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Kitchen Conversions & Equivalents Review

Total questions: 36

Worksheet time: 36mins

Name
Class
Date
1.

Abbreviation for gallon

a)

gal

b)

g

c)

gl

d)

GL

2.

Abbreviation for pint

a)

pin

b)

pt

c)

pi

d)

p

3.

Abbreviations for pound

a)

pd

b)

lb

c)

pnd

d)

#

4.

Abbreviation for hour

a)

h

b)

H

c)

hr

d)

none of these

5.

Abbreviations for teaspoons

a)

T

b)

t

c)

tbsp

d)

tsp

6.

Abbreviation for quart

a)

Q

b)

qu

c)

q

d)

qt

7.

Abbreviation for cup

a)

cu

b)

cp

c)

c

d)

there is no abbreviation

8.

The abbreviation for ounce

a)

ou

b)

oun

c)

oe

d)

oz

9.

Abbreviation for minute

a)

mi

b)

min

c)

me

d)

M

10.

Abbreviations for tablespoon

a)

T

b)

tbsp

c)

tbs

d)

t

e)

tsp

11.

1 tablespoon = ? teaspoons

a)

1

b)

2

c)

3

d)

4

e)

5

12.

1 gallon = ? quarts

a)

2

b)

3

c)

4

d)

5

13.

1 pint = ? cups

a)

1

b)

2

c)

3

d)

4

14.

4 tablespoons = ? cups

a)

1/8 c

b)

1/4 c

c)

1/2 c

d)

1/3 c

e)

1 c

15.

1 gallon = ? cups

a)

4

b)

8

c)

16

d)

32

16.

1 stick of butter = ? cups

a)

1/4

b)

1/2

c)

1

d)

2

17.

16 tablespoons = ? cups

a)

1/2

b)

1

c)

2

d)

21/3

18.

1 cup = ? fluid ounces

a)

2

b)

4

c)

6

d)

8

e)

10

19.

16 ounces = ? pounds

a)

1/2 lb

b)

1 lb

c)

1 1/2 lb.

d)

2 lb.

20.

Half of 2/3 = ?

a)

1/3

b)

1/6

c)

1/9

d)

1 1/2

21.

double 2/3

a)

1

b)

1 1/2

c)

1 1/3

d)

4/6

22.

This ingredient always needs to be packed and then leveled when measured

a)

Flour

b)

Powdered Sugar

c)

Brown Sugar

d)

Sugar

23.

This ingredient is pressed into a dry measuring cup and leveled or you can use the water displacement method

a)

flour

b)

Brown Sugar

c)

shortening

d)

Vanilla

24.

Use measuring spoons for ingredients less than this.

a)

1/2 c

b)

1 c

c)

1/3 c

d)

1/4 c

25.

Use when measuring dry ingredients

a)

liquid measuring cup

b)

dry measuring cups

26.

Use when measuring liquid ingredients

a)

dry measuring cups

b)

liquid measuring cups

27.

When doubling or cutting a recipe in half, the cooking temperature will..

a)

remain the same.

b)

change.

28.

When doubling or cutting a recipe in half, the amount of ingredients, length of cooking time and size of pan will..

a)

remain the same.

b)

change.

29.

What kitchen utensil is used for rolling out dough or crusts?

a)

Rolling pin

b)

Pastry brush

c)

Pastry blender

d)

Spoon

30.

What kitchen utensil is used for pulling items safely out of the oven?

a)

Cooling Rack

b)

Oven Mitts

c)

Towels

31.

How do you measure butter?

a)

Dry measuring cup

b)

Use the wrapper

c)

Scoop it

32.

This item can be used as a cutting surface when cutting ingredients

a)

Cooling Rack

b)

Cookie Sheet

c)

Counter

d)

Cutting Board

33.

This utensil is used to cut the fat in dough

a)

Rolling Pin

b)

Pastry Brush

c)

Pastry Blender

d)

Mixer

34.

Abbreviation for dozen

a)

dz

b)

D

c)

doz

d)

dn

35.

To measure liquids for accuracy

a)

hold liquid cup in your hand & pour in liquid

b)

place cup on flat surface & get at eye level

c)

Use a dry measuring cup

36.

The number that comes from dividing the yield you want by the existing yield in a recipe is _____?

a)

ratio

b)

conversion factor

c)

cooking factor

d)

yield

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