Foods I Objective 2.05

Front

Which is an example of an essential ingredient in a recipe? Options: green bell pepper in a casserole, potatoes in a beef stew, salt in a loaf of bread, toasted almonds in a salad

Back

salt in a loaf of bread

Front

Which recipe part tells the number and size of servings the recipe will make?

Back

yield

Front

A sweet potato casserole recipe calls for 1/4 cup of flour for 4 servings. To serve 16 people, how much flour is needed?

Back

1 cup

Front

A recipe for sweet potato casserole serves 12 and calls for 1/3 cup of chopped pecans. How much pecans would be needed to make it serve 24?

Back

2/3 cup

Front

Which is an example of a nonessential ingredient in a recipe? Options: all-purpose flour in a cake, baking powder in biscuits, mushrooms in a stir-fry, shortening in a piecrust

Back

mushrooms in a stir-fry

Front

Which part of a recipe, usually given for conventional ovens, tells how to cook the food?

Back

temperature and time

Front

What should Deborah do to make cupcakes with less cholesterol if the recipe calls for 1 large egg and she only has medium eggs? Options: use 1 small brown egg, use 1 egg white, use 2 egg whites, use 2 medium eggs

Back

use 2 medium eggs

Front

What part of the recipe helped Taylor decide what pan to use for her chicken pie in a 9" × 13" glass baking dish?

Back

container size and type

Front

To lower the fat content in the Butternut Squash Soup Recipe, substitute: Butternut Squash Soup (6-8 servings) Ingredients 2 1/2 pounds butternut squash 1 medium onion 3 cloves garlic 5 cups water 1 tablespoon salt 2 1/2 cups milk 1 stick of butter or margarine.

Back

2 1/2 cups skim milk for the milk.

Front

Which is a recipe resource? Options: cookbooks, ingredients and amounts, nutrition analysis, recipe yields

Back

cookbooks