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Q 1/23
Score 0
_________________ a list of items needed from the store to prepare a recipe or meal
30
market order
Q 2/23
Score 0
Always use a ___________________ when dicing or cutting foods to protect the counter top
30
cutting board
23 questions
Q.
_________________ a list of items needed from the store to prepare a recipe or meal
1
30 sec
Q.
Always use a ___________________ when dicing or cutting foods to protect the counter top
2
30 sec
Q.
Sarah is preparing to make a heart healthy salad in the foods lab. What should sarah do before she determines which equipment is needed to prepare the recipe?
3
30 sec
Q.
______________ is a benefit of buying frozen fruit instead of fresh fruit
4
30 sec
Q.
The total preparation time is 36 minutes and the total cook time is 17 minutes for a vegetable stir fry. If class starts at 8:00a.m. the sir fry should be ready to serve at
5
30 sec
Q.
________________ a list of all the tasks it takes to prepare a meal
6
30 sec
Q.
Which cooking method for vegetables retain the most nutrients?
7
30 sec
Q.
Mary is organizing her timetable for preparing today's lunch menu. Which food product could be prepared ahead and stored in the refrigerator: Menu: garden salad, hot Reuben sandwich, wheat crackers, brownies
8
30 sec
Q.
In kitchen group 1, john prepared the soup by himself, while the rest of the lab members cleaned. What did this lab group do poorly?
9
30 sec
Q.
_____________________ completing tasks before beginning the construction of a recipe
10
30 sec
Q.
_________________ to fit different tasks together to make good use of time
11
30 sec
Q.
John prepared the soup by himself while the rest of the lab members cleaned. They did not ____________
12
30 sec
Q.
________________ table that shows the total time needed to complete preparation tasks and when to start others
13
30 sec
Q.
What change occurs whenever vegetables are cooked?
14
30 sec
Q.
__________________ working as a group to perform a task successfully and on time
15
30 sec
Q.
________________ set of directions for making food or beverages
16
30 sec
Q.
Why should pots, pans and casserole dishes be washed by hand last?
17
30 sec
Q.
Lab group 2 is constructing a timetable and just estimated time for each task. What should the group do next?
18
30 sec
Q.
Carrots are high in ________________ Beef and chicken are high in ___________
19
30 sec
Q.
What should be done to all fresh fruits before eating or cooking
20
30 sec
Q.
________________ to work cooperatively with other to accomplish a goal
21
30 sec
Q.
When constructing a timetable, which step follows listing tasks?
22
30 sec
Q.
Tonya, sarah, and jane discuss recipe ideas for the class meal. This is an example of:
