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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
wash all dishes by hand
C
clean as she cooks
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
review recipes
B
store leftovers safety
C
clean up as you go
D
set the table
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
consider the family's meal pattern preferences
B
plan the menu
C
set the table
D
plan for leftovers
5) After kim plans the menu, what should she do next?
A
serve the meal
B
consider meal pattern preferences of those she is serving
C
prepare / cook the food
D
evaluate the meal
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
plan the menu
B
evaluate the meal
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
complete the work plan and timetable
C
add up the cost of the meal
D
make sure all ingredients are on hand for the next meal
9) The timetable and work plan should be planned before:
A
preparing / cooking the food
B
considering meal patterns and preferences
C
reviewing recipes
D
planning the menu
10) The BEST reason for storing foods properly at home is:
A
less retention of nutrients
B
fewer calories in foods
C
fewer servings per person
D
more cost-effective meals
*select an answer for all questions
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