WorksheetsCooking Fundamentals Practice Quiz - M
Total questions: 22
Worksheet time: 11mins
Name
Class
Date
1.
Name this kitchen tool:
a)
straining bowl
b)
colander
c)
sifter
2.
Name this kitchen tool
a)
skillet
b)
stock pot
c)
saucepan
3.
Name this kitchen tool
a)
rubber tongs
b)
rubber scraper
c)
pastry blender
4.
Name this kitchen tool
a)
grater
b)
peeler
c)
pastry blender
5.
Name this kitchen tool:
a)
slotted spoon
b)
sifter
c)
colander
6.
What is the most efficient way to measure 3/4 cup of flour? Use...
a)
1 teaspoon + 1 Tablespoon
b)
1/4 c + 1/2 c
c)
1/2 c + 1/2 c
7.
Which method of heat transfer occurs faster than conduction by the movement of air, liquid, or steam around the food?
a)
conduction
b)
radiation
c)
convection
8.
What is the best method of measuring flour?
a)
dry measuring cup - pack in & level off
b)
liquid measuring cup - spoon in & level off
c)
dry measuring cup - spoon in & level off
9.
What would I use to measure a semi liquid ingredient like peanut butter, pumpkin puree, or shortening?
a)
liquid measuring cup
b)
dry measuring cup
10.
True or False: Different types of cookware & bakeware
(i.e. aluminum, cooper, cast iron) have different properties
and abilities to conduct heat.
a)
True
b)
False
11.
Which of the following is NOT a reason why we cook food?
a)
To bring down the calorie content of a meal.
b)
To bring about structural changes in food
c)
To destroy harmful microorganisms.
d)
To improve the appearance, flavor and taste of food.
12.
In a recipe, what is the term for how many servings you will have of a finished product or dish?
a)
yield
b)
braise
c)
ingredients
13.
Which of the following is NOT a method of heat transfer?
a)
conduction
b)
radiation
c)
sanitation
14.
To cook foods in a small amount of liquid just below the boiling point
a)
dredge
b)
simmer
c)
braise
15.
Which of the following is an advantage of cooking with DRY heat?
a)
It provides nice browning and a crisp texture.
b)
It helps make tough vegetables or cheaper cuts of meat more tender.
c)
It adds additional fat & calories.
16.
What is an advantage of using MOIST cooking methods?
a)
It is the fastest method of cooking.
b)
Depending on the type of fat used, there could be health implications.
c)
Flavors get more developed and cheaper cuts of meat can be used for this method.
17.
To cut food into the smallest possible pieces
a)
mince
b)
chop
c)
julienne
18.
To cook food (meat, poultry, vegetables) uncovered in an oven
a)
roast
b)
saute
c)
braise
19.
Which of the following is a method of cooking that uses fat?
a)
sauteing
b)
boiling
c)
poaching
20.
To cook food under direct heat is to...
a)
broil
b)
boil
c)
saute
21.
To cut food into small, irregular pieces...
a)
broil
b)
chop
c)
poach
d)
blanch
22.
To gently combine delicate ingredients...
a)
braise
b)
fold
c)
dredge
100 %
