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Worksheets

Recipe Components

Total questions: 64

Worksheet time: 33mins

Name
Class
Date
1.

A recipe yields 2 dozen cupcakes. You need 6 dozen. What is the recipe conversion factor?

a)

2

b)

3

c)

6

d)

.5

2.

My recipe right now makes 5 servings. I want to make 10 servings. What is my conversion factor?

a)

3

b)

2

c)

5

d)

50

3.

Based on the recipe, how much shredded mozzarella cheese do we need?

a)

1/2 cup

b)

1/4 cup

c)

1 cup

d)

2 cups

4.

Based on the recipe, how long do I cook the covered lasagna?

a)

5 minutes

b)

1 hour

c)

1 hour and 5 minutes

5.

Based on the recipe, how long will it take to complete this recipe?

a)

5 minutes

b)

1 hour

c)

1 hour and 5 minutes

d)

1 hour and 10 minutes

6.

Based on the recipe, what is the yield?

a)

2

b)

4

c)

6

7.

How many Tablespoons are in 1 cup?

a)

8

b)

16

c)

32

d)

64

8.

1 quart = ________

a)

2 cups

b)

4 cups

c)

128 oz

d)

16 oz

9.

How many ounces in 1 cup?

a)

2

b)

4

c)

6

d)

8

10.

What does the yield of a recipe mean?

a)

number of servings

b)

Prep time

c)

number of ingredients

d)

how much you should eat

11.

A chocolate chip cookie recipe makes 12 large cookies. You have 36 people coming to your house. By what number should you multiply all of the ingredients so that each person gets 1 cookie?

a)

3

b)

2

c)

12

d)

4

12.

For 6 dozen cookies, how many eggs do you need?

a)

3 eggs

b)

6 eggs

c)

2 eggs

d)

1.5 eggs

13.

What is the correct abbreviation for "tablespoon"?

a)

tsp.

b)

Tbsp.

c)

tbspn.

d)

t.

14.
Which of the following is NOT a leavening agent?
a)
Yeast
b)
Baking Soda
c)
Flour
d)
Egg Whites
15.
When making cookies, the process of adding sugar to butter is called...
a)
beating
b)
whipping
c)
stirring
d)
creaming
16.
Why should you be careful to not over mix cookie dough after adding the flour?
a)
It will make the cookies fall apart.
b)
It will make the cookies tough.
c)
It will make the cookies burn more easily.
d)
It will make the cookies bland.
17.
What distinguishes "Quick Breads?"
a)
They contain extra yeast so they rise faster.
b)
They contain baking soda or powder instead of yeast.
c)
They can be made in under an hour.
d)
They are always eaten quickly.
18.
What is sodium bicarbonate another name for?
a)
Yeast
b)
Baking Powder
c)
Baking soda
d)
Flour
19.

This ingredient forms in dough and has strong elastic strands in cells that trap gas.

a)

flour

b)

gluten

c)

yeast

d)

sugar

20.

This ingredient provides structure for baked goods

a)

sugar

b)

yeast

c)

flour

d)

baking soda

21.

Makes possible the many physical and chemical changes that add structure and texture to baked goods.

a)

liquid

b)

sugar

c)

flour

d)

Yeast

22.

An ingredient that helps a product grow or rise is called

a)

A strengthening agent

b)

A rising agent

c)

A leavening agent

d)

A growing agent

23.

Which of the following is NOT a leavening agent?

a)

Air

b)

Steam

c)

Baking soda

d)

Bread flour

24.

This ingredient adds moisture and density to baked goods

a)

Air

b)

Sugar

c)

Extract

d)

Oil

25.

A leavening agent releases

a)

Oxygen

b)

Carbon Dioxode

c)

Air

d)

Heat

26.

This leavening agent uses liquid to leaven food

a)

Air

b)

Baking Soda

c)

Baking Powder

d)

Steam

27.

This leavening agent thrives in moisture and warmth

a)

Baking Soda

b)

Air

c)

Baking Powder

d)

Yeast

28.

Butter is a a type of

a)

sugar

b)

fat

c)

sweetener

d)

seasoning

29.

Fats add ______ to food

a)

richness and flavor

b)

moisture and denisty

c)

sweetness and leavening

d)

air and density

30.

This ingredient adds color, richness, and flavor to foods

a)

flour

b)

sugar

c)

eggs

d)

sweetener

31.

A standard set of dry measuring cups includes

a)

1 C. 1/2 C. 1/3 C. 1/4 C.

b)

1 C. 3/4 C. 1/2 C. 1/4 C.

c)

1 C. 2/3 C. 1/3 C. 1/4 C.

d)

1 C. 1/2 C. 1/4 C. 1/8 C.

32.

One stick of butter is equal to

a)

3/4 C. or 12 Tbsp.

b)

1 C. or 16 Tbsp.

c)

1/4 C. or 4 Tbsp.

d)

1/2 C. or 8 Tbsp.

33.

1/4 cup cooking oil should be measured in a

a)

1/4 Dry Measuring Cup

b)

Liquid Measuring Cup

c)

Coffee Cup

d)

Scale

34.

