TEST NAME: Unit 2 and 3 test
TEST ID: 1593685
GRADE: 12 - Twelfth Grade
SUBJECT: Consumer and Homemaking Education
TEST CATEGORY: My Classroom
Unit 2 and 3 test
Page 1 of 26
03/14/17, Unit 2 and 3 test
Student:
Class:
Date:
1.
2.
3.
4.
Which recipe part is not necessary for preparing the dish, but is useful
when planning foods to fit into an eating plan?
A.
Container size and type
B.
List of ingredients and amounts
C.
Nutrition analysis
D.
Yield
Which is a recipe resource?
A.
Container size and shape
B.
Equivalent measurement
C.
Ingredients and amounts
D.
Package label
The quickest and easiest resource for researching recipes by ingredient,
type, or time available for preparation is:
A.
cookbooks.
B.
family recipes.
C.
Internet recipes.
D.
package labels.
Which part of a recipe tells how to prepare a dish in the order it should
be completed?
A.
Container size and type
B.
List of ingredients and amounts
C.
Step-by-step directions
D.
Temperature and time
Unit 2 and 3 test
Page 2 of 26
5.
6.
7.
8.
Which is a recipe resource?
A.
Family member
B.
Ingredient amount
C.
Measurement abbreviation
D.
Preparation term
Which kitchen equipment is powerful and versatile because it has
assorted disks and blades?
A.
Colander
B.
Food processor
C.
Hand mixer
D.
Whisk
Which kitchen equipment is used to quick-fry foods in a small amount of
fat?
A.
Casserole
B.
Double boiler
C.
Steamer
D.
Wok
Which kitchen appliance quickly cooks, defrosts, and reheats most foods?
A.
Microwave oven
B.
Range
C.
Slow cooker
D.
Toaster oven
Unit 2 and 3 test
Page 3 of 26
9.
10.
11.
12.
Which kitchen equipment is used to measure large amounts of both dry
and solid ingredients?
A.
Dry measuring cups
B.
Liquid measuring cups
C.
Measuring spoons
D.
Scales
Which kitchen equipment has four 1-inch deep sides and is used to bake
cakes, pizza, and fish?
A.
Baking sheet
B.
Loaf pan
C.
Pie pan
D.
Roasting pan
To cook food in hot liquid, 212°F, having bubbles that rise to and break
on the surface of a liquid is to:
A.
barbeque.
B.
boil.
C.
sauté.
D.
steam.
To thoroughly mix ingredients and incorporate air using a spoon, wire
whisk, mixer, or food processor with an up-and-down and circular
motion, is to:
A.
beat.
B.
cream.
C.
sift.
D.
toss.
Unit 2 and 3 test
Page 4 of 26
13.
14.
15.
16.
17.
To cause a solid food to turn into or become part of a liquid is to:
A.
dissolve.
B.
marinate.
C.
soak.
D.
vent.
What is an abbreviation for fluid ounce?
A.
fl. ouc.
B.
fl. oz.
C.
ouc.
D.
oz.
To lightly mix ingredients by tumbling them with tongs or a large fork and
spoon is to:
A.
beat.
B.
cream.
C.
sift.
D.
toss.
To immerse food in a liquid for the purpose of wetting, softening, or
cleaning it is to:
A.
dissolve.
B.
marinate.
C.
soak.
D.
vent.
To rub fat on the surface of a food or a cooking utensil is to:
A.
baste.
B.
grease.
C.
marinate.
D.
tenderize.
Unit 2 and 3 test
Page 5 of 26
18.
19.
20.
21.
To cook large pieces of meat or poultry slowly over low heat in a small
amount of hot liquid in a tightly covered pan is to:
A.
braise.
B.
broil.
C.
roast.
D.
simmer.
To beat solid fat and sugar with a wooden spoon or electric mixer until
smooth and light is to:
A.
beat.
B.
cream.
C.
sift.
D.
toss.
To roast slowly on a rack or spit over hot coals or some other direct heat
source and baste with a spicy sauce is to:
A.
barbeque.
B.
boil.
C.
sauté.
D.
steam.
In a recipe, C. is the abbreviation for:
A.
chop.
B.
cube.
C.
cup.
D.
cut.
Unit 2 and 3 test
Page 6 of 26
22.
23.
24.
25.
26.
What is an abbreviation for gallon?
A.
g.
B.
G.
C.
gal.
D.
Gl.
To cook meat, fish, or poultry uncovered in an oven with dry, hot air is to:
A.
braise.
