WorksheetsCulinary Measuring
Total questions: 50
Worksheet time: 36mins
Name
Class
Date
1.
One cup contains ___tablespoons
a)
8
b)
12
c)
16
d)
18
2.
How do you measure liquid ingredients?
a)
Set liquid measuring cup on a flat surface. Pour
liquids in then read the measurement
at eye level.
b)
Pour the liquid into the measuring cup until its at the correct line
c)
Pour liquids into the dry measuring up, making sure its on a flat surface
3.
What is the process used to measure dry ingredients?
a)
Scoop into a dry measuring cup and then pour into the mixing bowl
b)
First, scoop it into the correct dry measuring cup, then level it off with a straight edge
c)
Pour into a liquid measuring cup and then read it at eye level
4.
3 teaspoons equals _________ Tablespoons
a)
3
b)
2
c)
1
5.
8 tablespoons= _____________ cup
a)
1
b)
3/4
c)
1/2
6.
What is this item?
a)
Measuring spoons
b)
Measuring cups
c)
Dry measuring cups
7.
In what sizes are dry measuring cups commonly found?
a)
1/4 c, 1/3 c, 1/2 c, 1 c
b)
1/8 c, 1/2 c, 3/4 c, 1c
c)
1/4 c, 2/3 c, 3/4 c, 1 c
d)
1 c, 2 c, 3 c, 4 c
8.
What equipment should you use to measure the following:
1 cup peanutbutter
1 cup peanutbutter
a)
A
b)
B
c)
C
9.
How many pints in a quart
a)
2
b)
4
c)
8
d)
16
10.
How many cups in a pint?
a)
1
b)
2
c)
4
d)
8
11.
How many cups in a gallon?
a)
4
b)
8
c)
16
d)
32
12.
What equipment should you use to measure the following:
1 cup flour
1 cup flour
a)
A
b)
B
c)
C
13.
What equipment should you use to measure the following:
1/4 cup vegetable oil
1/4 cup vegetable oil
a)
A
b)
B
c)
C
14.
What equipment should you use to measure the following:
2 T salt
2 T salt
a)
A
b)
B
c)
C
15.
What is the correct name for this item?
a)
Spoons
b)
Measuring Spoons
c)
Dry measuring spoons
d)
Liquid measuring spoons
16.
What measuring tool is used for leveling off excess dry ingredients?
a)
Chef knife
b)
Round spatula
c)
Straight edge spatula
d)
Leveling knife
17.
What are the standard sizes of measuring spoons?
a)
1/4 tsp, 1/2 tsp, 1 tsp, 1 T
b)
1T, 2T, 3T, 4T
c)
1tsp, 2tsp, 3tsp, 4tsp
d)
1/2 c, 3/4c, 1c, 2c
18.
When you half a recipe to reduce the yield, what happens to the required baking temperature?
a)
It gets cut in half
b)
no change
c)
it is doubled
d)
it is reduced
19.
What means the same as "yield"?
a)
cooking time
b)
serving size
c)
ingredients
d)
cooking temperature
20.
A recipe yields 20 cookies, but I want to increase the yield to 40 cookies. The original amount of sugar needed is 1/2 c. What is the new amount needed for the yield of 40 cookies?
a)
1/4 c
b)
3/4 c
c)
1 c
d)
2 c
21.
One cup contains ___tablespoons
a)
8
b)
12
c)
16
d)
18
22.
How do you measure liquid ingredients?
a)
Set liquid measuring cup on a flat surface. Pour
liquids in then read the measurement
at eye level.
b)
Pour the liquid into the measuring cup until its at the correct line
c)
Pour liquids into the dry measuring up, making sure its on a flat surface
23.
A recipe yields 20 cookies, but I want to increase the yield to 40 cookies. The original amount of sugar needed is 1/2 c. What is the new amount needed for the yield of 40 cookies?
a)
1/4 c
b)
3/4 c
c)
1 c
d)
2 c
24.
If you have 3/4 of a cup, how much more is needed to equal 1 cup?
a)
1/4
b)
3/4
c)
1/8
d)
1/16
25.
Which measuring equipment will you use to measure 3/4 cup?
a)
1 Cup
b)
1/8 Cup
c)
1/2 and 1/4
d)
1/2 Cup
26.
How many cups are in a gallon?
a)
15
b)
14
c)
16
d)
17
27.
How many pints are in a gallon?
a)
7
b)
94
c)
6
d)
8
28.
If there are 12 apples and you took 7, how many do you have?
a)
5
b)
6
c)
12
d)
7
29.
Which ingredient would you measure by packing down in dry measuring cup, then leveling off?
a)
flour
b)
brown sugar
c)
oil
d)
salt
30.
Which ingredient would you typically measure by using a measuring spoon?
a)
chicken stock
b)
salt
c)
butter
d)
shortening
31.
The recipe calls for 1 1/2 cups brown sugar. You need to double. How much should you use?
a)
3/4 cup
b)
1 1/2 cups
c)
3 cups
d)
4 1/2 cups
32.
The recipe calls for 1/2 tsp salt. You need to triple. How much salt?
a)
1/4 tsp
b)
1/2 tsp
c)
1 tsp
d)
1 1/2 tsp
33.
The recipe calls for 1 1/4 cups chocolate chips. You need to double. How much should you use?
a)
3/4 cup
b)
1 1/4 cup
c)
2 1/2 cups
d)
3 cups
34.
The foods in a recipe
a)
Ingredients
b)
Amounts
c)
Purchases
d)
Equivalents
35.
To heat liquid until bubbles rise to the surface and break.
a)
Boil
b)
Simmer
c)
Steam
d)
Saute'
36.
To heat liquid just until bubbles form slowly, but do not reach the surface.
a)
Simmer
b)
Boil
c)
Steam
d)
Poach
37.
To turn on an appliance ahead of time so that it will be the right temperature when you cook the food
a)
Bake
b)
Pre-heat
c)
Brown
d)
Roast
38.
Abbreviation for teaspoon
a)
T, Tbs, Tbsp
b)
t, tsp
c)
c
39.
Abbreviation for Tablespoon
a)
T, Tbs, Tbsp
b)
t, tsp
c)
C
40.
Abbreviation for cup
a)
T, Tbs, Tbsp
b)
t, tsp
c)
c
41.
What word goes with the abbreviation of pt ?
a)
putton
b)
pint
c)
patrisha
d)
patasium
42.
What word goes with the abbreviation of qt ?
a)
quad
b)
quarty
c)
quart
d)
queen
43.
What word goes with the abbreviation of gal ?
a)
gallow
b)
gallon
c)
gellow
d)
gallom
44.
What word goes with the abbreviation of oz
a)
oonce
b)
ozzywater
c)
oznce
d)
ounce
45.
1/3 c doubled would equal?
a)
2/3 c
b)
6 T
c)
5 T + 1L.
d)
3/4 c
46.
1 stick of butter = ____ cup
a)
1 c.
b)
2 c.
c)
1/2 c.
d)
3 c.
47.
Name this cooking technique.
a)
measuring liquids
b)
sifting
c)
leveling
d)
cutting in
48.
A ___ is a bowl shaped perforated metal strainer.
a)
china cap
b)
skimmer
c)
colander
d)
tamis
49.
What scissorlike utensils are used to pick up and handle all kinds of food items?
a)
deli sheets
b)
tongs
c)
skewer
50.
What is the term for a stainless steel cup attached to a long handle, used to portion out liquids?
a)
Measuring cup
b)
Measuring spoon
c)
Ladle
100 %
