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Worksheets

Kitchen Equivalents, Measurements, Understanding Recipes, Terms,

Total questions: 60

Worksheet time: 55mins

Name
Class
Date
1.
How many ounces in 1 pound?
a)
4
b)
8
c)
12
d)
16
2.
How many fluid ounces in 1 cup?
a)
4
b)
6
c)
8
d)
16
3.
Your recipe needs 4 Tbsp. of flour. What is the most efficient way to measure this?
a)
4 Tbsp. 
b)
3 tsp. 
c)
1/2 cup
d)
1/4 cup
4.
Your recipe calls for 3 tsp. of vanilla. What is the most efficient way to measure this?
a)
1 Tbsp. 
b)
1/3 cup
c)
2 Tbsp. 
d)
1/4 cup
5.
How many quarts in a gallon?
a)
1
b)
2
c)
4
d)
8
6.
How many pints in 1 quart?
a)
1
b)
2
c)
3
d)
4
7.
There are 2 cups for every pint of liquid. How many cups would you need for 3 pints of milk?
a)
4
b)
6
c)
12
d)
16
8.
If your recipe calls for 1/2 pint of buttermilk, how would you measure this in cups?
a)
1 cup
b)
2 cups
c)
3 cups
d)
4 cups
9.
Your recipe calls for 1 cup of butter. How many sticks of butter do you need?
a)
1 stick
b)
2 sticks
c)
3 sticks
d)
4 sticks
10.
How will you most efficiently measure 3/4 cup flour using standard measuring cups available? (1 cup, 1/2 cup, 1/3 cup, 1/4 cup)
a)
1/4 cup three times
b)
1/3 cup and 1/4 cup
c)
Partially measuring 1 cup
d)
1/4 cup and 1/2 cup
11.

Your recipe calls for 3/4 cup sugar and you need to double it, how much sugar will you now need?

a)

1 cup

b)

1 1/4 cups

c)

1 1/2 cups

d)

1 3/4 cups

12.

3/4 cup is how many tablespoons?

a)

10

b)

12

c)

14

d)

16

13.

tsp stand for:

a)

teaspoon

b)

tablespoon

14.

Which of the following is an abbreviation for tablespoon?

a)

t

b)

T

15.

You need to reduce a recipe by half. It calls for 1 tsp of salt. How much salt is now needed?

a)

1/8 tsp

b)

1/4 tsp

c)

1/2 tsp

d)

3/4 tsp

16.

Which part of a recipe tests how much you know about equipment and techniques?

a)

ingredients

b)

yield

c)

measurements

d)

directions

17.

The first thing to do when you get a recipe is

a)

Get out all of your ingredients

b)

Pre-heat the oven

c)

Read the full recipe

d)

Wash your hands

18.

“4 dozen cookies” is the

a)

ingredients

b)

abbreviations

c)

yield

d)

equivalents

19.

What is the baking time in a recipe with this step: “Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15 to 20 minutes longer or until crisp and tender”?

a)

15 minutes

b)

15-20 minutes

c)

30 minutes

d)

30-35 minutes

20.
Use this technique to beat ingredients very rapidly to bring in air and increase volume, as in whipping cream
a)
whip
b)
fold
c)
cut in
d)
stir
21.
Use this technique to make ingredients soft and creamy, as in combining fat and sugar together for a cake.
a)
whip
b)
cream
c)
beat
d)
blend
22.
Use a rubber scraper to gently combine ingredients in a delicate mixture such as folding beaten egg whites into a mixture.
a)
cream
b)
fold
c)
whip
d)
cuct in
23.
To chop food into pieces that are as small as possible.
a)
dice
b)
fold
c)
mince
d)
chop
24.
Cut off the outside covering of a fruit or vegetable
a)
mince
b)
chop
c)
shred
d)
pare
25.
Addition of salt, pepper, herbs or spices to add flavor to a food
a)
season
b)
drain
c)
brush
d)
coat
26.
Equivalents are a shorten form of a word
a)
true
b)
false
27.
What is 2/3 cup + 2/3 cup?
a)
2 cups
b)
1 1/3 cup
c)
1 cup + 3 Tablespoons
d)
2 cups + 6 Tablespoons
28.

What is half of 1T?

a)

1/2 cup

b)

1/2 tsp

c)

1 1/2 tsp

d)

1/8 cup

29.

The recipe calls for 1 1/2 cups of flour and you are tripling the recipe. How much flour would you need?

a)

3 cups

b)

2 1/2 cups

c)

3 1/2 cups

d)

4 1/2 cups

30.

How would you measure 1/2 c butter? choose all that apply

a)

liquid measuring cup

b)

dry measuring cup

c)

read markings on package

d)

melt

31.
1 1/2 c. halved would equal?
a)
2/3 c
b)
3/4 c
c)
5/8 c
d)
1/3 c
32.
What tool should you select to measure 1/4 cup yogurt?
a)
Dry measuring cup
b)
Liquid measuring cup
c)
Measuring spoons
d)
It doesn't matter
33.
Oz. is the abbreviation for....
a)
Quarts
b)
Pints
c)
Ounces
d)
Cups
34.

