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Worksheets

Midterm Review

Total questions: 63

Worksheet time: 37mins

Name
Class
Date
1.

Which of the following is NOT one of the four standard cup measurements in a set of measuring cups?

a)

1 cup

b)

1/2 cup

c)

1/3 cup

d)

2/3 cup

2.

Which of the following is a standard spoon measurement in a set of measuring spoons?

a)

1 tablespoon

b)

2 tablespoons

c)

1/4 cup

d)

1/8 cup

3.

How should brown sugar be measured for a recipe?

a)

Sift it before measuring

b)

Pack it firmly into the cup

c)

Measure it loosely

d)

Pour it into the cup

4.

Why is it important to use the correct measuring equipment for dry and liquid ingredients?

a)

It makes the recipe look better

b)

It ensures accurate measurements and recipe success

c)

It saves time

d)

It uses fewer utensils

5.

When measuring salt for a recipe, what is the best method?

a)

Use a liquid measuring cup

b)

Use a measuring spoon and level off

c)

Pack it into a cup

d)

Estimate by hand

6.

What two measuring cups should you use if you need 3/4 cup?

a)

1/2 cup and 1/4 cup

b)

1/3 cup and 1/2 cup

c)

1/4 cup and 1/4 cup

d)

1 cup and 1/2 cup

7.

If you need half of an egg, how would you measure this?

a)

Use only the egg yolk

b)

Beat the egg and use half of the mixture

c)

Use only the egg white

d)

Use two eggs

8.

If a recipe says “make a well”, what does this mean?

a)

Mix all ingredients together

b)

Create a hole in the dry ingredients to add wet ingredients

c)

Bake the mixture immediately

d)

Add sugar to the mixture

9.

Why is it important to measure ingredients accurately in baking?

a)

To save time

b)

To ensure the recipe turns out correctly

c)

To use fewer dishes

d)

To make the food look colorful

10.

What is the purpose of “cutting in” fat into flour in baking?

a)

To make the dough rise

b)

To create a flaky texture

c)

To add sweetness

d)

To make the dough sticky

11.
What are two ingredients that I would measure with this measuring tool?
a)
Butter and Milk
b)
Flour and Sugar
c)
Milk and water
d)
Water and Sugar
12.
What equipment should you use to measure the following:
1 cup flour
a)
A
b)
B
c)
C
13.
What is the process used to measure dry ingredients?
a)
Scoop into a dry measuring cup and then pour into the mixing bowl
b)
First, scoop it into the correct dry measuring cup, then level it off with a straight edge
c)
Pour into a liquid measuring cup and then read it at eye level
14.

Which piece(s) of kitchen equipment listed below is(are) used to measure dry ingredients?

Choose ALL that apply

a)

measuring spoons

b)

liquid measuring cup

c)

dry measuring cups

d)

All of these are correct

15.

When looking at a recipe, the capital T stands for

a)

teaspoon

b)

1/4 teaspoon

c)

1/2 teaspoon

d)

Tablespoon

16.

How do you measure solid butter?

a)

With a Tablespoon

b)

You need to melt it first then use a liquid measuring cup

c)

Look at the markings on the wrapper

d)

Butter is always measuring in sticks EX: 1 stick, 2 sticks etc.

17.
Your recipe calls for 3 tsp. of vanilla. What is the most efficient way to measure this?
a)
1 Tbsp. 
b)
1/3 cup
c)
2 Tbsp. 
d)
1/4 cup
18.

How do you measure brown sugar

a)

Scoop into dry measuring cup and pack down

b)

Lightly scoop into measuring cup and level with a flat edge

c)

Scoop into liquid measuring cup and pat down

d)

You don't need to measure it just estimate

19.

If I need to measure a small amount of baking powder for my cookie recipe, which piece of measuring equipment should I use?

a)

dry measuring cups

b)

measuring spoons

c)

liquid measuring cup

d)

None of these are correct

20.

Flour should always be packed when measuring.

a)

True

b)

False

21.

What would you use to measure 1 cup of oil?

a)

Dry measuring cup

b)

A ladle

c)

Liquid measuring cup

d)

Measuring spoons

22.

A process of determining the specific amount of an ingredient

a)

Deglaze

b)

Measure

c)

Score

d)

Skim

23.

What are the rules for measuring liquids?

a)

Use a liquid measuring cup

b)

Set the measuring cup on a flat, level surface.

c)

Be at eye level when reading the amount on the cup.

d)

All of the above

24.
How will you most efficiently measure 3/4 cup flour using standard measuring cups available? (1 cup, 1/2 cup, 1/3 cup, 1/4 cup)
a)
1/4 cup three times
b)
1/3 cup and 1/4 cup
c)
Partially measuring 1 cup
d)
1/4 cup and 1/2 cup
25.
In what sizes are dry measuring cups commonly found?
a)
1/4 c, 1/3 c, 1/2 c, 1 c
b)
1/8 c, 1/2 c, 3/4 c, 1c
c)
1/4 c, 2/3 c, 3/4 c, 1 c
d)
1 c, 2 c, 3 c, 4 c
26.
If your recipe calls for 1/2 pint of buttermilk, how would you measure this in cups?
a)
1 cup
b)
2 cups
c)
3 cups
d)
4 cups
27.

What ingredient(s) would measuring spoons measure?

a)

Salt

b)

Vanilla

c)

Neither of these

d)

Both of these

28.
Your recipe needs 4 Tbsp. of flour. What is the most efficient way to measure this?
a)
4 Tbsp. 
b)
3 tsp. 
c)
1/2 cup
d)
1/4 cup
29.

Using a ______________ in a liquid measuring cup helps remov sticky ingredients such as honey and molasses.

a)

Shortening

b)

Butter

c)

Non-stick spray

d)

Nothing

30.

