AMS Nelson; 7th Grade Cooking Unit Final Exam Review
Quiz by Terri Nelson
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20 questions
Show answers
- Q1Three (3) teaspoons equals _____ tablespoons.21.51360sEditDelete
- Q216 cups equals one ________.quartpintgallon1/2 gallon60sEditDelete
- Q31 cup equals _____ fluid ounces.161210860sEditDelete
- Q4Baking powder and baking soda are both considered _____________.flavor enhancerschemical leavening agentsuselessbiological leavening agents60sEditDelete
- Q5To make a food light and fluffy or make it rise is called _______.leaveningmixingwhippingdissolving60sEditDelete
- Q6______ is the gas created when using baking soda, baking powder, and yeast in leavening.Carbon MonoxideOxygenCarbon DioxideHydrogen60sEditDelete
- Q7When _______ grow or multiply they create and give off carbon dioxide and ethyl alcohol.pathogensyeastmoldbacteria60sEditDelete
- Q8_______, a living microorganism, can be found in nature; in soil, on the surface of fruits and vegetables, in water and in the air.Baking PowderBaking sodaYeast45sEditDelete
- Q9Yeast require warmth, moisture and food to begin fermentation and the food they like best is ______.french friessaltsugar60sEditDelete
- Q10_____ is the process that yeast are engaged in when releasing the gases to make dough rise.EvaporationCondensationAcid Base ReactionFermetation60sEditDelete
- Q11Baking powder and baking soda make dough rise through an _______ reaction.allergicacid-basedecomposition60sEditDelete
- Q12We knead dough by folding, pressing, and stretching dough to ______.build musclesdevelop the gluten strandsshape the dough60sEditDelete
- Q13To dissolve is to mix a _____ ingredient into a wet one until it is completely absorbed and can NOT be easily separated.yellowdrysolid60sEditDelete
- Q14Dough is a combination of dry ingredients and wet ingredients that is thick enough to be ____ with your handsstirredmeltedmolded60sEditDelete
- Q15There are _____ quarts in a gallon.826460sEditDelete
- Q16When activating yeast the water should be very warm but not too hot because it can kill the yeast and the dough will NOT rise.FalseTrue60sEditDelete
- Q17If you knead dough too long you might over develop the gluten and make the dough tough and chewy.TrueFalse60sEditDelete
- Q18A paring knife is the most versatile knife with a large 8-10 inch triangle shaped blade for cutting a variety of meats, fruits and vegetables.FalseTrue60sEditDelete
- Q19The guide hand is the hand that holds the knife when cutting.FalseTrue60sEditDelete
- Q20Double acting baking powder reacts when mixed with a liquid then again when exposed to heat.FalseTrue60sEditDelete