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Worksheets

Reading a Recipe

Total questions: 64

Worksheet time: 53mins

Name
Class
Date
1.

Which of the following is NOT commonly a part of a recipe?

a)

Step by step directions

b)

Cooking time and temperature

c)

Cost of each ingredient

d)

Ingredient List

2.

What is a standardized recipe?

a)

A recipe that makes 1 portion.

b)

A recipe that makes 4 portions.

c)

A recipe that can be adjusted according to the desires of the chef.

d)

A recipe with a set format that is clear to anyone who uses it.

3.

At what temperature does water boil?

a)

100°F

b)

180°F

c)

212°F

d)

250°F

4.

What is the yield of a recipe?

a)

Safety precautions

b)

The number and size of servings the recipe will make

c)

Cooking techniques used to make the recipe

d)

The specific form of the needed ingredients

5.

Which tool is used to measure one cup of sugar?

a)

Dry measuring cups

b)

Liquid measuring cup

c)

Measuring spoons

d)

Food scale

6.

Which tool is used to break up and remove clumps from ingredients such as flour before cooking?

a)

Grater

b)

Peeler

c)

Sifter

d)

Spoon

7.

Which tool is used to measure one tablespoon of cinnamon?

a)

Dry measuring cups

b)

Liquid measuring cup

c)

Measuring spoons

d)

Food scale

8.

Which tool is used to measure 1/4 cup of oil?

a)

Dry measuring cup

b)

Liquid measuring cup

c)

Measuring spoons

d)

Food scale

9.

What are the standard measuring cup sizes?

a)

⅛ cup, ¼ cup, ½ cup, 1 cup

b)

⅛ cup, ⅓ cup, ½ cup, 1 cup

c)

¼ cup, ⅓ cup, ½ cup, 1 cup

d)

¼ cup, ⅓ cup, ⅔ cup, 1 cup

10.

What are the standard measuring spoon sizes?

a)

⅛ teaspoon, ¼ teaspoon, 1 teaspoon, 1 tablespoon

b)

¼ teaspoon, ½ teaspoon, ½ tablespoon, 1 tablespoon

c)

½ teaspoon, 1 teaspoon, ½ tablespoon, 1 tablespoon

d)

¼ teaspoon, ½ teaspoon, 1 teaspoon, 1 tablespoon

11.

How are the ingredients listed in a recipe?

a)

Alphabetical order

b)

Biggest to smallest measurement amount

c)

The order in which they are used in the recipe

d)

Smallest to biggest measurement amount

12.

Which of the following is NOT a purpose of standardized recipes?

a)

Providing information a person needs to prepare food.

b)

Providing a recipe that can never be changed.

c)

Creating food products with the best results

d)

Sharing successful food products with others.

13.

Teaspoon

a)

T.

b)

t.

c)

tspoon

d)

tsp.

e)

t. or tsp.

14.

Tablespoon

a)

T.

b)

t.

c)

Tbspoon

d)

Tbsp.

e)

T. or Tbsp.

15.

Cup

a)

C.

b)

Cp.

c)

c.

d)

cu.

16.

Pound

a)

lb.

b)

pd.

c)

Pnd.

d)

pod.

17.

Gallon

a)

G.

b)

gl.

c)

gal.

d)

ga.

18.

Pint

a)

pt.

b)

p.

c)

pnt.

d)

pin.

19.

Quart

a)

Q.

b)

qt.

c)

qrt.

d)

qr.

20.

How many teaspoons = a tablespoon?

a)

2

b)

3

c)

4

d)

16

21.

How many tablespoons are in a cup?

a)

12

b)

16

c)

18

d)

3

22.

How many cups are in a pint?

a)

2

b)

4

c)

6

d)

8

23.

How many pints are in a quart?

a)

2

b)

4

c)

6

d)

8

24.

How many quarts are in a gallon?

a)

2

b)

4

c)

6

d)

8

25.

How many ounces are in one pound?

a)

4

b)

8

c)

12

d)

16

26.

How many liquid ounces are in a cup?

a)

2

b)

4

c)

6

d)

8

27.

How many stick(s) of butter is 1/2 cup?

a)

1

b)

2

c)

3

d)

4

28.

How many tablespoons is in a 1/8 cup?

a)

2

b)

4

c)

6

d)

8

29.

How many 1/4 cups do you need to make one cup?

a)

2

b)

4

c)

6

d)

8

30.

