Test: Reading Recipes, Food Preparation
Are you a cook or a person who just loves cooking and want to test and advance your recipe knowledge? This quiz is for you. Take it up and see how you fair in recipes and food preparations.
Questions and Answers
- 1.
Abbreviations: Tablespoon-
- 2.
Abbreviations: Teaspoon-
- 3.
Abbreviations: Cup-
- 4.
Abbreviations: Gallon-
- 5.
Abbreviations: Pint-
- 6.
Abbreviations: Quart-
- 7.
Abbreviations: Ounce-
- 8.
Abbreviations: Pound-
- 9.
Why do you pack some ingredients when measuring?
- 10.
1T= ___________tsp
- 11.
1 cup=_______________Tablespoons
- 12.
1 cup =___________fluid ounces
- 13.
1 Gallon=_____________Quarts
- 14.
1 Quart = ____________pints
- 15.
1 Gallon = __________________cups
- 16.
1/2 Tablespoon=_______________teaspoons
- 17.
1 Quart = _____________cups
- 18.
1/4 cup = __________________ounces
- 19.
2 Tablespoons=_____________________ounces
- 20.
75 Teaspoons= ______________Tablespoons
- 21.
12 ounces=________________cups
- 22.
2 Quarts = ___________ Tablespoons
- 23.
Cooking Terms- Match the following to the correct definition. Fold, Baking, Grate, Sauteing, Cream, Toss, Simmering, Deep-Fat Frying, Knead, Cut In, Brushing, Boiling, Steaming _____________-To reduce an item into small particles by rubbing against a surface with many sharp-edged openings.
- 24.
Cooking Terms- Match the following to the correct definition. Fold, Baking, Grate, Sauteing, Cream, Toss, Simmering, Deep-Fat Frying, Knead, Cut In, Brushing, Boiling, Steaming _____________-To beat ingredients into a creamy consistency..
- 25.
Cooking Terms- Match the following to the correct definition. Fold, Baking, Grate, Sauteing, Cream, Toss, Simmering, Deep-Fat Frying, Knead, Cut In, Brushing, Boiling, Steaming _____________-To mix together two ingredients that have different densities.
- 26.
Cooking Terms- Match the following to the correct definition. Fold, Baking, Grate, Sauteing, Cream, Toss, Simmering, Deep-Fat Frying, Knead, Cut In, Brushing, Boiling, Steaming _____________-To mix lightly until ingredients are coated with dressing.
- 27.
Cooking Terms- Match the following to the correct definition. Fold, Baking, Grate, Sauteing, Cream, Toss, Simmering, Deep-Fat Frying, Knead, Cut In, Brushing, Boiling, Steaming _____________-To fold, press, and stretch to mix and work ingredients into a uniform mass.
- 28.
Cooking Terms- Match the following to the correct definition. Fold, Baking, Grate, Sauteing, Cream, Toss, Simmering, Deep-Fat Frying, Knead, Cut In, Brushing, Boiling, Steaming _____________-Mixing fat and flour to create pastry dough by making a cutting motion w/knifes or with a pastry cutter.
- 29.
Cooking Terms- Match the following to the correct definition. Fold, Baking, Grate, Sauteing, Cream, Toss, Simmering, Deep-Fat Frying, Knead, Cut In, Brushing, Boiling, Steaming _____________-To coat food lightly with a liquid using a pastry brush.
- 30.
Cooking Terms- Match the following to the correct definition. Fold, Baking, Grate, Sauteing, Cream, Toss, Simmering, Deep-Fat Frying, Knead, Cut In, Brushing, Boiling, Steaming _____________-Cooking food by fully immersing it in hot fat or oil.
- 31.
Cooking Terms- Match the following to the correct definition. Fold, Baking, Grate, Sauteing, Cream, Toss, Simmering, Deep-Fat Frying, Knead, Cut In, Brushing, Boiling, Steaming _____________-Cooking with a small amount of hot oil in a frying pan.
- 32.
Cooking Terms- Match the following to the correct definition. Fold, Baking, Grate, Sauteing, Cream, Toss, Simmering, Deep-Fat Frying, Knead, Cut In, Brushing, Boiling, Steaming _____________-Cooking in dry, indirect hot air. Usually applies to cookies, cakes, breads, & pastries.
- 33.
Cooking Terms- Match the following to the correct definition. Fold, Baking, Grate, Sauteing, Cream, Toss, Simmering, Deep-Fat Frying, Knead, Cut In, Brushing, Boiling, Steaming _____________-To cook food gently in liquid, just below the boiling point. 185 degrees-200 degrees F.
- 34.
Cooking Terms- Match the following to the correct definition. Fold, Baking, Grate, Sauteing, Cream, Toss, Simmering, Deep-Fat Frying, Knead, Cut In, Brushing, Boiling, Steaming _____________-To cook food in liquids at boiling point. 212 degrees F
- 35.
