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cooking 101

Total questions: 57

Worksheet time: 28mins

Name
Class
Date
1.

What is used to thicken a sauce?

a)

Flour

b)

Baking Soda

c)

Sugar

2.

When doubling a recipe what 1/2 tsp doubled? 

EX: 1/2 ×\times  1/2

a)

1/3 tsp

b)

1 tsp

c)

1 Tbsp

3.

What is the abbreviation for Tablespoon?

a)

Tbsp

b)

TBSP

c)

Tbs

4.

What is the temperature a fillet of fish needs cooked to?

a)

145 Degrees

b)

165 Degrees

c)

120 Degrees

5.

When cooking which of the following is a safety requirement?

a)

Closed toe shoes

b)

Hair straightened

c)

Long sleeve shirts

6.

If a recipe makes 12 cookies but you want 24 cookies what do you do to the recipe?

a)

Leave the same

b)

Double

c)

Triple

7.
What is a recipe?
a)
An exact set of directions on how to use ingredients
b)
The total amount a recipe makes
c)
Names given to the recipe
d)
A type of measurement
8.
What is preparation procedures
a)
How you wash your hands
b)
A step you must take to prepare dishes
c)
A type of food
9.
Yield is the number of servings or portions
a)
True
b)
False
10.
When you change a recipe to produce a new amount or yield.
a)
Metric system
b)
Balance scale
c)
Count
d)
Recipe conversion
11.
Agitating vigorously to add air or develop gluten is called_______.
a)
 Blending
b)
Beating
c)
Cut In
d)
Folding
12.
Which mixing method involves vigorously combining softened fat and sugar to add air?
a)
Creaming
b)
Blending
c)
Beating
d)
Cut in
13.
To ______, mix solid fat with dry until lumps of the desired size remain. Use a pastry cutter.
a)
Fold in
b)
Cut In
c)
Blend
14.
Work dough by hand or mixer with dough hook to develop gluten & evenly distribute ingredients
a)
Kneading
b)
Stirring
c)
Beating
d)
Blending
15.
Gently blend ingredients until they are combined is called
a)
Whipping
b)
Stirring
c)
Kneading
d)
Folding
16.
Passing dry ingredients through wire mesh to remove lumps and add air is called
a)
Whisking
b)
Stirring
c)
Sifting
d)
Whipping
17.
To rub back and forth against a grater to very small pieces
a)
Core
b)
Pare
c)
Peel
d)
Grate
18.
Don't sit down until all work is done. The kitchen manager to keep everyone on task.
a)
True
b)
False
19.
It's....
a)
a bowl
b)
a glass
c)
a whisk
20.
What's his job?
a)
dishwasher
b)
fry cook
c)
baker
d)
chef
21.
You can see a .............
a)
colander
b)
cutting board
c)
ladle
d)
scoop
22.
It's a .......
a)
spatula
b)
spoon
c)
ladle
d)
colander
23.
It must be a .....
a)
tongs
b)
grater
c)
ladle
d)
scoop
24.
You see .......
a)
colander
b)
tongs
c)
spatula
d)
grater
25.
You can see a ..........
a)
spatula
b)
colander
c)
measuring spoons
d)
measuring cup
26.
They are ....
a)
measuring spoons
b)
cutting boards
c)
colanders
d)
graters
27.

Choose the correct option

a)

Pepper

b)

Onion

c)

Carrot

28.

Choose the correct option

a)

Pour

b)

Boil

c)

Grill

29.

Choose the correct option

a)

Fry the eggs

b)

Boil the eggs

c)

Grill the eggs

30.

Choose the correct option

a)

Cut the onion

b)

Slice the onion

c)

Chop the onion

31.
Pick the correct word. 
a)
Zest
b)
Zup
c)
Zet
d)
Zesp
32.
To make juice we must ______ the lemon. 
a)
Frize
b)
Geez
c)
Squeeze
d)
Cheese
33.
Keep ice cream in the ........... if you don't want to eat now.
a)
refrigerator
b)
freezer
c)
countertop
d)
stove
34.
To make food to eat
a)
Cook
b)
Microwave
35.
What is this?
a)
plate
b)
cake pan
c)
bowl
d)
sauce pan
36.
What are 2 common baking ingredients?
a)
Carrots and Chips
b)
Flour and Eggs
c)
Beef and Cheese
37.

It is also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or tin contents.

a)

Dredger

b)

Sifter

c)

Spatula

d)

Colander

38.

It is a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers

a)

Scrapper

b)

Ladle

c)

Flipper

d)

Spatula

39.

Which is a paring knife?

a)
b)
c)
d)
40.

What is the name of this tool?

a)

Mixer

b)

Blender

c)

Electric juicer

d)

Food processor

41.

What is this kitchen tool?

a)

Colander

b)

Stock pot

c)

Apron

d)

Bowl

42.

What is this kitchen tool?

a)

Measuring Spoon

b)

Measuring Cups

c)

Mixer

d)

Ladle

43.

What is this kitchen tool?

a)

Mixing Bowl

b)

Measuring Cups

c)

Mixer

d)

Ladle

44.

This is a picture of which equipment?

a)

rubber scraper

b)

spatula

c)

turner

d)

tongs

45.

This tool separates clumps from dry ingredients so they are nice and smooth

a)

Sieve

b)

sifter

c)

strainer

d)

food mill

46.
What is the name of this utensil?
a)
Garlic Press
b)
Potato Masher
c)
Kitchen Shears
d)
None of the Above
47.

This piece of equipment has 4 sides so that items will not fall off when used- which is the correct name for this tool?

a)

cookie sheet

b)

griddle

c)

skillet

d)

sheet pan

48.

This tool is made of a metal-mesh, used to separate small ingredient from liquid or can be used for sifting dry ingredients

a)

collander

b)

sifter

c)

sieve

d)

strainer

49.

This item is used "cut-in" fats with dry ingredients

a)

whisk

b)

rubber scraper

c)

sifter

d)

pastry blender

50.
Which will help to prevent kitchen accidents?
a)
Spraying cooking oil over the sink
b)
Wearing flip flops
c)
Using a towel to remove items from the oven
d)
Using a towel to clean up broken glass
51.
What is the maximum time food can be left at room temperature?
a)
1 hour
b)
2 hours
c)
2.5 hours
d)
4 hours
52.
Which food borne illness could potentially be found in cookie dough from the eggs?
a)
Clostridium Perfringens
b)
Clostridium Botulinum
c)
E. Coli
d)
Salmonella
53.
How long should you wash your hands?
a)
30 seconds
b)
2 minutes
c)
Long enough to sing Happy Birthday
d)
20 seconds
54.
Which food borne illness is commonly found in deli meats?
a)
listeria
b)
clostridium botulinum
c)
giardia 
d)
salmonella
55.
Which bacteria is found in raw meats (beef), and contaminated water?
a)
E. Coli
b)
Salmonella
c)
Clostridium Botulinum
d)
Clostridium Perfringens
56.

Most food borne illnesses are

a)

odorless but taste bad

b)

Colorless but have odor

c)

tasteless

d)

Odorless, colorless, and tasteless

57.

People who contracted the norovirus should not

a)

Speak to others

b)

prepare food

c)

use public restrooms

d)

wash their hands

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