Food Prep Pre-Test

Name______Day____Pd.______Kitchen______Food Prep- Final Review

Fill in the answers to each question.

Abbreviations Equivalents

1. teaspoon______or ______11. 1T=______t. 2. tablespoon______or ______12. 1c=______oz 3. cup______13. 1 pt=______c 4. qt ______14. 1 qt = ______pt 5. pt. ______15. 1 qt=______c 6. gal ______16. 1 gal=______qt 7. pound ______17. 1 lb.= ______oz 8. fl. Oz. ______18. 1 pound butter=______c 9. ounce ______19. 1 pound butter=______sticks 10.inch ______20. 1 stick butter=______cup 21. 1 stick butter=______T.

Measuring

22.What would you use to measure milk?

23.How would you measure ½ cup of shortening?

24.What would you use to measure 1 c of sugar?

25.How would you measure ½ cup brown sugar?

26.Standard measuring spoons come in what 4 sizes?

27.Why should you sift flour?

Listed below are the steps in washing dishes. Put them in the correct order by placing a number from 1 to 5 in front of each step.

28.______Air dry or dry with a clean towel 29.______Scrape food particle off dishes 30.______Wash in hot, soapy water 31.______Pre-rinse dishes lightly 32.______Rinse in hot water

Match the cooking terms with the correct definitions. Grate Cream Whip Fold Toss Knead Cut in Sauté Boil Simmer Chop Pare

33.______To remove the peeling by using a knife or peeler 34.______To beat rapidly and make light and airy 35.______To gently combine two mixtures by cutting down through the center with a rubber scraper, across the bottom of the bowl, and up and over the surface 36.______To work or press dough with the palms of the hand 37.______To cook in a small amount of fat 38.______To cook liquid until bubbles rise continuously and break the surface. 39.______To heat just below boiling 40.______To rub on a tool that separates or shreds the food in various small sizes

Each ingredient in a recipe has a function. Knowing these functions is a part of food science. Match the names of the ingredients with their functions.

Flour Eggs Sugar Salt Fats and Oils Liquids Leavening Agents

41.______Enhances flavor and slows the growth of bacteria in bread 42.______Cause tenderness in products 43.______Adds bulk, thickens, and provides structure 44.______Causes products to rise 45.______Adds flavor and aids in browning 46.______Adds moisture for mixing.