What are the rules for measuring liquids?

a)

Use a liquid measuring cup

b)

Set the measuring cup on a flat, level surface.

c)

Be at eye level when reading the amount on the cup.

d)

All of the above

35.

When measuring brown sugar, you must

a)

Pack it down in the dry measuring cup

b)

Sift it to get rid of the lumps

c)

Use a liquid measuring cup

d)

None of the above

36.

Flour should always be packed when measuring.

a)

True

b)

False

37.
A recipe is a set of directions that tell you how to prepare certain food
a)
True
b)
False
38.
In what sizes are dry measuring cups commonly found?
a)
1/4 c, 1/3 c, 1/2 c, 1 c
b)
1/8 c, 1/2 c, 3/4 c, 1c
c)
1/4 c, 2/3 c, 3/4 c, 1 c
d)
1 c, 2 c, 3 c, 4 c
39.
What does to word Simmer mean?
a)
to cook food right at the boil point
b)
to cook food right below the boil point
c)
to bake food in the oven
d)
to bake food in the oven on low
40.
Which involves using a spoon to stir two or more ingredients together thoroughly?
a)
blend
b)
mix
c)
combine
d)
all of the above
41.
What are the four basic parts of a recipe?
a)
Directions, Utensil list, Measurements, Ingredients
b)
Food Name, Measurements, Directions, Time/Temperature
c)
Ingredients, Measurements, Directions
d)
Food Name, Ingredients, Measurements, Directions
42.
What utensils would you use to bake food in the oven?
a)
Saucepan, Cake pans, Skillet
b)
Cake pans, Cookie Sheet
c)
Pot, Skillet
d)
Pie pan, Cooling rack
43.
What is the correct order for the following kitchen tasks?
a)
Prepare recipe, Get out utensils and ingredients, Read recipe, Clean up kitchen
b)
Clean up Kitchen, Read recipe, Prepare recipe, Get out utensils and ingredients
c)
Get out ingredients and utensils, Read recipe, Clean up kitchen, Prepare recipe 
d)
Read recipe, get out utensils and ingredients needed, prepare recipe, clean up kitchen
44.

When should you clean?

a)

after making all your food

b)

clean as you go

45.

Why is it important to keep the kitchen clean?

a)

to keep pests out of your kitchen

b)

to help keep you and others safe

c)

to prevent cross contamination/foodborne illnesses from occurring

d)

all of the above

46.
A sharp knife is __________ than a dull knife.
a)
more dangerous
b)
safer
c)
equal
d)
harder to cut with
47.

Turn the handles of cookware__________

a)

center or middle

b)

over side counter

c)

over back burner

d)

over front edge

48.
Three ways to put out a small pan fire
a)
smother, baking soda, fire extinguisher
b)
flour, baking soda, sugar
c)
cover, smother,water
d)
baking soda, cookie sheet, water
49.

Catches fire and burns easily

a)

poison

b)

hazaderous

c)

Perishable

d)

Flammable

50.
Never touch electrical sockets with......
a)
dry hands
b)
wet hands
c)
floury hands
51.
Wash your hands...
a)
after touching your face
b)
after touching your hair
c)
after using the restroom
d)
all choices
52.
Wash dishes with ______________ water.
a)
Cold
b)
Hot
c)
Hot, soapy
d)
Luke warm, soapy
53.

The prevention of illness through cleanliness is:

a)

Microorganisms

b)

Sanitation

c)

Cleaning

d)

Thorough

54.

Never keep perishable foods at room temperature any longer than ______

a)

1 hr

b)

2 hrs

c)

4 hrs

d)

6 hrs

55.

Which of the following statements is False?

a)

Wash hands with soap and water at all times

b)

Keep fingernails short and clean

c)

Use the same chopping board for raw and cooked food

d)

Store food in the refrigerator if it is to be kept for more than 2 hours

56.

This utensil is used to level off dry ingredients from dry measuring cups or applies icing to cakes. What is the name of this utensil?

a)

Rubber Spatula

b)

Whisk

c)

Straight Edge Spatula

d)

Icing Turner

57.

What tool would you use if you were making French toast?

a)
b)
c)
58.

Of the following items, which one is perishable?

a)

Milk

b)

dried fruit

c)

nuts

d)

Canned tuna

59.

Foods that don't spoil quickly, and are needed at the food pantry, are called non-perishable foods. Which choice below lists all non-perishable foods?

a)

Milk, hard candy, and celery

b)

apples, bread, and corn on the cob

c)

canned tuna, dried pasta, and a box of cereal

d)

Box of cereal, tomatoes, and water melon

60.

The correct temperature for a refrigerator is ___________. This will keep bacteria from growing rapidly.

a)

10 degrees

b)

45 degrees

c)

below 40 degrees

d)

140 degrees

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