B.
broil.
C.
roast.
D.
simmer.
To cook uncovered under a direct heat source is to:
A.
braise.
B.
broil.
C.
roast.
D.
simmer.
To leave an opening in the covering of a food to allow steam to escape is
to:
A.
dissolve.
B.
marinate.
C.
soak.
D.
vent.
In a recipe, pt. is the abbreviation for:
A.
pare.
B.
part.
C.
pint.
D.
put.
Unit 2 and 3 test
Page 7 of 26
27.
28.
29.
30.
An amount that is less than 1/8 teaspoon or the amount that can be held
between the thumb and forefinger is a:
A.
heap.
B.
level.
C.
ounce.
D.
pinch.
To make something easy to chew by applying a process or a substance
that breaks down connective tissue or fiber is to:
A.
baste.
B.
grease.
C.
season.
D.
tenderize.
To cut food into large, thick or thin, flat pieces using a sawing motion
while gently pressing down is to:
A.
mince.
B.
pare.
C.
shred.
D.
slice.
To blend a delicate mixture into a heavier one, using a rubber spatula or
spoon in a gentle up, down, and over motion so that the mixture stays
light is to:
A.
cut-in.
B.
fold.
C.
knead.
D.
stir.
Unit 2 and 3 test
Page 8 of 26
31.
In the mashed potatoes convenience food label, what additional
ingredient(s) are needed if preparing on the stove top?
A.
2 cups water
B.
2 cups milk
C.
D.
32.
cup milk and
1
cup water
cups water and 1
cups milk
Judy is making frosting for cupcakes. The recipe calls for 1 ounce
unsweetened baking chocolate. What should she substitute if she does
not have the unsweetened baking chocolate?
A.
1 tablespoon unsweetened cocoa + 3 tablespoons butter
B.
2 tablespoons unsweetened cocoa + 1 tablespoon butter
C.
2 tablespoons unsweetened cocoa + 2 tablespoons butter
D.
3 tablespoons unsweetened cocoa + 1 tablespoon butter
Unit 2 and 3 test
Page 9 of 26
33.
34.
35.
36.
Less baking powder is used and the oven temperature is increased when
baking cakes:
A.
at high altitudes.
B.
in the microwave.
C.
in the toaster oven.
D.
on the cooktop.
Kim is making lasagna, and the recipe calls for 1 clove of garlic. She does
not have a clove of garlic but has a well-stocked herb and spice cabinet.
What could she substitute?
A.
1/8 teaspoon garlic powder
B.
1/4 teaspoon garlic powder
C.
1/2 teaspoon garlic powder
D.
1 teaspoon garlic powder
Which is an example of a nonessential ingredient in a recipe?
A.
All-purpose flour in a cake
B.
Baking powder in biscuits
C.
Mushrooms in a stir-fry
D.
Shortening in pie crust
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?
A.
2/3 cup
B.
1 cup
C.
1/2 cup
D.
1/4 cup
Unit 2 and 3 test
Page 10 of 26
37.
38.
A cook must use one-half of the seasonings when making spaghetti
sauce:
A.
at high altitudes.
B.
in the microwave.
C.
in the toaster oven.
D.
on the cooktop.
In the mashed potatoes convenience food label, what is the serving size?
A.
cup
B.
cup
C.
1 cup
D.
2 cups
Unit 2 and 3 test
Page 11 of 26
39.
40.
In the mashed potatoes convenience food label, what power level is used
to cook the food?
A.
High
B.
Low
C.
Medium
D.
Medium-high
To make a recipe for chicken casserole healthier, by adding more vitamins
and fiber, add:
A.
1 cup beef broth.
B.
1 cup sour cream.
C.
1 package frozen mixed vegetables.
D.
1 pound chicken legs and thighs.
Unit 2 and 3 test
Page 12 of 26
41.
42.
43.
44.
45.
What is an example of a legume?
A.
Artichokes
B.
Corn
C.
Lentils
D.
Squash
Which product is made from adding eggs to flour and water?
A.
Cornstarch
B.
Hominy
C.
Noodles
D.
Wheat germ
How does the quality of brown eggs compare with that of white eggs?
A.
Brown eggs are more nutritious than white eggs.
B.
Brown eggs stay fresh longer than white eggs.
C.
The quality is the same.
D.
White eggs are more nutritious than brown eggs.
Which cooking equipment should be used to remove chicken wings from
hot oil?
A.
Ladle
B.
