Foods I by wuyunyi

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									           Foods I
             1st Weeks



   Objective 1-Chapters 1, 2, 3, 4

Objective 8- Chapters 14, 15, 16, & 17

   Objective 3-Chapters 20 and 21

       Objective 4- Chapter 22
Objective -Chapter 1

True/False
Indicate whether the sentence or statement is true or false.

____    1. Poor food choices can contribute to physical, mental, and emotional problems.
____    2. Each time you eat food the food is broken apart into thousands of tiny particles that help your body function.
____    3. Practicing wellness helps guarantee that you will avoid sickness.
____    4. Choices about the amount of physical activity you get are a factor in nutrition.
____    5. Food processing and food safety both rely partly on science to ensure a bountiful supply of safe and nutritious
           foods.
____    6. Some studies suggest that people who enjoy their food absorb more nutrients from it.
____    7. Eating together does little to strengthen family bonds.
____    8. Food plays an important role at social occasions because it makes people feel welcome, serves as a focus on
           conversation, and creates a warm feeling of hospitality.
____    9. People can be adventurous with food by using popular family recipes and buying locally grown fruits and
           vegetables at the supermarket.
____ 10. Dishes that are appealing to the eye are more nutritious than other foods.
____ 11. Food-related careers are quite limited in the United States today.
____ 12. Modern transportation has given Americans greater access to ethnic foods.
____ 13. Developing food preparation skills can help raise self-esteem.
____ 14. Making a face when you eat something bitter is an example of verbal communication.
____ 15. One of the great food challenges that humanity faces globally is the inequality of the global food supply.
____ 16. Learning to plan meals, sticking to a food budget, and keeping a food record to evaluate eating habits are
         important skills that reflect the power of food in life.


Multiple Choice
Identify the letter of the choice that best completes the statement or answers the question.

____ 17. Individuals are said to practice good nutrition if they __?__.
         a. eat foods that are easily digestible
         b. count calories and limit intake of protein and carbohydrates
         c. combine physical activity with healthy eating
         d. eat foods that provide all the nutrients needed and in the right amounts
____ 18. Which of the following is NOT a characteristic of wellness?
         a. It encourages people to take responsibility for their health.
         b. It is a scientific approach to good health.
         c. It involves preventive care to help you maintain peak health.
         d. It is reflected in both attitudes and behavior.
____ 19. A common message about food heard around the world is that __?__.
         a. nutritious foods are relatively scarce
             b. counting calories is essential to good health
             c. taking time to enjoy meals helps promote good health
             d. science and technology can guarantee good nutrition
____ 20.     Recent scientific research suggests that __?__ may slow the release of stress-related hormones, making people
             feel better.
             a. comfort foods                                   c. fast foods
             b. nutrients                                       d. fruits and vegetables
____ 21.     All of the following illustrate the power of food as a source of pleasure EXCEPT __?__.
             a. food as part of family gatherings               c. trying unfamiliar foods
             b. improvements in food processing                 d. attending a food festival
____ 22.     Which of the following has NOT contributed to the global view of food?
             a. international travel                            c. modern transportation
             b. immigration                                     d. family food customs
____ 23.     Skills and qualities that can help you in relation to food as wells as to other areas of your life include all of the
             following EXCEPT __?__.
             a. self-esteem                                     c. critical thinking
             b. accountability                                  d. leadership
____ 24.     Food is powerful and essential for life because it contributes to all of the following EXCEPT __?__.
             a. nutrition                                       c. enjoyment
             b. independence                                    d. wellness


Matching

             Match each item with the correct statement below.
             a. comfort foods                               e.      nutrients
             b. critical thinking                           f.      nutrition
             c. management                                  g.      self-esteem
             d. nonverbal communication                     h.      wellness
____   25.   Life-sustaining chemical compounds that are released when food breaks down.
____   26.   A person’s total health, including physical, mental, and emotional well-being.
____   27.   Sending messages without words, such as in facial expressions and body language.
____   28.   Ability to analyze and evaluate what you hear and read.
____   29.   Creamy, soft, and rich familiar foods that make people feel good.
____   30.   Using specific techniques to handle resources wisely as you reach for goals.
____   31.   Feeling of being worthwhile, capable person.
____   32.   Study of how the body uses certain chemical compounds.
Objective 1-Chapter 2

True/False
Indicate whether the sentence or statement is true or false.

____    1. People with a common history or heritage preserve their culture by adopting new ideas and traditions.
____    2. Different ethnic or regional cuisines rarely share the same ingredients.
____    3. People today have access to many more types of food than the people of previous generations.
____    4. Grains have traditionally been one of the most common staple foods worldwide.
____    5. Corn, or maize, has been the primary grain crop of Asia for thousands of years.
____    6. In many Asian countries, food is cut into small pieces and cooked quickly in order to conserve fuel.
____    7. Many of today’s comfort foods started as “peasant” foods enjoyed by people of limited economic means.
____    8. Bouillabaisse is a highly seasoned stew of German origin.
____    9. Among the foods introduced by European colonists in the New World were corn, potatoes, and wheat.
____ 10. Many religions teach about the use of food either directly or indirectly.
____ 11. Ramadan is a month-long Buddhist religious observance during which people neither eat nor drink during
         daylight hours.
____ 12. Changes in technology have very little impact on the way people eat and cook food.
____ 13. In some cultures, it is considered a social offense if a host fails to offer food to visitors.
____ 14. Foods generally have played very little role in the harvest festivals of various cultures.
____ 15. Preserving and maintaining food customs helps provide a sense of cultural security for ethnic groups.
____ 16. Communication technology has been an important factor in allowing people to share and experience the foods
         of different cultures.
____ 17. American cooking today is based primarily on the food traditions of European and Asian cultures.
____ 18. A group’s identity is defined through its culture.
____ 19. Distinct cuisines can emerge from both economic and cultural differences.
____ 20. Similar principles of preparing food are found in multiple cultures.


Multiple Choice
Identify the letter of the choice that best completes the statement or answers the question.

