Culinary I, 2.00 TEST (2/2)

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

• formula

• method

• process

• recipe

The desired yield divided by the original yield is the:

• conversion factor

• portion size

• metric unit

• volume

What technique is correct when measuring flour by volume?

• pour the flour into a measuring cup and leave the heaping

• pack the flour into a measuring cup, then level with a straight-edge spatual

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

• dip a measuring cup into the flour container, then level with a straight-edge spatula

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

• basted

• hard fried

• over easy

• sunny side up

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

• condiments

• extracts

• flavorings

• spices

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

• cinnamon

• nutmeg

• peppercorn

• turmeric

What herb should be removed before serving?

• bay leaves

• oregano

• sage

• dill

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

• cinnamon

• fennel

• peppercorn

• tumeric

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

• cinnamon

• nutneg

• peppercorn

• turmeric

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

• china cap

• skimmer

• funnel

• sieve