Culinary Arts I Ddm
15 Questions
| Total Attempts: 77
Questions and Answers
- 1.If the recipe calls for 2 teaspoons of vanilla and you are tripling (3 times) the recipe, how much vanilla will you measure?
- A.
1 Tablespoon
- B.
2 Tablespoons
- C.
3 Tablespoons
- D.
6 Tablespoons
- 2.When you are measuring liquids in a liquid measuring cup, you:
- A.
Don't have to worry about how the cup sits
- B.
Should sit the cup as close to the stove as possible
- C.
Set the cup on a flat surface and read it at eye level
- D.
Should put the cup in the sink to catch spills
- 3.One stick of butter or margarine is equal to:
- A.
1/4 cup
- B.
1/3 cup
- C.
1/2 cup
- D.
1 cup
- 4.When measuring brown sugar, it should be:
- A.
Loosely packed into a dry measuring cup
- B.
Firmly packed into a dry measuring cup and leveled at the top
- C.
Melted on the stove first and then measured
- D.
Mixed with the flour first and then measured
- 5.What is the correct abbreviation for quart?
- 6.What is the correct abbreviation for pint?
- 7.What is the correct abbreviation for Tablespoon?
- 8.What is the correct abbreviation for cup?
- 9.What is the correct abbreviation for teaspoon?
- 10.What is the correct abbreviation for gallon?
- 11.At what temperature fahrenheit does water boil?
Questions: 8 | Attempts: 197 | Last updated: Jan 1, 2015
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Sample QuestionHerbs do two things in the kitchen; they replace salt and sugar, and they gently expand the variety of tastes.
Questions: 15 | Attempts: 55 | Last updated: Jan 1, 2015
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Sample QuestionCulinary herbs are generally very hardy plants.
Questions: 6 | Attempts: 43 | Last updated: Jan 1, 2015
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Sample QuestionAll herbs dry easily by simply picking fresh, tying in bundles and hanging upside down in a dry room.
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