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Basics Test

Total questions: 50

Worksheet time: 29mins

Name
Class
Date
1.

To wash hands effectively, wash at least ...

a)

30 seconds

b)

2 minutes

c)

10 seconds

d)

20 seconds

2.

What is the temperature danger zone for food?

a)

40-140

b)

32-100

c)

120-200

d)

65-130

3.
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
4.

Spreading harmful bacteria from one food to another is called:

a)

sanitation

b)

preparation

c)

cross-contamination

d)

counter-combination

5.

Place frozen meat in one of these places to thaw safely.

a)

Freezer or Counter

b)

Counter or Sink

c)

Refrigerator or Microwave

d)

Sink or Refrigerator

6.

Which is safer - a dull (blunt) knife or a sharp knife?

a)

Sharp

b)

Dull

c)

Both are safe

d)

Neither is safe

7.

If a grease fire starts, NEVER

a)

Put a lid on it

b)

Put water on it

c)

Use a fire extinquisher

d)

call 911

8.

Which should be packed into a measuring cup for measuring?

a)

Flour

b)

Brown Sugar

c)

Powdered Sugar

d)

Water

9.

Which should not be measured in a dry measuring cup?

a)

Peanut Butter

b)

Oil

c)

Chocolate Chips

d)

Oatmeal

10.

Which items should not be measured in a liquid measuring cup?

a)

Juice

b)

Milk

c)

Balsamic Vinegar

d)

Shortening

11.

Measuring spoons are used for both liquid and dry ingredients.

a)

True

b)

False

12.

Freezer temperature should never be higher than

a)

40 degrees F

b)

32 degrees F

c)

20 degrees F

d)

0 degrees F

13.

Temperature at which most pathogens are destroyed, and which all leftovers should be heated to.

a)

350 degrees F

b)

165 degrees F

c)

140 degrees F

d)

40 degrees F

14.

Never put _______ in the microwave

a)

plastic

b)

glass

c)

metal

d)

none of these should be used in the microwave

15.

How many tablespoons are in a cup?

a)

12 T.

b)

16 T.

c)

18T.

d)

3 T.

16.

How many ounces are in a pound?

a)

24 oz.

b)

16 oz.

c)

12 oz.

d)

8 oz.

17.
How many pints in 1 quart?
a)
1
b)
2
c)
3
d)
4
18.

______ fluid ounces = 1 cup

a)

4

b)

6

c)

8

d)

16

19.

Your recipe calls for 3 tsp. of vanilla. What is the fastest way to measure this?

a)

1 tablespoon.

b)

1/3 cup

c)

2 tablespoons.

d)

1/4 cup

20.
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
21.

Your recipe calls for 3/4 cup sugar. How much sugar will you need if you double the recipe?

a)

1 cup

b)

1 1/4 cups

c)

1 1/2 cups

d)

1 3/4 cups

22.

8 Tbsp=

a)

1/4 cup

b)

1/2 cup

c)

3/4 cup

d)

1 quart

23.
One stick of margarine is equal to:
a)
1 cup
b)
2 cups
c)
1/2 cup
d)
1/4 cup
24.

The recipe calls for 1 1/3 (one and one third) cups milk. How much milk would you need if you were cutting the recipe in half?

a)

1/3 cup

b)

2/3 cup

c)

1 cup

d)

1/2 cup

25.

The recipe calls for 1/2 cup brown sugar. How much would you need if you doubled the recipe?

a)

1/4 cup

b)

1/8 cup

c)

1 cup

d)

3/4 cup

26.

How would 2/3 c of sugar be measured?

a)

Use 1/3 cup, twice

b)

Use 1/2 cup plus 2 tablespoons

c)

Fill up 1 cup about 2/3 of the way

d)

Use 1/3 cup + 1/4 cup

27.

Use a pastry blender to combine solid fat with flour so individual pieces of fat are coated with flour, like when making a pie crust

a)

cut in

b)

fold

c)

cream

d)

stir

28.
To heat liquid until bubbles rise to the surface and break.
a)
Boil
b)
Simmer
c)
Steam
d)
Saute'
29.

To heat liquid until bubbles form, but do not rise to the surface.

a)

Simmer

b)

Boil

c)

Steam

d)

Poach

30.

What is the abbreviation for teaspoon?

a)

t

b)

tbsp

c)

tsp

d)

T

31.

What is the abbreviation for tablespoon?

a)

t

b)

tsp

c)

T

d)

tbsp

32.

Which item should be packed into a measuring cup?

a)

Flour

b)

Brown Sugar

c)

Powdered Sugar

d)

Water

33.

Which items should not go in a dry measuring cup?

a)

Peanut Butter

b)

Oil

c)

Chocolate Chips

d)

Oatmeal

34.

Which items should not go in a liquid measuring cup?

a)

Juice

b)

Milk

c)

Balsamic Vinegar

d)

Shortening

35.
3 tsp =
a)
1 Tbsp
b)
1/4 cup
c)
1 cup
d)
a pinch
36.
4 Tbsp=
a)
3 teaspoons
b)
1/4 cup
c)
1 cup
d)
a pinch
37.
To gently combine a delicate mixture.
a)
cream
b)
whip
c)
fold
d)
beat
38.
What is half of 2/3?
a)
1/4
b)
1/3
c)
3 Tablespoons
d)
1/8
39.

I am used used to cut fat into flour when making pastries, what am I called?

a)

Peeler

b)

Grater

c)

Pastry Blender

d)

Pastry Brush

40.

I am used to scrape the ingredients down from the sides of mixing bowls, what am I?


a)

Rubber Scraper

b)

Straight Edge Spatula

c)

Spring Form Pan

d)

Turner

41.

I add air to ingredients to make them light and fluffy, what am I?

a)

Pastry Blender

b)

Mixer

c)

Spatula

d)

Wire Whisk

42.

How should you clean a knife?

a)

let it soak in hot, soapy water

b)

wipe it with a clean towel in between uses

c)

put in soapy water with all the other dishes

d)

keep separate and wash individually by hand

43.

What is the following a picture of?

a)

spatula

b)

turner

c)

rubber scraper

d)

metal spatula

44.

Which piece of kitchen equipment is used to place under hot dishes to cool food safely and evenly, as well as, to protect counter-tops?

a)

cooling rack

b)

cooling mat

c)

oven mitt

d)

drying rack

45.

The following is a picture of what?

a)

bowling pin

b)

wooden pin

c)

roller

d)

rolling pin

46.
Name this cooking technique.
a)
sauteing
b)
grating
c)
rolling
d)
whisking
47.
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
48.

What is the name of this kitchen tool?

a)

Strainer

b)

Mixing bowl

c)

Colander

d)

Sifter

49.

To cut food into small irregular pieces.

a)

mince

b)

slice

c)

dice

d)

chop

50.

Cut into evenly shaped squares.

a)

pare

b)

chop

c)

dice

d)

grate

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