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Carbs & Kitchen Mgmt Review

Total questions: 71

Worksheet time: 36mins

Name
Class
Date
1.

Name this kitchen equipment

a)

Pastry blender

b)

Slotted Spoon

c)

Vegetable Peeler

d)

Grater

2.

Name this kitchen equipment

a)

Chef's knife

b)

Bread knife

c)

Paring knife

d)

Vegetable peeler

3.

Name this kitchen equipment

a)

Whisk

b)

Slotted spoon

c)

Wooden spoon

d)

Ladle

4.

Name this kitchen equipment

a)

Oven thermometer

b)

Ladle

c)

Vegetable peeler

d)

Meat thermometer

5.

Name this kitchen equipment

a)

Saute pan

b)

Sauce pot

c)

Crock pot

d)

Wok

6.

Name this kitchen equipment

a)

paring knife

b)

vegetable peeler

c)

chef's knife

d)

bread knife

7.

Name this kitchen equipment

a)

Chef's knife

b)

Pancake turner

c)

Rubber spatula

d)

Straight edge spatula

8.

Name this kitchen equipment

a)

Ladle

b)

Whisk

c)

Slotted spoon

d)

Vegetable peeler

9.

Name this kitchen equipment

a)

Timer

b)

Meat thermometer

c)

Weight scale

d)

Oven thermometer

10.

Name this cooking term: To combine two mixtures by gently cutting down through the mixture, across the bottom, and turning over near the surface.

a)

whip

b)

cream

c)

cut in

d)

fold in

11.

Name this cooking term: To rub food on a surface with sharp projections

a)

Grate

b)

Dice

c)

Peel/Pare

d)

Mince

12.

Name this cooking term: to work dough by pressing and folding until it becomes elastic and smooth.

a)

Fold in

b)

Cut in

c)

Flour

d)

Knead

13.

Name the cooking term: to cut into small, irregular pieces.

a)

mince

b)

chop

c)

dice

d)

saute

14.

Name the cooking term: to coat food heavily with flour, breadcrumbs, or cornmeal

a)

knead

b)

fold in

c)

flour

d)

dredge

15.

Name the cooking term: To brown or cook food in a small amount of fat over a low or medium heat.

a)

boil

b)

simmer

c)

saute

d)

steam

16.

Name the cooking term: To cut food into small cubes

a)

peel/pare

b)

mince

c)

chop

d)

dice

17.

Name the cooking term: to work sugar and fat together until the mixture is soft and fluffy

a)

fold in

b)

cream

c)

knead

d)

cut in

18.

How do you feel about cooking terms and equipment?

a)

Amazing!

b)

Pretty good!

c)

Not so good!

d)

Awful!

19.

What is the abbreviation for teaspoon?

a)

t

b)

T

c)

Tbsp

d)

tspn

20.

What is the abbreviation for ounce?

a)

o

b)

oc

c)

oz

d)

oun

21.

What is the abbreviation for tablespoon?

a)

Tbls

b)

Tsp

c)

t

d)

Tbsp

22.

How many teaspoons are in a tablespoon?

a)

2

b)

3

c)

4

d)

1 1/2

23.

How many cups are in a quart?

a)

2

b)

4

c)

6

d)

8

24.

How many teaspoons are in a tablespoon?

a)

3

b)

2

c)

1 1/2

d)

6

25.

How many quarts are in a gallon?

a)

2

b)

8

c)

4

d)

16

26.

How many cups are in 1 stick of butter?

a)

1/2 c

b)

1 c

c)

3/4 c

d)

2 c

27.

How many fl ounces are in 1 cup?

a)

12

b)

24

c)

16

d)

8

28.

How many oz are in a lb?

a)

10

b)

8

c)

16

d)

12

29.

How many tablespoons are in 1/2 c?

a)

12

b)

8

c)

16

d)

4

30.

What is 2 1/2 c doubled?

a)

4 1/4 c

b)

2 1/4 c

c)

4 1/2 c

d)

5 c

31.

What is 2/3 c halved?

a)

4/6 c

b)

1/3 c

c)

1/4 c

d)

6 T

32.

What is the most efficient way to measure 4 T?

a)

1 tablespoon 4 times

b)

1/8 c

c)

1/4 c

d)

1/4 c + 1/8 c

33.

What is the most efficient way to measure 4 t?

a)

2 T

b)

1/8 c

c)

1 teaspoon 4 times

d)

1 T + 1 t

34.

How do you measure brown sugar?

a)

By weight

b)

Scoop and pack

c)

Sift

d)

Spoon in

35.

How do you measure milk?

a)

liquid measuring spoons

b)

over the bowl

c)

liquid measuring cup

d)

dry measuring cup

36.

When cutting a recipe in half, which parts of the recipe would you NEVER cut in half?

a)

cooking time

b)

ingredients

c)

pan size

d)

oven temperature

37.

How do you feel about kitchen math & abbreviations?

a)

Amazing!

b)

Pretty good!

c)

Not so good!

d)

Awful!

