Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
foods test
why
| Question | Answer |
|---|---|
| It is important to read through a recipe entirely before beginning | true |
| What does the term “Yield” mean in a recipe? | The total amount or number of servings the recipe makes. |
| The list of ingredients is always in order of ________ | use in the recipe. |
| Know the following abbreviations: T/TBSP t/tsp C lb/# | Tablespoon Teaspoon Cup Pound |
| Know the following equivalents: 3 tsp = 4 T. = 5 T. + 1 t. = 8 T. (or one stick of butter) = | 1 Tablespoon 1/4 Cup 1/3 Cup 1/2 Cup |
| How do you properly measure flour? | Stir or fluff the flour, spoon it gently into a dry measuring cup until it overflows, and level it off with a straight edge |
| How do you measure brown sugar? | Pack it firmly into a dry measuring cup with the back of a spoon or your fingers so that it holds its shape when flipped over. |
| What is the difference between a liquid and dry measuring cup and give examples of ingredients you would measure in each. | Dry measuring cups are meant to be filled to the brim and leveled off for solid ingredients Liquid measuring cups have a pouring spout and headspace above the measurement lines so liquids don't spill; they must be checked at eye level on a flat surface |
| Would you measure peanut butter (a MOIST ingredient) in a liquid or dry measuring cup? | Dry measuring cup |
| When using butter in baking/cooking, you should ALWAYS cut the measurement on the stick, and should NEVER just spoon out of the tub- TRUE or FALSE | TRUE |
| How would you measure ingredients less than ¼ c.? | measuring spoons |
| Half of ¼ c. = | 2 Tablespoons |
| ¾ c. doubled = | 1 ½ cups |
| Can I substitute baking powder with a mixture of baking soda and cream of tartar? | Yes |
| If I replace brown sugar with white sugar, will I get the same consistency? | No |
| What ingredient can I add to milk to make buttermilk? | Lemon juice or white vinegar |
| Bananas mixed with baking powder can serve as an egg substitute- TRUE or FALSE. | TRUE |
| If my recipe calls for cake flour, but I only have all-purpose flour, how can I make a substitute? | measure 1 cup of all-purpose flour, remove 2 Tablespoons of it, and replace those 2 Tablespoons with cornstarch |
| Be able to define the following common cooking terms: Boil Cut in Simmer Toss Whip Roll Knead Peel/Pare Grate Cream Bake Dice Fold in | To heat a liquid until bubbles break rapidly and continuously on the surface. To combine solid fat with flour using a pastry blender or two knives until it forms small crumbs. To cook liquid just below the boiling point so that small bubbles rise gently |
| A pinch of a salt could be measured by pinching some between the thumb and forefinger- TRUE or FALSE. | TRUE |
| A “heaping” teaspoon would be an ingredient that is not leveled off, and “heaps” above the teaspoon level. | TRUE |
Created by:
user-2055110