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WorksheetsKitchen Basics Te
Total questions: 40
Worksheet time: 40mins
Name
Class
Date
1.
a)
saucepan
b)
measuring bowl
c)
mixing bowl
2.
a)
measuring spoons
b)
tablespoons
c)
spoons
3.
a)
pan
b)
skillet
c)
warmer
4.
a)
measuring cups
b)
cups
c)
dry measuring cups
5.
a)
vegetable peeler
b)
paring knife
c)
grater
6.
a)
cake pan
b)
muffin tin
c)
baking pan
7.
a)
fruit, veggies, meat
b)
wooden board
c)
cutting board
8.
a)
measuring cup
b)
liquid measuring cup
c)
angled cup
9.
a)
pot
b)
skillet
c)
saucepan
10.
a)
mixer
b)
whisk
c)
rotary beater
11.
BONUS:
a)
pastry brush
b)
butterer
c)
paint brush
d)
sifter
12.
What is the abbreviation for cup?
a)
c.
b)
cp.
c)
cup
13.
What is the abbreviation for tablespoon?
a)
T. or Tbs.
b)
t. or tsp.
c)
Table
14.
What is the abbreviation for ounce?
a)
on.
b)
ou.
c)
oz.
15.
What is the abbreviation for pound?
a)
pd.
b)
l.
c)
lb.
16.
What does pt. stand for?
a)
pint
b)
pound
c)
percent temperature
17.
What does qt. stand for?
a)
cutie
b)
quart
c)
gallon
18.
What does tsp. or t. stand for?
a)
teaspoon
b)
tablespoon
c)
time
19.
BONUS: What does min. stand for?
a)
mine
b)
margarine
c)
minute
20.
To measure liquids, you should __________.
a)
hold the measuring cup to your eyes and look through the side
b)
fill the measuring cup to the top and scrape off the extra amount
c)
set the measuring cup on a countertop and look through its side
21.
A _____________ is used to clean the sides of the mixing bowl and fold ingredients.
a)
rubber scraper
b)
colander
c)
ladle
22.
A dry measuring cup can be used to measure ______________.
a)
water
b)
orange juice
c)
shortening
23.
A liquid measuring cup can be used to measure ________________.
a)
flour
b)
water
c)
sour cream
24.
Which of the following equivalent is correct?
a)
3 tsp. = 3 Tbs.
b)
1 lb. = 1 c.
c)
1 c. = 16 Tbs.
25.
Which of the following is correct?
a)
3 tsp. = 1 Tbs.
b)
3 tsp. = 1 c.
c)
2 pt. = 1 gal.
26.
How many tablespoons of butter are in 1/2 cup?
a)
4
b)
8
c)
12
27.
Which of the following are the 4 major areas of food safety?
a)
clean, boil, sanitize, personal hygiene
b)
clean, separate, cook, chill
c)
cold, hot, heat, more heat
28.
Pouring water on a grease fire _____________.
a)
puts it out immediately
b)
produces carbon monoxide
c)
can cause it to spread
29.
This piece of kitchen equipment protects the countertop.
a)
cutting board
b)
grater
c)
towel
30.
Which of the following is not a common symptom of food borne illness?
a)
nausea
b)
diarrhea
c)
leg cramps
31.
Which knife is used for chopping, dicing, and mincing?
a)
paring knife
b)
chef's knife
c)
serrated knife
32.
Which knife is used for trimming and peeling?
a)
paring knife
b)
chef's knife
c)
serrated knife
33.
If I squash potatoes into a smooth texture, I am ______________.
a)
grating
b)
whipping
c)
mashing
34.
You are doubling a recipe that calls for 1 1/2 tsp. of cinnamon, how much do you need after doubling?
a)
2 tsp.
b)
3/4 tsp.
c)
1 Tbs.
35.
What temperature range does bacteria grow more quickly?
a)
0-32°
b)
40°-140°
c)
160°-180°
36.
Why should we be more aware of Botulism than some other food-borne illnesses?
a)
It's deadly.
b)
Symptoms occur up to a month later.
c)
It comes from frozen foods.
37.
What is the single-most effective way to prevent the spread of germs?
a)
Wear a mask.
b)
Take antibiotic.
c)
Wash your hands.
38.
What is the 20-second-scrub?
a)
Scrubbing vegetables for 20 seconds.
b)
Washing hands with warm water and soap for 20 seconds.
c)
A new dance that's popular among older generations.
39.
Corey just got a job as a bagger at Kroger. What role does he play in preventing food-borne illness?
a)
He needs to make sure to not bag fresh meat and raw vegetables together.
b)
He can lecture everyone in line about preventing food poisoning.
c)
Making sure he packs groceries in bags so they don't break.
40.
What is the difference between herbs and spices?
a)
They are both seasonings.
b)
Herbs come from leaves, spices do not.
c)
Herbs can be grown in Ohio. Spices usually come from Mexico.
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