twenty questions subject: food prep and nutrition

Twenty Questions

Subject: Food Prep and Nutrition

Twenty Questions

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1. When setting a table where do you place the fork?

To the left of the plate

2. What is the abbreviation for Tablespoon

T.

3. What are two ways that teaspoon are abbreviated?

tsp. and t.

4. What do shellfish have that fish do not.

A shell.

5. When do you use a pour batter?

To make pancakes or waffles.

6. How much does 1 stick of butter measure.

½ cup.

7. How do you hold a pastry bag?.

Twist the top tightly and put pressure from the top down.

8. When setting a formal table, where would you place the napkin.

Next to the spoon on the right side of the plate.

9. What do you use Choux paste dough to make? .

Cream puffs.

10. How would you measure peanut butter?.

Pack it in a dry measuring cup and remove with a rubber scaper.

11. How many ounces are in one cup.

8 ounces.

12. Sauces that are made with fruit are thickened with this.

Cornstarch.

13. What would you do with a can of food that is dented or is bulging.

Discarded immediately.

14. What is chowder made from.

Milk, seafood and vegetables.

15. What does a meal contain to have variety.

Color, and texture .

16. What is an example of protein in a salad.

Chicken, seafood, beans.

17. What are fuzzy spores found on food.

Mold.

18. What is movement of chemicals or bacteria in the kitchen called.

Cross-contamination.

19. When food is not fit to eat it is ???.

Contaminated

20. Which is a larger amount, ¾ of a cup or ½ cup?.

¾ cup.