wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Unit 1 Kitchen Basics

Total questions: 32

Worksheet time: 16mins

Name
Class
Date
1.

How many teaspoons equal one tablespoon?

a)

1

b)

2

c)

3

d)

4

2.

Do not use ____________ on a grease fire.

a)

baking soda

b)

water

3.
How many teaspoons in 1 tablespoon?
a)
5
b)
3
c)
4
d)
7
4.
How many cups is in 1 quart?
a)
6
b)
2
c)
4
d)
3
5.
What is the range of temperature danger zone?
a)
41-135F
b)
-20 - 30F
c)
140-180F
6.
What is cross-contamination?
a)
When food is left out too long
b)
when bacteria grows in the food 
c)
When bacteria transfers from a kitchen tool to food by contact
7.
Food borne illness?
a)
Illness caused by food contaminated with bacteria.
b)
Illness caused by Food contaminated by viruses
c)
Illness caused by food contaminated by parasited
d)
All all of the above 
8.
What are some potentially hazardous foods?
a)
Eggs, milk, meat, and poultry
b)
junkfood
c)
Candy left out on the counter too long 
9.
Personal hygiene?
a)
taking a shower once a month 
b)
only using perfume and handsani
c)
Practices performed by an individual to care for ones bodily health and well being through cleanliness.
10.
What is the correct way to handle and clean knives?
a)
carrying knives blade pointed down, clean from the spine and don’t leave in soapy water.
b)
just throw it in the water and wait for someone to get it
c)
Pass it to someone with the point towards them.
11.
Guidelines for handling a kitchen fire?
a)
carry the pan 
b)
add Water
c)
dump salt or baking soda to put it out.
12.
What food groups make up the biggest portion of your plate on my plate?
a)
fruits
b)
Grains and protien
c)
Vegetables
d)
meat
13.
What are all the parts of my plate?
a)
Fruits, candy, junkfood
b)
Fruits and grains
c)
Vegetables and dairy
d)
Fruits, grains, vegetables, protein,and dairy
14.
What is this called?
a)
Sifter
b)
saucepan
c)
pastry blender
d)
Rubber spatula
15.
Parts of a well written recipe?
a)
title and ingredients
b)
directions and temperature
c)
Yield 
d)
All of the above
16.
To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or electric mixer until the fat is creamy. 
a)
Dissolve
b)
Cream
c)
Broil
d)
Blanch
17.
In cooking, yield stands for:
a)
Individual Serving Size
b)
Amount a recipe will make
c)
Caution
d)
Variation to the recipe
18.

What does the term beat mean in a recipe?

a)

Fold by hand

b)

mix thoroughly to add air

c)

mash or smash the ingredient

d)

Stir in a circle

19.

Which is not part of FATTOM?

a)

Food

b)

Acidity

c)

Time

d)

Mold

20.

Which food borne illness is frequently transmitted through raw ground beef?

a)

Salmonella

b)

E-coli

c)

Trichinoisis

d)

Shigella

21.

What is the best method of treatment for a burn?

a)

Apply butter for 10 minutes

b)

Wrap with a bandage for 24 hours

c)

Apply ice for 1 hour

d)

Run cool water over area for at least 10 minutes

22.

Remove a lid from a hot saucepan

a)

Up and away from you

b)

Towards you

c)

With a spatula

d)

with your bare hands

23.

The four standard measuring cups are

a)

1/4, 1/3, 1/2 and 2/3 cup

b)

1/4, 1/3, 3/4 and 1 cup

c)

1/4, 2/3, 1/2 and 1 cup

d)

1/4, 1/3, 1/2 and 1 cup

24.

When measuring dry ingredients, you must always remember to be sure to:

a)

heap extra on top

b)

level the measure to remove excess

c)

not fill the measuring up to the very top

25.

How long is a safe handwashing?

a)

10 seconds

b)

20 seconds

c)

40 seconds

d)

1 minute

26.
Parts of a well written recipe?
a)
title and ingredients
b)
directions and temperature
c)
Yield 
d)
All of the above
27.
What is this kitchen tool?
a)
colander
b)
basting brush
c)
paring knife
d)
sifter
28.
What is this kitchen tool?
a)
pot holders
b)
oven mitts
c)
cheese grater
d)
basting brush
29.
What is the function of this kitchen tool?
a)
Used to measure small amounts of ingredients.
b)
Used to grab and drain liquid from pasta
c)
Used to cut small foods
d)
Used to measure liquid ingredients only.
30.

What is the abbreviation for cup?

a)

c

b)

Cup

c)

oz

d)

cp

31.
Correct or incorrect--If you measured your brown sugar correctly it will look like this.
a)
Correct
b)
Incorrect
32.

If you are cutting 1 1/2 cup in half, what would the new measurement be?

a)

1/4 c

b)

1/8 c

c)

3/4 c

d)

1 c

Similar Resources on Wayground

Multiple Choice

28 questions

Multiple Choice

quiz

Worksheet

•

10th Grade - University

Kitchen Measurements, Equivalents, and Abbreviations

30 questions

Kitchen Measurements, Equivalents, and Abbreviations

quiz

Worksheet

•

9th - 12th Grade

PTS 7D-E PRAKARYA GANJIL 2021/2022

35 questions

PTS 7D-E PRAKARYA GANJIL 2021/2022

quiz

Worksheet

•

12th Grade

Haji dan umrah

27 questions

Haji dan umrah

quiz

Worksheet

•

10th Grade - University

Pengolahan Bahan Pangan Setengah Jadi dan Hasil Samping

35 questions

Pengolahan Bahan Pangan Setengah Jadi dan Hasil Samping

quiz

Worksheet

•

9th Grade

Uji Kompetensi BAB 1 Mapel Prakarya SMT 2 Kls 9

30 questions

Uji Kompetensi BAB 1 Mapel Prakarya SMT 2 Kls 9

quiz

Worksheet

•

9th Grade

N&W Chapter 5 - Nutrients at Work

28 questions

N&W Chapter 5 - Nutrients at Work

quiz

Worksheet

•

9th - 12th Grade

Ulangan kerajinan bahan keras

30 questions

Ulangan kerajinan bahan keras

quiz

Worksheet

•

9th Grade