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Worksheets

7th Grade Final

Total questions: 61

Worksheet time: 45mins

Name
Class
Date
1.
Wash your hands for _____ seconds with soap and warm water before you begin cooking.
a)
10
b)
20
c)
30
d)
40
2.
When lifting the lid from a pot, tip the lid _______________ you to allow the steam to escape.
a)
towards you
b)
away from
3.

When walking with a knife, point the blade ____________________.

a)

upward

b)

downward

4.
Dry your hands before touching an _______________ appliance.
a)
mechanical
b)
electrial
c)
automatic
d)
manual
5.
When unplugging an appliance, pull on __________.
a)
cord
b)
plug
c)
appliance
d)
wall
6.
Stand on a _____________________ to reach high items. Do not stretch or jump to reach an item.
a)
step stool
b)
friend
c)
chair 
d)
table
7.
How should the cabinets doors remain when not in use.
a)
opened
b)
closed
8.
If you spill something on the counter or floor, _________________ it up immediately.
a)

play in

b)

leave

c)

sweep or mop

d)

walk over it

9.
If you break a glass, clean up the tiny pieces with ___________________________.
a)
hand towel
b)
a thick, wet paper towel
c)
your hands
d)
a shovel
10.
This utensil measures large amounts of food such as, oil, water, milk, etc. What is the name of this utensil?
a)
liquid measuring cup
b)
dry measuring cup
c)
measuring spoon
11.
I am used to roll out, and flatten dough, what am I?
a)
Kitchen Mallet 
b)
Rolling Pin
c)
Spatula 
d)
Pastry Blender
12.
I am a large bowl with holes. I drain liquids away from foods like cooked pasta, what am I?
a)
Steamer
b)
Ricer 
c)
Colander 
d)
Slotted Spoon
13.
I protect your counter tops while you cut and chop food, what am I?
a)
Cooling Rack
b)
Cutting Board
c)
Whisk
d)
Turner
14.
You place hot foods on me when they come out of the oven, I allow air to circulate around them and cool the foods down, what am I?
a)
Pastry Blender
b)
Rotary Beater
c)
Sifter
d)
Cooling Rack
15.
I am used to measure small amounts of both liquid and dry ingredients, what am I?
a)
Spoons
b)
Peeler
c)
Measuring spoons
d)
Slotted Spoons
16.
a)
vegetable peeler
b)
paring knife
c)
grater
17.
a)
scales
b)
grater
c)
pin
d)
skimmer
18.
These utensils measure large amounts of foods, such as, flour, sugar, or brown sugar. What is the name of this utensil? 
a)
liquid measuring cups
b)
dry measuring cups
c)
measuring spoons
d)
tablespoons
19.

Which tool is used to measure 1/2 t. vanilla?

a)

D

b)

F

c)

I

d)

B

20.
A standard set of measuring spoons includes.....
a)
1/8t, 1/4t,  1t, 1/2T
b)
1/8t,  1/4t,  1/2t,  1t
c)
1/4t,  1/2t,  1t,  1T
d)
1/4t, 1/2t,  3/4t,  1T
21.

Which tool or combination of tools is used to measure 3/4 C. sugar?

a)

F and H

b)

I

c)

E

d)

A (x3)

22.

Which tool or combination of tools is used to measure 1/3 C. oatmeal?

a)

I

b)

G

c)

B

23.
Ingredient that should be packed:
a)
flour
b)
sugar
c)
brown sugar
d)
oatmeal
24.

Which tool or combination of tools is used to measure 3/4 C. milk?

a)

A (x3)

b)

F and H

c)

I

d)

H (x3)

25.
What is this tool used for?
a)
slicing brownies
b)
frosting a cupcake
c)
making measurements level
d)
to lift items off a baking sheet
26.
1/4 C,  1/3 C,  1/2C,  1 C
a)
standard set of measuring cups
b)
standard set of measuring spoons
27.

Abbreviation for tablespoon

a)

tbsp

b)

tsp

28.

Ingredient that should be fluffed, spooned in lightly and leveled off:

a)

sugar

b)

rice

c)

cinnamon

d)

flour

29.

You are making a batch of cookies and it calls for 1/2 teaspoon of vanilla. You want to make a 1/2 batch. How much vanilla will you need?

a)

1/3

b)

1/4

c)

1/6

d)

1/8

30.

