WorksheetsKitchen Intro. REVIEW
Total questions: 41
Worksheet time: 21mins
Name
Class
Date
1.
What kitchen tool is used to "cut-in"?
a)
Electric Hand Mixer
b)
Whisk
c)
Sifter
d)
Pastry Blender
2.
Name the tool:
a)
liquid measuring cups
b)
dry measuring cups
c)
measuring spoons
d)
cups
3.
Name the tool:
a)
pie pan
b)
jelly roll pan
c)
muffin tin
d)
cookie sheet
4.
Name the tool:
a)
kitchen shears
b)
paring knife
c)
nut cracker
d)
scissors
5.
Name the tool:
a)
liquid measuring cup
b)
dry measuring cup
c)
measuring spoon
d)
pyrex cup
6.
Name the tool:
a)
rubber scraper
b)
wide spatula
c)
straight edge spatula
d)
leveler
7.
Name the tool:
a)
pastry blender
b)
peeler
c)
masher
d)
sifter
8.
Name the tool:
a)
rubber scraper
b)
spatula
c)
straight edge spatula
d)
slotted spoon
9.
Name the tool:
a)
pot
b)
saucepan
c)
frying pan
d)
saute pan
10.
Name the tool:
a)
pastry blender
b)
sifter/strainer
c)
splatter screen
d)
colander
11.
Name the tool:
a)
wide spatula
b)
spatula
c)
rubber scraper
d)
turner
12.
Name the tool:
a)
Steamer
b)
Ricer
c)
Colander
d)
Strainer
13.
Always wash ____ separately?
a)
Knives
b)
Spoons
c)
Forks
d)
Spatulas
14.
Name the tool:
a)
Sifter
b)
Spatula
c)
Mixing Spoon
d)
Slotted Spoon
15.
Define: Sift
a)
To put together.
b)
To add air to dry ingredients.
c)
To strain.
d)
To combine sugar and fat.
16.
Define: Cream
a)
To cut fat into flour.
b)
To add air to dry ingredients.
c)
To combine sugar and fat until fluffy.
d)
To lightly mash without curshing.
17.
Define: Cut in
a)
To mix solid shortening with flour.
b)
mixing with a knife
c)
cutting all ingredients into very small pieces
18.
Define: Julienne
a)
To cut into large chunks.
b)
To cut food into long, thin strips.
c)
To cut into 1/4th inch cubes.
d)
To cut very finely.
19.
What is the sum of 2/3 cup doubled?
a)
4/6 c.
b)
1/3 c.
c)
1 1/3 c.
d)
1 1/2 c.
20.
What is the sum of 1/4 cup halved?
a)
2 T
b)
1/2 c
c)
2/4 c
d)
1/8 c.
21.
How many Tbsp. are in 1/4 cup?
a)
2 T
b)
4 T
c)
3 T
d)
6 T
22.
How many teaspoons are in a tablespoon?
a)
2 t
b)
3 t
c)
4 t
d)
1 T.
23.
1 1/2 c. halved would equal?
a)
2/3 c
b)
3/4 c
c)
5/8 c
d)
1/3 c
24.
1/8 c =
a)
3 t
b)
1 T
c)
3 T
d)
2 T
25.
1 1/4 c. doubled equals
a)
2 1/2 c
b)
2 c + 2 T
c)
2 1/4 c
d)
2 c + 3 t
26.
Name this utensil...
a)
Spoons
b)
Teaspoons
c)
Measuring spoons
d)
Slotted Spoons
27.
When your recipe says "cream together" what ingredients are used?
a)
Flour & Shortening
b)
Sugar & Shortening
c)
Flour & Sugar
d)
Sugar & Brown sugar
28.
3/4 cup =
a)
4 tbsp
b)
8 tbsp
c)
12 tbsp
d)
16 tbsp
29.
2 qt=
a)
4 pints
b)
8 cups
c)
1/2 gallon
d)
all are equal
30.
2 cups=
a)
8 oz
b)
12 oz
c)
16 oz
d)
20 oz
31.
6 tsp=
a)
1 T
b)
2T
c)
3T
d)
1/4 cup
32.
When cutting a recipe in half, how would you measure 1 egg?
a)
1/4 cup, scrambled
b)
1/3 cup
c)
2 T, scrambled
d)
2 eggs
33.
All of the following are acceptable places to set a hot cookie sheet EXCEPT:
a)
Counter
b)
Hot pad
c)
Cooling Rack
d)
Stove top
34.
What do you do if you are absent on a lab day?
a)
Make a similar food item at home.
b)
Fill out a makeup lab form.
c)
Take 2 pictures while making the item.
d)
All of the above.
35.
Cell phones have 18 times more bacteria than a public toilet. They are disgusting and not allowed in the kitchens.
a)
True
b)
False
36.
What is the MOST important hygiene practice to follow?
a)
Sneezing into elbow
b)
Using hand sanitzer as much as possible
c)
Handwashing
d)
Having clean clothes
37.
It's important to use a _________ solution at the very end of lab to sanitize and eliminate germs.
a)
Grease
b)
Soap
c)
Bleach
d)
Water
38.
Name this knife cut
a)
Julienne
b)
Chiffonade
c)
Mince
d)
Chop
39.
1/2 cup is EQUAL to 8 tablespoons
a)
TRUE
b)
FALSE
40.
1/8 cup is EQUAL to a pinch/dash
a)
TRUE
b)
FALSE
41.
16 tablespoons is EQUAL to what?
a)
1 cup
b)
3/4 cup
c)
1/2 cup
d)
1/4 cup
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