Pot holder
C.
Tongs
D.
Turner
Biscuits, muffins, and pancakes are classified as:
A.
drop breads.
B.
fruited breads.
C.
quick breads.
D.
yeast breads.
Unit 2 and 3 test
Page 13 of 26
46.
47.
48.
49.
When determining the freshness of milk, check the:
A.
color of the milk.
B.
sell-by date.
C.
smell of the milk.
D.
taste of the milk.
How should a cook beat eggs for an omelet?
A.
By using a rubber spatula to gently blend a heavy and delicate
mixture
B.
By using a sieve to mix ingredients
C.
By using a wire whisk to thoroughly mix ingredients with a circular,
up-and-down motion
D.
By using tongs to gently tumble together ingredients
How does using melted fat in place of solid fat affect the final product?
A.
Air is added to the ingredients, making the baked food lighter.
B.
Air or moisture in the original ingredient will be lost, making the
product heavier.
C.
More or less ingredient will cause the product not to rise.
D.
Sticky ingredients will be easier to remove from the measuring cup or
spoon.
Joan purchased a large, tough cut of beef. To make the meat more
tender, she should:
A.
braise it.
B.
broil it.
C.
microwave it.
D.
grill it.
Unit 2 and 3 test
Page 14 of 26
50.
51.
52.
53.
Which is considered a liquid ingredient in its original form?
A.
Butter
B.
Chocolate chips
C.
Eggs
D.
Shortening
How is bacon broiled?
A.
By cooking in dry, hot air, uncovered in an oven
B.
By cooking in a liquid that has a temperature of 212°F
C.
By cooking on top of the range in a fry pan
D.
By cooking under direct heat
The best choice in cookware to use for scrambling eggs is a:
A.
double boiler.
B.
sauce pan.
C.
skillet.
D.
stock pot.
How does inaccurately measuring ingredients affect the final product?
A.
Air is added to the ingredients, making the baked food lighter.
B.
Air or moisture in the original ingredient will be lost, making the
product heavier.
C.
More or less ingredient will affect the taste and appearance of the
product.
D.
Sticky ingredients will be easier to remove from the measuring cup or
spoon.
Unit 2 and 3 test
Page 15 of 26
54.
55.
56.
57.
58.
Which measuring equipment should be used to measure 2/3 c. of peanut
butter?
A.
Balance scale
B.
Dry measuring cup
C.
Liquid measuring cup
D.
Measuring spoons
How do the nutritional contents of eggs and dairy products compare?
A.
Both eggs and dairy products contain calcium.
B.
Both eggs and dairy products contain cholesterol.
C.
Dairy products contain more nutrients than eggs.
D.
Eggs contain more nutrients than dairy products.
Which is an example of dusting foods?
A.
Changing butter from a solid to a liquid
B.
Cutting cucumbers into quarter inch squares
C.
Spooning tomato sauce over pork roast as it cooks
D.
Sprinking gingerbread with powdered sugar
Why are coffee mugs, ordinary flatware, and juice glasses not used for
measuring?
A.
All the same size
B.
Cannot see through these
C.
Scales used
D.
Sizes vary
In order to cook with milk, cheese, and other dairy foods, use:
A.
high heat.
B.
moderate to low heat.
C.
temperatures that boil the foods.
D.
any temperature desired.
Unit 2 and 3 test
Page 16 of 26
59.
60.
61.
62.
Which cooking equipment would be best to cook vegetable beef soup?
A.
Double boiler
B.
Electric skillet
C.
Slow cooker
D.
Steamer
How are flour and cinnamon sifted together?
A.
By using a rubber spatula to gently blend a heavy and delicate
mixture
B.
By using a sieve to mix ingredients
C.
By using a spoon to thoroughly mix ingredients with a circular, upand-down motion
D.
By using tongs to gently tumble together ingredients
What are the health benefits of eating vegetables as compared to eating
red meats?
A.
May increase the amount of calorie intake in one day
B.
May increase the amount of fat in the diet
C.
May increase the amount of protein in the diet
D.
May reduce risk for stroke and other cardiovascular diseases
To toss a salad, use a:
A.
spoon to thoroughly mix ingredients with a circular, up-and-down
motion.
B.
rubber spatula to gently blend a heavy and delicate mixture.
C.
sieve to mix ingredients.
D.
set of tongs to gently tumble together ingredients.
Unit 2 and 3 test
Page 17 of 26
63.
64.
65.
66.
67.
How do the functions of milk and eggs differ in cooking?
