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Kitchen measurements and equivalents

Total questions: 30

Worksheet time: 2hrs 26mins

Name
Class
Date
1.
______ cups = 1 pint
a)
1
b)
2
c)
3
d)
4
2.
_____fluid ounces = 1 cup
a)
2
b)
4
c)
6
d)
8
3.
_____ teaspoons = 1 tablespoon
a)
1
b)
2
c)
3
d)
4
4.
_____ quarts = 1 gallon
a)
2
b)
4
c)
6
d)
8
5.
_____ pints = 1 quart
a)
1
b)
2
c)
3
d)
4
6.
_____ ounces = 1 pound
a)
4
b)
8
c)
16
d)
32
7.
3 teaspoons = 1  _____
a)
teaspoon
b)
tablespoon
c)
ounce
d)
pint
8.
16 tablespoons = 1 _____
a)

quart

b)

ounce

c)

cup

d)

pint

9.
4 quarts = 1 _____
a)
cup
b)
ounce
c)
pint
d)
gallon
10.

Abbreviation for gallon

a)

gal

b)

g

c)

gl

d)

GL

11.

When doubling or cutting a recipe in half, the cooking temperature will..

a)

remain the same.

b)

change.

12.

Use when measuring liquid ingredients

a)

dry measuring cups

b)

liquid measuring cups

13.

To measure liquids for accuracy

a)

hold liquid cup in your hand & pour in liquid

b)

place cup on flat surface & get at eye level

c)

Use a dry measuring cup

14.
How many Tablespoons in a stick of butter?
a)
2
b)
4
c)
6
d)
8
15.
How many cups in 1 gallon?
a)
12
b)
16
c)
8
d)
10
16.
Your recipe needs 4 Tbsp. of flour. What is the most efficient way to measure this?
a)
4 Tbsp. 
b)
3 tsp. 
c)
1/2 cup
d)
1/4 cup
17.
Your recipe calls for 3 tsp. of vanilla. What is the most efficient way to measure this?
a)
1 Tbsp. 
b)
1/3 cup
c)
2 Tbsp. 
d)
1/4 cup
18.
There are 2 cups for every pint of liquid. How many cups would you need for 3 pints of milk?
a)
4
b)
6
c)
12
d)
16
19.
Your recipe calls for 1 cup of butter. How many sticks of butter do you need?
a)
1 stick
b)
2 sticks
c)
3 sticks
d)
4 sticks
20.
If your recipe calls for 2/3 cup sugar, how will you measure this?
a)
1 Tbsp. three times
b)
1/4 cup minus 1 Tbsp.
c)
1/3 cup twice
d)
1 cup minus 3 Tbsp.
21.
How will you most efficiently measure 3/4 cup flour using standard measuring cups available? (1 cup, 1/2 cup, 1/3 cup, 1/4 cup)
a)
1/4 cup three times
b)
1/3 cup and 1/4 cup
c)
Partially measuring 1 cup
d)
1/4 cup and 1/2 cup
22.

Your original recipe calls for 3/4 cup brown sugar, but you are cutting it in half. Now you must measure 3/8 cup. What tools will you use to measure most efficiently?

a)

Just eyeball half of 3/4

b)

1/4 cup plus 2 Tbsp.

c)

1/2 cup and 1/4 cup

d)

3 Tbsp. and 1/8 tsp.

23.

What internal temperature do you cook a medium steak to?

a)

135*

b)

145*

c)

155*

d)

165*

24.

What internal temperature do you cook a whole chicken to?

a)

135*

b)

145*

c)

155*

d)

165*

25.

You are doubling a recipe. The original recipe uses 1 tsp. vanilla. How much is double?

a)

1/2 tsp

b)

1.5 tsp

c)

2 tsp

d)

1 tsp

26.

In the United States, most recipes use_____________to give the temperature to bake a recipe at.

a)

Fahrenheit

b)

Celcius

27.

1/2 cup is more than 1/3 cup.

a)

True

b)

False

28.

140℉ is what in Fahrenheit?

a)

60℃

b)

140℉

c)

10℃

d)

4.44℃

29.

What is the formula to change Celsius to Fahrenheit? 

a)

(°C×95)+32\left(\degree C\times\frac{9}{5}\right)+32  

b)

°C+32\degree C+32  

c)

(°C×1.8)+32\left(\degree C\times1.8\right)+32  

d)

Check your phone 

30.

The freezing point of water in both Celsius and Fahrenheit is?

a)

32 C and 0 F

b)

10 C and 10 F

c)

0 C and 32 F

d)

Always 2

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