____ 21. Culture includes all of the following EXCEPT __?__.
         a. language                                   c. style of dress
         b. geographic features                        d. customs and traditions
____ 22. How and when foods are eaten and different types of food preparation are both __?__.
         a. ethnic traits                              c. cultural differences
         b. geographic variations                      d. food customs
____ 23. Which of the following grains has been the primary grain in southeastern Asia?
         a. sorghum                                       c. rice
         b. corn                                          d. wheat
____ 24. Fishing for food, types of grazing animals, and food preparation can all be affected by __?__.
         a. ethnic origin                                 c. religion
         b. geography                                     d. gender
____ 25. Different seasonings and combinations of ingredients can reflect cultural differences and are a common
         feature of which of the following foods?
         a. sausages                                      c. grains
         b. vegetables                                    d. dairy products
____ 26. Which of the following might be considered an example of how religious belief can affect the use of food?
         a. food preparation techniques                   c. vegetarianism
         b. agricultural practices                        d. food packaging
____ 27. Which of the following is an early technology in regard to food?
         a. refrigeration                                 c. canning
         b. oven broiling                                 d. microwaving
____ 28. Ravioli, wontons, kreplach, and other types of filled dumplings all reflect __?__.
         a. religious food differences                    c. ethnic similarities
         b. similar preparation methods                   d. technological differences
____ 29. Which of the following is an example of fusion cuisine?
         a. Beef fried in a skillet instead of broiled
         b. Italian spaghetti with tomato sauce and parmesan cheese
         c. Turkey and stuffing at Thanksgiving
         d. French crepes filled with Caribbean-style shrimp
____ 30. Which of the following is NOT something that influences cuisines and food customs?
         a. career                                        c. economics
         b. geography                                     d. religious beliefs
____ 31. Which of the following reflects most strongly an economic difference regarding food?
         a. growing wheat instead of corn                 c. roasting meat instead of frying it
         b. vegetarianism                                 d. refining grain into white flour


Matching

             Match each item with the correct statement below.
             a. Cuisine                                     e. Fasting
             b. Culture                                     f. Fusion cuisine
             c. Custom                                      g. Staple foods
             d. Ethnic
____   32.   Term used to describe a particular culture.
____   33.   Most widely produced and eaten foods in an area.
____   34.   Abstaining from all or certain foods for a period of time.
____   35.   Representative foods of a culture and the specific styles for preparing them.
____   36.   Mixture of different food traditions.
____   37.   Set of customs, traditions, and beliefs shared by a large group of people.
____   38.   An established practice that is repeated over time.
Objective 1-Chapter 3

True/False
Indicate whether the sentence or statement is true or false.

____    1. Plants produce food in their leaves using the sun’s energy.
____    2. Organisms that eat food and convert it into usable energy are called producers.
____    3. Most farm animals, such as cattle, sheep, and poultry, are carnivores.
____    4. Most foods grow in a range of moderate air temperatures.
____    5. Farmers in the United States generally produce only enough food for domestic use.
____    6. Food processing helps keep perishable foods from spoiling.
____    7. The use of salts and spices as food additives began in the Middle Ages.
____    8. Some food distributors specialize in a certain type of cuisine.
____    9. Most developing countries have a sophisticated and organized food industry that provides people with a
           varied and nutritious diet.
____ 10. Approximately 22 percent of the earth’s water is readily available and suitable for human needs.
____ 11. Solutions to global food and water problems will require solutions that suit the land and culture and that are
         affordable to small food producers.
____ 12. Buying locally grown foods, a type of “green shopping,” helps to promote biodiversity in the ecosystem.
____ 13. Biodiversity increases the risk of a break in the food chain.
____ 14. Modern equipment and methods in farming may be costly and are not always suited to certain crops and
         conditions.


Multiple Choice
Identify the letter of the choice that best completes the statement or answers the question.

____ 15. An environment that contains a community of organisms that interact and depend upon each other is called
         a(n) __?__.
         a. food chain                                    c. ecosystem
         b. ecogram                                       d. food pyramid
____ 16. Which of the following is NOT an essential natural resource that ecosystems need to survive?
         a. soil                                          c. water
         b. wind                                          d. climate
____ 17. Which of the following statements is NOT true about food production in the United States?
         a. Many small farms have been absorbed into large farm operations.
         b. Interest in local food supplies is growing in many parts of the country.
         c. Farmers markets and similar programs link consumers directly with producers.
         d. Large farms are less efficient than small farms in producing foods.
____ 18. Food additives are used for all of the following EXCEPT __?__.
         a. coloring food                                 c. changing food texture
         b. flavoring food                                d. improving nutrition
____ 19. Which of the following does NOT contribute to global hunger?
         a. inefficient farming methods                  c. natural disasters
         b. industrialization                            d. armed conflict
____ 20. Which of the following is NOT a strategy for increasing food supplies?
         a. development of disease- and pest-resistant crops
         b. agroforestry
         c. organic farming
         d. development of alternative fuel sources
____ 21. Achieving economic growth while protecting the environment and promoting human well-being is known as
         __?__.
         a. subsistence living                           c. biodiverse living
         b. sustainable living                           d. holistic living
____ 22. Canning, freezing, curing, and drying are all methods of __?__.
         a. food preservation                            c. food producing
         b. food packaging                               d. food consumption


Matching

             Match each item with the correct statement below.
             a. aquaculture                                 f.   hydroponic farming
             b. carnivores                                  g.   omnivores
             c. famine                                      h.   organic farming
             d. food chain                                  i.   shelf life
             e. herbivores                                  j.   shelf-stable
____   23.   A cycle or process in which organisms get food from other organisms and the environment.
____   24.   Consumers that eat both plants and animals.
____   25.   Length of time food holds its original flavor and quality.
____   26.   Growing plants without soil.
____   27.   Consumers that feed almost entirely on animals.
____   28.   Method of growing food without the use of pesticides or artifical fertilizers.
____   29.   Method of raising seafood in enclosed areas of water.
____   30.   Consumers that eat only plants.
____   31.   Severe shortage of food.
____   32.   Condition that allows foods to be stored at room temperature in their original, unopened containers.
Objective 1-Chapter 4

True/False
Indicate whether the sentence or statement is true or false.

