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Kitchen Test Review

Total questions: 35

Worksheet time: 16mins

Name
Class
Date
1.
What piece of equipment is shown?
a)
Dry measuring Cup
b)
Measuring spoons
c)
Liquid measuring cup
2.
The temperature where bacteria multiplies most rapidly is:
a)
30-90 degrees F
b)
40- 140 degrees F
c)
40-100 degrees F
d)
30-140 degrees F
3.

Tbsp is an abbreviation for ______________.

a)

Teaspoon

b)

Tablespoon

4.

It's fine to sit on the counters during cooking lab

a)

never

b)

sure

c)

only if there is no food

d)

always

5.
You should use this on grease fires:
a)
water
b)
flour
c)
salt
d)
baking soda
6.

You must wear gloves and a bandaid when cooking if you have an open wound.

a)

true

b)

false

7.
You can leave food out for a maximum of:
a)
1 hour
b)
1.5 hours
c)
2 hours
d)
2.5 hours
8.
You must tie your hair back the entire time you are cooking
a)
true
b)
false
9.
What piece of equipment is shown?
a)
Dry measuring cups
b)
Measuring spoons
c)
Liquid Measuring cup
10.
When using knives, you should always cut
a)
towards yourself
b)
away from yourself
c)
either
d)
neither
11.
What piece of equipment is shown?
a)
Laddle
b)
Whisk
c)
Mixing spoon
12.

In a casual place setting the fork is __________ the plate.

a)

right of

b)

left of

c)

above

13.

The purple section of MyPlate is ____________.

a)

Dairy

b)

Fruits

c)

Grains

d)

Protein

14.
a)
Chef's knife
b)
Paring knife
c)
Cleaver 
15.
Half of your plate should be:
a)
Fruits and Vegetables
b)
Protein
c)
Grains
d)
Dairy
16.
What piece of equipment is shown?
a)
Dry Measuring Cups
b)
Liquid Measuring Cup
c)
Measuring Spoons
17.

Lowercase "t" is an abbreviation for ______________.

a)

Teaspoon

b)

Tablespoon

18.

Half of your grains should be

a)

Refined

b)

Whole Grains

c)

Brown

d)

Bread

19.
You can use the same cutting board for vegetables and raw meat
a)
never
b)
sure
c)
only if you rub with hot soapy water
d)
always
20.

The dairy on your plate should be:

a)

Chocolate

b)

Low Fat or Fat Free

c)

Whole Milk

d)

Cream

21.
a)
Chef's Knife 
b)
Paring knife
c)
Cleaver 
22.
Which of the following are proteins?
a)
arugula
b)
Strawberries
c)
tortilla
d)
Beans, eggs, chicken
23.

The red section of MyPlate is _______________.

a)

Dairy

b)

Fruits

c)

Grains

d)

Protein

24.

Tsp is an abbreviation for ______________.

a)

Teaspoon

b)

Tablespoon

25.

Uppercase "T" is an abbreviation for _______________.

a)

Teaspoon

b)

Tablespoon

26.

3/4 cup of brown sugar would be measured with

a)

1/4 dry measuring cup

b)

1/2 dry measuring cup

c)

a liquid measuring cup

27.

How many teaspoons are in a tablespoon?

a)

2

b)

3

c)

4

d)

5

28.
What piece of equipment is shown?
a)
Turner
b)
Rubber spatula
c)
Wooden spoon
29.

In a casual place setting the spoon is ________ the plate.

a)

right of

b)

left of

c)

above

30.

How many sticks of butter are in a pound?

a)

2

b)

3

c)

4

d)

8

31.

The orange section of MyPlate is ______________.

a)

Dairy

b)

Fruits

c)

Grains

d)

Protein

32.

How many ounces are in a cup?

a)

4

b)

8

c)

16

d)

20

33.

What does the abbreviation "c" mean in the kitchen?

a)

Colander

b)

Cool down

c)

Cut

d)

Cup

34.

Which measuring cup would you use to measure 1 cup of milk?

a)

1/2 dry measuring cup

b)

1 dry measuring cup

c)

a liquid measuring cup

35.

The water glass is always where in a casual place setting?

a)

Above the spoon

b)

Above the fork

c)

Above the center of the plate

d)

Above the knife

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