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WorksheetsKitchen Management FACS
Total questions: 33
Worksheet time: 22mins
Name
Class
Date
1.
When placing utensils on a table setting the fork should go on the:
a)
left side
b)
right side
c)
on the salad plate
d)
by the knife
2.
a)
liquid measuring cup
b)
dry measuring cup
c)
measuring spoon
d)
glass cup
3.
a)
Box grater
b)
Saucepan
c)
Peeler
d)
Scraper
4.
a)
liquid measuring cups
b)
dry measuring cups
c)
measuring spoons
d)
metal cups
5.
a)
pie pan
b)
jelly roll pan
c)
muffin tin
d)
brownie pan
6.
a)
rubber scraper
b)
wide spatula
c)
straight edge spatula
d)
round knife
7.
a)
pastry blender
b)
peeler
c)
box grater
d)
wire mixer
8.
a)
rubber scraper
b)
Vegetable brush
c)
Peeler
d)
knife
9.
a)
double boiler
b)
saucepan
c)
frying pan
d)
teapot
10.
a)
rubber scraper/rubber spatula
b)
spatula
c)
spring form pan
d)
cookie spoon
11.
a)
pastry blender
b)
wire whisk
c)
spatula
12.
How do you measure brown sugar?
a)
Spoon and level
b)
Scoop, Pack, Level
c)
Read and Cut
d)
Eye level
13.
How do you measure liquid (cups/oz.)?
a)
Scoop/dip and level
b)
Spoon and level
c)
Scoop, Pack, level
d)
Fill at eye level
14.
What is the paring knife used for?
a)
To cut food items and open packages
b)
To level dry ingredients
c)
To mix ingredients and scrape ingredients from bowls or oil
d)
To cut and sometimes peel fruits and vegetables
15.
2 tablespoons is equal to which of the following?
a)
1/8 c.
b)
1/4 c.
c)
1/2 stick of butter
d)
1 c.
16.
Which of the following is a common abbreviation for teaspoon?
a)
tbsp.
b)
t
c)
T
d)
All of these
17.
To cook in small amount of fat:
a)
Saute'
b)
Season
c)
Stir
d)
Simmer
18.
To cook in the steam generated by boiling water:
a)
Bake
b)
roast
c)
Saute'
d)
Steam
19.
Used to flip and press ingredients (pancakes, burgers, grilled cheese)
a)
spatula
b)
ladle
c)
pastry blender
d)
turner
20.
Used to scrape excess ingredients off the sides of bowls
a)
wooden spoon
b)
pastry blender
c)
rubber scraper
d)
large spoon
21.
Used to fry, sear, brown, or saute foods
a)
cooling rack
b)
pizza pan
c)
sauce pan
d)
skillet
22.
How many Tbsp. are in 1/4 cup?
a)
2 T
b)
4 T
c)
3 T
d)
6 T
23.
How many teaspoons are in a tablespoon?
a)
2 t
b)
3 t
c)
4 t
d)
5 t + 1L.
24.
To correctly measure flour you must spoon it into the cup and level it off
a)
true
b)
false
25.
What is the sum of 2/3 cup doubled?
a)
4/6
b)
1/3
c)
1 1/3
d)
1 1/2
26.
There are ____ cups in 2 pints.
a)
8
b)
6
c)
2
d)
4
27.
One half gallon equals _____ quart(s).
a)
4
b)
6
c)
3
d)
2
28.
Which of the following equivalent is correct?
a)
3 tsp. = 3 Tbs.
b)
1 lb. = 1 c.
c)
1 c. = 16 Tbs.
d)
1 gallon = 6 quarts
29.
1 gallon = _____ quarts
a)
6
b)
4
c)
2
d)
10
30.
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.
31.
Use a pastry blender or two knives and a cutting option to mix solid fat with dry ingredients
a)
cut in
b)
fold
c)
cream
d)
stir
32.
Good table manners include passing the food
a)
Only when asked by the hostess
b)
from right to left
c)
from left to right
d)
until it is all gone.
33.
Good table manners are used to help others feel comfortable.
a)
true
b)
false
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