WorksheetsPreparing to Cook Test - Measuring, abbreviations, terms, equipment, appliances, recipe format
Total questions: 74
Worksheet time: 37mins
Name
Class
Date
1.
1. To remove the peeling by using a knife or peeler.
a)
grate
b)
cube
c)
cut in
d)
chop
e)
pare
2.
2. To beat rapidly and make light and airy (Example.: egg whites, whipping cream)
a)
cream
b)
whip
c)
fold
d)
knead
e)
saute
3.
3. To gently combine two mixtures by cutting down through the center with a rubber scraper, across the bottom of the bowl, and up and over close to the surface.
a)
whip
b)
fold
c)
cut in
d)
boil
e)
chop
4.
4. To mix shortening and flour with a pastry blender or two knives.
a)
knead
b)
cut in
c)
saute
d)
boil
e)
chop
5.
5. To work or press dough with the palms of the hands.
a)
whip
b)
fold
c)
knead
d)
chop
e)
pare
6.
6. To cook in a small amount of fat.
a)
cream
b)
cut in
c)
saute
d)
boil
e)
simmer
7.
7. To cook a liquid until bubbles rise continuously and break the surface.
a)
boil
b)
grate
c)
cream
d)
whip
e)
fold
8.
8. To heat to just below boiling.
a)
saute
b)
boil
c)
simmer
d)
chop
e)
pare
9.
9. To rub on a tool that separates or shreds the food in various small sizes.
a)
grate
b)
cube
c)
cut in
d)
chop
e)
pare
10.
10. To cut food into small pieces.
a)
grate
b)
cube
c)
cut in
d)
chop
e)
pare
11.
11. To beat until soft, creamy and smooth. Usually refers to mixing butter and sugar.
a)
cream
b)
whip
c)
knead
d)
chop
e)
pare
12.
12. To cut into small squares.
a)
grate
b)
cube
c)
cut in
d)
chop
e)
pare
13.
13. When you are measuring flour, you:
a)
Loosely spoon it into a dry measuring cup and level at the top
b)
Firmly pack it into a dry measuring cup and leveled at the top
c)
Just guess how much to use.
14.
14. When you are measuring liquids in a liquid measuring cup, you:
a)
Don't have to worry about how the cup sits
b)
Set the cup on a flat surface and read it at eye level
c)
Should put the cup down in the sink
15.
15. One stick of butter or margarine is equal to:
a)
1/4 cup
b)
1/2 cup
c)
1 cup
16.
16. When measuring brown sugar, it should be:
a)
Loosely packed into a dry measuring cup
b)
Firmly packed into a dry measuring cup and leveled at the top
c)
Melted on the stove first and then measured
17.
17. Quart (Abbreviation)
a)
gal.
b)
pt.
c)
qt.
d)
T. or TBSP.
e)
t. or tsp.
18.
18. Pint (Abbreviation)
a)
gal.
b)
pt.
c)
qt.
d)
T. or TBSP.
e)
t. or tsp.
19.
19. Tablespoon (Abbreviation)
a)
gal.
b)
pt.
c)
qt.
d)
T. or TBSP.
e)
t. or tsp.
20.
20. Cup (Abbreviation)
a)
c.
b)
pt.
c)
qt.
d)
T. or TBSP.
e)
t. or tsp.
21.
21. Teaspoon (Abbreviation)
a)
gal.
b)
pt.
c)
qt.
d)
T. or TBSP.
e)
t. or tsp.
22.
22. Gallon (Abbreviation)
a)
gal.
b)
pt.
c)
qt.
d)
T. or TBSP.
e)
t. or tsp.
23.
23. __________ Gallon = 4 quarts
a)
1
b)
2
c)
3
24.
24. 1 Quart = __________ cups
a)
2
b)
3
c)
4
25.
25. __________Cup/s = 2 pints
a)
2
b)
3
c)
4
26.
26. 1 pint = __________ cup/s
a)
1
b)
2
c)
3
27.
27. 1 cup = __________ tablespoons
a)
8
b)
14
c)
16
28.
28. __________cup = 4 tablespoons
a)
1/8
b)
1/4
c)
1/2
29.
29. 1 tbsp = __________ teaspoons
a)
2
b)
3
c)
4
30.
30. 1 lb = __________ ounces
a)
12
b)
14
c)
16
31.
31. This part of the knife is called the TANG.
a)
C
b)
D
c)
E
d)
F
e)
G
32.
32. This part of the knife is call the CUTTING EDGE.
a)
A
b)
B
c)
C
d)
D
e)
E
33.
33. This part of the knife is called the Spine.
a)
A
b)
B
c)
C
d)
D
e)
E
34.
34. This part of the knife is called the Bolster.
a)
C
b)
D
c)
E
d)
F
e)
G
35.
35. This part of the knife is called the Point.
a)
A
b)
B
c)
C
d)
D
e)
E
36.
36. This part of the knife is called the Handle.
a)
C
b)
D
c)
E
d)
F
e)
G
37.
37. This part of the knife is called the Rivet.
a)
C
b)
D
c)
E
d)
F
e)
G
38.
