Test: Reading Recipes, Food Preparation

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  • 1/58 Questions

    The tool used for flipping foods like pancakes.

    • Silicone Wisk
    • Spatula
    • Basting Spoon
    • Pastry Scraper
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About This Quiz

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.

Test: Reading Recipes, Food Preparation - Quiz

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  • 2. 

      Microwaves “brown” your foods similar to when cooking in the oven.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    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.

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  • 3. 

    The tool used leveling and flattening dough.

    • Rolling Pin

    • Pastry Scraper

    • Pastry Cutter

    • Spatula

    Correct Answer
    A. Rolling Pin
    Explanation
    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.

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  • 4. 

    Foods with an outer skin or peel should be punctures or pierced with a fork before microwaving.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    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.

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  • 5. 

    Food is heated in the microwave by electromagnetic waves that vibrate water molecules.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Microwaves work by emitting electromagnetic waves that are absorbed by water molecules present in food. These waves cause the water molecules to vibrate rapidly, generating heat. This heat is then transferred to the surrounding food, resulting in the heating or cooking process. Therefore, the statement that food is heated in the microwave by electromagnetic waves that vibrate water molecules is true.

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  • 6. 

     Knives should be placed in the bottom of hot soapy water for soaking when not in use.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    It is not necessary to place knives in the bottom of hot soapy water for soaking when not in use. This can actually be dangerous as it increases the risk of accidents and injuries. Knives should be stored in a safe and secure manner, such as in a knife block or with blade covers, to prevent accidents and maintain their sharpness.

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  • 7. 

      The tool used to scoop liquids or soups:

    • Slotted Spoon

    • Ladle

    • Spatula

    • Wooden Spoon

    Correct Answer
    A. Ladle
    Explanation
    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.

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  • 8. 

    Which side of a meat tenderizer is used for tenderizing?

    • Flat Side

    • Ridged Side

    • Answer option 3

    • Answer option 4

    Correct Answer
    A. Ridged Side
    Explanation
    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.

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  • 9. 

    When cutting delicate foods like a tomato, using a straight down pressing motion could smash your tomato?

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Using a straight down pressing motion when cutting delicate foods like a tomato can indeed smash the tomato. Delicate foods like tomatoes have a soft texture and can easily get squished under the pressure of a straight down motion. It is recommended to use a gentle slicing or sawing motion to cut through delicate foods without damaging them.

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  • 10. 

      Which piece of equipment is used for flipping flat food products such as sausage, pancakes, or French toast?

    • Soup Pot

    • Saute Pan

    • Griddle

    • Sauce Pan

    Correct Answer
    A. Griddle
    Explanation
    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.

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  • 11. 

      Which stand mixer attachment would you use if you wanted to incorporate air into your mixture to make it light and fluffy?

    • Flat Paddle Attachment

    • Whip Attachment

    • Dough Hook

    • Answer option 4

    Correct Answer
    A. Whip Attachment
    Explanation
    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.

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  • 12. 

     Which of the following ingredients do you ‘pack’ into the measuring cup?

    • Flour

    • White Sugar

    • Brown Sugar

    • Powdered Sugar

    Correct Answer
    A. Brown Sugar
    Explanation
    Brown sugar is the correct answer because it is an ingredient that can be packed into a measuring cup. Unlike flour, white sugar, and powdered sugar, which are typically measured by scooping and leveling off, brown sugar is often packed tightly into the measuring cup to ensure an accurate measurement.

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  • 13. 

    The tool used to remove the outer skin of citrus fruits into tiny pieces.

    • Boning Knife

    • Garlic Press

    • Juicer

    • Zester

    Correct Answer
    A. Zester
    Explanation
    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.

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  • 14. 

    Microwaves heat your foods from the inside, out.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Microwaves do not heat food from the inside out. In fact, they heat food by emitting electromagnetic waves that cause the water molecules in the food to vibrate, generating heat. This heat then spreads from the outside of the food towards the center, resulting in the overall heating of the food. Therefore, the given statement is false.

