253
C H A P T E R 1 2 R E V I E W C H A P T E R 1 2 R E V I E W
Summary
To prepare meals, it is necessary to know how to choose and follow recipes.
You need to know abbreviations and cooking terms used in recipes. Learning a few
special techniques will help you when using microwave recipes. You should also know
the correct ways to measure dry and liquid ingredients and fats. Being familiar with
measuring equivalents will help you easily adjust the yield of a recipe.
As a meal manager, you will need to know how to make a time-work schedule.
This will help you plan the use of time in the kitchen. When working with others, you
need to know what is expected of leaders and team members so everyone can work
cooperatively.
You can put basic cooking skills to use when preparing simple recipes.
Sandwiches, snacks, and beverages are good foods for beginning cooks to make.
Review What You Have Read
Write your answers on a separate sheet of paper, using complete sentences when
appropriate.
1. What are the components of a well-written recipe?
2. Give the unit of measure for which each of the following abbreviations stands:
A. c.
B. oz.
C. t.
D. tbsp.
3. Complete each of the following statements.
A. To stir ingredients until they are thoroughly combined is to _____.
B. To cut into very small cubes of even size is to _____.
C. To rub fat on the surface of a cooking utensil or on a food itself is to _____.
D. To heat an appliance to a desired temperature about 5 to 8 minutes before it
is to be used is to _____.
4. How can dehydration occur during microwave cooking?
5. Why should plastic wrap used to cover food in a microwave oven be vented?
6. What happens to the boiling point of water at high altitudes?
7. True or false. Dry ingredients should be spooned into a dry measuring cup until the
cup is fi lled just to the edge.
8. Double and halve each of the following amounts:
A. 2 tablespoons
B. 1½ teaspoons
C. 3⁄4 cup
D. 12 ⁄3 cups
9. Explain why time-work schedules for preparing meals need to be fl exible.