Cooking Terms- Match the following to the correct definition. Fold, Baking, Grate, Sauteing, Cream, Toss, Simmering, Deep-Fat Frying, Knead, Cut In, Brushing, Boiling, Steaming _____________-Cooking using steam from boiling water.
- 36.
RECIPE SKILLS: Change the Yiled of this recipe to make 45 pancakes Buttermilk Pancakes Yield 15 pancakes 2 cups unsifted flour= ½ tsp salt= 2 Tbsp baking powder= 1/3 cup sugar= 1 tsp baking soda= 1 ½ cup buttermilk= 2 eggs = ¼ cup oil= Sift dry ingredients after measuring. Make buttermilk. Crack eggs into a saucer and check for shells. Beat eggs with a wire whisk until fluffy & smooth. Turn burner to medium high. Pan will be ready for batter when a few drops of water “dance” around. Wait to mix liquid and dry ingredients together until you pan is ready. Add oil and eggs to buttermilk. Mix and pour all at once into dry ingredients. Stir only until moistened. It will be lumpy and nasty looking. Grease pan with margarine or pam. Drop batter into pan and cook until golden brown. If you turn too soon, the pancake flattens because structure isn’t developed. Flip once and do not “pat” with your spatula. Remove when golden brown on lower side.
- 37.
RECIPE SKILLS: What must you do to your dry ingredients after measuring? Buttermilk Pancakes Yield 15 pancakes 2 cups unsifted flour ½ tsp salt 2 Tbsp baking powder 1/3 cup sugar 1 tsp baking soda 1 ½ cup buttermilk 2 eggs ¼ cup oil Sift dry ingredients after measuring. Make buttermilk. Crack eggs into a saucer and check for shells. Beat eggs with a wire whisk until fluffy & smooth. Turn burner to medium high. Pan will be ready for batter when a few drops of water “dance” around. Wait to mix liquid and dry ingredients together until you pan is ready. Add oil and eggs to buttermilk. Mix and pour all at once into dry ingredients. Stir only until moistened. It will be lumpy and nasty looking. Grease pan with margarine or pam. Drop batter into pan and cook until golden brown. If you turn too soon, the pancake flattens because structure isn’t developed. Flip once and do not “pat” with your spatula. Remove when golden brown on lower side.
- 38.
RECIPE SKILLS: When do you mix the liquid & dry ingredients together? Buttermilk Pancakes Yield 15 pancakes 2 cups unsifted flour= ½ tsp salt= 2 Tbsp baking powder= 1/3 cup sugar= 1 tsp baking soda= 1 ½ cup buttermilk= 2 eggs = ¼ cup oil= Sift dry ingredients after measuring. Make buttermilk. Crack eggs into a saucer and check for shells. Beat eggs with a wire whisk until fluffy & smooth. Turn burner to medium high. Pan will be ready for batter when a few drops of water “dance” around. Wait to mix liquid and dry ingredients together until you pan is ready. Add oil and eggs to buttermilk. Mix and pour all at once into dry ingredients. Stir only until moistened. It will be lumpy and nasty looking. Grease pan with margarine or pam. Drop batter into pan and cook until golden brown. If you turn too soon, the pancake flattens because structure isn’t developed. Flip once and do not “pat” with your spatula. Remove when golden brown on lower side.
- 39.
The tool used to scoop liquids or soups:
- A.
Slotted Spoon
- B.
Ladle
- C.
Spatula
- D.
Wooden Spoon
Correct Answer
B. LadleExplanation
A ladle is a tool specifically designed for scooping liquids or soups. It has a long handle and a deep, rounded bowl shape, which allows for easy scooping and pouring of liquids. The other options listed, such as a slotted spoon, spatula, and wooden spoon, are not typically used for scooping liquids or soups.Rate this question:
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- 40.
The tool used to remove the outer skin of citrus fruits into tiny pieces.
- A.
Boning Knife
- B.
Garlic Press
- C.
Juicer
- D.
Zester
Correct Answer
D. ZesterExplanation
A zester is a tool specifically designed to remove the outer skin of citrus fruits into tiny pieces. It has small, sharp holes on its surface that allow for easy and precise zesting. This process helps to extract the flavorful oils from the fruit's skin, which can be used in various culinary applications such as adding zest to desserts, cocktails, or savory dishes. The other options listed, such as a boning knife, garlic press, and juicer, are not designed for this specific task and would not produce the same result.Rate this question:
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- 41.
The tool used for flipping foods like pancakes.
- A.
Silicone Wisk
- B.
Spatula
- C.
Basting Spoon
- D.
Pastry Scraper
Correct Answer
B. SpatulaExplanation
A spatula is the correct answer because it is a tool specifically designed for flipping foods like pancakes. It has a flat, wide, and thin surface that easily slides under the food to lift and flip it without causing any damage. The other options listed are not suitable for flipping foods like pancakes. A silicone whisk is used for mixing and incorporating ingredients, a basting spoon is used for stirring and serving liquids, and a pastry scraper is used for cutting and shaping dough.Rate this question:
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- 42.