____    1. Ancient peoples practiced a simple form of food science when they discovered that certain foods were more
           edible when cooked over a fire.
____    2. In earlier centuries, food production depended on a combination of animal power, human labor, and machine-
           made tools.
____    3. A typical supermarket today carries about 1,500 items.
____    4. Manufactured foods increase the choices for people on restricted diets or restricted incomes.
____    5. Egg substitutes are generally higher in fat and cholesterol than real eggs.
____    6. Food packaging is meant to preserve food quality and safety and to add convenience.
____    7. One problem with retort packages is that they cannot be used to store food after opening.
____    8. Containers made with vacuum insulation panels (VIP) can keep certain foods frozen for up to a week while
           they are being transported.
____    9. Long-term studies have concluded that genetically modified foods pose absolutely no dangers to human
           health.
____ 10. One criticism of cloning is that it may lead to an oversupply of food and result in waste.
____ 11. The addition of iron and B vitamins to cereals and bread is an example of fortification.
____ 12. Functional foods that are natural fit well into a healthful diet.
____ 13. Scientists know of over 150 nutrients that are essential to good health.
____ 14. Slight changes in ingredients or cooking conditions can result in a different product.
____ 15. One potential danger of genetic engineering is the possible creation of super weeds that are resistant to
         herbicides.
____ 16. Soy protein is added to many foods because it is thought to reduce the risk of cancer and Alzheimer’s disease.
____ 17. A possible problem with functional foods is that eating several foods enhanced with the same nutrient may
         create a harmful excess of that nutrient in the body.


Multiple Choice
Identify the letter of the choice that best completes the statement or answers the question.

____ 18. All of the following are examples of the role technology plays in expanding the food supply EXCEPT __?__.
         a. organic farming                               c. development of manufactured foods
         b. use of modern machinery                       d. bioengineered foods
____ 19. In MAP packaging, __?__.
         a. the ratio of gases used varies depending on the product
         b. a single gas is inserted into the package
         c. the food and the package are sterilized separately
         d. cooked meats can be refrigerated for up to a year
____ 20. Advantages linked to genetic engineering include all of the following EXCEPT __?__.
         a. improved nutrition                           c. greater resistance to spoilage
         b. availability to developing countries         d. reduced use of pesticides
____ 21. Which of the following would NOT be classified as a functional food?
         a. salmon and garlic                            c. a cereal with added fiber
         b. meatballs                                    d. low-cholesterol margarine
____ 22. An example of ergonomic design is a(n) __?__.
         a. fuel-efficient automobile
         b. electric-powered flashlight
         c. plastic-coating frying pan
         d. countertop that can be adjusted to different heights
____ 23. The four categories of functional foods include __?__.
         a. organic foods, enhanced foods, fortified foods, and scientifically created foods
         b. manufactured foods, enhanced foods, formed foods, and genetically altered foods
         c. natural whole foods, enhanced foods, new food products, and scientifically created foods
         d. processed foods, fortified foods, new foods products, and genetically enhanced foods
____ 24. The term “food science” means the __?__.
         a. practical application of scientific knowledge to food preparation
         b. scientific process of modifying and altering foods
         c. application of science and technology to food production
         d. scientific study of food and its preparation


Matching

           Match each item with the correct statement below.
           a. analogs                                     e.   fortification
           b. aseptic packages                            f.   functional foods
           c. enrichment                                  g.   MAP packaging
           d. formed products                             h.   retort pouches
____ 25. Foods made from an inexpensive source and processed to imitate a more expensive food.
____ 26. Type of packaging in which carbon dioxide, oxygen, and nitrogen are inserted into the package before sealing
         to slow bacterial growth.
____ 27. Process in which a nutrient not normally found in a food is added to it.
____ 28. Foods made to imitate actual foods.
____ 29. Flexible packages made of aluminum foil and plastic film.
____ 30. Restoring nutrients to food that were lost in processing.
____ 31. Foods that provide health benefits beyond basic nutrition.
____ 32. Type of packaging that consists of layers of plastic, paperboard, and aluminum foil.
Objective 8- Chapter 14

True/False
Indicate whether the sentence or statement is true or false.

____    1. Food choices increase or decrease depending on the resources available.
____    2. Family food customs generally have very little influence over an individual’s food choices.
____    3. Eating patterns are remarkably similar from one culture to another.
____    4. The federal government first issued food guides based on nutrition research during World War II.
____    5. During the different stages of family life, eating patterns are highly unpredictable.
____    6. A nutritious breakfast should include a combination of carbohydrates, proteins, and a little fat.
____    7. In the United States, lunch is typically the largest meal of the day.
____    8. The healthiest meal pattern is to have a large breakfast, a large lunch, and a very small dinner.
____    9. One potential problem with grazing is that it can turn into continuous snacking, which results in overeating
           and poor nutrition.
____ 10. In self-serve restaurants diners may be encouraged to overeat by taking second and third helpings of food.
____ 11. Hot food delivered to the home from a restaurant can be left on the counter for a couple of hours and still be
         safe to eat.
____ 12. To improve food choices, individuals should first recognize their food habits and then work to replace poor
         habits and reinforce good ones.
____ 13. Using a food record can help identify patterns in food choices so that actions can be taken to correct any
         problems.
____ 14. The media not only can influence food choices but also alert people to new food trends and products.
____ 15. IN the 1950s women tended to leave their jobs and take advantage of new appliances that helped them
         prepare interesting and nutritious family meals.
____ 16. Research shows that students who eat breakfast do better in school than students who do not have breakfast.
____ 17. Many restaurants now offer nutrition information for items on their menu.


Multiple Choice
Identify the letter of the choice that best completes the statement or answers the question.

____ 18. Which of the following probably influences food choices the least?
         a. family customs                               c. friends
         b. resources                                    d. family size
____ 19. Which of the following is NOT and example of how daily routine can influence food choices?
         a. A teen grabs a cereal bar when late for school most mornings.
         b. A teen eats ice cream whenever he feels lonely.
         c. A teen eats a late dinner on the nights when she baby-sits.
         d. A teen usually snacks while doing homework after school.
____ 20. Which of the following eating patterns is most typical of families with young children?
             a. Families tend to eat meals together.
             b. Families eat two meals per day.
             c. Spending on food decreases.
             d. Health concerns play a major role in food choices.
____ 21.     Breakfast is an important meal because it __?__.
             a. provides all your daily nutrient needs
             b. supplies nutrients that you may have lacked from the day before
             c. provides much-needed energy and helps you feel alert
             d. supplies one-half the daily required caloric intake
____ 22.     All of the following could be considered an acceptable snack EXCEPT __?__.
             a. cup of low-fat yogurt
             b. apple
             c. cup of tortilla chips with refried beans and cheese
             d. bowl of soup
____ 23.     Which of the following is NOT a good suggestion for making healthful choices when eating out in
             restaurants?
             a. Choose a salad with a creamy dressing to accompany the main course.
             b. Share large portions with someone else.
             c. Eat several appetizers instead of one large main dish.
             d. Choose menu items that are broiled, poached, steamed, or roasted.
____ 24.     World War II had a significant impact on eating habits as __?__.
             a. soldiers demanded more protein in their diet.
             b. older people ate greater quantities of food
             c. children grew more fond of sweets as the supply increased
             d. women relied more on convenience foods


Matching

             Match each item with the correct statement below.
             a. appetizers                                  e. resources
             b. eating pattern                              f. snack
             c. entrée                                      g. values
             d. grazing
____   25.   People, things, and qualities that can help you reach a goal.
____   26.   Large main dish served as the focus of a meal.
____   27.   Beliefs and concepts that a person holds as important.
____   28.   Small side dishes often served at the beginning of a meal.
____   29.   Eating five or more small meals throughout the day instead of three large ones.
____   30.   Mix of food customs and habits that includes when, what, and how much people eat.
____   31.   Small amount of food eaten between meals.
Objective 8-Chapter 15

True/False
Indicate whether the sentence or statement is true or false.

