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WorksheetsNocti pt 1
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
One cup contains ___tablespoons
a)
8
b)
12
c)
16
d)
18
2.
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
3.
3 teaspoons equals _________ Tablespoons
a)
3
b)
2
c)
1
4.
What is this item?
a)
Measuring spoons
b)
Measuring cups
c)
Dry measuring cups
5.
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
6.
How many pints in a quart
a)
2
b)
4
c)
8
d)
16
7.
How many cups in a pint?
a)
1
b)
2
c)
4
d)
8
8.
How many cups in a gallon?
a)
4
b)
8
c)
16
d)
32
9.
What equipment should you use to measure the following:
1 cup flour
1 cup flour
a)
A
b)
B
c)
C
10.
What equipment should you use to measure the following:
2 T salt
2 T salt
a)
A
b)
B
c)
C
11.
What is the correct name for this item?
a)
Spoons
b)
Measuring Spoons
c)
Dry measuring spoons
d)
Liquid measuring spoons
12.
What are the standard sizes of measuring spoons?
a)
1/4 tsp, 1/2 tsp, 1 tsp, 1 T
b)
1T, 2T, 3T, 4T
c)
1tsp, 2tsp, 3tsp, 4tsp
d)
1/2 c, 3/4c, 1c, 2c
13.
When you half a recipe to reduce the yield, what happens to the required baking temperature?
a)
It gets cut in half
b)
no change
c)
it is doubled
d)
it is reduced
14.
What means the same as "yield"?
a)
cooking time
b)
number of portions
c)
ingredients
d)
cooking temperature
15.
A recipe yields 20 cookies, but I want to increase the yield to 40 cookies. The original amount of sugar needed is 1/2 c. What is the new amount needed for the yield of 40 cookies?
a)
1/4 c
b)
3/4 c
c)
1 c
d)
2 c
16.
Foods native or traditional to a particular geographic region or ethnic population
a)
indigenous foods
b)
nouvelle cuisine
c)
fusion cuisine
d)
classic cuisine
17.
An elaborate and time-consuming style of cooking popular in the early 1800's
a)
Classic Cuisine
b)
Eclectic Cuisine
c)
Grande Cuisine
d)
Haute Cuisine
18.
A style of cuisine highlighting individual ingredients simply prepared and served in small portions on artistic plates
a)
Classic cuisine
b)
Eclectic cusine
c)
haute cuisine
d)
nouvelle cuisine
19.
The highest level of the culinary arts in which the most challenging dishes are prepared
a)
Classic cuisine
b)
Fusion cuisine
c)
Grade cuisine
d)
Haute cuisine
20.
The merging of two or more ethnic cuisines into one cooking style
a)
Grade Cuisine
b)
Eclectic Cuisine
c)
Fusion Cuisine
d)
Nouvelle Cuisine
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