Scribd
Upload
86 views4 pages

Kitchen Know How Pre-Test

This document contains a foods pretest with multiple choice and matching questions about cooking terms, food preparation steps, ingredient measurements, and functions of common ingredients. It also provides a chocolate chip cookie recipe and asks the test-taker to double and half the measurements to determine the ideal number of cookies each revised recipe would make.

Uploaded by

Maria Cavaliere
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
86 views4 pages

Kitchen Know How Pre-Test

This document contains a foods pretest with multiple choice and matching questions about cooking terms, food preparation steps, ingredient measurements, and functions of common ingredients. It also provides a chocolate chip cookie recipe and asks the test-taker to double and half the measurements to determine the ideal number of cookies each revised recipe would make.

Uploaded by

Maria Cavaliere
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 4

NAME _____________________________

DATE ___________

FOODS PRETEST
Listed below are the steps in washing dishes. Put them in the correct order by placing a number from
1 to 7 in front of each step.

1. _____ Air dry or dry with a clean towel 5. _____ Pre Rinse dishes lightly

2. _____ Scrape food particles off dishes 6. _____ Rinse in hot water

3. _____ Wash in hot, soapy water 7. _____ Sort and stack dishes by groups

4. _____ Wash in the correct order by groups

Match the cooking terms with the correct definitions.

Grate Cream Whip Fold

Toss Knead Cut in Sauté

Boil Simmer Chop Pare

8. __________ To remove the peeling by using a knife or peeler

9. __________ To beat rapidly and make light and airy (Example: egg whites, whipping cream)

10. __________ 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

11. __________ To mix shortening and flour with a pastry blender or two knives

12. __________ To work or press dough with the palms of the hands

13. __________ To cook in a small amount of fat

14. __________ To cook a liquid until bubbles rise continuously and break the surface

15. __________ To heat to just below boiling

16. __________ To rub on a tool that separates or shreds the food in various small sizes
17. If the recipe calls for 2 teaspoons of vanilla 19. One stick of butter or margarine is
and you are tripling (3 times) the recipe, how equal to:
much vanilla will you measure?
a. 1/4 cup b. 1/3 cup
a. 1 tablespoon b. 2 tablespoons
c. 1/2 cup d. 1 cup
c. 3 tablespoons d. 6 tablespoons

20. When measuring brown sugar, it


18. When you are measuring liquids in a
should be:
liquid measuring cup, you:
a. Loosely packed into a dry measuring cup
a. Don't have to worry about how the cup sits
b. Firmly packed into a dry measuring cup and
b. Should sit the cup as close to the stove as
leveled at the top
possible
c. Melted on the stove first and then measure
c. Set the cup on a flat
surface and read it at eye level
d. Mixed with the flour first and then measured
d. Should put the cup down
in the sink
Write the correct abbreviation for each
measurement term.

21. _____ quart 24. _____ cup

22. _____ pint 25. _____ teaspoon

23. _____ tablespoon 26. _____ gallon

Write the equivalent measure for each amount.

27. __________ 4 quarts 31. __________ 16 tablespoons

28. __________ 4 cups 32. __________ 4 tablespoons

29. __________ 2 pints 33. __________ 3 teaspoons

30. __________ 2 cups 34. __________ 16 ounces


Each ingredient in a recipe has a function. Knowing these functions is a part of food science. Match
the names of the ingredients with their functions.

Flour Eggs Sugar Leavening Agents

Fats and Oils Liquids Salt

35. __________ Enhances flavor and slows the growth of bacteria in bread

36. __________ Cause tenderness in products

37. __________ Adds bulk, thickens, and provides structure

38. __________ Cause products to rise

39. __________ Adds flavor and aids in browning

40. __________ Adds moisture for mixing

CHOCOLATE CHIP COOKIES Yields 48 cookies

1 ¼ cups all-purpose flour 1 teaspoon vanilla extract

½ cup packed light brown sugar ½ teaspoon baking soda

½ cup butter, softened ½ teaspoon salt

¼ cup sugar 1 6-oz package semi-sweet chocolate pieces

1 egg ½ cup chopped walnuts

1. Preheat oven to 375 degrees.

2. Measure all ingredients into a bowl except for the chocolate pieces and walnuts.

3. Mix well.

4. Add chocolate pieces and walnuts and stir well.

5. Use a teaspoon to scoop dough onto greased cookie sheet.


6. Bake 10 to 12 minutes.

Double the measurements:

41. _____ 1 ¼ cups all-purpose flour 46. ______1 teaspoon vanilla extract

42. ______½ cup packed light brown 47. ______½ teaspoon baking soda
sugar
48. ______½ teaspoon salt
43. ______½ cup butter, softened
49. ______1 6-oz package semi-sweet
44. ______¼ cup sugar chocolate pieces

45. ______1 egg 50. ______½ cup chopped walnuts

Half the measurements:

51. _____ 1 ¼ cups all-purpose flour 59. ______1 6-oz package semi-sweet
chocolate pieces
52. ______½ cup packed light brown
sugar 60. ______½ cup chopped walnuts

53. ______½ cup butter, softened

54. ______¼ cup sugar 61. Ideally, how many cookies will the doubled
recipe make? ____________
55. ______1 egg

56. ______1 teaspoon vanilla extract


62. Ideally, how many cookies will the halved
57. ______½ teaspoon baking soda recipe make? ____________

58. ______½ teaspoon salt

You might also like