38. Which piece of measuring equipment would you use for 1/2 cup of oil?
a)
E
b)
F
c)
G
d)
H
e)
I
39.
39. Which measuring method would you use for ½ cup oil?
a)
J
b)
K
c)
L
40.
40. Which piece of measuring equipment would you use for ⅓ cup brown sugar?
a)
E
b)
F
c)
G
d)
H
e)
I
41.
41. Which measuring method would you use for ⅓ cup brown sugar?
a)
J
b)
K
c)
L
42.
42. Which piece of measuring equipment would you use for 1 cup flour?
a)
A
b)
B
c)
C
d)
D
e)
E
43.
43. Which measuring method would you use for 1 cup flour?
a)
J
b)
K
c)
L
44.
44. Which piece of measuring equipment would you use for ¼ tsp vanilla?
a)
A
b)
B
c)
C
d)
D
e)
E
45.
45. Which measuring method would you use for ¼ tsp vanilla?
a)
J
b)
K
c)
L
46.
46. Which piece of measuring equipment would you use for ⅔ cup shredded cheese?
a)
E
b)
F
c)
G
d)
H
e)
I
47.
47. Which measuring method would you use for ⅔ cup shredded cheese?
a)
J
b)
K
c)
L
48.
48. Which piece of measuring equipment would you use for ¼ cup butter?
a)
E
b)
F
c)
G
d)
H
e)
I
49.
49. Which measuring method would you use for ¼ cup butter?
a)
J
b)
K
c)
L
50.
50. Which piece of measuring equipment would you use for ½ tsp cinnamon?
a)
A
b)
B
c)
C
d)
D
e)
E
51.
51. Which measuring method would you use for ½ tsp cinnamon?
a)
J
b)
K
c)
L
52.
52. Which piece of measuring equipment would you use for 1 tbsp milk?
a)
A
b)
B
c)
C
d)
D
e)
E
53.
53. Which measuring method would you use for 1 Tbsp of milk?
a)
J
b)
K
c)
L
54.
54. Which piece of measuring equipment would you use for ¾ cup shortening?
a)
E
b)
F
c)
G
d)
H
e)
I
55.
55. Which measuring method would you use for 3/4 cup shortening?
a)
J
b)
K
c)
L
56.
56. Your recipe calls for 3/4 cup of white sugar, but you need to DOUBLE the recipe how much would you need now?
a)
1/4 cup
b)
1 1/4 cup
c)
1 1/2 cup
57.
57. Your recipe calls for 2 lbs of ground beef, but you need to HALF the recipe how much would you need now?
a)
1/2 lb
b)
1 lb
c)
3 lb
58.
58. Your recipe calls for 1/2 tsp baking soda, but you need to DOUBLE the recipe how much would you need now?
a)
1/2 tsp
b)
3/4 tsp
c)
1 tsp
59.
59. Your recipe calls for 2/3 cup of oil, but you need to HALF the recipe how much would you need now?
a)
1/4 cup
b)
1/3 cup
c)
1/2 cup
60.
60. Your recipe calls for 1 tbsp garlic powder, but you need to HALF the recipe how much would you need now?
a)
1 tsp
b)
1 1/2 tsp
c)
2 tsps
61.
61. Your recipe calls for 1/4 cup walnuts, but you need to DOUBLE the recipe how much would you need now?
a)
1/2 cup
b)
3/4 cup
c)
1 cup
62.
62. Your recipe calls for 1 1/2 cup chocolate chips, but you need to DOUBLE the recipe how much would you need now?
a)
1 cup
b)
2 1/2 cups
c)
3 cups
63.
63. Your recipe calls for 2 large eggs, but you need to DOUBLE the recipe how much would you need now?
a)
3
b)
4
c)
5
64.
64. Your recipe calls for 1/4 cup chopped onion, but you need to HALF the recipe how much would you need now?
a)
1 tbsp
b)
2 tbsp
c)
1/2 cup
65.
65. Your recipe calls for 1/4 tsp salt, but you need to HALF the recipe how much would you need now?
a)
1/16 tsp
b)
1/2 tsp
c)
1/8 tsp
66.
Should you use pans with rounded bottoms to prevent tipping over.
a)
Yes
b)
No
67.
This kitchen appliance cooks food using indirect heat.
a)
Oven
b)
Stovetop
c)
All of the above
68.
This kitchen appliance cooks food using direct heat.
a)
Oven
b)
Stovetop
c)
All of the above
69.
This kitchen appliance circulates hot air around staggered pans.
a)
Convection oven
b)
Conventional oven
70.
This kitchen appliance circulates hot air around pans using the aid of a fan.
a)
Convection oven
b)
Conventional oven
71.
Refrigerators should be kept at temperatures _____________ degrees.
a)
10-21
b)
32-43
c)
33-39
72.
Freezers should be kept at temperatures _____________ degrees.
a)
-10
b)
0
c)
10-21
73.
The refrigerator compartment works more efficiently if about _______ full.
a)
1/2
b)
3/4
c)
Completely
74.
The freezer compartment works more efficiently if about _______ full.
a)
1/2
b)
3/4
c)
Completely
100 %