____    1. The foundation of a vegetarian diet consists of whole grains, fruits, vegetables, nuts, and seeds.
____    2. A small percentage of people around the world practice vegetarianism.
____    3. One reason people choose a vegetarian diet is for the health benefits it provides.
____    4. Studies show that vegetarians have a somewhat greater risk of heart disease but lower rates of cancer than
           nonvegetarians.
____    5. Some people practice vegetarianism out of concern for all living things.
____    6. Raising plant crops is a more efficient use of farmland and other resources than raising livestock.
____    7. Health experts agree that children can fulfill nutrient needs through a vegetarian diet, but they recommend
           that food choices be evaluated by a nutritionist.
____    8. People who eat a vegetarian diet do not have to worry about calories.
____    9. Vegans can get vitamins B12, and D by eating more servings of whole-grain products and fruit.
____ 10. The meat substitutes, firm tofu and seitan, have the ability to absorb flavors from other foods.
____ 11. Imitation cheese used as dairy substitutes often get their characteristic cheesy tang from flavored animal fats
         that are added to a soy and starch base.
____ 12. One way for vegetarians to get both nutrition and variety when eating out is to choose a combination of
         meatless soups, appetizers, and side dishes instead of a single entree.
____ 13. A vegetarian diet ensures good nutrition.
____ 14. Certain meat substitutes provide quality protein with little or no cholesterol and saturated fat.
____ 15. Silken tofu has a smooth, custard-like texture and is a good substitute for cream cheese in desserts.


Multiple Choice
Identify the letter of the choice that best completes the statement or answers the question.

____ 16. Which of the following would be most likely to eat a breakfast of scrambled eggs, whole wheat toast, and a
         banana?
         a. lacto-vegetarian                             c. health expert
         b. ovo-vegetarian                               d. vegan
____ 17. A lacto-vegetarian might do which of the following when planning a healthful meal?
         a. use calcium-fortified soy milk
         b. decrease servings of poultry or fish
         c. eliminate fruits in favor of vegetables
         d. eat more fruits and vegetables as a substitute for milk and cheese
____ 18. Which of these nutrients does NOT usually require special effort to supply in a vegan diet?
         a. calcium                                      c. vitamin C
         b. iron                                         d. zinc
____ 19. Which of the following is NOT a possible meat substitute?
         a. tempeh                                      c. quorn
         b. seitan                                      d. hoisin
____ 20. When eating out in restaurants, vegetarians might want to ask whether __?__.
         a. any animal fats were used to fry vegetables
         b. uncooked vegetables in the salad were grown organically
         c. any nuts were used in the food preparation
         d. fish on the menu are freshwater or saltwater species
____ 21. Al of the following are common reasons for choosing a vegetarian eating pattern EXCEPT __?__.
         a. religious belief                            c. health benefits
         b. cost                                        d. easier food preparation


Matching

             Match each item with the correct statement below.
             a. lacto-vegetarian                            e. semi-vegetarian
             b. ovo-vegetarian                              f. tempeh
             c. quorn                                       g. vegan
             d. seitan
____   22.   Person who eats only foods from plant sources.
____   23.   Person who eats foods from plant sources and dairy products.
____   24.   Pressed cake of fermented, cooked soybeans mixed with grain.
____   25.   Meat substitute made from a fungal protein.
____   26.   Person who eats no red meat but does eat poultry, and fish.
____   27.   Person who eats foods from plant sources and eggs.
____   28.   Firm chewy food, knowns as “wheat meat”, made from wheat gluten.
Objective 8-Chapter 16

True/False
Indicate whether the sentence or statement is true or false.

____    1. Modern lifestyles make it difficult, but not impossible, to prepare and enjoy nutritious, flavorful meals.
____    2. The many different roles that people have today have made it easier to develop poor eating habits.
____    3. According to data, American families and individuals spend an average of 35 percent of their disposable
           income on food each year.
____    4. Families with a lower income typically spend a lower percentage on food that families with a higher income.
____    5. The amount of food wasted is one factor in determining how much money a family or individual spends on
           food.
____    6. Even with a food budget, weekly spending may vary depending on the need for staples or in order to take
           advantage of sales.
____    7. Fruits and vegetables are usually the most expensive items in a food budget.
____    8. People’s health is important to the United States because healthy citizens contribute more productively to
           their community.
____    9. The National School Lunch Program supplies cash and commodities for serving free or reduced-priced meals
           to children in need.
____ 10. The Elderly Nutrition Program (ENP) provides coupons that senior citizens can use for the purchase of low-
         cost, nutritious foods.
____ 11. Canning and freezing foods are strategies that can help families get more value from their food dollar.
____ 12. Today, many families do not have the time to prepare meals by scratch cooking.
____ 13. Convenience foods generally cost more because they contain only the highest quality ingredients.
____ 14. Any healthful combination of carbohydrates and protein can provide a nutritious and energy-producing
         breakfast.
____ 15. An appetizing meal should include foods that complement each other in taste, appearance, and texture.
____ 16. How food is prepared has little effect on how it feels when you chew it.
____ 17. A food’s temperature can affect both its taste and texture.
____ 18. Checking regularly for leftovers and fresh produce in the refrigerator, freezer, or storage bins can help cut
         down on waste.
____ 19. Regular meal planning is less important for individuals because single adults typically have healthy eating
         habits.
____ 20. The percentage of family income spent on food has increased steadily since the 1960s.
____ 21. Looking for store advertisements and coupons in newspapers can help trim food costs in the family budget.
____ 22. Fish is a natural convenience food because it is easily prepared and can be cooked quickly.


