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Reading a Recipe Unit Review

Total questions: 52

Worksheet time: 26mins

Name
Class
Date
1.

Teaspoon

a)

T.

b)

t.

c)

tspoon

d)

tsp.

e)

t. or tsp.

2.

Tablespoon

a)

T.

b)

t.

c)

Tbspoon

d)

Tbsp.

e)

T. or Tbsp.

3.

Cup

a)

C.

b)

Cp.

c)

c.

d)

C. or c.

4.

Pound

a)

lb.

b)

pd.

c)

#

d)

lb. or #

5.

Ounce

a)

oc

b)

ox

c)

oz

d)

oc

6.

Gallon

a)

G

b)

Gl

c)

Gal

7.

Pint

a)

Pt.

b)

P

c)

Pnt

8.

Quart

a)

Q

b)

Qt.

c)

Qrt

9.

Minute

a)

M

b)

mn

c)

Min

10.

Hour

a)

Hr

b)

H

c)

h

11.

How many teaspoons = a tablespoon?

a)

2

b)

3

c)

4

d)

16

12.

How many tablespoons are in a cup?

a)

12

b)

16

c)

18

d)

3

13.

How many cups are in a pint?

a)

2

b)

4

c)

6

d)

8

14.

How many pints are in a quart?

a)

2

b)

4

c)

6

d)

8

15.

How many quarts are in a gallon?

a)

2

b)

4

c)

6

d)

8

16.

How many liquid ounces are in a cup?

a)

2

b)

4

c)

6

d)

8

17.

How many cups are in 1 gallon?

a)

2

b)

4

c)

8

d)

16

18.

How will I measure 3/4 teaspoon?

a)

1/4 t. + 1/3 t.

b)

1/4 t. + 1/2 t.

c)

1/4 t. + 1 t.

d)

None of the above

19.
How many ounces are in a pound?
a)
8 oz.
b)
16 oz.
c)
32 oz.
d)
4 oz. 
20.
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
21.
There are 2 cups for every pint of liquid. How many cups would you need for 3 pints of milk?
a)
4
b)
6
c)
12
d)
16
22.
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
23.
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
24.
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
25.
Accurate measurement is _____ important.
a)
mostly
b)
sometimes
c)
maybe
d)
extremely
26.

Which one is better for microwave cooking?

a)

Square pan

b)

round pan

27.

Microwaves are attracted to

a)

sugar

b)

fat

c)

water

d)

all of the above

28.

Select which type of containers are microwave safe.

a)

glass pan

b)

metal spoon

c)

rubber scrapper

d)

paper towel

e)

tin foil

29.

Standing time refers to:

a)

total time food is in the microwave

b)

the time spent waiting by the microwave

c)

the time after taking food out of microwave and molecules stop vibrating

d)

the total time you spend microwaving the food

30.

Select all answers that help food cook evenly in the microwave.

a)

stir food

b)

cover food

c)

cook food longer in the microwave

d)

rotate food

e)

use metal pans

31.

Microwave cooking and standing time are increase by:

a)

size of pan

b)

size of oven

c)

Amount of food being cooked

d)

type of pan

32.

Fruits and vegetables cooked in a microwave oven

a)

are not good for you

b)

take longer than on the stove

c)

contain a higher nutrition value

d)

are not considered safe

33.

Microwave ovens cook by

a)

radation burning food

b)

microwaves causing food particles to vibrate

c)

conduction heating the food

d)

radio waves heating food

34.

A microwave oven uses ____________ energy than a regular oven.

a)

more

b)

less

35.

Advantages of using a microwave oven include:

a)

time and cost

b)

browning of food and cost

c)

time and crispness of food

d)

size and location

36.

What knife is used for chopping, slicing, and most other cutting tasks?

a)

Utility knife

b)

Chef knife

c)

Paring knife

d)

Serrated knife

37.

A knife does a better job of cutting or slicing food when it is sharp?

a)

True

b)

False

38.

What should be placed underneath a cutting board to prevent it from slipping?

a)

Damp paper towel

b)

Dry paper towel

c)

Damp wash cloth

d)

Dry cloth towel

39.

How should you wash your knives?

a)

Leave knives in sink to clean later

b)

Wash, rinse, dry, and put away

c)

Damp towel

40.

What is the correct way to hold any food product with the off hand?

a)

Fingers straight

b)

Fingers bent

c)

Fingers in a claw position

d)

Flat hand

41.
What does it mean to pull off peel from a fruit?
a)
whip
b)
garnish
c)
drain
d)
peel
42.
What does it mean to cut food into tiny pieces?
a)
slice
b)
dice
c)
flake
d)
sear
43.

To cook food in liquid that is just below the boiling point

a)

Boil

b)

Simmer

c)

Burn

d)

Bake

44.

To cook food in a pan with a small amount of fat

a)

Fry

b)

Deep fry

c)

Saute

d)

Microwave

45.

To beat rapidly to introduce air bubbles into foods such as eggs or cream

a)

Fold

b)

Grill

c)

Whip

46.

To work together sugar and fat (butter) until the mixture is soft and fluffy

a)

Mix

b)

Whip

c)

Cream

d)

Stir

47.

To combine butter or shortening with flour using a pastry blender or two butter knives

a)

Mix

b)

Combine

c)

Grab

d)

Cut-in

48.

To mix ingredients gently by turning one part over another

a)

Mix

b)

Fold

c)

Stir

d)

Shake

49.

To cook by vapor produced when water is heated to the boiling point

a)

Grill

b)

Hot Tub

c)

Steam

d)

Boil

50.

To finely divide food in various sizes by rubbing it on a surface with sharp projections

a)

Chop

b)

Grill

c)

Pretty Good

d)

Grate

51.

To work dough to further mix Ingredients or to develop gluten

a)

Grab

b)

Pull

c)

Knead

d)

Beat

52.

To cut food as finely as possible

a)

Hulk Smash

b)

Dice

c)

Chop

d)

Mince

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