Foods 1 Review
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| show | Complex
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| Sugars are what type of carbohydrate? | show 🗑
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| show | Table sugar
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| What type of leavening agent do quick breads use? | show 🗑
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| show | serrated knife
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| Drains liquid, larger holes than a strainer | show 🗑
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| show | cutting board
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| Small bowl at the end of a long handle for dipping hot liquid from a pan. | show 🗑
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| show | pancake turner
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| Used to cut fat into flour | show 🗑
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| show | liquid measuring cup
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| show | Wire whisk
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| show | chef's knife
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| show | fold-in
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| To cut fat into flour with a pastry blender. | show 🗑
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| show | saute
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| show | Cream
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| show | Tablespoon
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| show | teaspoon
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| 1 Tbsp. = ____ tsp. | show 🗑
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| 1 c. = ____ Tbsp. | show 🗑
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| 1/3 c. = ____ Tbsp. | show 🗑
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| show | 1/2
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| 1/4 c. = _____ Tbsp. | show 🗑
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| show | 8
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| 16 Tbsp. = _____ c. | show 🗑
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| When measuring brown sugar, it is important to: | show 🗑
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| The minimum amount of time you should spend washing your hands before cooking is: | show 🗑
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| The best treatment for a first degree burn is: | show 🗑
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| show | undercooked ground beef
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| show | 40-140 degrees
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| show | metal
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| show | 6-8 cups
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| The main function of carbohydrates is to: | show 🗑
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| show | build and repair body tissues.
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| show | Vitamin D
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| How can you tell if a fruit or vegetable is fresh or ripe? | show 🗑
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| show | Save the water used to boil the fruits/vegetables in to use in sauces or soups.
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You may also shuffle the rows of the table by clicking on the "Shuffle" button.
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Created by:
foodsteach
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