You are making brownies and it calls for 1/3 C. of sugar. You want to double the batch. How much sugar will you need?

a)

1/6

b)

2T

c)

2/3

d)

3/4

31.
This ingredient is often cut at the line on the wrapper:
a)
butter
b)
ice cream
c)
biscuit dough
d)
celery
32.

Abbreviation for teaspoon

a)

t.

b)

T.

33.

Which tool is used to measure 1 T. of baking soda?

a)

C

b)

E

c)

D

d)

J

34.

This tool is often used to...

a)

slice bread

b)

chop large vegetables

c)

cut fruit into small pieces

d)

cut fat from meat

35.
This tool is commonly used to...
a)
whip eggs and milk
b)
blend cookie dough
36.
This tools common use is to....
a)
add air to a mixture
b)
blend two ingredients 
c)
scrape edges of a bowl
d)
scramble eggs on the stove
37.
If a recipe calls for 1/4 C. of cocoa powder and you want to make a double batch, which tool would you use? 
a)
A
b)
B
c)
E
d)
F
38.

If a recipe calls for one teaspoon of salt and you want to make a half batch, which tool would you use?

a)

A

b)

B

c)

G

d)

J

39.

Before you cook, you should ____________________________.

a)

fill your sink with soapy water

b)

scrub the dirty dishes

c)

wash your hands

d)

get your ingredients ready

40.

Always cut your fruits and vegetables in/on a _____________________.

a)

cutting board

b)

counter

c)

grater

d)

mixing bowl

41.

Never pick up broken glass with your hands. This will protect you from a ________________

a)

electric shock

b)

fall

c)

burn

d)

cut

42.

When cooking, remove pan lids by tilting them away from you. Following this rule will protect you from a/an_____________.

a)

electric shock

b)

burn

c)

cut

d)

fire

43.

Stand on a short stepladder to reach high or hard-to-reach items. Following this rule will protect you from a/an __________________.

a)

fall

b)

cut

c)

burn

d)

fire

44.

Use thick, dry ________________ when handling hot objects.

a)

paper towels

b)

aprons

c)

dish towels

d)

oven mitts

45.

When putting out a grease fire, never ______________________.

a)

use baking soda

b)

use the lid

c)

shut off the heat

d)

use water

46.

Cup

a)

C.

b)

Cp.

c)

c.

d)

C. or c.

47.

Pound

a)

lps and #

b)

pud and #

c)

pds and #

d)

lb. or #

48.

Ounce

a)

oc

b)

ox

c)

oz

d)

oc

49.

How many teaspoons = a tablespoon?

a)

2

b)

3

c)

4

d)

16

50.
When measuring small amounts of liquid, such as vanilla, its best to use?
a)
Measuring spoons
b)
Liquid measuring cups
c)
Dry measuring cup
d)
Coffee cup
51.

To lightly cook food in a SMALL amount of fat over medium HEAT.

a)

Fry

b)

Saute

c)

Boil

d)

Braise

52.

Folding and pushing dough

a)

mixing

b)

kneading

c)

stretching

d)

proofing

53.

To cut food into VERY FINE, UNEVEN pieces

a)

Oblique

b)

Dice

c)

Chiffonade

d)

Mince

54.

To soak food in a cold, seasoned liquid, usually containing an acid, in order to ADD FLAVOR and/or TENDERIZE the food.

a)

Marinate

b)

Brine

c)

Gel

55.

To beat solid fat & sugar with an electric mixer until smooth and light.

a)

Mix

b)

Whip

c)

Cream

d)

Fold

56.

To cook uncovered UNDER direct heat.

a)

Sear

b)

Broil

c)

Bake

d)

Grill

57.

To press, fold, and turn dough with the heels of the hands until the dough is smooth and elastic.

a)

Breading

b)

Shape

c)

Cut in

d)

Knead

58.

To cut food into small, equal size squares at different sizes (⅛”, ¼”, ½”, 1”).

a)

Dice

b)

Pare

c)

Square

d)

Chop

59.

To dice an onion cut...

a)

triangles

b)

tiny pieces

c)

circles

d)

squares

60.

Soaking food in a liquid

a)

seasoning

b)

barding

c)

marinating

d)

timing

61.

Cooking under direct heat

a)

grilling

b)

broiling

c)

boiling

d)

frying

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