WorksheetsKitchen Equipment and Measuring Quiz
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
My recipe calls for 1 1/2 cup of milk what measuring utensil should I use?
a)
Liquid Measuring Cup
b)
Measuring Spoons
c)
Dry Measuring Cups
d)
Your hands
2.
My recipe calls for 1/4 cup brown sugar? How would I measure brown sugar?
a)
Spoon in the brown sugar loosely and hope for the best
b)
Scoop the brown sugar with the measuring cup itself
c)
Spoon in the brown sugar with a smaller spoon and pack the brown sugar as you go
d)
Use the bag of brown sugar and poor it into your small 1/4 cup measuring cup
3.
What is the best tool for scraping food from bowls or pans?
a)
rubber scraper/spatula
b)
Whisk
c)
tongs
d)
thermometer
4.
What is the purpose of a zester?
a)
To remove the zest from citrus fruits
b)
To grate cheese
c)
To chop vegetables
d)
To whisk eggs
5.
What is the correct way to measure liquid ingredients?
a)
Use a liquid measuring cup and read the measurement at eye level
b)
Use a kitchen scale
c)
Use a dry measuring cup
d)
Estimate the measurement
6.
My recipe calls for 1/2 cup of flour what measuring utensil should I use?
a)
Liquid Measuring Cups
b)
Measuring Spoons
c)
Dry Measuring Spoons
d)
Your hands
7.
My recipe calls for 1/2 of flour how do I measure flour?
a)
Eyeball the measurement
b)
Use a liquid measuring cup
c)
Pack flour into the measuring cup
d)
Spoon flour into a dry measuring cup and level off with a knife
8.
Which knife is best suited for slicing vegetables?
a)
Paring knife
b)
Chef's knife
c)
Serrated knife
d)
Boning knife
9.
Which knife is best suited for peeling vegetables?
a)
Paring knife
b)
Chef's knife
c)
Serrated knife
d)
Boning knife
10.
Which cooking method involves cooking food in a small amount of fat over high heat? (think stir-fry)
a)
Simmering
b)
Boiling
c)
Sautéing
d)
Steaming
11.
Which cooking method involves cooking food in a liquid at a low temperature for a long period of time? (think soup or stew)
a)
Grilling
b)
Simmering
c)
Broiling
d)
Baking
12.
What is the name of the following knife cut?
a)
Dice Cut
b)
Batonnet Cut
c)
Brunoise Cut
d)
Julienne Cut
13.
Which of the following pieces of kitchen equipment is used to strain liquids from solids?
a)
Spatula
b)
Peeler
c)
Whisk
d)
Colander
14.
Which cooking method involves cooking food in an oven using dry heat?
a)
Sautéing
b)
Baking
c)
Steaming
d)
Boiling
15.
What is the name of the following type of knife cut that results in very small pieces of food?
a)
Julienne
b)
Chop
c)
Mince/Brunoise
d)
Dice
16.
What is the following measuring utensil called?
a)
measuring spoons
b)
liquid measuring cups
c)
dry measuring cups
17.
What is the primary function of a whisk?
a)
Cutting dough
b)
Mashing potatoes
c)
Blending ingredients
d)
Peeling vegetables
18.
What is the primary function of a food processor?
a)
Brewing coffee
b)
Chopping, slicing, and pureeing ingredients
c)
Measuring ingredients precisely
d)
Keeping food warm
19.
What is this piece of equipment called?
a)
blender
b)
toaster
c)
griddle
d)
oven
20.
The top part of the stove in the picture is called the what? (where the pots and pans go)
a)
oven
b)
vent
c)
range
d)
control panel
100 %
