WorksheetsExam 4 Study Guide - Cooking Methods & Measurements
Total questions: 31
Worksheet time: 16mins
Why do we abbreviate cooking measurements?
To save space and make recipes easier to read
To confuse people
Because abbreviations are required by law
To make cooking more difficult
The main three categories of cooking methods are:
Dry heat, moist heat, and combination methods
Baking, frying, and grilling
Boiling, steaming, and roasting
Sautéing, poaching, and broiling
Knowing measurement equivalents is important because:
it helps in accurate conversions between units
it makes numbers look bigger
it is only useful for scientists
it is not needed in daily life
3 teaspoons = __ tablespoon
1
2
3
0.5
1 cup = __ ounces
8
10
12
6
2 cups = __ pint
1
2
3
0.5
2 pints = __ quart
1
2
3
4
__ quarts = 1 gallon
4
2
3
5
__ cups = 1 gallon
16
8
10
12
1 lb = __ ounces
16
12
20
8
What two things do you need to consider when purchasing a cutting board?
Material and size
Color and price
Brand and warranty
Shape and pattern
Which of the following best defines the distinguishing factor of a French/Chef knife?
It has a curved balde.
It is primarily used for peeling fruits and vegetables due to its small size.
I has a serrated edge that makes slicing bread easier.
It has a large, flat blade that makes chopping meat easier.
Properly cleaning and storing knives involves:
Washing by hand and storing in a knife block inside the pantry.
Leaving knives wet and storing them loosely in a drawer.
Cleaning knives in a dishwasher and storing them with other utensils.
Wiping knives with a cloth and leaving them on the countertop.
The three basic steps (in order) to fabricating precision knife cuts are:
Dice, Stick, Slice
Slice, Stick, Dice
Stick, Slice, Dice
Dice, Slice, Stick
Common knives include chef, paring, bread, boning, and carving.
True
False
Which smallware is best used for scraping the sides of mixing bowls and folding ingredients together?
Rubber Spatula
Tongs
Whisk
Ladle
Spine
A
H
G
B
Tang
A
H
G
B
Tip
A
B
C
D
Point
A
B
C
D
Belly
A
B
C
D
Heel
A
B
C
D
Finely cutting leafy green & vegetables into long, thin strips, often used as a garnish.
Supreme
Julienne
Chiffonade
Zest
Culinary technique to remove the peel, pith, and membranes from citrus fruit, leaving only the clean, juicy segments.
Chiffonade
Dice
Zest
Supreme
The proper steps in order to cleaning knifes:
Rinse, hand wash, rinse, sanitize, store
Hand wash, rinse, sanitize, store
Rinse, sanitize, rinse, store
Abbreviation: teaspoon
t or tsp
T or Tbsp
T or Tbsp
teaspoon
tablespoon
cup
ounce
Abbreviation: dozen
D
Dz
Doz
D of Z
Combo Cooking Methods
Stew
Boil
Braise
Broil
Deep Fry
Boil, Simmer, Poach, Steam
Dry Cooking Methods
Wet Cooking Methods
Combo Cooking Methods
Bake, Broil, Deep Fry, Grill, Pan Fry, Roast, Sauté
Dry Cooking Methods
Wet Cooking Methods
Combo Cooking Methods
