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Worksheets

FACS Test 3

Total questions: 30

Worksheet time: 2hrs 30mins

Name
Class
Date
1.

Able to be beaten or hammered into shapes

a)

lustre

b)

malleable

c)

brittle

d)

insulator

2.

How close a measurement is to the accepted value is called..

a)

Accuracy

b)

Precision

c)

Significant

d)

Estimate

3.

What does a cookbook contain?

a)

cooks

b)

courses

c)

recipes

4.

Which can be "ingredients"?

a)

herbs,spices, meats

b)

adding,mixing,mashing

c)

pans,pots,spoons

5.

What is first?

a)
b)
c)
6.

A process of determining the specific amount of an ingredient

a)

Deglaze

b)

Measure

c)

Score

d)

Skim

7.

A. To flavor meat, fish or veggies by soaking them in liquid

a)

Soak

b)

Marinade

c)

Marinate

d)

Dilute

8.

Tyler works part time. He wants to have money for college when he graduates so he won't have to borrow money.

a)

credit card

b)

debit card

c)

savings account

9.

What is communication?

a)

Two people talking

b)

Asking questions

c)

Expressing information that is clearly understood

d)

Expressing information that is not clearly understood

10.

What is a misunderstanding?

a)

when two people agree on something

b)

when someone takes something in a way that it was not meant to be taken

c)

a fight

d)

a disagreement

11.

Our ------------ are lower this year, but at least we're not losing money!

a)

loans

b)

profits

c)

credits

12.

Everyboby is satisfied with their work, They work -------------.

a)

falsifying

b)

cheating

c)

transparently

13.

What is Baking?

a)

To cook food by dry heat without direct exposure to a flame, typically in an oven

b)

To cook food by wet heat without direct exposure to a flame, typically in an oven.

c)

To cook food by dry heat with direct exposure to a flame, typically in an oven

d)

To cook food by wet heat with direct exposure to a flame, typically in an oven.

14.

Why do we preheat ovens?

a)

To make the food cook fast

b)

To ensure the safety

c)

To make sure the cooking time is not extended

15.

What is the main rising agent used in baking?

a)

Yeast

b)

Baking Powder

c)

Self Raising Flour

d)

Eggs

e)

Baking Soda

16.

Which kitchen tool is used to beat an egg?

a)

whisk

b)

rolling pin

c)

spatula

d)

pastry blender

17.

What are the main ingredients used in most baking?

a)

flour, water, cheese, sugar

b)

flour, sugar, eggs, butter

c)

flour, chocolate, oil, water

d)

flour, vanilla, sugar, salt

18.

What type of paper can be used to line a baking sheet to prevent things from sticking?

a)

wax paper

b)

parchment paper

c)

saran wrap

d)

loose leaf paper

19.

Which of the following ingredients would be measured with this tool?

a)

flour

b)

salt

c)

milk

d)

chocolate chips

20.

What is the name of this tool?

a)

Egg

b)

Peeler

c)

Whisk

d)

Veggie

21.

Are these measuring cups or measuring spoons?

a)

Measuring cups

b)

Measuring spoons

22.

Which one is the can opener?

a)
b)
c)
d)
23.

This tool is useful to drain pasta or wash vegetables. What's its name?

a)

Washer

b)

Colander

c)

Cutting board

d)

Masher

24.

What are these?

a)

Measuring cups

b)

Measuring spoons

25.
"Never ..."
a)
throw water on a grease fire!
b)
use the stove.
c)
overheat your food.
d)
comb your hair in the kitchen.
26.
"It's best to use ___________ when removing hot items from the oven."
a)
a dry dish towel
b)
a wad of paper towels
c)
insulated oven mitts
d)
baseball gloves
27.
Always ___________ an electrical appliance before trying to remove an obstruction.
a)
pick up
b)
unplug
c)
examine
d)
turn off
28.
Keep all floors ____________. 
a)
clean
b)
waxed
c)
clear
d)
dry
29.
What must you do to the handles on pans prevent spilling hot contents on you or someone else?
a)
turn the handles in
b)
keep the handles sticking out
30.
The best way to prevent the spread of bad bacteria is to...
a)
wear sterilized gloves and masks
b)
use only the strongest disinfectants available
c)
ignore them, bad bacteria never spread
d)
wash hands thoroughly