Nt1310 Unit 4 Test
Student Name:
Samielle.Phillips
Teacher: foods Date:
10/9/14
District:
Rowan
Test:
9_12 FACS FN41 - Foods I Test 1
Description:
Unit 2
Form:
501
1.
Which part of a recipe tells what type of equipment is needed to prepare a recipe?
A._
Container size and type
B._
Ingredients and the amounts
C._
Step-by-step directions
D._
Yield
2.
The quickest and easiest resource for researching recipes by ingredient, type, or time available for preparation is:
A._ cookbooks. B._ family recipes.
C._
Internet recipes.
D._ package labels.
3.
Which part of a recipe tells how to prepare a food dish in the order it should be completed?
A._
Container size and type
B._
List of ingredients and amounts
C._
Step-by-step directions
D._ …show more content…
B._ marinate. C._ soak. D._ vent. 45.
Which is an example of an essential ingredient in a recipe?
A._
Green bell pepper in a casserole
B._
Potatoes in a beef stew
C._
Salt in a loaf of bread
D._
Toasted almonds in a salad
46.
On the mashed potatoes convenience food label above, at what power level is the food cooked?
A._
High
B._
Low
C._
Medium
D._
Medium-high
47.
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? Use:
A._
1 small brown egg.
B._
1 egg white.
C._
2 egg whites.
D._
2 medium eggs.
48.
Sandra's power bill was extremely high last month. What is an ADVANTAGE of using convenience foods in recipes this month for Sandra?
A._
Enhances flavor
B._
Guarantees nutritional value
C._
Saves energy
D._
Saves money
49.
Kim is making lasagna and the recipe calls for 1 clove of garlic. She does not have a clove of garlic but has a well-stocked herb and spice cabinet. What could she substitute?
A._
1/8 teaspoon garlic powder
B._
_ teaspoon garlic powder
C._
_ teaspoon garlic powder
D._
1 teaspoon garlic powder
50.
In the mashed potatoes convenience food label, what is the serving
Samielle.Phillips
Teacher: foods Date:
10/9/14
District:
Rowan
Test:
9_12 FACS FN41 - Foods I Test 1
Description:
Unit 2
Form:
501
1.
Which part of a recipe tells what type of equipment is needed to prepare a recipe?
A._
Container size and type
B._
Ingredients and the amounts
C._
Step-by-step directions
D._
Yield
2.
The quickest and easiest resource for researching recipes by ingredient, type, or time available for preparation is:
A._ cookbooks. B._ family recipes.
C._
Internet recipes.
D._ package labels.
3.
Which part of a recipe tells how to prepare a food dish in the order it should be completed?
A._
Container size and type
B._
List of ingredients and amounts
C._
Step-by-step directions
D._ …show more content…
B._ marinate. C._ soak. D._ vent. 45.
Which is an example of an essential ingredient in a recipe?
A._
Green bell pepper in a casserole
B._
Potatoes in a beef stew
C._
Salt in a loaf of bread
D._
Toasted almonds in a salad
46.
On the mashed potatoes convenience food label above, at what power level is the food cooked?
A._
High
B._
Low
C._
Medium
D._
Medium-high
47.
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? Use:
A._
1 small brown egg.
B._
1 egg white.
C._
2 egg whites.
D._
2 medium eggs.
48.
Sandra's power bill was extremely high last month. What is an ADVANTAGE of using convenience foods in recipes this month for Sandra?
A._
Enhances flavor
B._
Guarantees nutritional value
C._
Saves energy
D._
Saves money
49.
Kim is making lasagna and the recipe calls for 1 clove of garlic. She does not have a clove of garlic but has a well-stocked herb and spice cabinet. What could she substitute?
A._
1/8 teaspoon garlic powder
B._
_ teaspoon garlic powder
C._
_ teaspoon garlic powder
D._
1 teaspoon garlic powder
50.
In the mashed potatoes convenience food label, what is the serving