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C00KERY SUMMATIVE TEST 2

Total questions: 40

Worksheet time: 30mins

Name
Class
Date
1.

Which kitchen layout is represented in the picture?

a)

Parallel Shape

b)

Straight Shape

c)

U-Shape

d)

L-Shape

2.

Which kitchen layout is represented in the picture?

a)

Parallel Shape

b)

U-Shape

c)

L-Shape

d)

Straight Shape

3.

Which kitchen layout is represented in the picture?

a)

U-Shape

b)

Peninsular Shape

c)

Parallel Shape

d)

Straight

4.

Which of the following units will be most appropriate if only a small space is available for a kitchen?

a)
b)
c)
d)
5.

Which kitchen unit stands in the center of a large kitchen with a hob or sink unit in the work top?

a)

Base Unit

b)

Wall Unit

c)

Work tops unit

d)

Island Unit

6.

Which of the following units is used to form a barrier between the kitchen and the dining area?

a)
b)
c)
7.

The THREE major appliances in a kitchen are:

a)

Refrigerator

Cooker/Range

Microwave

b)

Refrigerator

Cooker/Range

Dishwasher

c)

Refrigerator

Cooker/Range

Sink

d)

Counter Top

Cooker/Range

Sink

8.

Built very much like the U-Shaped with the addition of an elongated partial wall

a)

G-shaped

b)

U-shaped

c)

Island

d)

The Corridor/Gallery

9.

Designed for homes or apartments, the single wall kitchen offers a very open and airy feel.

a)

Island

b)

G-shaped

c)

Corridor/Gallery Kitchen

d)

Single Wall/Pullman Kitchen

10.

One of the most basic layout principles is the?

a)

Work kitchen

b)

Work Tangle

c)

Work Triangle

d)

Work Station

11.

Your refrigerator and pantry are the major items here.

a)

Preparation/Cooking Station

b)

Food Storage Station

c)

Clean-up Station

d)

Working Station

12.

Your stove or range, oven, microwave, and smaller appliances are found in this area.

a)

Clean-up Station

b)

Preparation/Cooking Station

c)

Food Storage Sation

d)

Working Station

13.

Everyone’s least favorite activity is one of the kitchen’s most important.

a)

Food Storage Station

b)

Preparation/Cooking Station

c)

Clean-up Station

d)

Working Station

14.

What is the ingredient that you PACK into a measuring cup?

a)

Brown sugar

b)

Granulated Sugar

c)

Flour

d)

Water

15.

How do you properly measure flour?

a)

Use a dry measuring cup, pack it tight, and level it off

b)

Use a spoon or smaller dry measuring cup to scoop it into the proper dry measuring cup, leave it heaping and dump it into your bowl

c)

Use a spoon or scoop it into the proper dry measuring cup, level it off using a straight edge spatula or butter knife and dump it into your bowl

d)

Use a liquid measuring cup, pack it in, look at it at eye level to make sure it is even

16.

What does T stand for?

a)

Tablespoon

b)

Teaspoon

c)

Cup

d)

Pint

17.

Looking at the picture, how much blue liquid is in this measuring cup?

a)

1 Cup

b)

2/3 cup

c)

3 Cups

d)

5/6 cup

18.

What are two ingredients that I would measure with this measuring tool?

a)

Butter and Milk

b)

Milk and water

c)

Water and Sugar

d)

Flour and Sugar

19.

What are two ingredients that I would measure with this measuring tool?

a)

Flour and Brown Sugar

b)

Milk and Butter

c)

Milk and Water

d)

Flour and Butter

20.

When measuring liquid ingredients, at what level do we need to see them it

a)

Eye-level

b)

Nose-evel

c)

Chin-level

d)

Lips-level

21.

These measuring tools are used to measure dry ingredients like sugar and flour.

a)

Measuring cups for liquid ingredients

b)

Measuring cups for dry ingredients

c)

Measuring Spoons

d)

Scoops

22.

In the absence of the spatula, you can use this utensil to level off the ingredients when measuring.

a)

Knife

b)

Food Tong

c)

Fork

d)

Rubber Scraper

23.
What are the common abbreviations for the following (that will be used in class):
TEASPOON
a)
t
b)
T
c)
tspn
d)
Tbsp
24.
What are the common abbreviations for the following (that will be used in class):
TABLESPOON
a)
t
b)
T
c)
Tblsp
d)
T-spoon
25.
What are the common abbreviations for the following:
GALLON
a)
G
b)
Gal
c)
Gln
d)
Gn
26.
How many teaspoons in a Tablespoon?
a)
2
b)
3
c)
8
d)
16
27.
How many Tablespoons in a cup?
a)
2
b)
8
c)
16
d)
32
28.
How many ounces in a cup?
a)
2
b)
3
c)
8
d)
16
29.
How many ounces in a pound?
a)
8
b)
16
c)
18
d)
24
30.
How would you measure 1/2 tablespoon?
a)
Use the 1/2 T
b)
Use 1t + 1/2t
c)
Use 1t+1t
d)
Fill the T half way
31.
4 oz. = ? c?
a)
1/4
b)
1/2
c)
1/3
d)
you can't convert oz to cups
32.
1/2 lb. = ? oz.
a)
4
b)
8
c)
16
d)
you can't convert pounds to ounces
33.
How many pints in a quart
a)
2
b)
4
c)
8
d)
16
34.
How many cups in a pint?
a)
1
b)
2
c)
4
d)
8
35.
How many cups in a gallon?
a)
4
b)
8
c)
16
d)
32
36.
Select whether the following units are common units of measurement found in cooking tools:
1 t
a)
True
b)
False
37.
Select whether the following units are common units of measurement found in cooking tools:
1/2 c
a)
True
b)
False
38.
Select whether the following units are common units of measurement found in cooking tools found in cooking tools:
1/5 c
a)
True
b)
False
39.

We can use spatula or the straight edge of the knife to level the measurement.

a)

false

b)

true

40.

Lift the measuring cup in getting the measurement of a liquid.

a)

true

b)

false