Recipe and Measurements Test

Recipe and Measurements Test

Assessment

Flashcard

Hospitality and Catering

9th - 12th Grade

Practice Problem

Hard

Created by

Wayground Content

FREE Resource

Student preview

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28 questions

Show all answers

1.

FLASHCARD QUESTION

Front

What is the difference between weight and volume measurements in cooking?

Back

Weight measurements are used for both liquids and dry ingredients, while volume measurements are only used for liquids.

2.

FLASHCARD QUESTION

Front

How many teaspoons are in 1 tablespoon?

Back

3

3.

FLASHCARD QUESTION

Front

Which of the following is equivalent to 1/2 cup? 2 pints, 8 ounces, 3 teaspoons, Three 1/4 cups

Back

8 ounces

4.

FLASHCARD QUESTION

Front

If a recipe calls for 1 pound of chicken, how many ounces of chicken do you need?

Back

16oz

5.

FLASHCARD QUESTION

Front

When reading a recipe, what is the purpose of the "yield" information?

Back

To give you an estimate of how much the recipe will make

6.

FLASHCARD QUESTION

Front

How do you properly measure dry ingredients like flour and sugar?

Back

Scoop the ingredients into the measuring cup with a spoon, then level off with a knife.

7.

FLASHCARD QUESTION

Front

How many fluid ounces are in one cup?

Back

8

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