Food, Nutrition & Wellness ©2010

Chapter 20: Kitchen Equipment

Chapter Test Practice

1
Which of the following about scratch cooking is true?
A)it often costs more than convenience cooking
B)You control the ingredients and how the dish is made.
C)it usually takes less time and energy
D)it usually calls for fewer kitchen skills
2
What is convenience cooking?
A)ordering take-out food
B)cooking with whatever you have on hand
C)cooking at a time that is convenient for you
D)cooking using convenience foods, or partially or fully prepared or processed foods
3
Which of the following food preparations removes moisture?
A)cooking
B)steaming
C)chilling
D)toasting
4
Which of the following is NOT a part of a recipe?
A)headnote
B)directions
C)index
D)equipment
5
What would NOT be a healthful substitute for sour cream in a recipe?
A)cream cheese
B)plain yogurt
C)blended cottage cheese
D)light sour cream
6
What is the measurement system commonly used in the United States?
A)metric system
B)monetary system
C)customary measurement system
D)Imperial system
7
What is the term for how much space an ingredient takes up?
A)weight
B)volume
C)length
D)depth
8
What is NOT an example of a dry ingredient?
A)pastry flour
B)granulated sugar
C)honey
D)rice
9
What is a heaping measurement?
A)just to the top of the cup or spoon
B)above the top of the cup or spoon
C)just below the top of the cup or spoon
D)half of the measurement
10
What is NOT true about the metric system?
A)It measures temperature in degrees Celsius.
B)It measures length in millimeters.
C)It measures length in centimeters.
D)It measure temperature in degrees Fahrenheit.
11
What is the term for the number of servings a recipe makes?
A)total
B)amount
C)quantity
D)yield
12
Which of the following means cut into match-like strips?
A)slice
B)julienne
C)mince
D)dice
13
Which of the following tools would NOT be used when applying the cut in method?
A)two knives
B)two spoons
C)pastry blender
D)fork
14
Which condiment can be spicy or sweet and has its origins in India?
A)chutney
B)salsa
C)pesto
D)tamari
15
How might you modify vegetable soup to increase the amount of protein?
A)add potatoes
B)add pasta
C)add kidney beans
D)add croutons
Glencoe Online Learning CenterFamily & Consumer Sciences HomeProduct InfoSite MapContact Us

The McGraw-Hill CompaniesGlencoe

Please read our Terms of Use and Privacy Notice before you explore our Web site. To report a technical problem with this Web site, please contact the Web Producer.