A.
Eggs give flavor; milk does not provide flavor.
B.
Eggs are used as a binder; milk is not a binder.
C.
Milk and eggs are both emulsifiers.
D.
Milk and eggs are used as a binders.
The best dairy choices for low-fat diets are:
A.
all dairy products.
B.
reduced-fat products.
C.
imitation dairy foods.
D.
processed cheeses.
How do omelets and scrambled eggs compare?
A.
Omelets are more nutritious than scrambled eggs.
B.
Omelets may have ingredients like vegetables, but scrambled eggs
may not.
C.
Scrambled eggs and omelets may contain ingredients like vegetables
or cheese.
D.
Omletes are stirred when cooking.
Which is the best way to prepare fruit to retain nutrients?
A.
Baked on a low temperature for long time
B.
Battered and fried in oil
C.
Lightly grilled
D.
Stewed in water and butter
What is a health benefit of consuming legumes?
A.
They are good sources of water.
B.
They are good sources of vitamin C.
C.
They are good sources of vitamin D.
D.
They are good sources of B vitamins.
Unit 2 and 3 test
Page 18 of 26
68.
69.
70.
71.
Sarah does not want to spend the whole day cleaning after breakfast. To
help avoid this, she should:
A.
clean as she cooks.
B.
load the dishwasher after the guests leave.
C.
wash all dishes by hand.
D.
wash all dishes the next day.
Which cooking equipment should be used to prepare nutritious broccoli?
A.
Double boiler
B.
Electric skillet
C.
Slow cooker
D.
Steamer
What is an example of a food made with eggs?
A.
Congealed salad
B.
Fruit salad
C.
Lasagna
D.
Quiche
How do quick breads and yeast breads compare?
A.
Quick breads are more flavorful than yeast breads.
B.
Quick breads do not have leavening agents unlike yeast breads.
C.
Yeast breads have more liquids than quick breads.
D.
Quick breads use chemical leaveners and yeast breads use biological
leaveners.
Unit 2 and 3 test
Page 19 of 26
72.
73.
74.
75.
76.
How does microwaving compare with baking?
A.
Microwaving bread is better than baking in the oven.
B.
Microwaving causes foods to brown better than baking in a
conventional oven.
C.
Microwaving is faster than baking in a conventional oven.
D.
Microwaving is moister than baking in a conventional oven.
The smallest-size cut for foods such as fruits and vegetables is a:
A.
chop.
B.
cube.
C.
dice.
D.
mince.
How can calories be reduced when preparing protein foods?
A.
By cooking for a long time
B.
By cooking in the crockpot
C.
By selecting lean cuts of meat
D.
By serving with gravy on meats
What is an example of a food made with milk?
A.
Hamburger sandwich
B.
Garden vegetable soup
C.
Rice pilaf
D.
Pudding
Delores is a vegetarian. Which casserole would provide her with the
highest-quality protein while remaining a vegetarian dish?
A.
Beef lasagna
B.
Black bean and rice casserole
C.
Green bean casserole
D.
Shrimp casserole
Unit 2 and 3 test
Page 20 of 26
77.
78.
79.
80.
When loading the dishwasher, place dishes:
A.
at right angles to each other.
B.
facing the water source.
C.
next to each other as close as they will go.
D.
wherever they will fit.
Buttermilk and kefir are examples of:
A.
cultured milk products.
B.
milk solids.
C.
nondairy foods.
D.
whey.
Which is considered a liquid ingredient?
A.
Butter
B.
Powdered milk
C.
Mayonnaise
D.
Vegetable oil
Deborah is preparing to pour the liquid in the dry ingredients for a quick
bread. She first needs to:
A.
prepare a hot water bath.
B.
grease a baking pan.
C.
preheat an oven.
D.
make a well in the dry-ingredient mixture.
Unit 2 and 3 test
Page 21 of 26
81.
82.
83.
84.
85.
Janis has several uncooked vegetables left over from other meals. She
wants to prepare a quick, low-calorie, inexpensive dinner. She could:
A.
allow her pets to eat the leftovers and go out to eat.
B.
dispose of the vegetables and buy other ingredients.
C.
prepare a rib eye steak to go with the vegetables.
D.
prepare a vegetable stir-fry.
Judy is preparing a Thanksgiving feast for the whole family. What can she
do to save cleanup time?
A.
Ask her family to complete certain tasks.
B.
Clean after everyone leaves.
C.
Load the dishwasher after the guests leave.
