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WorksheetsKitchen Management
Total questions: 72
Worksheet time: 36mins
Name
Class
Date
1.
Double this ingredient:
2/3 c. margarine
2/3 c. margarine
a)
3 c.
b)
1 1/2 c.
c)
1 c.
d)
1 1/3 c.
2.
Double this ingredient:
1 1/2 c. flour
1 1/2 c. flour
a)
3 c.
b)
1 1/2 c.
c)
1 c.
d)
1 1/3 c.
3.
Double this ingredient:
1/2 c. sugar
1/2 c. sugar
a)
3 c.
b)
1 1/2 c.
c)
1 c.
d)
1 1/3 c.
4.
Double this ingredient:
2 eggs
2 eggs
a)
1 egg
b)
2 eggs
c)
3 eggs
d)
4 eggs
5.
Divide this ingredient in half:
2/3 c. margarine
2/3 c. margarine
a)
1/4 c.
b)
1/3 c.
c)
3/4 c.
d)
1/2 c.
6.
Divide this ingredient in half:
1 1/2 c. flour
1 1/2 c. flour
a)
1/4 c.
b)
1/3 c.
c)
3/4 c.
d)
1/2 c.
7.
Divide this ingredient in half:
1/2 c. sugar
1/2 c. sugar
a)
1/4 c.
b)
1/3 c.
c)
3/4 c.
d)
1/2 c.
8.
Divide this ingredient in half:
2 eggs
2 eggs
a)
1 egg
b)
2 eggs
c)
3 eggs
d)
4 eggs
9.
What is the abbreviation for: Tablespoon
a)
tsp.
b)
lb.
c)
pd.
d)
Tbsp.
10.
What is the abbreviation for: Teaspoon
a)
tsp.
b)
lb.
c)
Tbsp.
d)
oz.
11.
What is the abbreviation for: Pound
a)
tsp.
b)
lb.
c)
pd.
d)
oz.
12.
What is the abbreviation for: Ounce
a)
tsp.
b)
lb.
c)
pd.
d)
oz.
13.
3 t. =
a)
1/4 c.
b)
1/2 c.
c)
1 T.
d)
1 c.
14.
8 fl. oz. =
a)
1/4 c.
b)
1/2 c.
c)
1 T.
d)
1 c.
15.
4 T =
a)
1/4 c.
b)
1/2 c.
c)
1 T.
d)
1 c.
16.
1 stick/cube butter =
a)
1/4 c.
b)
1/2 c.
c)
1 T.
d)
1 c.
17.
3/4 c. =
a)
16 oz.
b)
12 T.
c)
2 pints
d)
12 cups
18.
4 cups =
a)
16 oz.
b)
12 T.
c)
2 pints
d)
12 cups
19.
3 quarts =
a)
16 oz.
b)
12 T.
c)
2 pints
d)
12 cups
20.
1 lb. =
a)
16 oz.
b)
12 T.
c)
2 pints
d)
12 cups
21.
Pack firmly and then level off. It should hold its shape when released.
a)
Flour
b)
Sugar
c)
Brown Sugar
d)
Water
22.
Spoon in the ingredient and then level off:
a)
Flour
b)
Sugar
c)
Brown Sugar
d)
Water
23.
Scoop in the ingredient and then level off.
a)
Flour
b)
Sugar
c)
Brown Sugar
d)
Water
24.
Pour and then view at eye level.
a)
Flour
b)
Sugar
c)
Brown Sugar
d)
Water
25.
Scoop the ingredient with a dry measuring spoon and then level off.
a)
Baking Soda
b)
Shortening
c)
Eggs
26.
Measure one at a time into a separate container, then add to the rest of the ingredients.
a)
Baking Soda
b)
Shortening
c)
Eggs
27.
Pack firmly into a dry measuring cup, eliminating air pockets. and then level off. Or, use the water displacement method.
a)
Baking Soda
b)
Shortening
c)
Eggs
28.
When you double a recipe you need to change the cooking temperature on the oven.
a)
True
b)
False
29.
If you divide a recipe in half, you need to change the amounts of ingredients you use.
a)
True
b)
False
30.
It's okay to measure ingredients directly over the mixing bowl.
a)
True
b)
False
31.
To efficiently measure 3/4 c. flour you need to use 1/4 c. and 1/2 c. dry measuring cups.
a)
True
b)
False
32.
Microwaves are attracted to:
a)
water, sugar, metal
b)
water, sugar, protein
c)
fat, metal, sugar
d)
water, sugar, fat
33.
Microwaves are repelled by:
a)
Protein
b)
Metal
c)
Sugar
d)
Water
34.
What affects how fast a food microwaves?
a)
shape of the food
b)
moisture content of the food
c)
size of the food
d)
all answers
35.
Food will microwave in the same amount of time regardless of the shape of the pan.
a)
True
b)
False
36.
