Food for Today ©2010

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Practice Quizzes

1
When measuring liquids,
A)Hold a glass measuring cup in your hand.
B)Measure liquid over the bowl containing the dry ingredients.
C)Do not add more liquid if you did not place enough in the cup the first time. Discard the liquid and try again.
D)Check the measurement at eye level.
2
Which of the following is the most precise?
A)a pinch of salt
B)a coffee cup of flour
C)a level cup of sugar
D)a palmful of herbs
3
Which of the following is not a good way to measure a solid fat/
A)stick method
B)dry-measure method
C)pinch method
D)water-displacement method
4
Your recipe calls for ¼ inch square pieces of potato. Which knife technique will you use?
A)Mince
B)Dice
C)Slice
D)Pare
5
Your recipe for squash soup calls for pureed squash. Which kitchen tool would not be appropriate?
A)a grinder
B)food processor
C)food mill
D)sieve
6
Which term does not refer to the same basic process of mixing?
A)Mix
B)Fold
C)Combine
D)Blend
7
What does “coating” a chicken breast do?
A)It helps the breast to retains moisture.
B)It masks the flavor.
C)It keeps the breast from browning.
D)It decrease the cooking time.
8
You wish to make a pan sauce after searing a piece of meat. Which technique should you use?
A)Caramelize
B)Clarify
C)Scald
D)Deglaze
9
A pudding recipe calls for scaled milk. What sign will tell you when the milk is scalded?
A)Very small bubbles will begin to form around the edge of the pan.
B)The milk will come to a rolling boil.
C)The milk will be at room temperature.
D)If you place a drop of the milk on the inside of your wrist, it will feel as warm as bath water.
10
You want your fruit tart to have a glossy finish. Which technique should you use?
A)Baste
B)Brush
C)Candy
D)Glaze
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