WorksheetsFCS Unit 6
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
What is the key to knife safety?
a)
Always keep your knives sharp
b)
Always store them point down
c)
Wash them in the dishwasher for a thorough cleaning
d)
Cut only with the tips
2.
Name this measuring tool...
a)
dry measuring cups
b)
liquid measuring cup
c)
measuring spoons
3.
You should always follow a recipe by
a)
Which step is the easiest first
b)
Which step is the quickest first
c)
Which step takes the longest first
d)
In order of the way the instructions are listed (sequential order)
4.
What is the main ingredient in these granola bars?
a)
whole grain oats
b)
sugar
c)
canola oil
d)
soy flour
5.
How many total grams of fat are contained in a Subway Meatball Marinara sandwich?
a)
71
b)
1
c)
9
d)
23
6.
Name this kitchen tool...
a)
strainer
b)
cooling rack
c)
drainer
d)
colander
7.
Emily received kitchen knives for her birthday. In order to keep them sharp for a long time, where should knives be stored?
a)
in a drawer
b)
on top of the refrigerator, out of the way of children
c)
under the sink in a knife bin
d)
in a block on the counter
8.
Enrique needs to remove the skin and cut up an apple. Which knife would be most appropriate for this task?
a)
chef's knife
b)
paring knife
c)
serrated bread knife
d)
utility knife
9.
Which part of a recipe would someone with an allergy need to be most aware ?
a)
directions
b)
yield
c)
ingredients
d)
abbreviations
10.
What is the smallest knife cut?
a)
mince
b)
chiffonade
c)
small dice
d)
julienne
11.
What is mise en place?
a)
Latin for my place
b)
French for having all your ingredients ready before starting
c)
French for staying in place while cooking
d)
Latin for cooking has a place
12.
What is this type of knife cut called?
a)
mince
b)
chiffonade
c)
small dice
d)
julienne
13.
This nutrient is your main source of energy.
a)
protein
b)
vitamins
c)
carbohydrates
d)
minerals
14.
Name this measuring tool...
a)
dry measuring cups
b)
liquid measuring cup
c)
measuring spoons
15.
Why is having at least two cutting boards essential?
a)
It reduces the need to sanitize cutting boards.
b)
It gives more people in the kitchen the opportunity to participate in food preparation.
c)
It reduces the number of times that a cutting board must be washed.
d)
It reduces the risk of cross-contamination when preparing different types of foods.
16.
How many servings are in this item?
a)
15
b)
10
c)
8
d)
2
17.
What is the best way to cut with your chef's knife?
a)
cut and lift, cut and lift
b)
with the center part of the blade only
c)
with the tip only
d)
using a rocking motion
18.
The first thing to do when you get a recipe is
a)
Read the full recipe
b)
Get out all of your ingredients
c)
Pre-heat the oven
d)
Wash your hands
19.
What part of the knife is H?
a)
shank
b)
rivets
c)
heel
d)
cutting edge
20.
Name this kitchen appliance...
a)
toaster
b)
blender
c)
food processor
d)
slow cooker/crockpot
100 %