Which of the following is the best way to make sure food cooks evenly in the microwave?
a)
stir
b)
rotate
c)
cover
d)
all answers
37.
Which of the following is the best combination of factors for microwaving evenly?
a)
square, glass pan
b)
square, metal pan
c)
round, glass pan
d)
round, metal pan
38.
Shallow containers cook more evenly in the microwave than deep containers.
a)
True
b)
False
39.
What creates microwaves?
a)
Ultron
b)
Magnetron
c)
Fan
d)
Little hamsters on wheels
40.
What should you NOT use to cover foods in the microwave?
a)
Plastic Wrap
b)
Paper Towel
c)
Tin Foil
d)
Plastic lid/cover
41.
Standing time is an important part of microwave cooking.
a)
True
b)
False
42.
For separating cooked ingredients from hot liquid. (It stands alone!)
a)
Pastry blender
b)
Rolling Pin
c)
Rubber Spatula
d)
Colander
43.
For flattening foods, like biscuit dough.
a)
Pastry Blender
b)
Rolling Pin
c)
Rubber Spatula
d)
Colander
44.
For scraping the sides of bowls or folding-in delicate ingredients.
a)
Pastry Blender
b)
Rolling Pin
c)
Ruber Spatula
d)
Colander
45.
For cutting fat into flour.
a)
Pastry Blender
b)
Rolling Pin
c)
Rubber Spatula
d)
Colander
46.
For measuring dry ingredients like flour and sugar.
a)
Liquid measuring cup
b)
Dry measuring cup
c)
Spatula
d)
Wire Whisk
47.
For leveling off dry ingredients like flour and sugar.
a)
Liquid Measuring Cup
b)
Dry Measuring Cup
c)
Metal Spatula
d)
Wire Whisk
48.
For measuring liquid ingredients at eye level.
a)
Liquid Measuring Cup
b)
Dry Measuring Cup
c)
Metal Spatula
d)
Wire Whisk
49.
For beating ingredients together and incorporating air.
a)
Liquid Measuring Cup
b)
Dry Measuring Cup
c)
Metal Spatula
d)
Wire Whisk
50.
To beat sugar and fat together until fluffy.
a)
Chop
b)
Cream
c)
Cut-in
d)
Dice
51.
To cut fat into flour with a pastry blender.
a)
Chop
b)
Cream
c)
Cut-in
d)
Dice
52.
To cut food into small, irregular pieces.
a)
Chop
b)
Cream
c)
Cut-in
d)
Dice
53.
To cut into very small cubes.
a)
Chop
b)
Cream
c)
Cut-in
d)
Dice
54.
To mix ingredients by gently turning one part over another with a rubber spatula.
a)
Fold-in
b)
Grate
c)
Knead
d)
Dredge
55.
To finely shred food by rubbing it on a tool with sharp projections
a)
Fold-in
b)
Grate
c)
Knead
d)
Dredge
56.
To work dough with the "heel" of the hands until it is smooth and elastic.
a)
Fold-in
b)
Grate
c)
Knead
d)
Dredge
57.
To heavily coat food evenly with an ingredient like breadcrumbs or cornmeal.
a)
Fold-in
b)
Grate
c)
Knead
d)
Dredge
58.
To remove the skins of soft fruits and vegetables.
a)
Mince
b)
Peel/pare
c)
Saute
d)
Simmer
59.
To cook in a small amount of fat, usually in a skillet or a wok.
a)
Mince
b)
Peel/pare
c)
Saute
d)
Simmer
60.
To cut or chop food as finely as possible.
a)
Mince
b)
Peel/pare
c)
Saute
d)
Simmer
61.
To cook below the boiling point; bubbles form slowly, but it never comes to a full boil
a)
Mince
b)
Peel/pare
c)
Saute
d)
Simmer
62.
To sprinkle lightly with flour.
a)
Steam
b)
Whip
c)
Flour
63.
To beat a food rapidly in order to add air into food.
a)
Steam
b)
Whip
c)
Flour
64.
To cook in the steam generated by boiling water.
a)
Steam
b)
Whip
c)
Flour
65.
Covering food cooked in a microwave is a good practice because it helps the food cook more evenly.
a)
True
b)
False
66.
Metal containers are NOT safe to use in the microwave.
a)
True
b)
False
67.
Food cooked in a microwave will become brown and crispy.
a)
True
b)
False
68.
Square containers will cook food more evenly than round containers when cooking in the microwave.
a)
True
b)
False
69.
It's okay to measure ingredients directly over the mixing bowl.
a)
True
b)
False
70.
Food will microwave in the same amount of time regardless of the shape of the pan.
a)
True
b)
False
71.
Shallow containers cook more evenly in the microwave than deep containers.
a)
True
b)
False
72.
Standing time is an important part of microwave cooking.
a)
True
b)
False
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