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Worksheets

Let's see what you remember!

Total questions: 12

Worksheet time: 14mins

Name
Class
Date
1.

Double each of the following measurements.

a)

2/3 c. margarine

1.

1 1/3 c.

b)

1 1/2 c. flour

2.

3 c.

c)

1/2 c. sugar

3.

1 c.

d)

2 eggs

4.

4 eggs

2.

Match the following measurements with their equivalents.

a)

1/4 c.

1.

4 Tablespoons

b)

1 Tablespoon

2.

3 teaspoons

c)

3/4 c.

3.

12 Tablespoons

3.

Match the following measurements with their equivalents.

a)

1/2 c.

1.

8 Tablespoons

b)

4 Quarts

2.

1 Gallon

c)

2 cups

3.

1 Pint

d)

16 Tablespoons

4.

1 c.

4.

Read through each of the terms and match the correct definition to the term.

a)

Chop

1.

To cut food into small, irregular pieces

b)

Cream

2.

To beat sugar and fat together

c)

Cut-In

3.

To cut fat into flour w/ pastry blender

d)

Dice

4.

To cut into very small cubes

5.

Read through each of the terms and match the correct preparation definition to the term.

a)

Mince

1.

cut or chop food as finely as possible

b)

Peel

2.

remove the skins of fruits and vegetable

c)

Saute

3.

cook in a small amount of fat

d)

Simmer

4.

cook below the boiling point

6.

Read through each of the terms and match the correct preparation definition to the term.

a)

Julienne

1.

To cut into match-like strips

b)

Whip

2.

beat a food rapidly in order to add air

c)

Stir

3.

mix ingredients in a circular motion

7.

Match the measuring technique that best fits with each of the ingredients. One answer may be used more than once.

a)

Flour

1.

SPOON in and level off, DO NOT PACK IN

b)

Sugar

2.

SCOOP/DIP and level.

c)

Brown Sugar

3.

PACK firmly and then level off.

d)

Baking Soda

4.

SCOOP/DIP and level.

8.

Match the correct cooking abbreviations. 

a)

Cup

1.

c.

b)

Tablespoon

2.

T.

c)

Pound

3.

lb.

d)

Ounce

4.

oz.

e)

Gallon

5.

gal.

9.

Cross-contamination occurs when 

a)

labels do not contain information on allergens.

b)

food is not held at the correct temperature

c)

pathogens transfer from one surface or food to another

d)

deliveries of frozen food are rejected

10.

Pathogens grow well between which temperatures?

a)

0* F and 32*F

b)

32*F and 41*F

c)

41*F and 135*F

d)

135*F and 165*F

11.

Culinary refers to matters related to hotels and hotel management.

a)

TRUE

b)

FALSE

12.

Which piece(s) of kitchen equipment listed below is(are) used to measure dry ingredients?

Choose ALL that apply

a)

measuring spoons

b)

dry measuring cups

c)

liquid measuring cup

d)

All of these are correct