Free Printable 8th grade foods review

Worksheets

8th grade foods review

Total questions: 28

Worksheet time: 14mins

Name

Class

Date

To cook in a small amount of fat is called

deep fry

saute

grill

marinate

The protein in flour that gives baked product its chewy texture

glucose

amino acid

gluten

leavening agent

A type of a cut that looks like thin match like sticks

chop

dice

julienne

mince

this ingredient served as food for the yeast

salt

sugar

oil

flour

The temperature at which yeast is activated

95-105

100-135

105-135

105-115

The type of cut that is very fine, usually used for garlic or onions.

chop

mince

dice

julienne

What should you do with your non-cutting hand (guide hand) while using a knife

fingers should be extended

fingers should be in a claw

your hand should be at your side

A dull knife is safer than a sharp knife

True

False

Which ingredient when added to flour creates the gluten formation

yeast

salt

water

flour

10.

Continuous movement of the food processor blade is called

pulse

process

blend

mixing

11.

short quick bursts of the food processor blades is called

pulse

process

blend

mix

12.

The process of working the dough in order to activate gluten and add strength is called

mixing

kneading

Stirring

leavening agent

13.

An ingredient that is added to a baked product which makes it rise is called

rising agent

baking agent

leavening agent

baking activator

14.

A recipe calls for 1/2c. of flour and you need to half it...how much flour will you use?

0 cups flour

1/4 c. flour

1/2 c. flour

1 c. flour

15.

How many teaspoons are in a tablespoon

16.

a recipe calls for 3/4 c. sugar, you are doubling it. How much sugar will you add

6/8 c. sugar

6/2 c. sugar

1 1/4 c. sugar

1 1/2 c. sugar

17.

Half of 1/4 c. =
Hint: NOT 1/8 c.

1 Tbsp.

2 Tbsp

3 Tbsp.

4 Tbsp.

18.

How many tbsp. are in 1/4 c.

2 tbsp.

3 tbsp.

4 tbsp.

5 tbsp.

19.

To gently turn a mixture over using a rubber scraper without stirring or beating is called

Fold

knead

mix

whisk

20.

if a recipe calls for 1/4 tsp. of salt and you are doubling it how much salt would you use?

1/2 tsp. salt

1 tsp. salt

3/4 tsp salt

1 tbsp.

21.

what is it called if you transfer harmful bacteria from one source to another?

food poisoning

food bacteria

cross examination

cross contamination

22.

Yeast is a

bacteria

germ

fungus

23.

when cooking on the stove..it is safest to have your handles

facing in away from the edge of the stove

sticking out over the edge

24.

quick breads are those baked items that don't have this in them to make them rise

yeast

baking soda

baking powder

25.

True or false: baking requires more accuracy than cooking

True

False

26.

These are

liquid measuring cups

measuring spoons

dry measuring cup

27.

This is a

dry measuring cup

pouring thing

liquid measuring cup

measuring spoons

28.

These are

dry measuring cups

measuring spoons

liquid measuring cups

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8th grade foods review

Total questions: 28

Worksheet time: 14mins

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