WorksheetsFOOD PREP FINAL
Total questions: 10
Worksheet time: 5mins
Name
Class
Date
1.
A chef's knife has a broad tapered blade that is good for chopping and dicing
a)
true
b)
false
2.
Solid ingredients should be packed or pressed into liquid measuring cups to measure accurately.
a)
true
b)
false
3.
What should be under a cutting board to prevent it from slipping or sliding around?
a)
nothing is needed
b)
a damp towel
c)
a hot pad
4.
What are 2 abbreviations for tablespoon
a)
T and t.
b)
teas. t.
c)
ts. and tsp.
d)
tsp. and t.
5.
The quantity of food the recipe makes is called the...
a)
serving size
b)
yield
c)
portion
6.
Name this
a)
skillet
b)
frying pan
c)
sauce pan
d)
stock pot
7.
Name this
a)
rubber scraper
b)
turner /spatula
c)
wooden spoon
d)
flipper
8.
This tool is used for gripping hot foods like corn on the cob.
a)
fork
b)
tongs
c)
grater
d)
wooden spoon
9.
Name this knife that can be used to peel fruit or cutting small amounts of food
a)
serrated knife
b)
vegetable peeler
c)
paring knife
d)
chef's knife
10.
Match the following vegetables with the appropriate group.
- STARCHY
- STARCHY
a)
yams, carrots, squash
b)
potatos and corn
c)
spinach and lettuce
d)
legumes, lentils, soy
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