Multiple Choice
Identify the letter of the choice that best completes the statement or answers the question.

____ 23. Which of the following is NOT generally a factor that determines how much money a family spends on food?
         a. age of family members                          c. frequency of eating out
         b. time available for food preparation            d. distance from a supermarket
____ 24. All of the following are possible steps in setting up a food budget EXCEPT __?__.
         a. save receipts from food purchases
         b. compare daily food costs with those of an average family
         c. determine percentage of income spent on food
         d. calculate average weekly food costs
____ 25. Which of the following is NOT a cost-cutting strategy to reduce the food budget?
         a. preparing simple meals at home more often
         b. buying all packaged foods and convenience foods
         c. choosing economical main dishes
         d. reducing food waste
____ 26. Which of the following government programs provides families with an Electronic Benefits Transfer (EBT)
         card that can be used for essential food purchases?
         a. School Breakfast Program                       c. Food Stamp Program
         b. Child and Adult Care Food Program              d. National School Lunch Program
____ 27. All of the following are time-saving food preparation techniques EXCEPT __?__.
         a. preparing meals ahead of time and freezing them
         b. involving several family members in food planning and preparation
         c. cutting large pieces of meat into smaller portions for cooking
         d. preparing multiple-dish meals that include appetizers, entree, salad, and dessert.
____ 28. Convenience foods slip easily into meal planning, but one of their drawbacks is that they __?__.
         a. tend to be high in fat, sodium, and added sugar
         b. tend to have a high nutrient density
         c. spoil easily
         d. require high-level cooking skills to prepare


Matching

             Match each item with the correct statement below.
             a. bulk foods                                  d. scratch cooking
             b. commodities                                 e. speed-scratch cooking
             c. convenience foods                           f. staples
____   29.   Surplus food purchased from farmers and distributed to people in need of food assistance.
____   30.   Basic food items used on a regular basis, such as milk, eggs, and bread.
____   31.   Preparing a dish from basic ingredients.
____   32.   Shelf-stable foods sold loose in covered bins or barrels, in just a single bag or a reusable container.
____   33.   Using a few convenience foods along with basic ingredients for easier meal preparation.
____   34.   Food that have been commercially processed to make them easier and faster to use.
Objective 8-Chapter 17

True/False
Indicate whether the sentence or statement is true or false.

____    1. Health food stores carry natural and organic foods.
____    2. Warehouse clubs are good places to shop if you want to buy small quantities of goods.
____    3. A variety of food sellers today operate partly or entirely on-line, offering products over the Internet.
____    4. “Emergency runs” to the store often end up costing you more money than if you plan carefully for regular
           shopping trips.
____    5. Items in food stores are usually organized according to manufacturer and price.
____    6. On food labels, manufactured foods are not called by the name of the food they replace.
____    7. The ingredients listed on food labels must be identified by their common name rather than a more scientific
           one.
____    8. Use of the term “fresh” on a food label means that the food has been harvested within the past two days.
____    9. Only farms and companies inspected by state and private agencies can be certified as organic food producers.
____ 10. Foods used after the sell-by-date or use-by-date are generally still safe to eat, but nutrition and flavor may
         suffer.
____ 11. Government policies have little effect on food prices.
____ 12. For some food products, cost per serving is a better measure of value than unit price.
____ 13. With a cents-off coupon, the value of the coupon is subtracted from the normal cost of the item when you pay.
____ 14. “Private labels” are generally higher in quality and more costly than name brands.
____ 15. Food cooperatives keep prices down by buying food in quantities and having members do much of the work.
____ 16. Most food stores, no matter what size they are, follow the same general layout for the placement of food.
____ 17. Statements on food labels about the health benefits of foods must follow strict guidelines established by the
         government.


Multiple Choice
Identify the letter of the choice that best completes the statement or answers the question.

____ 18. __?__ generally offer shopping on a large scale, are often part of regional or nationwide chain, and typically
         stock about 15,000 different food items in regular sizes.
         a. Wholesale clubs                               c. Supermarkets
         b. Specialty stores                              d. Food cooperatives
____ 19. You are most likely to find locally grown fruits and vegetables at __?__.
         a. supermarkets                                  c. convenience stores
         b. farmers markets                               d. wholesale clubs
____ 20. In evaluating a store for quality and cleanliness, which of the following is probably NOT an important factor
         to consider.
         a. type of cars in the parking lot
         b. courteousness of employees
         c. amount, variety, and sizes of items on the shelves
         d. smell inside the store
____ 21. Which of the following information is NOT generally included on food labels?
         a. amount of food by weight or volume
         b. information on the nutritional value of individual ingredients
         c. ingredients listed in order by weight
         d. name and address of the manufacturer, packer, or distributor
____ 22. When the bar code on a food label is scanned in the store, the scanner __?__.
         a. identifies the product and notifies shippers to send more of the item to the store
         b. identifies the manufacturer and notifies it of the sale
         c. identifies the product’s sell-by-date to ensure quality
         d. identifies the product and the price
____ 23. Consumers have certain rights and protections that are guaranteed by law. These include all of the following
         EXCEPT the __?__.
         a. right to safe products                         c. right to buy from wholesalers
         b. right to have problems corrected               d. right to be truthfully informed
____ 24. All of the following information is required on food labels EXCEPT __?__.
         a. safe handling instruction on packages of meat, poultry, and eggs
         b. percentage of juice in beverages that contain fruit juice
         c. the amounts of all food additives
         d. “serving suggestion” labeled in the package photo if the product inside looks different


Matching

             Match each item with the correct statement below.
             a. code dating                                 e.    perishable goods
             b. natural foods                               f.    sell-by-date
             c. open dating                                 g.    unit price
             d. organic foods                               h.    use-by-date
____   25.   Foods that have been minimally processed and contain no artificial ingredients.
____   26.   Food that can spoil or decay quickly without proper storage.
____   27.   Last date the product can be used with high quality.
____   28.   Series of numbers or letters indicating where and when a product was packaged.
____   29.   Foods produced without the use of pesticides, artificial fertilizers, growth hormones, or antibiotics.
____   30.   Price of an item per ounce, quart, pound, or other measurement.
____   31.   Last day a product should remain on a store shelf.
____   32.   Calendar date stamped mainly on packages of perishable foods.
Objective 3-Chapter 20

True/False
Indicate whether the sentence or statement is true or false.

