1) The technique used to gently combine a light, airy mixture with a heavier mixture is known as what? a) Fold b) Cream c) Stir d) Combine 2) What type of cut equals ½ inch cubes? a) Dice b) Cube c) Chop d) Grate 3) Before putting cake batter in a baking pan, the recipe states to lightly rub the pan with a coating of fat to keep the food from sticking. What is that called? a) Baste b) Grease c) Season d) Layer 4) Which of the following is an optional part of a recipe? a) Ingredients b) Yield c) Procedure d) Variations 5) What hand tool removes lumps and adds air to dry ingredients, such as flour and powdered sugar? a) Colander b) Strainer c) Sifter d) Sieve 6) What tool would be used to make pie crust or crumb topping? a) Whisk b) Pastry blender c) Sifter d) Ladle 7) What cutting tool is used for zest and spices? a) Graters b) Vegetable peelers c) Kitchen shears d) Microplanes 8) The amount of space that an item or an ingredient takes up is known as what? a) Customary unit b) Volume c) Weight d) Mass 9) Which of the following does not get sifted? a) Flour b) Powdered sugar c) Baking powder d) Brown sugar 10) What ingredient has measuring marks on the paper wrapping? a) Flour b) Sugar c) Butter d) Baking Soda 11) A chef converting a recipe for a much larger quantity of people for a wedding reception is known as what? a) Graphing b) Measuring c) Calculating ratio d) Converting 12) Two pints equals how many quarts? a) 1 b) 2 c) 3 d) 4 13) How many teaspoons are in one tablespoon? a) 2 b) 3 c) 6 d) 9 14) When converting a recipe, each ingredient should be multiplied by what? a) Equivalencies b) Original measurement c) Conversion factor d) Both a and c 15) How many sticks of butter are in one pound? a) 2 b) 4 c) 6 d) 8

FCS Test 1 Review

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