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Measuring, Equipment, Knives

Total questions: 40

Worksheet time: 38mins

Name
Class
Date
1.
How do you measure liquid ingredients?
a)
Set liquid measuring cup on a flat surface. Pour liquids in then read the  measurement at eye level. 
b)
Pour the liquid into the measuring cup until its at the correct line
c)
Pour liquids into the dry measuring up, making sure its on a flat surface
2.
What is this item?
a)
Measuring spoons
b)
Measuring cups
c)
Dry measuring cups
3.
What equipment should you use to measure the following:
1 cup peanutbutter
a)
A
b)
B
c)
C
4.
A recipe yields 20 cookies, but I want to increase the yield to 40 cookies. The original amount of sugar needed is 1/2 c. What is the new amount needed for the yield of 40 cookies?
a)
1/4 c
b)
3/4 c
c)
1 c
d)
2 c
5.
Which ingredient would you measure by packing down in dry measuring cup, then leveling off?
a)
flour
b)
brown sugar
c)
oil
d)
salt
6.
a)
Paring knife
b)
Boning Knife
c)
Butcher's knife
7.
a)
Steamer
b)
Ricer 
c)
Colander 
8.
a)
Butcher's knife
b)
French knife
c)
Paring knife
9.
a)
Saucepan
b)
Double Boiler 
c)
Stock pot
10.

What is this?

a)

pastry brush

b)

whisk

c)

pastry blender

d)

grater

11.

used for food storage; may be walk in or reach in

a)

Mandoline

b)

refrigerator

c)

rotisserie

d)

cheesecloth

e)

copperware

12.

What is this called?

a)

Convection Oven

b)

Microwave Oven

c)

Griddle or Flat Top

d)

Open Burner Range

13.

What is this called?

a)

Convection Oven

b)

Open Burner Range

c)

Griddle or Flat Top

d)

Microwave Oven

14.

There are ____ teaspoons in a Tablespoon.

a)

2

b)

3

c)

4

d)

5

15.

The amount of servings a recipe creates is called the...

a)

serves

b)

ingredients

c)

portion

d)

yield

16.

Always cut your food on top of a secure _________.

a)

stabilizer

b)

tabletop

c)

kitchen counter

d)

cutting board

17.
a)
Chef's Knife 
b)
Paring knife
c)
Cleaver 
18.

1/4 cup + 1/4 cup =

a)

1 cup

b)

1/2 cup

c)

3/4 cup

d)

2/8 cup

19.

How many quarts in a gallon?

a)

2

b)

1

c)

8

d)

4

20.

A (a)   blade is dangerous.

21.

One way to prevent cross-contamination when using a knife is to (a)   your hands and cutting board between tasks.

22.

Identify this appliance.

a)

Blender

b)

Stand mixer

c)

Food processor

d)

Oven

23.
an oven that uses a fan to circulate hot air over food
a)
combination oven
b)
convection oven
c)
microwave oven
d)
service contract
24.

The number by which to multiply the ingredients in a recipe in order to reach the new yield desired.

a)

conversion factor

b)

converting fraction

c)

conversion decimal

d)

converting factor

25.

The amount of space an ingredient takes up.

a)

volume

b)

pressure

c)

space

d)

weight

26.

What tool would you use to saute?

a)

rolling pin

b)

wooden spoon

c)

skillet/frying pan

d)

kitchen tongs

27.

1 cups water = (a)   fluid ounces (fl. oz.)

28.

Which knife is best for slicing breads and cakes?

a)

Peeler

b)

Paring Knife

c)

Serrated Slicer

29.

What hand tool is this?

a)

Hand Knife

b)

Bench Scraper

c)

Knife Sharpener

30.

What is the first thing you do when reading a recipe?

a)

start with the ingredients

b)

read the whole entire recipe

c)

read the steps then the ingredient list

d)

preheat the oven

31.

How much boiling water should Sally use to make Minted Pineapple?

a)

1 can

b)

3/4 cup

c)

1 3/4 cups

d)

1/2 tbsp

32.

If there are 8 ounces and 16 tablespoons in a cup, how many ounces and tablespoons are in 1/2 cup?

a)

4 ounces and 3 tablespoons

b)

4 ounces and 4 tablespoons

c)

4 ounces and 8 tablespoons

d)

4 ounces and 6 tablespoons

33.

When cutting food you should:

a)

cut toward you

b)

cut away from you

c)

hold the food in your hand

34.

How should a knife be carried at your work station:

a)

at your side

b)

tip pointing down

c)

blade facing behind

d)

walking

e)

All of the answers here are correct

35.

What is the hand position for the hand holding the food to be cut?

a)

fingers straight out

b)

in a claw shape so that knuckles guide the knife

c)

in your palm, fist wrapped around the food

36.

How many tablespoons are in 1 Cup?

a)

8

b)

16

c)

4

d)

32

37.

1 stick of butter equals

a)

1 cup

b)

1/2 cup

c)

3/4 cup

d)

1/3 cup

38.

Which is the largest amount

a)

1/3 cup

b)

4 Tablespoons

c)

1/8 teaspoon

d)

1/2 teaspoon

39.

The following is used to measure what? Choose all that apply.

a)

flour

b)

water

c)

oil

d)

milk

40.

My recipe tells me to cool my pan approximately 15 mins. Which of the following would best cool down the contents of the pan?

a)

fan

b)

cooling rack

c)

oven mitt

d)

hot pad

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