NEW
Font size
S
M
L
XL
WorksheetsCooking 101
Total questions: 75
Worksheet time: 39mins
Name
Class
Date
1.
What is a recipe?
a)
An exact set of directions on how to use ingredients
b)
The total amount a recipe makes
c)
Names given to the recipe
d)
A type of measurement
2.
What is preparation procedures
a)
How you wash your hands
b)
A step you must take to prepare dishes
c)
A type of food
3.
Yield is the number of servings or portions
a)
True
b)
False
4.
When you change a recipe to produce a new amount or yield.
a)
Metric system
b)
Balance scale
c)
Count
d)
Recipe conversion
5.
What is volume measurement?
a)
A form to measure lengths of something
b)
A form of measure that is expressed in cups
c)
A form to measure weight
d)
A form to measure height
6.
Agitating vigorously to add air or develop gluten is called_______.
a)
Blending
b)
Beating
c)
Cut In
d)
Folding
7.
Which mixing method involves vigorously combining softened fat and sugar to add air?
a)
Creaming
b)
Blending
c)
Beating
d)
Cut in
8.
Mixing/folding two or more ingredients together until evenly combined is called
a)
Creaming
b)
Folding in
c)
Blending
9.
To ______, mix solid fat with dry until lumps of the desired size remain. Use a pastry cutter.
a)
Fold in
b)
Cut In
c)
Blend
10.
Work dough by hand or mixer with dough hook to develop gluten & evenly distribute ingredients
a)
Kneading
b)
Stirring
c)
Beating
d)
Blending
11.
Gently blend ingredients until they are combined is called
a)
Whipping
b)
Stirring
c)
Kneading
d)
Folding
12.
Passing dry ingredients through wire mesh to remove lumps and add air is called
a)
Whisking
b)
Stirring
c)
Sifting
d)
Whipping
13.
Gently adding light, airy ingredients such as eggs to heavier ingredients in circular motion
a)
Beating
b)
Blending
c)
Folding
d)
Creaming
14.
Poaching, Simmering & Boiling are really three stages of the same cooking method.
a)
True
b)
False
15.
To rub back and forth against a grater to very small pieces
a)
Core
b)
Pare
c)
Peel
d)
Grate
16.
Which of the following is no a moist heat method of cooking?
a)
Poaching
b)
Simmering
c)
Boiling
d)
Roasting
17.
Don't sit down until all work is done. The kitchen manager to keep everyone on task.
a)
True
b)
False
18.
The number of servings in a recipe make is called its
a)
Serving Size
b)
Yield
c)
Equivalent
d)
Supply
19.
What drawer are wooden spoons located in?
a)
A
b)
B
c)
D
d)
I
20.
Who gets supplies from the supply table?
a)
Assistant 1
b)
Assistant 2
c)
Assistant 3
21.
Spoon into a dry measuring cup and level
a)
Sugar
b)
Flour
c)
Shortening
22.
Cut on printed lines of the wrapper if in stick form. Pack into a dry measuring cup and level
a)
Shortening
b)
Butter
c)
Brown sugar
23.
Sift to remove lumps. Spoon lightly into a dry measuring cup and level.
a)
Brown Sugar
b)
Flour
c)
Powder Sugar
24.
To half an egg you beat and measure with a tablespoon
a)
True
b)
False
25.
Vanilla measuring spoon over a bowl to catch spill over. Pour into the measuring spoon.
a)
True
b)
False
26.
Spoon ingredient into a dry measuring cup and firmly pack. Level.
a)
Powder sugar
b)
Flour
c)
Brown Sugar
27.
To cut into small cubes
a)
Dice
b)
Chop
c)
Mince
d)
Cube
28.
To cut food into small pieces
a)
Chop
b)
Cube
c)
Dice
d)
Mince
29.
To mix two or more ingredients
a)
Blend
b)
Beat
c)
Combine
30.
Double 2T
a)
1/4 C
b)
1/8 C
c)
1/3 C
31.
Double 1 1/2t or Salt
a)
3t
b)
2T
c)
1T
32.
Anything under 1/4 C is measured with measuring spoons.
a)
True
b)
False
33.
1T equals how many teaspoons
a)
2
b)
3
c)
1
34.
To cook over a boiling liquid
a)
Steam
b)
Poach
c)
Boil
d)
Simmer
35.
To remove the center of a fruit or vegetable
a)
Core
b)
Pare
c)
Slice
36.
To soak in a seasoned liquid to add flavor and to tenderize.
a)
Marinate
b)
Baste
c)
Tenderize
37.
Remove excess liquid by placing food in a strainer or colander
a)
Drain
b)
Strain
c)
Baste
38.
