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Unit 1-Assessment 2= (Recipes/Vocab/Abbr)

Total questions: 26

Worksheet time: 30mins

Name
Class
Date
1.

What is larger in size- 1t or 1 T?

a)

1t

b)

1T

2.

Which 3 ingredients do you pack (check all 3 that apply)?

a)

Peanut butter

b)

Shortening

c)

Powdered Sugar

d)

Brown Sugar

3.

Ingredients that should NOT go into a dry measuring cup (check both that apply).

a)

oil

b)

powdered sugar

c)

milk

d)

rice

4.

Ingredients I would spoon into a dry measuring cup and level off for accuracy.

a)

water & oil

b)

honey and juice

c)

peanut butter & brown sugar

d)

flour & powdered sugar

5.

If I wanted 1/4 c, where would I slice this stick of butter?

a)

In between 3T & 4 T

b)

Cut the stick in half

c)

Use the whole stick

d)

Use one whole stick and a half

6.

If a recipe asks for 1/4 cup honey, and you are doubling the recipe, how much honey would you add?

a)

1 t

b)

1/4 c

c)

1/3 c

d)

1/2 c

7.

The abbreviation for Tablespoon is (check both that apply)

a)

t

b)

tbsp

c)

T

d)

tsp

8.

If a recipe calls for a separated egg, the recipe is asking you to separate the yolk from the white of the egg.

a)

True

b)

False

9.

How much milk is in this cup?

a)

1/3 cup or 3 oz

b)

1/2 cup or 4 oz

c)

3/4 cup or 6 oz

d)

1 cup or 8 oz

10.

What is the symbol for pound (check both that apply)?

a)

@

b)

#

c)

lb

d)

oz

11.

How many teaspoons are in a tablespoon?

a)

1

b)

2

c)

3

d)

4

12.

What is the abbreviation for ounce?

a)

On

b)

Oz

c)

Nc

d)

Ce

13.

When measuring vinegar in a liquid measuring cup, these are the techniques I should follow to get an accurate measurement (check both that apply)

a)

Hold the cup in the air while pouring vinegar

b)

Set the cup on the counter while pouring vinegar

c)

Get down at eye level with the label so you can see amount

d)

Tip the liquid measuring cup to the side

14.

What type of tool would you use to measure out 1 Tablespoon of Peanut Butter?

a)

Liquid Measuring Cup

b)

Measuring Spoons

c)

Dry Measuring Cup

15.

Which cut of food is the smallest in size?

a)

Mince

b)

Dice

c)

Cube

16.

"Cut In" best describes the following technique

a)

Cutting cheese into giant cubes

b)

Cutting butter into flour resulting in small pea size pieces

c)

Breaking apart bread into chunks

d)

Kneading ingredients into dough slowly

17.

Which form of heating water is at a higher temperature where bubbles break on the surface

a)

boil

b)

simmer

c)

saute

d)

dredge

18.

If a recipe tells you to "drain the water from the pasta", what tools would you use? Check both that apply

a)

sifter

b)

strainer

c)

pastry blender

d)

collander

19.

A recipe would tell you to _______ the butter and sugar together as the first step to making a lot of cookies.

a)

Cream

b)

Saute

c)

fold in

d)

puree

20.

In order to make the powdered sugar light and fluffy the recipe would tell me to __________ the ingredient

a)

cream

b)

sift

c)

stir

d)

grate

21.

I would be mixing pizza dough by hand, if the recipe asked me to ________ the dough

a)

beat

b)

mix

c)

knead

d)

press

22.

If a recipe asks to bake the chicken, you would be placing the food product

a)

in a frying pan

b)

on a skillet

c)

in the oven

d)

over an open fire

23.

To properly meausre granulated sugar, I would do the following steps

a)

use my hand

b)

pour in and level off in a dry measuring cup

c)

pack into dry measuring cup, and then sift, twice

d)

use liquid measuring cup

24.

Mise en Place is said often in the culinary world, which means the follwing in English

a)

Everything in its place

b)

Mix thoroughly

c)

Scrub your hands

d)

Always season

25.

If a recipe asks for 1/4 cup honey, and you are doubling the recipe, how much honey would you add?

a)

1 t

b)

1/4 c

c)

1/3 c

d)

1/2 c

26.

For your first lab you will be making cookies. What could you put on the baking sheet so that clean up is much easier?

a)

Salt

b)

Milk

c)

Wax Paper

d)

Parchment Paper