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Worksheets

Cooking Basics Test Review

Total questions: 82

Worksheet time: 43mins

Name
Class
Date
1.
What piece of equipment is shown?
a)
Dry measuring Cup
b)
Measuring spoons
c)
Liquid measuring cup
2.
What piece of equipment is shown?
a)
Dry Measuring Cups
b)
Liquid Measuring Cup
c)
Measuring Spoons
3.
What piece of equipment is shown?
a)
Dry measuring cups
b)
Measuring spoons
c)
Liquid Measuring cup
4.
What piece of equipment is shown?
a)
Saucepan
b)
Strainer
c)
Colander
5.
What piece of equipment is shown?
a)
Spatula
b)
Turner
c)
Flipper
6.
What piece of equipment is shown?
a)
Turner
b)
Rubber spatula
c)
Wooden spoon
7.
What piece of equipment is shown?
a)
Cookie Sheet
b)
Cake Pan
c)
Muffin Pan
8.
What piece of equipment is shown?
a)
Cookie Sheet
b)
Cake Pan
c)
Muffin Pan
9.
What piece of equipment is shown?
a)
Turner
b)
Slotted Spoon
c)
Laddle
10.
What piece of equipment is shown?
a)
Strainer
b)
Sifter
c)
Colander
11.
What piece of equipment is shown?
a)
Strainer
b)
Colander
c)
Sifter
12.
What piece of equipment is shown?
a)
Laddle
b)
Whisk
c)
Mixing spoon
13.
a)
kitchen mallet 
b)
rolling pin
c)
spatula 
14.
a)
Box grater 
b)
Saucepan 
c)
Peeler 
15.
a)
pastry blender
b)
peeler
c)
box grater
16.
a)
rubber scraper 
b)
Vegetable brush
c)
Peeler
17.

How many tablespoons are in a stick of butter?

a)

6

b)

4

c)

8

d)

10

18.

How many cups are in a half stick of butter?

a)

1/2 cup

b)

1/4 cup

c)

1 cup

d)

1 cup - 1/2 cup

19.

How many teaspoons are in 2 Tablespoons?

a)

3

b)

4

c)

6

d)

2 1/2 + 2 1/2

20.

How many quarts are in a gallon?

a)

16

b)

2

c)

8

d)

4

21.

How many cups are in a pint?

a)

2

b)

4

c)

8

d)

none

22.

What is leavening?

a)

A creation of gas bubbles in a dough or batter that expand, lightening the texture of the item.

b)

Mixing ingredients.

c)

A creation of CO2 and Oxygen to create a single cell.

d)

A mixture of CO2 and O2 to create a dough.

23.

Which is an example of Chemical Leavening?

a)

When you wait for the chemicals to react.

b)

The process of mixing by hand.

c)

The use of yeast.

d)

The use of baking soda or baking powder.

24.

What's the difference between baking soda & baking powder? Select all that apply.

a)

Baking soda is just for cookies and pies.

b)

Baking powder already has a dry acid in it.

c)

Baking powder has cornstarch or cream of tar tar in it as the dry acid.

d)

Baking soda needs an acid to react.

25.

Before beginning to cook, you should...

a)

prepare your meal and wash your hands

b)

prepare your meal and tie your shoes to prevent tripping

c)

wash your hands, roll up long sleeves and tie long hair

d)

roll up sleeves, tie long hair and remove loose clothing

26.

Keep paper towels, dish towels and pot holders away from the stove so they don't catch on fire.

a)

false

b)

true

27.

The abbreviation for Tablespoon is

a)

tsp

b)

T

c)

tbspn

d)

TBSP

28.

Which tool should you use for mixing

a)
b)
c)
d)
29.

This should be used for

a)

washing dishes

b)

washing counters

c)

drying dishes

d)

washing your hands

30.

After instructions are given and you are working in the kitchen, if you have a question, the first thing you should do is

a)

check the recipe

b)

ask Mrs. L

c)

stand around and wait for someone to notice you

d)

give up and sit down

31.

To measure 3/4 C you should use

a)

1/4 C three times

b)

1/2 C + 1/4 C

c)

1 C, not quite full

d)

