ingredients like vegetables or cheese but omelets may not
18) How does the quality of brown eggs compare with that of white eggs?
A
brown eggs stay fresh longer than white eggs
B
white eggs are more nutritious than brown eggs
C
brown eggs are more nutritious than white eggs
D
the quality is the same
19) Which is least likely to be a step in preparing dried beans?
A
washing
B
soaking
C
sorting
D
thawing
*select an answer for all questions
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