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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
wash all dishes by hand
B
wash all dishes the next day
C
clean as she cooks
D
load the dishwasher after the guest leave
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
store leftovers safety
D
clean up as you go
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
consider the family's meal pattern preferences
C
plan for leftovers
D
plan the menu
5) After kim plans the menu, what should she do next?
A
prepare / cook the food
B
evaluate the meal
C
serve the meal
D
consider meal pattern preferences of those she is serving
6) To save time, gather all ingredients immediately before:
A
planning the menu
B
completing the work plan and timetable
C
cleaning the kitchen
D
beginning preparation
7) The cook has completed the pararation and cooking of the food. What should be the next step?
A
evaluate the meal
B
plan the menu
C
set table
D
complete the work plan
8) Martha is cleaning up the final dishes from the meal she just prepared. What should she do next?
A
evaluate the steps of the meal from menu planning to cleanup
B
add up the cost of the meal
C
complete the work plan and timetable
D
make sure all ingredients are on hand for the next meal
9) The timetable and work plan should be planned before:
A
planning the menu
B
preparing / cooking the food
C
considering meal patterns and preferences
D
reviewing recipes
10) The BEST reason for storing foods properly at home is:
A
fewer servings per person
B
fewer calories in foods
C
more cost-effective meals
D
less retention of nutrients
*select an answer for all questions
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