How many 1/3 cups is equal to one cup?

a)

2

b)

3

c)

4

d)

5

31.

One pound of butter is how many sticks?

a)

2

b)

4

c)

6

d)

8

32.

How many is a dozen?

a)

10

b)

12

c)

13

d)

15

33.

If a recipe yields 3 dozen cookies, how many individual cookies will this recipe make?

a)

12

b)

24

c)

36

d)

30

34.

If a recipe yields 3 dozen cookies and you only need to make 18 individual cookies, what do you need to do to the ingredients?

a)

multiply all ingredients by 2

b)

multiply all ingredients by 3

c)

divide all ingredients by 2

d)

divide all ingredients by 3

35.
Use a spoon to make circular or figure 8 motions.
a)
blend
b)
mix
c)
stir
d)
combine
36.
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
37.
Use a pastry blender or two knives and a cutting motion to mix solid fat with dry ingredients, like when making a pie crust
a)
cut in
b)
fold
c)
cream
d)
stir
38.
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-in
c)
whip
d)
cut-in
39.
To cut food into small irregular pieces.
a)
mince
b)
cube
c)
dice
d)
chop
40.
To chop food into pieces that are as small as possible.
a)
dice
b)
fold
c)
mince
d)
chop
41.
Cut into evenly shaped pieces about 1/4 inch on each side.
a)
dice
b)
cube
c)
mince
d)
chop
42.
A decoration on food, such as a sprig of parsley
a)
season
b)
garnish
c)
drain
d)
grease
43.
Remove excess liquid by using a colander
a)
grease
b)
drain
c)
brush
d)
grease
44.
To rub food on a grater to make very fine particles.
a)
Grate
b)
Julienne
c)
Grade
d)
Great
45.
To beat butter or shortening with sugar until soft, smooth, and creamy.
a)
Beat
b)
Cream
c)
Blend
d)
Stir
46.
To heat liquid until bubbles rise to the surface and break.
a)
Boil
b)
Simmer
c)
Steam
d)
Saute'
47.
To heat liquid just until bubbles form slowly, but do not reach the surface.
a)
Simmer
b)
Boil
c)
Steam
d)
Poach
48.

To cook under the top element in an oven.

a)

Boil

b)

Broil

c)

Simmer

d)

Bake

49.

To cook in an oven preheated according to the recipe.

a)

Cook

b)

Bake

c)

Broil

d)

Boil

50.

To cook and/or brown food in a small amount of fat.

a)

Simmer

b)

Saute

c)

Boil

d)

Broil

51.

To cook slowly in liquid over low heat. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.

a)

Boil

b)

Simmer

c)

Saute

d)

Steam

52.

Boiling water continuously, causing it to vaporize which then carries heat to the nearby food, thus cooking the food.

a)

Boil

b)

Simmer

c)

Steam

d)

Cook

53.

To prepare food by the use of heat, as by boiling, baking or roasting.

a)

Cook

b)

Bake

c)

Broil

d)

Saute

54.

To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

a)

Whip

b)

Cream

c)

Beat

d)

Cut In

55.

To incorporate (combine) two or more ingredients thoroughly.

a)

Beat

b)

Blend

c)

Cream

d)

Cut In

56.

To mix foods together until they become a thick soft mixture. Butter and sugar are commonly used.

a)

Beat

b)

Blend

c)

Cream

d)

Cut In

57.

To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.

a)

Knead

b)

Mix

c)

Whip

d)

Beat

58.

To mix ingredients with a circular motion until well blended or of uniform consistency.

a)

Stir

b)

Mix

c)

Beat

d)

Knead

59.

To combine ingredients with a lifting motion.

a)

Whip

b)

Toss

c)

Stir

d)

Mix

60.

To remove the outermost layer from vegetables or fruits.

a)

Chop

b)

Dice

c)

Grate

d)

Peel

61.

To chop food into very tiny pieces.

a)

Chop

b)

Grate

c)

Mince

d)

Dice

62.

To squash foods with a fork or a potato masher.

a)

Drain

b)

Mash

c)

Melt

d)

Season

63.

To add flavoring to a food to enhance its taste.

a)

Melt

b)

Garnish

c)

Season

d)

Drain

64.

To heat a solid food until it turns to liquid

a)

Drain

b)

Mash

c)

Garnish

d)

Melt

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