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Kitchen Measurement and Parts of a Recipe

Total questions: 50

Worksheet time: 2hrs 37mins

Name
Class
Date
1.

Taylor is preparing chicken pie for dinner and uses a 9" × 13" glass baking dish. What part of the recipe helped her decide what pan to use?

a)

yield

b)

list of ingredients and amounts

c)

step-by-step directions for mixing and handling

d)

container size and type

2.

Which recipe part tells the number and size of servings the recipe will make?

a)

container size and type

b)

list of ingredients and amounts

c)

nutrition analysis

d)

yield

3.

Which part of a recipe, usually given for conventional ovens, tells how to cook the food?

a)

container size and type

b)

list of ingredients and amounts

c)

temperature and time

d)

step-by-step directions

4.

A sweet potato casserole recipe calls for 1/4 cup of flour for 4 servings. To serve 16 people, how much flour is needed?

a)

1/4 cup

b)

1/2 cup

c)

2 cups

d)

1 cup

5.
To correctly measure brown sugar you must pac it down firmly so that it retains the shape if the cup.
a)
true
b)
false
6.
What is the abbreviation for pound?
a)
lb
b)
lub
c)
pd
d)
po
7.
How do you measure liquid ingredients?
a)
Set liquid measuring cup on a flat surface. Pour liquids in then read the  measurement at eye level. 
b)
Pour the liquid into the measuring cup until its at the correct line
c)
Pour liquids into the dry measuring up, making sure its on a flat surface
8.
What is the process used to measure dry ingredients?
a)
Scoop into a dry measuring cup and then pour into the mixing bowl
b)
First, scoop it into the correct dry measuring cup, then level it off with a straight edge
c)
Pour into a liquid measuring cup and then read it at eye level
9.
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
10.
To set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking.
a)
Preheat
b)
Dredge
c)
Grease
d)
Baste
11.
It is important to read all of the directions of a recipe before beginning to cook
a)
True
b)
False
12.
______ is the abbreviation for ounces on a recipe
a)
oc.
b)
onc.
c)
oz.
d)
onz.
13.
What would you use to measure 2/3 c. of powdered sugar?
a)
2/3 cup Liquid measuring cup
b)
Measuring spoons
c)
Dry measuring cup
d)
1/3 cup dry measuring cup twice
14.
How would you measure 2 t. of cinnamon?
a)
1 teaspoon measuring spoon twice and level with straight edge spatula
b)
1 tablespoon measuring spoon twice and level with straight edge spatula
15.
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
16.
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
17.

Teaspoon

a)

T.

b)

t.

c)

tspoon

d)

tsp.

e)

t. or tsp.

18.

Tablespoon

a)

T.

b)

t.

c)

Tbspoon

d)

Tbsp.

e)

T. or Tbsp.

19.

Preparation and cooking time is about

a)

How long it takes to do the grocery shopping

b)

Step-by-step instructions for preparation

c)

The amount of time it will take to prepare a recipe

d)

The number of serving suggestions

20.

Ingredients of a recipe refer to

a)

All the equipment and utensils required to complete the dish

b)

The foods the cook would like to buy for their family

c)

The fruits and vegetables sitting at the green grocer

d)

All the foods and amounts you will need to prepare the dish

21.

You should always follow a recipe by

a)

Which step takes the longest first

b)

In sequential order

c)

Which step is the quickest first

d)

Which step is the easiest first

22.

Ingredients are listed:

a)

In order of use

b)

In order of weight

c)

In order of amount

d)

In alphabetical order

23.

How many teaspoons are in a tablespoon?

a)

one

b)

three

c)

six

d)

four

24.

How many ounces are in a cup?

a)

16

b)

8

c)

4

d)

32

25.

“4 dozen cookies” is the

a)

ingredients

b)

abbreviations

c)

yield

d)

equivalents

26.

What is “In a bowl, combine parmesan cheese, oil, basil, and garlic powder” referring to in a recipe?

a)

title

b)

ingredients

c)

yield

d)

directions

27.

How many cups are in two sticks of butter?

a)

2

b)

1

c)

1/2

d)

8

28.

How many ounces are in a pound?

a)

8

b)

4

c)

24

d)

16

29.

1 cup =

a)

16 oz

b)

8 oz

c)

.50

d)

4 tbsp

30.

16 oz =

a)

2 pounds

b)

4 quarts

c)

1 lb

d)

none of the above

31.

How many quarts are in 1 gallon?

a)

2

b)

4

c)

6

d)

10

32.

1 cup is equal to this fraction equivalent:

a)

.10

b)

1/2

c)

1.0

d)

1/1

33.

2 lbs =

a)

4 ounces

b)

16 ounces

c)

24 ounces

d)

32 ounces

34.

1 gallon equals

a)

3 pints

b)

64 ounces

c)

128 ounces

d)

none of the above

35.

1 pint =

a)

1 cup

b)

2 cups

c)

3 cups

d)

4 cups

36.
_____ teaspoons = 1 tablespoon
a)
1
b)
2
c)
3
d)
4
37.
_____ quarts = 1 gallon
a)
2
b)
4
c)
6
d)
8
38.
_____ pints = 1 quart
a)
1
b)
2
c)
3
d)
4
39.
8 ounces = 1 _____ 
a)
cup
b)
pint
c)
quart
d)
gallon
40.
3 teaspoons = 1  _____
a)
teaspoon
b)
tablespoon
c)
ounce
d)
pint
41.

A well written recipe lists the ___________________ in the order of which they are used.

a)

amounts

b)

ingredients

c)

container

d)

temperature

42.

Abbreviation for pound

a)

qt.

b)

doz

c)

lb.

d)

oz

43.

Abbreviation for ounce

a)

lb

b)

t.

c)

T.

d)

oz

44.

How many T. are in 1/4 c.

a)

2

b)

4

c)

6

d)

8

45.

How many 1/4 c. are in 1 c.?

a)

2

b)

4

c)

6

d)

8

46.

How many cups are in 1 pint?

a)

2

b)

4

c)

6

d)

8

47.

How many cups are in 1 gallon?

a)

4

b)

8

c)

12

d)

16

48.

How many is two dozen?

a)

12

b)

24

c)

36

d)

48

49.

1 stick of butter is how many cups?

a)

1

b)

1/4

c)

2

d)

1/2

50.

How many cups are in a quart?

a)

2

b)

4

c)

6

d)

8

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