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Measurement & Equipment Check Point

Total questions: 30

Worksheet time: 15mins

Name
Class
Date
1.

Teaspoon

a)

T.

b)

t.

c)

tspoon

d)

tsp.

e)

t. or tsp.

2.

The abbreviation for tablespoon

a)

T.

b)

t.

c)

Tbspoon

d)

Tbsp.

e)

T. or Tbsp.

3.

How many teaspoons = a tablespoon?

a)

2

b)

3

c)

4

d)

16

4.

How many liquid ounces are in a cup?

a)

2

b)

4

c)

6

d)

8

5.
Your recipe calls for 3 tsp. of vanilla. What is the most efficient way to measure this?
a)
1 Tbsp. 
b)
1/3 cup
c)
2 Tbsp. 
d)
1/4 cup
6.
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
7.
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
8.
How many Tbsp. are in 1/4 cup?
a)
2 T
b)
4 T
c)
3 T
d)
6 T
9.
How many quarts are in a gallon?
a)
1
b)
2
c)
4
d)
8
10.
1 stick of butter = _____ cups of butter
a)
1/4
b)
1/2
c)
3/4
d)
1
11.
What are these 4 items called?
a)
Measuring cups
b)
Dry measuring cups
c)
Liquid measuring cups
d)
Cups
12.
Correct or incorrect method for measuring milk?
a)
Correct
b)
Incorrect
13.
Correct or incorrect method for measuring 1 cup brown sugar?
a)
Correct
b)
Incorrect
14.
Correct or incorrect--If you measured your brown sugar correctly it will look like this.
a)
Correct
b)
Incorrect
15.

Which of the following is the BEST equipment used to peel fruits or vegetables?

a)

Grater

b)

Peeler

c)

paring knife

d)

ladle

16.

The following is a picture of what?

a)

grater

b)

sifter

c)

strainer

d)

colander

17.

My recipe tells me to cool my pan approximately 15 mins. Which of the following would best cool down the contents of the pan?

a)

fan

b)

cooling rack

c)

oven mitt

d)

hot pad

18.

My pancake batter is almost gone, but if I could scrape the sides of the bowl, I could get just enough for one more pancake. Which piece of equipment can best help me?

a)

Wooden spoon

b)

Turner

c)

rubber scraper

d)

metal spatula

19.
What piece of equipment is shown?
a)
Saucepan
b)
Stockpot
c)
Colander
20.
What piece of equipment is shown?
a)
Saucepan
b)
Strainer
c)
Colander
21.
What piece of equipment is shown?
a)
Cookie Sheet
b)
Cake Pan
c)
Muffin Pan
22.
What piece of equipment is shown?
a)
Laddle
b)
Whisk
c)
Mixing spoon
23.

this french term means, "everything in place".

a)

Mise en Place

b)

Nis en Place

c)

Mis en Place

d)

Pleace a Pleug

24.

what is the goal of mise en place?

a)

to do as much work in advance without loss of food quality

b)

for instragammable foods

c)

to lessen the work of a chef

d)

to do work in the morning

25.

What are the importance of Mise-en-place?

a)

saves time

b)

more organized and efficient

c)

cooking process is messy

d)

scrambling to find ingredients

e)

all of the above

26.

The person who cleans the prep tables at the start of a lab is the

a)

Sous Chef

b)

Executive Chef

c)

Organizational Chef

d)

Sanitation Chef

27.

At the start of lab the sanitation chef should

a)

Filling the sink with hot soapy water and preparing the sanitation bin

b)

Wait for the executive chef to give them directions

c)

Begin cleaning the counters

d)

Begin cleaning the prep tables

28.

Choose the BEST answer: Your lab plan should be printed PRIOR to lab because

a)

Human Resource Management: Ms. Rinehart wants you to know your job.

b)

Time Management: There is no time to print when lab starts and it is unhygenic to use your phone.

c)

Visual Aid: Ms. Rinehart doesn't expect you to memorize the recipe.

d)

Mise En Place:

Ms. Rinehart expects you to be prepared.

29.

The best pizza topping is...

a)

Pepperoni

b)

Cheese

c)

Mushrooms

d)

Sausage

30.
What is the Danger Zone?
a)
35 - 120 degrees
b)
50-200 degrees
c)
41-135 degrees
d)
36-125 degrees