Peanut Butter is considered to be a

a)

Solid ingredient

b)

Dry ingredient

c)

Liquid ingredient

d)

None of the above

31.

What is the correct way to measure peanut butter?

a)

Measure directly into the mixing bowl.

b)

Pack it into a dry measuring cup and level it off.

c)

Use a liquid measuring cup.

d)

Estimate by the spoonful.

32.
The foods in a recipe
a)
Ingredients
b)
Amounts
c)
Purchases
d)
Equivalents
33.

Measuring and organizing your ingredients before starting a recipe contributes to a successful baking experience.

a)

True

b)

False

34.

Brown Sugar, Cooked Rice, Shortening, and Peanut Butter need to be ______ before leveling off

a)

Poured

b)

Sifted

c)

Packed

d)

Scooped

35.

What tool do you use to measure small amounts of both liquid and dry ingredients

a)

Dry Measuring Cups

b)

Ounces

c)

Measuring Spoon

d)

Liquid Measuring cups

36.

You can use measuring spoons to measure

a)

dry ingredients

b)

wet ingredients

c)

both wet and dry ingredients

d)

neither dry nor wet ingredients

37.

What is the name of the ingredient that we "pack" down into the dry measuring cup?

a)

Sugar

b)

Flour

c)

Honey

d)

Brown Sugar

38.

A standard set of dry/solid measuring cups is made of what 4 cup sizes?

a)

1 cup

b)

1/2 cup

c)

1/3 cup

d)

1/4 cup

e)

3/4 cup

39.

How much is a stick of butter?

a)

1 cup

b)

1/2 cup

c)

2 cups

d)

1/4 cup

40.

Which are used to measure small amounts of ingredients, usually less than 1/4 cup?

a)

Dry measuring cups

b)

Liquid measuring cups

c)

Measuring spoons

d)

Scales

41.

When measuring _______ you should fluff it up and spoon it into a dry measuring cup.

a)

sugar

b)

brown sugar

c)

flour

d)

baking soda

42.

Other ingredients measured using a dry measuring cup can include...

a)

Peanut Butter

b)

Oil

c)

Chicken Broth

d)

Potatoes

43.

Which of the following is an accurate method of measuring dry ingredients such as flour?

a)

Shake the cup level

b)

Spoon flour into cup and use a straight edge

c)

Scooping up flour with a measuring cup

d)

Pour flour into measuring cup over the bowl

44.

Which measuring utensil would you use to measure 1 1/4 cups of flour?

a)

Dry/solid measuring cups

b)

Measuring spoons

c)

Liquid measuring cup

45.

Which is larger a teaspoon or a tablespoon?

a)

teaspoon

b)

tablespoon

46.

How many cups is one stick of butter?

a)

1/4

b)

1

c)

1/2

d)

2

47.

Liquids should always be measured at eye level.

a)

True

b)

False

48.

Mark's pancake batter turned out too wet and runny. What might be the cause of his too liquidy batter?

a)

Mark probably did not read his recipe correctly and used the wrong size mixing bowl

b)

Mark most likely did not measure his liquid ingredients correctly by bending down to check the measurement resulting in too much liquid.

c)

Mark probably was too careful when measuring, so he took too much time and was not able to get all of the dry ingredients.

49.

Which measuring utensil would you use to measure 2 tablespoons of vegetable oil?

a)

Dry/solid measuring cups

b)

Measuring spoons

c)

Liquid measuring cup

50.

What do you use to measure dry ingredients?

a)

liquid measuring cup

b)

fork

c)

bowl

d)

dry measuring cup

51.

What abbreviation is commonly used for teaspoon in recipes?

a)

ts

b)

tbl

c)

tsp

d)

l

52.

What are the 3 steps to measuring oats

a)

Sift, Scoop, Pour

b)

Scoop, Level, Pour

c)

Pour, Check Eye Level, Poor off excess

d)

Scoop, Chuck, Crush

53.

How should you measure 1 cup of flour

a)

Dip the measuring cup in the flour and then level

b)

Lightly spoon flour in the cup and then level

c)

Scoop the flour and shake the cup lightly until its level

d)

Just scoop until its full.

54.

When measuring liquids, it is important to:

a)

use a rubber scraper to get everything out of the measuring cup

b)

use the stir, scoop and level technique

c)

hold the measuring cup up to eye level to see the lines properly

d)

place the measuring cup on the counter and bend down until the lines are at eye level

55.

When measuring ________ you must firmly pack it down in the dry measuring cup.

a)

sugar

b)

brown sugar

c)

flour

d)

baking soda

56.

What is half of 1 tablespoon (in a measurable amount/using tools that are available)

a)

1/2 tablespoon

b)

1 1/2 teaspoons

c)

1/2 teaspoons

d)

3/4 teaspooon

57.

If I need to measure a small amount of baking powder for my cookie recipe, which piece of measuring equipment should I use?

a)

measuring spoons

b)

measuring cups

c)

kitchen scale

d)

liquid measuring jug

58.

Name, Ingredient Amount, Directions, Yield, Temperature, Visual Direction, Time, Equipment

a)

Kitchen Rules

b)

How to Read

c)

Measuring Utensils

d)

Parts of Recipe

59.
What Knife Cut?
a)
Dice
b)
Julienne
c)
Large Chop
d)
Mince
60.
What does it mean to cut food into tiny pieces?
a)
slice
b)
dice
c)
flake
d)
sear
61.
To take the skin off a fruit or vegetable with a knife
a)
peel
b)
pare
c)
strip
d)
de-skin
62.
Rub food against a shredder
a)
grate
b)
shred
c)
slice
d)
mince
63.

This is often used to level food items such as flour and sugar.

a)

rubber scraper

b)

turner

c)

straight edge spatula