1 A) Recipes are useful only for experienced cooks. B) Good recipes have clear, easy-to-follow directions. C) Ingredients are listed in exact amounts and ordered from largest volume to smallest volume. D) Good recipes let you pick the cooking technique you use. 2 A) Teaspoon, ounce, inches, Celsius B) Cup, pound, centimeter, Fahrenheit C) Pint, ounce, inches, Fahrenheit D) Liter, ounce, inches, Fahrenheit 3 A) The water has the greatest volume. B) The rice has the greatest volume. C) The flour has the greatest volume D) All three have the same volume. 4 A) A dinner salad B) A chocolate cake C) A beef stew D) A chicken soup 5 A) Stick method B) Dry-measure method C) Basket method D) Water-displacement method 6 A) Subtracting the weight of the container you are using to weigh an ingredient B) Using your fingers instead of a knife to rip lettuce apart C) Cutting off a very thin layer of peel with a paring knife or peeler D) Chopping food with a slight sideways motion of the knife 7 A) Bread B) Dredge C) Dot D) Deglaze 8 A) Cut in B) Pare C) Julienne D) Dice 9 A) Conduction B) Radiation C) Maillard reaction D) Convection 10 A) Simmering B) Broiling C) Steaming D) Poaching 11 A) Breakdown point B) Smoking point C) Sear poing D) Melting point 12 A) Take advantage of hot spots by letting foods stay on top of them for the entire cooking time. B) Avoid frequent turning of food so that it can cook quickly. C) Do not use marinades for meats you intend to grill. D) Cut food into small pieces to speed cooking. 13 A) To fit different tasks together to make good use of time B) To tie the legs of a chicken together before baking C) To work with others peacefully D) To prepare salad in a way that resembles a nest. 14 A) Organizing jobs B) Cooperation C) Communication D) Assign blame 15 A) Did I complete the meal on time? B) Was the work plan flexible enough to handle problems? C) Did the food provide adequate nutrients? D) Could I have worked more efficiently? 16 A) List all the tasks in the order of most difficult to least difficult. B) If you are making a meal with several courses, prepare everything and keep items to be served later warm. C) Dovetail tasks when you can. D) Keep track in your head of which tasks you have completed and which still need to be done. 17 A) Parsley B) Sesame seed C) Thyme D) Dill 18 A) Chives B) Garlic C) Paprika D) Cloves 19 A) Vegetables served on the side of a main dish. B) A large leaf or decorative piece of food that draws attention away from the main dish. C) A spice added to a meal for flavoring. D) A small decorative piece of food used to enhance the appearance of a dish. 20 A) Opaque B) Bright C) Cool D) Tightly closed
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