Obj. 2.05 Question Preview (ID: 59657)


Recipe Parts. TEACHERS: click here for quick copy question ID numbers.

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

Which is an example of a nonessential ingredient in a recipe?
a) mushrooms in a stir fry
b) all purpose flour in a cake
c) baking powder in biscuits
d) shortening in a piecrust

Which recipe part tells the number and size of servings the recipe will make?
a) yield
b) nutrition analysis
c) list of ingredients and amounts
d) container size and type

which is a recipe resource?
a) magazine or newspaper
b) volume measurement
c) recipe yields
d) ingredient substitutions

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 eggs whites
b) use 1 egg white
c) use 1 small brown egg
d) use 2 medium eggs

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) 2/3 c
b) 1/3c
c) 1/2c
d) 1/4c

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) 1c
b) 2c
c) 1/4c
d) 1/2c

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) 2 1/2 c skim milk for the milk
b) 1 stick of margarine for the butter or margarine
c) 2 1/2 c buttermilk for the milk
d) 1 strick of butter for the butter or margarine

Which is an example of an essential ingredient in a recipe?
a) salt in aloaf of bread
b) toasted almonds in a salad
c) potatoes in a beef stew
d) green bell pepper in a casserole

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) 1/3c
c) 2c
d) 1c

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) container size and type
c) yeild
d) list of ingredients and amounts

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) yield
d) list of ingredients and amounts

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