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Worksheets

Culinary Arts Spring Final

Total questions: 40

Worksheet time: 20mins

Name
Class
Date
1.

Label the image

a)

bowl scraper

b)

bench scraper

c)

dough cutter

d)

pie cutter

2.
a)

screw cap

b)

pastry tip

c)

coupler

d)

ramekin

3.
a)

blue cambro

b)

pie presser

c)

cooling paddle

d)

mallet

4.
a)

bench scraper

b)

rubber scraper

c)

bowl scraper

d)

pot scraper

5.
a)

bimetallic thermometer

b)

infrared thermometer

c)

instant-read thermometer

d)

candy thermometer

6.
a)

used to handle ready-to-eat food

b)

waxed paper

c)

deli sheet

d)

parchment paper

7.
a)

piping tip

b)

measuring spoon

c)

lemon squeezer

d)

egg separator

8.
a)

rolling pin

b)

fondant roller

c)

used for pie crusts

d)

dough sheeter

9.
a)

serving spoon

b)

ladle

c)

scoop

d)

whisk

10.
a)

microplane

b)

used to shred cheese

c)

used to zest citrus fruits

d)

grater

11.
a)

high temperature use

b)

bench sraper

c)

rubber scraper

d)

stirrer

12.
a)

lemon squeezer

b)

lemon zester

c)

pastry blender

d)

kitchen squeezer

13.
a)

whisk attachment

b)

paddle attachment

c)

dough hook

d)

used to cream butter and sugar in mixer

14.
a)

pastry wheel

b)

pastry blender

c)

used to cut in fat with dry ingredients

d)

used when liquid is added to biscuits

15.
a)

basting brush

b)

pastry blender

c)

pastry brush

d)

kitchen brush

16.
a)

pizza wheel

b)

pastry wheel

c)

used when making pie crust

d)

used for making cookies

17.
a)

star pastry tip

b)

requires a pastry bag

c)

cookie cutter

d)

doughnut holer

18.
a)

helps control food costs

b)

tongs

c)

perforated spoon

d)

portion scoop

19.
a)

fondant roller

b)

rolling pin

c)

used for doughs

d)

used for fondant

20.
a)

LMC

b)

measures dry ingredients

c)

measures fluid ounces

d)

measures liquids

21.
a)

kitchen shears

b)

used to open bags

c)

used to snip herbs

d)

scissors

22.
a)

microplane

b)

shredder

c)

used on hard cheeses

d)

used to zest citrus fruit

23.
a)

seive

b)

strainer

c)

sifter

d)

strains liquids

24.
a)

perforated spoon

b)

slotter

c)

skimmer

d)

slotted spoon

25.
a)

tweezer

b)

tongs

c)

turner

d)

moves products or pans in the kitchen

26.
a)

incorporates air into products

b)

creams butter and sugar

c)

whisk

d)

beater

27.

What is the conversion factor if original recipe is for 12 and the new amount needed is for 60?

a)

3

b)

2

c)

5

d)

6

28.

What is the conversion factor if the original recipe made 50 servings and the new amount needed is for 10 servings?

a)

.2

b)

3

c)

3.5

d)

5

29.

If the conversion factor is .25 are you decreasing or increasing the recipe?

a)

increasing

b)

decreasing

c)

stays the same

30.

Identify this equipment

a)

bain marie

b)

baking pan

c)

hotel pan

d)

pot

31.

Identify this equipment

a)

perforated bowl used to separate solids from liquids

b)

colander

c)

strainer

d)

china cap

32.

Identify this equipment

a)

colander

b)

strainer

c)

skimmer

d)

china cap

33.

Identify this equipment

a)

made of stainless steel

b)

made of aluminum

c)

sauce pan

d)

skillet

34.

Identify this equipment

a)

full hotel pan

b)

half hotel pan

c)

full sheet pan

d)

half sheet pan

35.

Identify this equipment

a)

colander

b)

china cap

c)

strainer

d)

wire whisk

36.
a)

sheet pan

b)

made of stainless steel

c)

made of aluminum

d)

made of non-stick material

37.

How many fluid ounces are in one cup?

a)

6

b)

8

c)

12

d)

16

38.

How many ounces in one pound?

a)

6

b)

8

c)

12

d)

16

39.

How many ounces in 5/8 pound

a)

6

b)

8

c)

10

d)

12

40.

How many cups are in one gallon?

a)

8

b)

12

c)

16

d)

20

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