Culinary I, 2.00 TEST (2/2)

Front

What is the written record of the ingredients and the preparation steps needed to make a particular dish?

Back

recipe

Front

The desired yield divided by the original yield is the:

Back

conversion factor

Front

What technique is correct when measuring flour by volume?

Back

spoon the flour into a measuring cup, then level with a straight-edge spatula

Front

How are eggs cooked so that the yolk and white are firm without being rubbery?

Back

hard fried

Front

What is the general term for the seed, fruit, root, and bark of aromatic plants?

Back

spices

Front

What is a black, white, red, or green dried berry and is one of the most popular seasonings used in cooking?

Back

peppercorn

Front

What herb should be removed before serving?

Back

bay leaves

Front

What spice is popular in baked goods like pumpkin pies and apple crisps?

Back

cinnamon

Front

What spice produced by an evergreen tree is a key flavoring in desserts, soups, and drinks associated with winter?

Back

nutmeg

Front

What is a pierced, metal, cone-shaped strainer used to strain liquids to remove all solid ingredients?

Back

china cap