a 3/4 C once

32.
How many cups are in a pint?
a)
2 c.
b)
4 c.
c)
1 c.
d)
3 c.
33.
How many quarts are in a gallon?
a)
2 qt.
b)
4 qt.
c)
2 qt.
d)
6 qt.
34.
How many teaspoons are in a tablespoon?
a)
3 t.
b)
3 T.
c)
4 t.
d)
4 T.
35.
Abbreviations:
T =
a)
teaspoon
b)
Turkey
c)
Tablespoon
d)
ounce
36.
Abbreviations:
t =
a)
teaspoon
b)
Turkey
c)
Tablespoon
d)
ounce
37.
Abbreviations:
Tbsp =
a)
teaspoon
b)
Tablespoon
c)
ounce
d)
pound
38.
Abbreviations:
lb =
a)
teaspoon
b)
Tablespoon
c)
ounce
d)
pound
39.
Abbreviations:
oz =
a)
teaspoon
b)
Tablespoon
c)
ounce
d)
pound
40.
To beat solid fat and sugar with a wooden spoon until smooth & light
a)
cream
b)
blend
c)
mix
d)
beat
41.
Heat a liquid until bubbles pop
a)
boil
b)
simmer
c)
blanch
d)
heat
42.
Brush juices periodically over meat or chicken while it is cooking
a)
baste
b)
spoon
c)
liquify
d)
mariante
43.
To take the skin off a fruit or vegetable with a knife
a)
peel
b)
pare
c)
strip
d)
de-skin
44.
Using a fork to pull apart cooked meat or chicken
a)
shred
b)
forking
c)
separating
d)
pulling
45.
Rub food against a shredder
a)
grate
b)
shred
c)
slice
d)
mince
46.
Spread butter or spray cooking spray on a bakiing pan
a)
grease
b)
butter
c)
prepare
d)
puree
47.
Using the mixer at high speed to make the product light and fluffy
a)
whip
b)
beat
c)
blend
d)
mix
48.
Adding air to an ingredient
a)
sift
b)
fluff
c)
fold in
d)
whip
49.
Using a wooden spoon to blend ingredients
a)
stir
b)
beat
c)
cream
d)
blend
50.
Pushing dough with the heels of your hands
a)
knead
b)
punch
c)
slam
d)
slap
51.
C=
a)
cup
b)
cook
c)
cool
d)
cuisine
52.

Gallon

a)

G

b)

Gl

c)

Gal

53.

Minute

a)

M

b)

mn

c)

Min

54.

Hour

a)

Hr

b)

H

c)

h

55.
Your recipe calls for 1 cup of butter. How many sticks of butter do you need?
a)
1 stick
b)
2 sticks
c)
3 sticks
d)
4 sticks
56.
When measuring small amounts of liquid, such as vanilla, its best to use?
a)
Measuring spoons
b)
Liquid measuring cups
c)
Dry measuring cup
d)
Coffee cup
57.
Two different people can use the same recipe and produce a different look and taste. How can this happen?
a)
All the above
b)
Ignorance of cooking techniques
c)
Imprecise measurements
d)
Failure to follow directions
58.
Accurate measurement is _____ important.
a)
mostly
b)
sometimes
c)
maybe
d)
extremely
59.
Name this cooking technique.
a)
frying
b)
peeling
c)
measuring a liquid
d)
basting
60.
Name this cooking technique.
a)
sauteing
b)
grating
c)
rolling
d)
whisking
61.
Name this cooking technique.
a)
grinding
b)
grilling
c)
peeling
d)
searing
62.
Name this cooking technique.
a)
sifting
b)
baking
c)
frying
d)
rolling
63.
Name this cooking technique.
a)
measuring liquids
b)
sifting
c)
leveling
d)
cutting in
64.
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
65.
What equipment should you use to measure the following:
1 cup peanut butter
a)
A
b)
B
c)
C
66.
If you needed to measure the following items, what equipment would you need?
3/4 cup flour
a)
3/4 cup dry measuring cup
b)
1/4 cup dry measuring cup (x3)
c)
1 cup dry measuring cup filled 3/4
d)
Liquid measuring cup filled to the 3/4 point
67.
What techniques do you need to measure the following:
Milk
a)
A
b)
B
c)
C
d)
B & C
68.
What techniques do you need to measure the following:
Oats
a)
A
b)
B
c)
C
d)
B & C
69.
Which Big G is correct?
a)
A
b)
B
c)
C
d)
D
70.
What equipment should you use to measure the following:
2 T salt
a)
A
b)
B
c)
C
71.
What equipment should you use to measure the following:
1 cup milk
a)
A
b)
B
c)
C
72.

The muffin method mixes dry ingredients and wet ingredients ______.

a)

Altogether

b)

Very well

c)

A lot

d)

Separeately

73.

Which of the following is an accurate method of measuring dry ingredients such as flour?

a)

Shake the cup level

b)

Spoon flour into cup and use a straight edge

c)

Scooping up flour with a measuring cup

d)

Pour flour into measuring cup over the bowl

74.

What other tools, besides the dry measuring cup, are necessary for measuring flour?

a)

Rubber spatula and mixer

b)

Beater and whisks

c)

Spoon and straight edge

d)

None of the above

75.

Other ingredients measured using a dry measuring cup can include...

a)

Peanut Butter

b)

Oil

c)

Chicken Broth

d)

Potatoes

76.

If a dry ingredient has clumps in it, it can be _____ first to remove the clumps.

a)

Scraped

b)

Cooked

c)

Sifted

d)

None of the above

77.

Leavening agents produce ____ that is trapped inside the dough when baked.

a)

Carbon Monoxide

b)

Fermentation

c)

Elements

d)

Carbon Dioxide

78.

____ sugar should be packed when measuring it.

a)

Granulated

b)

Sweet

c)

Brown

d)

White

79.

When measuring small amounts of liquid, such as vanilla, what instrument is best to use?

a)

Liquid measuring cups

b)

Measuring spoons

c)

Dry measuring cups

d)

Eye ball it

80.

Baking soda and baking powder are the same thing.

a)

True

b)

False

81.

Leavening agents are added to make baked goods ___.

a)

Look better

b)

Taste better

c)

Stay together

d)

Rise

82.

It is important to stay organized in the kitchen.

a)

True

b)

False

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