The tool used leveling and flattening dough.
- A.
Rolling Pin
- B.
Pastry Scraper
- C.
Pastry Cutter
- D.
Spatula
Correct Answer
A. Rolling PinExplanation
A rolling pin is a tool specifically designed for leveling and flattening dough. It is a cylindrical rod made of wood, metal, or marble, and is used by rolling it over the dough to create an even and smooth surface. The other options listed, such as pastry scraper, pastry cutter, and spatula, are not primarily used for leveling and flattening dough.Rate this question:
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- 43.
Which side of a meat tenderizer is used for tenderizing?
- A.
Flat Side
- B.
Ridged Side
- C.
Answer option 3
- D.
Answer option 4
Correct Answer
B. Ridged SideExplanation
The ridged side of a meat tenderizer is used for tenderizing because the ridges create small indentations in the meat, which helps to break down tough muscle fibers and make the meat more tender. The flat side of the tenderizer is typically used for pounding or flattening meat.Rate this question:
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- 44.
Which tool is used to incorporate air and evenly mix dry ingredients?
- A.
Wisk
- B.
Stand Mixer
- C.
Sifter
- D.
Rubber Spatula
Correct Answer
C. SifterExplanation
A sifter is used to incorporate air and evenly mix dry ingredients. When dry ingredients such as flour, baking powder, or cocoa powder are sifted, it helps to remove any lumps and aerate the mixture. This results in a lighter and fluffier texture in baked goods. Sifting also ensures that the dry ingredients are evenly distributed, leading to a more consistent and uniform final product.Rate this question:
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- 45.
Which pan is used for baking products that may have some liquid that could run over the edges?
- A.
Baking Sheet
- B.
Square Cake Pan
- C.
Cookie Sheet
- D.
Spring Form Pan
Correct Answer
A. Baking SheetExplanation
A baking sheet is used for baking products that may have some liquid that could run over the edges. This is because a baking sheet typically has raised edges or a rim, which helps to contain any liquid or juices that may be released during the baking process. The raised edges prevent the liquid from spilling and dripping onto the oven floor or causing a mess in the oven. Therefore, a baking sheet is the most suitable pan for baking products with liquid that may run over the edges.Rate this question:
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- 46.
Which piece of equipment is used for flipping flat food products such as sausage, pancakes, or French toast?
- A.
Soup Pot
- B.
Saute Pan
- C.
Griddle
- D.
Sauce Pan
Correct Answer
C. GriddleExplanation
A griddle is a piece of equipment specifically designed for cooking flat food products such as sausage, pancakes, or French toast. It typically has a large, flat cooking surface that allows for even heat distribution and easy flipping of the food items. A soup pot, saute pan, or sauce pan would not be suitable for flipping flat food products as they are designed for different cooking purposes.Rate this question:
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- 47.
Which stand mixer attachment would you use if you wanted to incorporate air into your mixture to make it light and fluffy?
- A.
Flat Paddle Attachment
- B.
Whip Attachment
- C.
Dough Hook
- D.
Answer option 4
Correct Answer
B. Whip AttachmentExplanation
The whip attachment would be the correct choice because it is specifically designed to incorporate air into mixtures, resulting in a light and fluffy texture. The flat paddle attachment is used for general mixing and creaming, while the dough hook is used for kneading dough.Rate this question:
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- 48.
If you can’t find your measuring spoons, it’s okay to use a teaspoon from your silverware drawer to measure ingredients?
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Using a teaspoon from the silverware drawer is not okay to measure ingredients because measuring spoons are specifically designed to provide accurate measurements. The size and shape of a teaspoon from the silverware drawer may vary, leading to inconsistent measurements and potentially affecting the outcome of the recipe. It is best to use proper measuring spoons to ensure the desired results.Rate this question:
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- 49.
Foods with an outer skin or peel should be punctures or pierced with a fork before microwaving.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Foods with an outer skin or peel should be punctured or pierced with a fork before microwaving because this allows steam to escape from the food during the heating process. If the skin or peel is not punctured, pressure can build up inside the food and cause it to explode or burst open, making a mess in the microwave. Puncturing the skin or peel with a fork helps to prevent this from happening and ensures that the food heats evenly and safely in the microwave.Rate this question:
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- 50.
Microwaves “brown” your foods similar to when cooking in the oven.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Microwaves do not "brown" food like an oven does. Microwaves work by emitting electromagnetic waves that excite water molecules in the food, causing them to vibrate and generate heat. This heat cooks the food from the inside out. Ovens, on the other hand, use heating elements or flames to directly heat the food and create browning reactions, such as caramelization and the Maillard reaction, which give food a golden or brown color. Therefore, the statement that microwaves "brown" food similar to an oven is false.Rate this question:
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Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
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Current Version
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Mar 20, 2023Quiz Edited by
ProProfs Editorial Team -
Nov 13, 2013Quiz Created by
Megtay02
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