Foods II Pre-Test Name _________Key_____________

1. Write in the correct word for the following abbreviations:

a. tbs. ___tablespoon___________ f. c. _______cup______________
b. lb. ____pound_______________ g. tsp. _____teaspoon_________
c. oz. ____ounce_______________ h. qt. ______quart_____________
d. pt. _____pint________________ i. min. _____minute___________
e. T. ____tablespoon___________ j. t. _______teaspoon_________
2. Fill in with the correct equivalents:
a. __16__ tbs. equal 1 cup f. __8__ oz. equals 1 fluid cup
b. ___8__ tbs. equal 1/2 cup g. _1/2__ c. equals 1 sq. butter
c. ___4__ qt. equals 1 gal. h. __2__ tbs. equals 1/8 cup
d. __16__ c. equals 1 gal. i. __16__ oz. equals 1 lb.
e. ___3__ tsp. equals 1 tbs. j. _<1/8_ tsp. equals a dash, pinch
3. Match the following cooking terms:
__D___ Bake A. To cook in the steam generated by boiling water.
__K___ Bread B. Mixed fruit.
__L___ Caramelize C. To roll foods in flour, crumbs, sugar, crushed nuts, etc., all sides
__P___ Cream are covered.
__C___ Coat D. To cook by dry heat usually in a oven.
__I___ Baste E. To blend into one mass by stirring together.
__E___ Mix F. To ornament food before serving.
__O___ Poach G. To destroy micro-organisms by boiling in water, by dry heat or
__J___ Grind by steam.
__S___ Fry H. To brown by direct heat.
__R___ Dot I. To spoon liquid or fat over food while cooking.
__Q___ Dice J. To put food through a food chopper.
__F___ Garnish K. To cover a food with fine bread or cracker crumbs before cooking.
__N___ Roux L. To melt sugar over medium heat, in a skillet.
__A___ Steam M. To remove lumps, and blend dry ingredients.
__H___ Toast N. A mixture of melted fat and flour.
__B___ Tutti-frutti O. To cook in a hot liquid, below the boiling point for a short time,
__M___ Sift being careful that food holds shape.
__G___ Sterilize P. To press and beat the fat to soften it, or to rub together the sugar
__T___ Scald and fat until the mixture is fluffy like whipped cream.
Q. To cut in very small cubes.
R. To place small amounts of butter, nuts, etc., over the surface of the
food.
S. To cook in hot fat.
T. To heat a liquid just to the simmering point.
4. Double the following amounts:
a. _1 1/3 c. ____ 2/3 cup
b. _1 1/2 c.____ 3/4 cup
c. _1 tb. 1 tsp.____ 2 tsp. (or 4 tsp.)
d. _1/4 t.____ 1/8 tsp.
e. _3 1/2 c.____ 1 3/4 cup

5. One-half the following amounts:

a. _3/8 c. ____ 3/4 cup (or 6 tb., 1/4 c. + 2 tbs.)
b. _1/3 c. ____ 2/3 cup
c. _3/4 t.___ 1 1/2 tsp.
d. _dash___ 1/8 tsp. (pinch)
e. _1 c. 2 tb.___ 2 1/4 cup
6. If you did not have the following ingredients on hand, what could you use to substitute
it with. (Give proper amounts for ingredients used.)
a. 1 cup cake flour - 7/8 c. flour or 7/8 c. flour + 2 tbs. cornstarch

b. 1 cup sugar - 1 c. brown sugar or 2 c. powdered sugar

c. 1 sq. unsweetened chocolate - 3 tbs. cocoa + 1 tb. fat

d. 1 cup buttermilk - 1 cup milk + 1 tbs. lemon juice or vinegar

e. 1 cup milk - 1/2 c. evaporated + 1/2 c. water, 1/3 c. powdered

milk fill water to 1 cup
f. 1 egg - 2 egg yolks

7. Fill-in-the-blanks
a. You would need to know the ____yield_______ of a recipe if you wanted to make a
casserole that would be large enough to feed your whole family.
b. The most common format for a recipe lists the ingredients (and their amounts) first and then
the ___directions_______.
c. Teaspoon, tablespoon, ounce, and quart are customary units used to measure the
____amounts______ of an ingredient.
d. Since there is no 1/8 cup measuring cup, you would need to measure out __two__
_tablespoons__ of flour to equal 1/8 cup.
e. A(n) ___metal___ __spatula__ is used to level off dry ingredients in measuring cups and
spoons. (or straight-edge knife or spatula)
f. A(n) ___rubber____ ___spatula____ is used to remove ingredients such as shortening
from measuring cups. (or rubber scraper)
g. When measuring liquids, you must check the measurement at __eye__ __level__ for an
accurate reading.
h. Brown sugar must be __packed___ into the measuring cup to get an accurate measurement.
i. When measuring flour, you should ___spoon___ it into the measuring cup to get an accurate
measurement.
j. If you were using the water displacement method to measure 1/4 cup of shortening, you
would put __3/4___ cup(s) of water into the liquid measuring cup.
k. If you need to pick up pieces of broken glass by hand, use a(n) __wet__ _paper___
___towel____ instead of your bare fingers.
l. To avoid cuts, don’t soak __knives___ in a sink or dishpan of water.
m. When unplugging an appliance, grasp the _plug__ and pull gently.
8. Short Answer
a. Tell the number of serving needed daily from the food pyramid groups:
__3 – 4 (teenagers)__ Milk and Dairy __2 - 3___Meat __3 – 5 ___ Vegetables
___2 - 4___ Fruits __6 - 11__ Breads & Cereals _sparingly_ Fats & Sugars
b. What are the steps of the Muffin Method?
Sift dry ingredients, make a well, measure and add liquid ingredients, stir with a fork until moistened, pour
into greased muffin tins, bake.
c. What are the steps of the Biscuit Method?
Sift dry ingredients, measure and cut in shortening, make a well, measure and add liquid ingredients, stir
with a fork until it forms a ball, knead 8-10 times, roll out, cut and bake on ungreased cookie sheet.
d. How do you make 1 cup of powder milk?
1/3 cup powdered milk and add water to make 1 cup

e. Name the five major nutrients needed for good health and two other items that are essential
for good health that go hand-in-hand.
fats, carbohydrates, proteins, vitamins, minerals, water and fiber