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Worksheets

Kitchen utensils, materials, abbreviations, equivalences

Total questions: 30

Worksheet time: 14mins

Name
Class
Date
1.

What kind of knife is this?

a)

Chef/French Knife

b)

Serrated Knife

c)

Paring Knife

d)

Cleaver

2.

What kind of knife is this?

a)

Chef/French Knife

b)

Serrated Knife

c)

Paring Knife

d)

Cleaver

3.

What kind of knife is this?

a)

Chef/French Knife

b)

Serrated Knife

c)

Paring Knife

d)

Cleaver

4.

What kind of knife is this?

a)

Chef/French Knife

b)

Serrated Knife

c)

Paring Knife

d)

Cleaver

5.

What can one do to prevent a cutting board from moving around while in use?

a)

Putting a damp towel/paper towel underneath

b)

Making sure it is being used in a dry area

c)

Putting gum under the board

d)

Only using soft knife cuts so it doesn't jar the board

6.

What kitchen utensil is this?

a)

Grater

b)

Slicer

c)

Scissors

d)

Peeler

7.

What kitchen utensil is this?

a)

Grater

b)

Slicer

c)

Scissors

d)

Peeler

8.

What measuring tool is this?

a)

Measuring spoons

b)

Measuring cups

c)

Liquid measuring cup

d)

Scale

9.

What measuring tool is this?

a)

Measuring spoons

b)

Dry measuring cups

c)

Liquid measuring cup

d)

Scale

10.

What measuring tool is this?

a)

Measuring spoons

b)

Dry measuring cups

c)

Liquid measuring cup

d)

Scale

11.

What measuring tool is this?

a)

Measuring spoons

b)

Dry measuring cups

c)

Liquid measuring cup

d)

Scale

12.

Which of the following tools is best used to incorporate air into foods such as whipped cream?

a)

Whisk

b)

Slotted spoon

c)

Sifter

d)

Pastry Blender

13.

Which of the following tools is best used to incorporate flour and butter/shortening?

a)

Whisk

b)

Slotted spoon

c)

Sifter

d)

Pastry Blender

14.

Which of the following tools is best used to aerate flour (or other dry ingredients) and take out any lumps?

a)

Whisk

b)

Slotted spoon

c)

Sifter

d)

Pastry Blender

15.

What is the difference between a colander and a sieve?

a)

A colander has larger holes

b)

A sieve has larger holes

c)

A colander us used to help create fine sauces

d)

They are the same thing

16.

What is the abbreviation for tablespoon?

a)

tbsp or T

b)

t or tsp

c)

TBLSP

d)

TS

17.

What is the abbreviation for teaspoon?

a)

tbsp or T

b)

t or tsp

c)

TBLSP

d)

TS

18.

What is the abbreviation for pint?

(a)  

19.

What is the abbreviation AND sign for pound?

(a)  

20.

How does one measure dry ingredients like flour or powdered sugar?

a)

Use a spoon to scoop the dry ingredient into a measuring cup and level it off

b)

Use the measuring cup to scoop the dry ingredient from the container and level it out

c)

Pour the dry ingredient into the measuring cup

d)

Just dump it into the mixing bowl

21.

How does one measure dry ingredients like brown sugar?

a)

Use a spoon to scoop the dry ingredient into a measuring cup and level it off

b)

Use the measuring cup to scoop the dry ingredient from the container and level it out

c)

Pour the dry ingredient into the measuring cup

d)

Pack the ingredient into the measuring tool so that it takes the shape of the tool.

22.

Which utensil is used to measure solid fats like peanut butter?

a)

A liquid measuring cup

b)

A dry measuring cup

c)

A spoon

d)

A spatula

23.

How many teaspoons in a tablespoon?

a)

3

b)

4

c)

2

d)

5

24.

How many tablespoons in a cup?

a)

16

b)

18

c)

12

d)

8

25.

How many ounces in a cup?

a)

16

b)

12

c)

8

d)

18

26.

How many ounces in a pound?

a)

16

b)

12

c)

18

d)

8

27.

How many cups in a pint?

a)

2

b)

4

c)

3

d)

1

28.

How many quarts in a gallon?

a)

1

b)

2

c)

3

d)

4

29.

What is the easiest way to measure a stick of butter or shortening?

a)

A dry measuring cup

b)

Melt it and use a liquid measuring cup

c)

Use the measurements indicated on the wrapper

d)

Just put the whole stick in because everyone likes butter

30.

How many fl oz are there in 1 cup?

a)

6 fl oz

b)

8 fl oz

c)

16 fl oz

d)

12 fl oz