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Proper measuring, Equipment, and Abbreviations

Total questions: 51

Worksheet time: 32mins

Name
Class
Date
1.
Which piece of equipment is used to measure flour, sugar, and chocolate chips?
a)
Dry Measuring cups
b)
Liquid Measuring cups
c)
Measuring Spoons
2.
What is a yield?
a)
The price of the food
b)
The amount of ingredients
c)
To slow down
d)
The amount of servings
3.
Which of these ingredients do you pack when measuring?
a)
flour
b)
sugar
c)
milk
d)
brown sugar
4.
What is the abbreviation for pints? 
a)
pt
b)
doz
c)
c
d)
lb
5.

How many quarts = 1 gal?

a)

2 qt

b)

6 qt

c)

4 qt

d)

8 qt

6.
How many teaspoons are in 1 TBSP?
a)
2
b)
3
c)
4
d)
5
7.
How many fluid ounces = 1 cup?
a)
8
b)
12
c)
10
8.
What is the abbreviation for ounces?
a)
Oun.
b)
oz.
c)
lb
d)
psi
9.
How many eggs are in a dozen?
a)
10 
b)
13
c)
12
d)
11
10.

? Tablespoons = 1 stick of butter?

a)

6

b)

4

c)

10

d)

8

11.

Which piece of equipment is used to measure milk, chicken broth, and vegetable oil?

a)

Dry Measuring cups

b)

Liquid Measuring cups

c)

Measuring Spoons

12.

How many pints = 1 quart?

a)

1 pt

b)

2 pt

c)

3 pt

d)

4 pt

13.
Which piece of equipment is used to level ingredients?
a)
Dry measuring cups
b)
Measuring spoons
c)
Straight Edge Spatula
d)
Liquid Measuring cup
14.
What is the abbreviation for teaspoons?
a)
TBSP
b)
T
c)
ts
d)
tsp
15.

How many stick(s) of butter = 1/2 cup

a)

2

b)

1

c)

4

d)

3

16.
What is the abbreviation for pounds?
a)
fl.oz.
b)
lb
c)
gal
d)
min
17.

Which piece of equipment is used to measure vanilla, salt, and baking soda?

a)

Straight Edge Spatula

b)

Liquid Measuring cups

c)

Measuring Spoons

18.
What is the proper way to measure liquids?
a)
Scoop and level
b)
Flatten and sift
c)
Spoon into cup, level
d)
Pour, view at eye level
19.

How many cups = 1 pint?

a)

4

b)

1

c)

6

d)

2

20.
Name this utensil...
a)
Drainer
b)
Strainer
c)
Colander
d)
Cooling Rack
21.
Name this utensil...
a)
Dry Measuring Cup
b)
Measuring Cup
c)
Liquid Measuring Cup
d)
Bowl
22.
Name this utensil...
a)
Liquid Measuring Cup
b)
Measuring Glass
c)
Grater
d)
Ladle
23.
Name this utensil...
a)
Sifter
b)
Rotary Beater
c)
Mixing Spoon
d)
Slotted Spoon
24.
What is this item?
a)
Mixer
b)
Pastry Blender
c)
Blender
25.

The following is a picture of what?

a)

grater

b)

sifter

c)

strainer

d)

colander

26.

Which tool should you use for mixing

a)
b)
c)
d)
27.

What am I and what do I do?

a)

Straight edge spatula, level off ingredients and spread icing on cakes

b)

Butter knife, spread butter on bread

c)

Straight knife, cut cake

d)

Slicer, slices food

28.

I separate small amounts of liquid and solid foods.

a)

Drainer

b)

Strainer

c)

Colander

29.

What is the proper name of this piece of kitchen equipment?

a)

ladle

b)

soup spoon

c)

ladel

d)

lable

30.
What piece of equipment is shown?
a)
Saucepan
b)
Stockpot
c)
Colander
31.
What piece of equipment is shown?
a)
Turner
b)
Rubber spatula
c)
Wooden spoon
32.
What piece of equipment is shown?
a)
Cookie Sheet
b)
Cake Pan
c)
Muffin Pan
33.

A wooden or plastic board where meat, fruits, and vegetable are cut.

a)

Can Opener

b)

Cutting board

c)

Whisk

d)

Strainer

34.

It is use to open a food tin, preferably with smooth operation, and comfortable grip, and turning knob.

a)

Strainer

b)

Can Opener

c)

Whisk

d)

Serving Tong

35.
You should not use this on grease fires:
a)
water
b)
flour
c)
salt
d)
baking soda
36.

You should wash your hands before going in the kitchen.

a)

true

b)

false

37.

Which of the following ways is NOT a safe way to defrost raw meat?

a)

in the microwave

b)

on the counter top

c)

in the sink with cold water

d)

in the refrigerator

38.

The transfer of harmful bacteria from one food to another is called _____________ ______________________.

a)

cross contamination

b)

foodborne illness

c)

contaminated food

d)

yuck, gross!

39.

If you have long hair, you must tie your hair back when you are cooking

a)
true
b)
false
40.

Always use oven mitts when removing anything from the oven.

a)

True

b)

False

41.

Why is it important to wear proper shoes that cover your toes?

a)

To make sure that you are fashionable when you are cooking.

b)

Because sandals are not good for running.

c)

It is doesn't matter what types of shoes you wear in the kitchen.

d)

To protect your feet and toes in case you drop a knife or something hot.

42.

Wipe up spills on the floor right away.

a)

UNSAFE

b)

SAFE

43.

___________ are shortened versions of words. Measurement amounts use these in recipes to save space.

a)

Conjunctions

b)

Contractions

c)

Slang

d)

Abbreviations

44.

A ________ show the number of servings or amount a recipe makes.

a)

yield

b)

cook

c)

chef

d)

mom

45.

What is the abbreviation for teaspoon?

a)

tsp.

b)

tbsp.

c)

qt.

d)

c.

46.

What is the abbreviation for tablespoon?

a)

tsp.

b)

tbsp.

c)

qt.

d)

c.

47.

What is the abbreviation for pound?

a)

lb. or #

b)

oz.

c)

kg.

d)

g.

48.

What is the abbreviation for ounce?

a)

lb. or #

b)

oz.

c)

kg.

d)

g.

49.

___ cups are equivalent to 1 pint.

a)

2

b)

3

c)

4

d)

6

50.

___ pints are equivalent to 1 quart.

a)

2

b)

3

c)

4

d)

6

51.

___ quarts are equivalent to 1 gallon.

a)

2

b)

3

c)

4

d)

6

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