38.

Which of the following is NOT an ingredient that microwaves are attracted to?

a)

water

b)

sugar

c)

fat

d)

salt

39.

Which of the following is NOT a safe container for the microwave?

a)

metal

b)

plastic

c)

paper

d)

glass

40.

What is standing time?

a)

the time that it takes before you can eat your food

b)

the time that the food continues to cook once the microwave has turned off

c)

the time that it takes for your food to cool down

d)

the time that it takes to heat food in a microwave

41.

Which of the following do NOT ensure food cooks evenly in the microwave?

a)

stir

b)

rotate

c)

cover

d)

cooking time

42.

Why can't microwaves brown or crisp food?

a)

because it isn't a wet heat source

b)

because it isn't a dry heat source

c)

because it doesn't know how

d)

because it uses radiation instead of heat

43.

Which of the following is NOT a type of carbohydrate?

a)

complex

b)

simple

c)

fiber

d)

protein

44.

Which of the following is true of complex carbohydrates?

a)

It provides 4 calories per gram

b)

Potato is an example

c)

It provides quick energy

d)

it is broken down and digested quickly

45.

Which of the following is true of simple carbohydrates?

a)

They are also called "starches"

b)

White bread is an example

c)

They have to be broken up into smaller chains in order to be digested

d)

They provide quick energy

46.

How many calories will 50 g of carbohydrates provide?

a)

100

b)

250

c)

200

d)

150

47.

This is an example of:

a)

cellulose

b)

fiber

c)

complex carb

d)

simple carb

48.

Milk is an example of which type of sugar?

a)

fructose

b)

maltose

c)

lactose

d)

glucose

49.

A bagel is an example of which type of sugar?

a)

sucrose

b)

maltose

c)

glucose

d)

fructose

50.

Strawberries are an example of which type of sugar?

a)

fructose

b)

glucose

c)

maltose

d)

lactose

51.

Maple syrup is an example of which type of sugar?

a)

lactose

b)

maltose

c)

glucose

d)

sucrose

52.

Which part of the wheat kernel provides protein?

a)

germ

b)

endosperm

c)

bran

53.

Which part of the wheat kernel provides fiber?

a)

bran

b)

endosperm

c)

germ

54.

How many grams of fiber should you eat in a day?

a)

0-9 g

b)

45-70 g

c)

20-35 g

d)

10-25 g

55.

Which of these foods does NOT contain fiber?

a)

broccoli

b)

potato

c)

bread

d)

eggs

56.

What other nutrient is important to have when consuming fiber?

a)

carbs

b)

water

c)

protein

d)

vitamins

57.

Which of the following is NOT a potential problem that may be reduced by increasing your fiber intake?

a)

colon cancer

b)

constipation

c)

hemorrhoids

d)

nausea

58.

How did you feel about that section?

a)

Amazing!

b)

Pretty good!

c)

Not so good!

d)

Awful!

59.

What type of rice is precooked and then dehydrated?

a)

short grain

b)

wild

c)

instant

d)

conventional

60.

What type of rice stays dry and fluffy?

a)

long grain

b)

short grain

c)

conventional

d)

instant

61.

What type of rice is the whole grain form of rice?

a)

wild

b)

short grain

c)

brown

d)

conventional

62.

Which of the following is used in the rice method?

a)

Cook to al dente

b)

Stir frequently to prevent rice from sticking

c)

Boil and then simmer over low heat

d)

Drain excess water

63.

Which of the following is NOT used in the pasta process?

a)

Cook to al dente

b)

Cook the pasta over high heat

c)

Cover the pot once the pasta has been added

d)

Stir occasionally to prevent the pasta from sticking to the bottom of the pan

64.

Which of the following is NOT a quick bread?

a)

muffins

b)

pizza dough

c)

pancakes

d)

banana bread

65.

Which of the following is NOT a leavening agent used in quick breads?

a)

baking soda

b)

baking powder

c)

steam

d)

salt

66.

Which of the following is NOT a possible outcome from over- or under-mixing quick breads:

a)

peaks

b)

tunnels

c)

uneven texture

d)

salty

67.

Which ingredient in quick breads provides the structure?

a)

flavor

b)

sugar

c)

salt

d)

flour

68.

Which of the following provides tenderness in quick breads?

a)

fat

b)

liquid

c)

sugar

d)

salt

69.

Which of the following provides moisture in quick breads?

a)

salt

b)

fat

c)

liquid

d)

leavening agent

70.

Which of the following is NOT used in the biscuit method:

a)

Barely mix ingredients until a lumpy batter is present

b)

Knead dough 10-12 times

c)

Stir dough together with a fork

d)

Roll out dough to 1/2 inch thick

71.

Which of the following is NOT used in the muffin method?

a)

fill muffin pan 2/3 full

b)

create a well before adding the wet ingredients to the dry ingredients

c)

cut in the shortening

d)

use a greased muffin tin

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