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  • 15. 

    Sharp knives cause more accidents than dull knives.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    This statement is false. Dull knives actually cause more accidents than sharp knives. When a knife is dull, more force is required to cut through objects, which increases the chances of the knife slipping and causing an accident. Sharp knives, on the other hand, require less force and are more precise, reducing the risk of accidents.

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  • 16. 

    If you can’t find your measuring spoons, it’s okay to use a teaspoon from your silverware drawer to measure ingredients?

    • True

    • False

    Correct Answer
    A. False
    Explanation
    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.

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  • 17. 

     When you put water resistant ingredients such as Crisco, butter, or peanut butter into water for measuring, these thick ingredients will make the water level rise.  Measuring how the water level changes is an easy accurate method to determine the amount of ingredient in the cup.  This method of measuring explains:

    • Volume Gauging

    • Water Displacement

    • Buoyancy

    • Density Shift

    Correct Answer
    A. Water Displacement
    Explanation
    When water resistant ingredients such as Crisco, butter, or peanut butter are placed in water for measuring, they displace the water, causing the water level to rise. This is known as water displacement. By measuring the change in water level, one can accurately determine the amount of ingredient in the cup. This method of measuring is based on the principle of water displacement.

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  • 18. 

    When measuring water, you look for the ____________ which is the curved upper surface of the liquid.

    • Dip Line

    • Curve Line

    • Meniscus

    • Arc

    Correct Answer
    A. Meniscus
    Explanation
    When measuring water, you look for the meniscus which is the curved upper surface of the liquid. The meniscus occurs due to the adhesive forces between the water molecules and the container surface. It causes the water to curve upwards at the edges, creating a concave shape. To accurately measure the volume of water, it is important to align the measuring device with the bottom of the meniscus.

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  • 19. 

      Which tool is used to incorporate air and evenly mix dry ingredients?

    • Wisk

    • Stand Mixer

    • Sifter

    • Rubber Spatula

    Correct Answer
    A. Sifter
    Explanation
    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.

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  • 20. 

    Which pan is used for baking products that may have some liquid that could run over the edges?

    • Baking Sheet

    • Square Cake Pan

    • Cookie Sheet

    • Spring Form Pan

    Correct Answer
    A. Baking Sheet
    Explanation
    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.

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  • 21. 

    Abbreviations: Tablespoon-

  • 22. 

    Abbreviations: Teaspoon-

  • 23. 

    Abbreviations: Cup-

  • 24. 

    Abbreviations: Gallon-

  • 25. 

    Abbreviations: Pint-

  • 26. 

    Abbreviations: Quart-

  • 27. 

    Abbreviations: Ounce-

  • 28. 

    Abbreviations: Pound-

  • 29. 

     Why do you pack some ingredients when measuring?

  • 30. 

    1T= ___________tsp

  • 31. 

    1 cup=_______________Tablespoons

  • 32. 

    1 cup =___________fluid ounces

  • 33. 

    1 Gallon=_____________Quarts

  • 34. 

    1 Quart = ____________pints

  • 35. 

    1 Gallon = __________________cups

  • 36. 

    1/2 Tablespoon=_______________teaspoons

  • 37. 

    1 Quart = _____________cups

  • 38. 

    1/4 cup = __________________ounces

  • 39. 

    2 Tablespoons=_____________________ounces

  • 40. 

    75 Teaspoons= ______________Tablespoons

  • 41. 

    12 ounces=________________cups

  • 42. 

    2 Quarts = ___________ Tablespoons

  • 43. 

    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.

  • 44. 

    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..

  • 45. 

    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.

  • 46. 

    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.

  • 47. 

    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.

  • 48. 

    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.

  • 49. 

    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.

Quiz Review Timeline (Updated): Mar 20, 2023 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 20, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Nov 13, 2013
    Quiz Created by
    Megtay02
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