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WorksheetsLG 2 - Kitchen Management
Total questions: 59
Worksheet time: 24mins
Match the kitchen equipment picture to the correct name.
serrated knife
chef's knife
paring knife
Match the kitchen equipment picture to the correct name.
serrated knife
chef's knife
paring knife
Match the kitchen equipment picture to the correct name.
serrated knife
chef's knife
paring knife
Match the kitchen equipment picture to the correct name.
strainer
colander
turner
rubber spatula/scraper
Match the kitchen equipment picture to the correct name.
strainer
colander
turner
rubber spatula/scraper
Match the kitchen equipment picture to the correct name.
strainer
colander
turner
rubber spatula/scraper
Match the kitchen equipment picture to the correct name.
strainer
colander
turner
rubber spatula/scraper
Match the kitchen equipment picture to the correct name.
cutting board
pastry blender
whisk
tongs
Match the kitchen equipment picture to the correct name.
cutting board
pastry blender
whisk
tongs
Match the kitchen equipment picture to the correct name.
cutting board
pastry blender
whisk
tongs
Match the kitchen equipment picture to the correct name.
cutting board
pastry blender
whisk
tongs
Match the kitchen equipment picture to the correct name.
scraper
pastry blender
straight edge spatula
turner
Microwaves are most affected by sugar, water, and fat.
True
False
You should follow manufacturer instructions for microwave-safe cooking containers.
True
False
Deep, square containers cook more evenly than round containers.
True
False
The amount of food in the microwave increases cooking and standing time.
True
False
Standing time is the time food continues to cook after the microwave has stopped.
True
False
Leaving food in the microwave uncovered holds in the moisture, helps foods cook more evenly, and prevents splattering.
True
False
Microwave cooking does not brown food or give it a crispy crust.
True
False
The abbreviation for TABLESPOON is:
T. or Tbsp.
t. or tsp.
The abbreviation for TEASPOON is:
T. or Tbsp.
t. or tsp.
The abbreviation for GALLON is:
G.
g.
gal.
The abbreviation for QUART is:
Qt.
cutie
Qu.
The abbreviation for PINT is:
Pnt.
Pi.
Pt.
The abbreviation for POUND is:
Lb.
#
Pd.
Lb. AND #
The abbreviation for OUNCE is:
Ou.
Oc.
Oz.
The abbreviation for CUP is:
Cp.
Cu.
C.
Use dry measuring cups for dry ingredients and level with a straight edge.
True
False
Use dry measuring cups for liquid ingredients. Measure on a lumpy, uneven surface.
True
False
Match the ingredient to the proper measuring technique
brown sugar
pack and level in dry measuring cup
shortening
dry measuring cup or water displacement
flour
spoon into dry measuring cup and level
sugar/salt
scoop into dry measuring cup and level
butter
use markings on wrapper
Use the most effective tools for measuring. For example: use 1⁄4 cup rather than 4 Tbsp.
True
False
Do not measure directly over the mixing bowl.
True
False
Define chop:
To beat rapidly to introduce air bubbles
To cut or chop as finely as possible
To cut into pieces
To cut fat into flour with a pastry blender or two knives
Define cream:
To beat rapidly to introduce air bubbles
To cut or chop as finely as possible
To work sugar and fat together until the mixture is soft and fluffy
To cut fat into flour with a pastry blender or two knives
Define cut-in:
To beat rapidly to introduce air bubbles
To cut or chop as finely as possible
To work sugar and fat together until the mixture is soft and fluffy
To cut fat into flour with a pastry blender or two knives
Define fold-in:
To beat rapidly to introduce air bubbles
To mix ingredients by gently turning one part over another
To work sugar and fat together until the mixture is soft and fluffy
To cut fat into flour with a pastry blender or two knives
Define mince:
To cut into pieces
To cut or chop as finely as possible
To work sugar and fat together until the mixture is soft and fluffy
To cut fat into flour with a pastry blender or two knives
Define dice:
To cut into pieces
cut into an equal sided cube of various sizes
to chop or cut food as finely as possible
To cut fat into flour with a pastry blender or two knives
Define dredge:
to coat heavily with flour, breadcrumbs, or corn meal
To cut or chop as finely as possible
to sprinkle or coat with a powdered substance often with flour, crumbs or seasonings
To cut fat into flour with a pastry blender or two knives
Define mis en place:
French for "to put in place"
French for "baking"
French for "set the table"
French for
"this is the place"
Define flour:
to coat heavily with flour, breadcrumbs, or corn meal
To cut or chop as finely as possible
to sprinkle or coat with a powdered substance often with flour, crumbs or seasonings
To cut fat into flour with a pastry blender or two knives
Define sauté:
To cook by the vapor produced when water is heated to the boiling point
To brown or cook foods with a small amount of fat using low to medium heat
To cook just below the boiling point
To mix ingredients by gently turning one part over another
Define simmer:
To cook by the vapor produced when water is heated to the boiling point
To brown or cook foods with a small amount of fat using low to medium heat
To cook just below the boiling point
To mix ingredients by gently turning one part over another
Define steam:
To cook by the vapor produced when water is heated to the boiling point
To brown or cook foods with a small amount of fat using low to medium heat
To cook just below the boiling point
To mix ingredients by gently turning one part over another
Define peel/pare:
to remove skin or rind off of fruits or vegetables
to cut into pieces
to cut or chop food as finely as possible
To mix ingredients by gently turning one part over another
Define whip:
To beat rapidly to introduce air bubbles
To cut or chop as finely as possible
To cut into pieces
To cut fat into flour with a pastry blender or two knives
Define knead:
To beat rapidly to introduce air bubbles
To cut or chop as finely as possible
to work dough until smooth and elastic
To cut fat into flour with a pastry blender or two knives
You’re cutting a recipe in half. The recipe calls for 1 T. of cocoa. The new amount of cocoa that you need is: (half of 1 T.)
1 t.
1 1/2 t.
3 t.
3 T.
You’re cutting a recipe in half. The recipe calls for ¼ c. brown sugar. The new amount of brown sugar that you need is: (half of ¼)
1/8 c.
2 T.
Both answers are correct
1 c. =
16 T.
12 T.
8 fl. oz.
16 T. and 8 fl. oz. are both correct
1 gallon =
4 quarts
16 c.
4 qt. and 16 c. are correct
1 pint =
2 c.
4 c.
1 liter
2 gallons
1 stick of butter =
1 cup
1/2 cup
1/4 cup
2 cups
1 pound =
8 oz.
12 oz.
16 oz.
20 oz.
When adjusting a recipe, the cooking temperature will remain the same.
True
False
When adjusting a recipe, the cooking temperature will remain the same. The amount of ingredients, overall length of cooking time, and size or number of pans may be affected.
True
False
1 cup
1/2 cup
1/3 cup
1/4 cup
1 Tablespoon
1 teaspoon
1/2 teaspoon
1/4 teaspoon
The equivalents of 1 T =
1 tsp.
3 tsp.
4 tsp.
1 T.
What is the equivalent of 1/4 cup?
1 T.
2 T.
3 T.
4 T.