Brown Sugar should be measuring by

a)

Packing it into a liquid measuring cup and leveling

b)

Heaping and leveling in a dry measuring cup

c)

Heaping and leveling in a liquid measuring cup

d)

Packing it into a dry measuring cup and leveling

35.

T. or Tbsp. is the abbreviation for a

a)

Tablespoon

b)

Teaspoon

c)

Thisspoon

d)

Thatspoon

36.

One-fourth cup is abbreviated by writing

a)

1/4 C.

b)

1/4 cp.

c)

1-4th cup

d)

1-4th C.

37.

The number of servings a recipe will make is called the

a)

Quota

b)

Yield

c)

Mass

d)

Sum

38.

An example unit when measuring by weight is

a)

pound or lb.

b)

inches or in.

c)

Fahrenheit or *F

d)

cup or C.

39.

The amounts in a standard set of measuring spoons include

a)

1 Tablespoon, 1 teaspoons, 1/2 teaspoon, 1/4 teaspoon

b)

1 Tablespoon, 1/2 Tablespoon, 1 teaspoon, 1/2 teaspoon

c)

1 Tablespoon, 1/2 Tablespoon, 1 teaspoon, 1/4 teaspoon

d)

1 Tablespoon, 1 teaspoons, 1/3 teaspoon, 1/4 teaspoon

40.

When measuring 1 cup of milk, I should

a)

use measuring spoons and count 16 Tablespoons

b)

place the milk in a one cup, dry measuring cup and fill to the top

c)

place a liquid measuring cup on a flat surface and measure at eye level

d)

hold the liquid measuring cup in my hand and check to see it is at one cup

41.

3 teaspoons is equal to

a)

1/4 Cup

b)

1 Tablespoon

c)

1 Cup

d)

1/2 Cup

42.

16 Tablespoons is equal to

a)

1 Cup

b)

1/2 Cup

c)

4 teaspoons

d)

8 teaspooons

43.

How many quarts are in a gallon?

a)

2

b)

4

c)

6

d)

9

44.

How many cups are in a pint?

a)

2

b)

4

c)

6

d)

8

45.

Flour should be measured by

a)

heaping and leveling in a dry measuring cup

b)

heaping in a measuring spoon

c)

packing into a liquid measuring cup

d)

using a spoon to estimate the amount

46.

What is this?

a)

Spatula

b)

Mixing Bowl

c)

Dry Measuring Cup

d)

Liquid Measuring Cup

47.

What are these?

a)

Egg Separator

b)

Dry Measuring Cups

c)

Dry Measuring Spoons

d)

Liquid Measuring Cups

48.

What are these?

a)

Soup Spoons

b)

Liquid Measuring Cups

c)

Measuring Spoons

d)

Dry Measuring Cups

49.

To measure 2 Tablespoons of honey, you should use...

a)

Measuring Spoons

b)

Dry Measuring Cups

c)

Liquid Measuring Cup

d)

Ruler

50.

To measure 3 Tablespoons of Sugar, you should use...

a)

Measuring Spoons

b)

Dry Measuring Cups

c)

Liquid Measuring Cup

d)

Ruler

51.

To measure 1-1/2 cups of milk, you should use

a)

Measuring Spoons

b)

Dry Measuring Cups

c)

Liquid Measuring Cup

d)

Ruler

52.

To measure 2-1/3 cups of cornmeal, you should use...

a)

Measuring Spoons

b)

Dry Measuring Cups

c)

Liquid Measuring Cup

d)

Ruler

53.

What is this piece of equipment called

(a)  

54.

What is this piece of equipment called?

(a)  

55.



(a)  

56.

What is this piece of equipment called?

(a)  

57.

What is this piece of equipment called?

(a)  

58.

Use a serrated knife on this

a)

garnishes

b)

raw meat

c)

breads

d)

vegetables

59.

The bolster of the knife:

a)

Metal pieces that fasten the handle to the tang

b)

The part of the blade that continues into the knife's handle

c)

The spot where the blade and handle come together

d)

The tip of the knife

60.

Do this after cutting lettuce after cutting raw meat

a)

Dip the knife in sanitizer

b)

Run the knife through the dishwasher

c)

Wash and sanitize the knife separately

d)

Wash the knife with other dishes

61.

Why should you NOT use a dull knife

a)

Accidental cuts are less likely

b)

Accidental cuts are more likely

c)

Requires less pressure to slice vegetables

d)

Uses less time for sharpening

62.

What is the best tool to sharpen the knife?

a)

Diamond grade sandpaper

b)

Knife of equal size

c)

Sharpening stone or whetstone

d)

Knife steel

63.

Why is the hand-claw technique important when cutting?

a)

Keeps fingers from cramping

b)

Prevents strain on wrist

c)

Keeps food sanitary

d)

Guides food and prevents cuts

64.

Why is it important to cut foods into uniform shapes?

a)

Improves flavors

b)

Conserves nutrients

c)

Ensure that the foods are safe to eat

d)

Helps cooks food evenly

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