____    1. Children, pregnant women, older adults, and chronically ill people are most at risk from foodborne illness.
____    2. When bacteria multiply in food, the look, taste, and smell of the food changes quickly, allowing people to
           detect easily the presence of the harmful bacteria.
____    3. Bacteria can travel from food handlers to food by sneezing or coughing.
____    4. When washing off kitchen work areas and appliances, you should rinse the dishcloth often in hot, sudsy
           water.
____    5. Allowing the juices from raw meat or poultry to drip on other foods risks the cross-contamination of bacteria.
____    6. Refilling a serving dish of food that has been sitting out for awhile may cause cross-contamination.
____    7. Freezing food stops bacteria from growing and kills them.
____    8. Partially cooking food and waiting to finish the cooking later is a safe way to destroy harmful bacteria.
____    9. Shelf-stable foods, such as unopened canned goods, dry beans, oil, and some grain products, can be stored
           safely at room temperature.
____ 10. Food is unsafe to refreeze if ice crystals are visible on the food.
____ 11. Critics of irradiation are concerned that the process may create harmful byproducts that could lead to cancer
         and birth defects.
____ 12. The primary role of the Environmental Protection Agency in food safety is to oversee and regulate the use of
         pesticides in the food industry.
____ 13. Many of the thousands of types of bacteria found naturally in the environment and in the human body are
         harmless.
____ 14. Raw meat and poultry should be carried to the range on a clean plate, cooked, and then returned to the plate.
____ 15. Damage to cans or other forms of packaging increase the likelihood that the food inside will be spoiled.
____ 16. Foods on the FDA’s GRAS list can be used by food processors for specified uses without further testing.


Multiple Choice
Identify the letter of the choice that best completes the statement or answers the question.

____ 17. Which of the following situations might lead to a dangerous growth of bacteria spores?
         a. leaving a potato salad made with mayonnaise sitting out in the sun for several hours
         b. quick-freezing raw vegetables after they have been harvested
         c. slow-cooking meat in an oven for a few hours
         d. putting unwashed fresh fruit in the refrigerator
____ 18. All of the following are proper food handling and cooking practices for maintaining food safety EXCEPT
         __?__.
         a. keeping the kitchen and utensils clean
         b. cutting meat and vegetables on the same cutting board
           c. refrigerating food promptly
           d. cooking food thoroughly
____ 19.   When cleaning up after a meal, you should do all of the following EXCEPT __?__.
           a. separate sharp knives from other dishes to be washed
           b. presoak pans with stuck-on food
           c. group items to be washed according to their size
           d. rinse dishes thoroughly in hot water
____ 20.   Which of the following are common sources of cross-contamination of bacteria?
           a. wooden cutting boards                         c. ceramic serving bowls
           b. stainless steel knives                        d. crystal water glasses
____ 21.   The “two-hour rule” of food storage applies to __?__.
           a. organically grown fruits and vegetables
           b. perishable foods containing meat, poultry, fish, eggs, or dairy products
           c. frozen prepackaged foods
           d. whole-grain foods
____ 22.   Which of the following is a safe food-handling practice?
           a. allowing a hot casserole to cool at room temperature before refrigerating it
           b. defrosting frozen foods at room temperature
           c. tasting baked chicken after it is fully cooked
           d. keeping leftovers in the refrigerator for eight to ten days
____ 23.   Which of the following foods does NOT need to be stored in the refrigerator?
           a. dry beans and peas                            c. whole-grain products, seeds, and nuts
           b. dairy products and eggs                       d. baked products with fruit fillings
____ 24.   To help guard against freezer burn, you should __?__.
           a. use plastic margarine or storage tubs to use as containers
           b. pre-freeze the food in refrigerator storage bags for a week or two before fully freezing
           c. remove frozen foods from store packaging and re-pack for the freezer
           d. squeeze out as much air as possible from the packaging
____ 25.   Which of the following is NOT a good guideline for limiting bacteria in the kitchen?
           a. washing the tops of cans before opening them
           b. using separate towels for wiping hands, dishes, and other purposes
           c. washing food surfaces in cold water before preparing food
           d. replacing dishcloths daily
____ 26.   One proven method for keeping your hands clean in order to prevent bacterial transfer is the __?__.
           a. 15-second scrub                               c. 15-second rinse
           b. 20-second scrub                               d. 20-step sanitizer
____ 27.   All of the following are general food safety guidelines EXCEPT __?__.
           a. Don’t cross-contaminate.                      c. Cook food thoroughly.
           b. Change dishcloths weekly.                     d. Refrigerate food promptly.


Completion
Complete each sentence or statement.

      28. ____________________ is a sickness caused by eating food that contains a harmful substance.
      29. Practicing personal ____________________ means keeping yourself clean to avoid transferring harmful
          bacteria when handling food.
       30. The temperature registered at the center of the thickest part of a food during cooking is known as the
           __________________ temperature.
       31. Foods with ____________________, which may result from improper packaging while frozen, may have
           tough, grayish-brown spots and a stale taste and aroma.
       32. When food manufacturers issue a(n) ____________________ of a product, the brand name and package code
           numbers are publicized by the media, and consumers are urged to return the product to the store.
       33. Current government food safety practices are aimed, in part, to prevent ____________________, the
           intentional use of biological agents to harm people.
       34. Tiny living creatures called ____________________, visible only through a microscope, are present in food
           and can sometimes cause illness.
       35. In the United States, the agency known as the ____________________, a division of the Department of
           Health and Human Services, is responsible for the overall safety of the nation’s food supply.


Matching

             Match each item with the correct statement below.
             a. contaminants                                e. spores
             b. cross-contamination                         f. tolerance
             c. irradiation                                 g. toxins
             d. rancidity
____     protected cells that develop into bacteria under certain conditions
       36.
____     poisons that can cause illness
       37.
____     spoilage in high-oil content foods due to a breakdown of fats
       38.
____     substances that make food unfit for use
       39.
____     maximum safe level for a certain chemical in the human body
       40.
____     process of exposing food to high-intensity energy waves to increase shelf life and kill harmful
       41.
         microorganisms
____ 42. occurs when harmful bacteria spread from one food to another
Objective 3-Chapter 21

True/False
Indicate whether the sentence or statement is true or false.

