kitchen math & measuring quiz nutrition & wellness 2013-2014
Post on 22-Dec-2015
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I. Measuring: Match each ingredient with ONE measuring Tool (A or B) and fill in the remaining blanks with the measuring methods(C, D, E, F) listed below. Write the letter of the appropriate answers in the blanks on your answer sheet Fill in all blanks. Measuring Equipment (first blank): A. Use a dry measuring cupB. Use a liquid measuring cupMeasuring Method (remaining blanks): C. May need siftingD. Check Measurement at eye levelE. Pack firmly in cupF. Level with a straight edge
5.
_____ _____A F
II. Recipe Reading: Read the recipe below & answer the following questions about the parts of a recipe. Record your answers on your answer sheet.
Kickin’ Chicken Strips Yield 8
1 6-ounce bag spicy pita chips ¾ cup grated Parmesan ¼ tsp ground black pepper 1 egg 4 cups chicken cutlets, cut into 3-inch pieces ¾ cup sour cream 4 scallions, trimmed and chopped 1 tsp water 1. Preheat oven to 400° F. 2. Place the pita chips, pepper, and parmesan in a food processor. Pulse until coarsely ground. Transfer to a large bowl. 3. In a medium bowl, beat the egg with 1 teaspoon water. Dip the chicken in the egg, letting any excess drip off, then in
the pita-chip mixture, pressing gently to help it adhere. 4. Place the chicken pieces on a baking sheet. Bake until cooked through or 10 to 12 minutes. 5. In a small bowl, stir the sour cream and scallions and serve warm with the chicken for dipping.
8. How many people would this recipe serve?
Kickin’ Chicken Strips Yield 8
1 6-ounce bag spicy pita chips ¾ cup grated Parmesan ¼ tsp ground black pepper 1 egg 4 cups chicken cutlets, cut into 3-inch pieces ¾ cup sour cream 4 scallions, trimmed and chopped 1 tsp water 1. Preheat oven to 400° F. 2. Place the pita chips, pepper, and parmesan in a food processor. Pulse until coarsely ground. Transfer to a large bowl. 3. In a medium bowl, beat the egg with 1 teaspoon water. Dip the chicken in the egg, letting any excess drip off, then in
the pita-chip mixture, pressing gently to help it adhere. 4. Place the chicken pieces on a baking sheet. Bake until cooked through or 10 to 12 minutes. 5. In a small bowl, stir the sour cream and scallions and serve warm with the chicken for dipping.
9. What ingredients are needed for this recipe?
0Spice pita chips0Parmesan0Black pepper0Egg0Chicken cutlets0Sour cream0Scallions0water
11. What equipment would I need to get out to measure the ingredients (be
specific).0½ cup0¼ cup0¼ teaspoon01 cup01 teaspoon
There is no ¾ cup!!!
12.What pans or containers are needed to cook and mix this recipe?0Oven0Food processor0Large bowl0Medium bowl0Custard cup (to break the egg)0Baking sheet0Small bowl
Why--Liquid measuring cup?
III. SHORT ANSWER Remember to make sure that your answers are kitchen/user friendly. Include measuring units.
0No units no credit.01 teaspoon is much different than 1 cup!
16. What are the 4 common sizes measuring spoons come in?0¼ teaspoon0½ teaspoon01 teaspoon01 Tablespoon
There is no 1/3 teaspoon, ¾ teaspoon or ½ Tablespoon for common sized sets!
17. What are the 4 common sizes dry measuring cups come in?0¼ cup01/3 cup0½ cup01 cup
There is no ¾ cup or 2/3 cup in common sized sets!
22. What is the formula for increasing/decreasing a recipe (aka The Magic Number)?
0Desired Yield Original Yield
23. If I wanted to adjust the Chicken Strip recipe to serve 4 people, what would the magic number be?
0Desired Yield Original Yield
4 8 = .5 or ½
Extra Credit: How many teaspoons in a quart?
03 teaspoons = 1 Tablespoons016 Tablespoons = 1 cup04 cups = 1 quart
16*4= 64 Tablespoons so
64*3= 192 teaspoons in a quart
CorrectionsTo make corrections (due by Friday, March 7):0 Lined paper0 Write the number of the question0 Write the COMPLETE question0 Write the COMPLETE answer0 Write why that is the correct answer (cite a resource or explain
why your answer was not correct)0 Staple lined paper to original quiz and turn back in.0 If you had <60% you must also correctly complete worksheet &
staple to quiz1. Question--Match each ingredient with ONE measuring Tool (A
or B) and fill in the remaining blanks with the measuring methods (C, D, E, F).
Flour--(A) Use a dry measuring cup, (C) May need sifting, (F) Level with a straight edge.Reason-we use the dip, scoop, scrape method with flour.
Flour may need to be sifted if the directions indicate (Chapter 16). Flour is never packed.
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