To turn on an appliance ahead of time so that it will be the right temperature
a)
Bake
b)
Pre-heat
c)
Brown
39.
To cook quickly in a small amount of hot oil while stirring and tossing constantly
a)
Saute'
b)
Stir-fry
c)
Fry
40.
To cook gently in a simmering liquid
a)
Poach
b)
Simmer
c)
Stew
41.
To coat a cooking surface in fat
a)
Oil
b)
Fat
c)
Grease
42.
To heat liquid just until bubbles form slowly, but do not reach the surface.
a)
Simmer
b)
Boil
c)
Steam
d)
Poach
43.
To heat liquid until bubbles rise to the surface and break.
a)
Steam
b)
Boil
c)
Saute'
44.
To add air to a liquid ingredient and increase volume.
a)
Whip
b)
Beat
c)
Cream
d)
Blend
45.
To cut a very thin layer or peel from fruits or vegetables ingredients
a)
Grate
b)
Pare
c)
Slice
d)
Core
46.
The amount of heat used to cook food
a)
Temperature
b)
Degree Fahrenheit
c)
Low, Medium, High
47.
1 pound is equal to
a)
8oz
b)
16oz
c)
24oz
48.
1/3C = 5T + 1t
a)
True
b)
False
49.
How many Tablespoons in a cup
a)
4
b)
8
c)
16
d)
32
50.
How many tablespoons in 1/8 C?
a)
2
b)
4
c)
6
51.
How many quarts in a gallon?
a)
2
b)
4
c)
8
52.
How much is 1/2 T?
a)
1t
b)
2t
c)
1 1/2t
53.
What is 1/2C + 1/4 C?
a)
3/4C
b)
2/4C
c)
1C
d)
2/3C
54.
How much is one stick of Butter?
a)
1/3 C
b)
1/2 C
c)
1/4 C
55.
Addition of salt, pepper, herbs to add flavor to a food
a)
Saute'
b)
Season
c)
Flavor
56.
What do you use to hold hot items when cooking?
a)
Mittens
b)
Oven Mitt or Pot Holder
c)
Your Hands
57.
Flat sheet used to bake cookies
a)
Serving tray
b)
Cookie Sheet
c)
Baking Sheet
58.
A recipe for a casserole serves 12 calls for 1/3 C chopped pecans. How much to serve 24?
a)
1C
b)
2/3C
c)
1/2C
59.
Fill in the blanks in this sentence: ___ cups = ___ oz. = 1 _____
a)
2C=8oz=2pint
b)
2C = 16oz = 1pint
60.
When you run out of one ingredient you can sometimes---another ingredient,
a)
Switch
b)
Improvise
c)
Substitute
61.
All of the following statements are true of a liquid measuring cup exept
a)
It is clear
b)
It should be filled to the top
c)
It must be on a flat surface at eye level
d)
It has a pouring spout
62.
Two or more amounts that are equal to each other are ______________
a)
Equivalents
b)
Recipe
c)
The same
d)
Conversions
63.
A recipe is a set of directions that tell you how to prepare certain food
a)
True
b)
Fase
64.
What should you use to stir hot foods?
a)
Metal spoon
b)
Wooden Spoon
c)
Ladle
65.
How do you lift the lid from a pot that is boiling?
a)
Straight Up
b)
With the inside of lid away from you
c)
With the inside of lid toward you
66.
Always wash ________ separately
a)
Knives
b)
Forks
c)
Spoons
d)
Rubber spatulas
67.
Handles of pots/pans should always be turned to the front of the stove
a)
True
b)
False
68.
Always cut/chop food on a _______________
a)
Counter top
b)
Cookie Sheet
c)
Cutting Board
69.
The way you should cut with a sharp knife.
a)
Away from you
b)
Toward You
70.
If you spill something on the floor, what should you do?
a)
Leave it, someone else will clean it
b)
Tell the teacher and get her/him to clean it
c)
Pretend it didn't happen happen
d)
Wipe it up immediately
71.
Carry a knife by the handle, point of blade down at your side, sharp side facing behind you
a)
False
b)
True
72.
Make sure all appliances are cleaned and turned off before leaving the kitchen
a)
True
b)
False
73.
Store knifes in
a)
Slotted knife holder
b)
On the wall - magnetic strip
c)
Custom knife drawer with slots
d)
All of the above are good places to store knifes
74.
The proper way to hold a knife is called....
a)
the claw
b)
the pinch
c)
the grip
75.
1/8 inch thick matchstick shaped cut
a)
Julienne
b)
Batonna
c)
Brunoise
Reset