____    1. Large pots and other heavy or bulky kitchen tools or utensils should be stored in high cabinets out of reach of
           children.
____    2. One way to prevent falls while working in the kitchen is to secure slippery throw rugs with tape.
____    3. A sharp knife is actually safer when handled properly than a dull knife that needs to be used with extra
           pressure.
____    4. Most kitchen fires or burns occur near the oven or range.
____    5. Safety experts recommend that home water heaters be set at about 200ºF.
____    6. It’s a good idea to staple or nail electrical cords to a surface to keep them in place.
____    7. If an electrical appliance starts to overheat, you should unplug it immediately.
____    8. Household chemicals should be stored within easy reach under the sink.
____    9. Mixing different cleaning products together may cause chemical reactions that release poisonous gases.
____ 10. If it starts to rain when cooking outside, it is safe to move a charcoal grill into the garage to finish grilling.
____ 11. It is unsafe to leave young children alone in the kitchen, even for a few seconds.
____ 12. When working in the kitchen, one basic safety guideline is to use the right tool for the job.
____ 13. When disconnecting an electrical cord, you should grasp the plug at the electrical outlet rather than tugging on
         the cord.
____ 14. Using safety latches on kitchen drawers and cabinets can help protect toddlers from danger.
____ 15. In case of an accident in the kitchen, always try to deal with the problem yourself before calling for help.


Multiple Choice
Identify the letter of the choice that best completes the statement or answers the question.

____ 16. Which of the following is NOT a basic guideline for kitchen safety?
         a. Focus on what you are doing.
         b. Dress for safety.
         c. Keep drawers and doors open for easy access to equipment.
         d. Keep clutter under control.
____ 17. All of the following are good suggestions for handling sharp edges EXCEPT __?__.
         a. soaking knives in a dishpan with soapy water and other dishes.
         b. using a cutting board when slicing food with knives
         c. storing knives in a divided drawer, knife block, or knife rack.
         d. drying knives carefully with the blade pointed away from you.
____ 18. You can improve cooktop safety by __?__.
         a. using a pan with a loose handle
           b. turning the handles on pans toward the back or center of the range top
           c. handling hot pots and pans with damp potholders or oven milts
           d. storing aerosol cans near the range top so you can grab them easily
____ 19.   What should you do if a fire starts in the kitchen?
           a. Smother a fire in a frying pan with salt or baking soda.
           b. For an oven fire, keep the oven door closed until the fire dies out.
           c. If your clothes catch on fire, stay calm, and “stop, drop, and roll.”
           d. Carry a flaming pan outside to extinguish the fire.
____ 20.   Which of the following should you NEVER do when using an electrical appliance?
           a. Pull out the electrical cord from the wall outlet while the appliance is running.
           b. Use an electrical appliance with wet hands.
           c. Turn off and unplug the appliance before putting your fingers inside it.
           d. Choose a heavy duty extension cord designed for appliances if one is needed.
____ 21.   Which of the following is NOT a good guideline concerning the use of hazardous household chemicals?
           a. Use the products in a well-ventilated area.
           b. Store the chemical products away from food.
           c. Repackage the products in plastic containers to keep them safer.
           d. Carefully read directions about product use.
____ 22.   Which of the following is NOT a safety guideline for outdoor cooking?
           a. Use fireproof gloves and heavy-duty tools with long handles.
           b. Use a pump-spray bottle of water to help keep down flames.
           c. Set the grill on a level, paved surface.
           d. Add starter fluid to lighted coals to help the fire burn faster.


Completion
Complete each sentence or statement.

      23. Because ____________________ can deliver a worse burn than hot metal or boiling water, remove pan lids
          by lifting the far edge first, pointing away from you.
      24. Some plastics are highly ____________________, or catch fire easily, and may give off poisonous fumes
          when they burn.
      25. Some newer ____________________ plugs may not fit in older electrical outlets because the blade size is
          different.
      26. A first-aid measure known as the ____________________ uses a series of upward thrusts on the abdomen to
          dislodge food from the throat.
      27. In _______________________________, alternating chest compressions and assisted breathing get oxygen
          into the blood to keep the heart and lungs working.
      28. If too much ____________________ gas builds up in an enclosed area as a result of burning charcoal, it can
          cause drowsiness, headaches, nausea, and eventually death.


Matching

           Match each item for the correct statement below.
           a. ammonia                                     d. Heimlich maneuver
           b. carbon monoxide                             e. polarized plug
           c. cardiopulmonary resuscitation
____   29.   odorless, highly poisonous gas given off in large amounts by burning charcoal
____   30.   type of plug made with one blade wider than the other and designed to fit in a matching outlet
____   31.   procedure for dislodging an object from the throat of a person who is choking
____   32.   technique used to revive a person whose breathing and heartbeat have stopped
____   33.   chemical that is found in some cleaning products and can release poisonous gas when mixed with other
             chemicals
Objective 4-Chapter 22

True/False
Indicate whether the sentence or statement is true or false.

____    1. The main work centers of a kitchen should form a “work square” that defines the primary path of work flow.
____    2. Because the combination of food, heat, and moisture in kitchens can cause accidents and invite harmful
           bacteria, all kitchen components should be washable, moisture-proof, and heatproof.
____    3. The standard size for kitchen base cabinets is 36 inches deep and 48 inches high.
____    4. Large, heavy equipment should be put on high shelves where it is out of reach of children.
____    5. One of the disadvantages of using stone flooring in a kitchen is that it is hard to stand on for long periods.
____    6. The Underwriters Laboratories (UL) label on an electrical appliance certifies that the appliance is reasonably
           free from risk of fire, electric shock, and other hazards.
____    7. A service contract is a guarantee that an appliance or product will work as advertised for a specified length of
           time.
____    8. In a microwave oven, a magnetron tube converts energy into microwaves that are absorbed by molecules of
           food, causing the molecules to vibrate and produce heat that cooks the food.
____    9. Refrigerator-freezers create cold storage by means of a chemical blend called a refrigerant that circulates in
           refrigerator walls, compresses into a liquid, and expands into a gas.
____ 10. Copper cookware is one of the most affordable and durable types of cookware.
____ 11. A paring knife has a serrated or saw-tooth blade for peeling fruits and vegetables.
____ 12. Instant-read thermometers have probes with a dial or digital display and are used to check the internal
         temperatures of meats, poultry, and other foods.
____ 13. A smoker is a covered grill that burns aromic wood chips, flavoring food as it cooks.
____ 14. An important factor to consider when buying a major kitchen appliance is dealer reliability.
____ 15. The EnergyGuide label on an appliance can help you estimate its energy costs.
____ 16. Enamel cookware is attractive, but it chips easily.