D.
Wash all dishes by hand.
How are mixing methods alike for quick breads?
A.
All quick breads are made using an electric mixer.
B.
All quick breads have liquid and dry ingredients.
C.
All quick breads must have the flour sifted.
D.
All quick breads require two bowls when mixing ingredients.
An example of an egg that is simmered in water is a:
A.
baked egg.
B.
fried egg.
C.
hard-cooked egg.
D.
poached egg.
Which cooking equipment should be used to prepare hamburgers?
A.
Double boiler
B.
Electric skillet
C.
Slow cooker
D.
Steamer
Unit 2 and 3 test
Page 22 of 26
86.
87.
88.
89.
Aaron is making southern-style biscuits and needs to combine flour and
shortening to the make dough. He needs to use a:
A.
bread knife.
B.
chef’s knife.
C.
kitchen shears.
D.
pastry blender.
Which is an example of a legume?
A.
Cabbage
B.
Butter beans
C.
Onions
D.
Potatoes
How does frying compare with sautéing?
A.
Frying involves shaking the pan back and forth; sautéing involves the
pan remaining still.
B.
Frying is high in calories; sautéing is lower in calories.
C.
Frying uses a small amount of fat; sautéing uses a large amount of
fat.
D.
Frying usually involves very small pieces of food; sautéing involves
bigger pieces of food.
Wash glassware first when dishwashing by hand because glassware:
A.
is easy to break since it is made from glass.
B.
is the least dirty, and changing dishwater will be less frequent.
C.
requires the coolest water to avoid glassware from breaking.
D.
requires the hottest water to remove food residue.
Unit 2 and 3 test
Page 23 of 26
90.
91.
92.
To knead bread dough, use a:
A.
hand mixer with wire whisk.
B.
mixing bowl with spoon.
C.
stand mixer with flat beater.
D.
stand mixer with dough hook.
Fresh carrots, celery, broccoli, and cauliflower with ranch dip, fried
chicken, oven fries and a cookie are served at a picnic. What flatware
would be needed to eat this informal meal?
A.
Dinner fork and steak knife
B.
Dinner knife and teaspoon
C.
No utensils are needed
D.
Salad fork and dinner knife
What is item 9 in the place setting?
A.
Bread and butter plate
B.
Decorative plate
C.
Dinner plate
D.
Soup bowl
Unit 2 and 3 test
Page 24 of 26
93.
94.
95.
96.
Compared to family service, continental or Russian service is:
A.
less formal.
B.
more formal.
C.
passed from person to person.
D.
used only in restaurants.
When used in the table setting along with a salad plate, where should
the bread and butter plate be placed?
A.
Above the forks, to the upper left
B.
Above the knife, to the upper left
C.
Lower left, beside the forks
D.
Toward the center, above the dinner plate
Forks, spoons, and knives are all considered what kind of tableware?
A.
Beverageware
B.
Dinnerware
C.
Flatware
D.
Holloware
Aaron is visiting another country on vacation and eating in a restaurant.
He notices that many around him are using their hands to eat and
slurping their soup. What should he do?
A.
Ask the waitress what to do
B.
Decline to eat anything that doesn’t look familiar
C.
Eat the way he is accustomed
D.
Watch others in the restaurant and eat as they do
Unit 2 and 3 test
Page 25 of 26
97.
98.
99.
Janet is hosting a dinner party. She passes the serving dishes first to the
guests to ensure that:
A.
they feel respected.
B.
they get fed.
C.
they know the correct seating arrangement.
D.
they know what food is being served.
David is having dinner with his elderly grandfather. Which guideline for
table manners should David use?
A.
Pull out the chair and help his grandfather be seated
B.
Seat himself and wait for his grandfather to find his chair and be
seated
C.
Serve as the host for the table and keep the table conversation
moving
D.
Serve himself first, then pass dishes to his grandfather
Judy was pruning houseplants when her mother called her to dinner.
Which guideline for good table manners should Judy use?
100.
A.
Be seated at the table, then get up after the salad course and go
wash her hands
B.
Finish working with the plants before going to the table
C.
Wash her hands before going to the table
D.
Wipe her hands on the table napking before eating
Jason is hungry but takes only one serving of meat, leaving seven
pieces for the other seven guests at the table. Which example of good
manners is Jason following?
A.
Coming clean and neat to the table
B.
Honoring the elders
C.
Taking no more than one's share
D.
Working from the outside in
Unit 2 and 3 test
Page 26 of 26