Multiple Choice
Identify the letter of the choice that best completes the statement or answers the question.

____ 17. Which of the following is NOT one of the four most common kitchen plans?
         a. triangle plan                                 c. corridor plan
         b. L-shaped plan                                 d. U-shaped plan
____ 18. All of the following are convenient options that can be added to kitchen cabinets EXCEPT __?__.
         a. roll-out shelves                              c. pull-out, ventilated baskets
         b. insect-proof shelving                         d. vertical dividers
____ 19. Which of the following sometimes features a glass-ceramic smooth top that covers heating elements?
         a. gas range                                     c. convection oven
         b. electric range                                d. microwave oven
____ 20. Which of the following small appliances uses assorted blades and discs to chop, blend, mix, and perform
         other specialized jobs?
         a. blender                                       c. food processor
         b. electric mixer                                d. electric grater
____ 21. Which of the following is NOT an example of aluminum cookware?
         a. durable, tough, and hard                      c. comparatively inexpensive
         b. conducts heat quickly and evenly              d. comes in a variety of finishes
____ 22. Which of the following has a heavy pot with a close-fitting lid and is suitable for the range or oven?
         a. skillet                                       c. pressure cooker
         b. double boiler                                 d. Dutch oven
____ 23. A __?__ is a type of cookware that consists of a round pan with a removable bottom.
         a. loaf pan                                      c. springform pan
         b. tube pan                                      d. muffin pan
____ 24. Which of the following measuring tools is the only one that does NOT measure food by volume?
         a. dry measuring cups                            c. measuring spoons
         b. liquid measuring cups                         d. kitchen scales
____ 25. When sharpening knives with a sharpening steel, you should __?__.
         a. place the point of the sharpening steel in a horizontal position
         b. hold the knife blade at a 20-degree angle against the side of the steel
         c. draw the knife blade upward along the steel
         d. draw the blade along the steel ten or twelve times and then alternate direction
____ 26. The three major work spaces in a typical kitchen are the __?__.
         a. sink center, preparation center, and cooking center
         b. preparation center, cooking center, and pantry
         c. sink center, cooking center, and planning center
         d. cold-storage center, sink center, and cooking center
____ 27. Foods generally cook fastest with which of the following?
         a. gas range                                     c. convection oven
         b. electric range                                d. microwave oven


Completion
Complete each sentence or statement.

      28. Some kitchen designers incorporate ____________________, also known as life-span design, which makes
          space usable for everyone by including wider doorways, variable-height work surfaces, and open shelves.
      29. ____________________ minimizes the risk of electrical shock by providing a path for the current to travel
          back through the electrical system rather than through your body.
      30. A(n) ____________________ for a kitchen appliance is the manufacturer’s guarantee that the product will
          perform as advertised.
      31. The ____________________ is a portion of the total purchase price of a product; you pay it right away, and
          it’s deducted from the total price.
      32. Frying pans, also known as ____________________, vary in size and are used mainly for browning and
          frying foods.
      33. A wire ____________________ is a balloon-shaped mixing tool that is made of wire loops and used for
          stirring, beating, and whipping.
Objective 5-Chapter 24

True/False
Indicate whether the sentence or statement is true or false.

____    1. Ingredients in a recipe are usually given in exact amounts and are listed in the order in which they are used.
____    2. The most common format for recipes lists the temperature and time first, then the step-by-step directions, and
           finally the list of ingredients.
____    3. Although weight measurements differ, both the metric and the customary systems of measurement use the
           same measurements for volume.
____    4. All ingredients that have the same volume also have the same weight.
____    5. Cooks must often use equivalents when working with recipes, especially if they want to convert a recipe from
           one measuring system to another.
____    6. Changes can be made more easily in recipes where ingredients act independently of each other.
____    7. The easiest types of recipes to change are those that involve baking.
____    8. When changing the yield of a recipe, it is sometimes necessary to adjust the cooking time as well.
____    9. Substituting basic ingredients in a recipe usually has little effect on the appearance, taste, or texture of the
           finished product.
____ 10. Water boils at a higher temperature at higher altitudes.
____ 11. Before trying a new recipe it is a good idea to see whether it suits your cooking skills and budget and uses
         ingredients that are readily available.
____ 12. In general, recipes have indicated precise measurements for ingredients only for about the last one hundred
         years.
____ 13. In the customary system of measurement, the measure “ounces” expresses volume.
____ 14. Most ingredient measurements can be easily converted from one measurement system to another with the help
         of conversion charts and formulas.
____ 15. Recipes for baked goods are the most sensitive to substitution.
____ 16. During high-altitude cooking, foods simmered in liquid usually cook faster.
____ 17. Before using a recipe for a special occasion, it is a good idea to try it out ahead of time to work out any
         potential problems.


Multiple Choice
Identify the letter of the choice that best completes the statement or answers the question.

____ 18. To ensure proper preparation, a well-written recipe must include all of the following EXCEPT __?__.
         a. list of ingredients                          c. nutrition analysis
         b. temperature and time                         d. step-by-step directions
____ 19. To convert Celsius temperature to Fahrenheit, you must do which of the following?
         a. Divide the Celsius temperature by 2; then multiply by 10 and add 24.
         b. Multiply the Celsius temperature by 9; then divide by 5 and add 32.
           c. Multiply the Celsius temperature by 10; then divide by 9 and add 12.
           d. Subtract 32 from the Celsius temperature; then multiply by 2 and add 32.
____ 20.   Which of the following is NOT a correct equivalent?
           a. 1 tablespoon = 3 teaspoons                   c. 1 pint = 2 cups
           b. 1 cup = 16 Tablespoons                       d. 1 quart = 4 pints
____ 21.   The basic reason why recipes may need to be changed at higher altitudes is because __?__.
           a. air is colder at higher altitudes
           b. air pressure decreases as altitude increases
           c. air pressure increases as altitude increases
           d. air pressure and temperature vary at different altitudes
____ 22.   All of the following are common ingredient substitutions EXCEPT __?__.
           a. cracker crumbs in place of breadcrumbs
           b. flour instead of cornstarch
           c. cream and orange juice instead of buttermilk
           d. granulated sugar and water instead of corn syrup
____ 23.   Suppose you are reducing a recipe by half. The recipe calls for 1 1/2 teaspoons of salt. How much salt do you
           need?
           a. 3 teaspoons                                  c. 3/4 teaspoon
           b. 1 teaspoon                                   d. 1/4 teaspoon

								
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