Name:____________________________ Class: ___________ Date: ____________
LAMP Pre- test: Measuring, Cooking Terms, Kitchen Utensils
Matching
Match the following utensils with their descriptions.
A.
B.
C.
D.
E.
F.
baster
colander
tongs
ladle
pastry blender
whisk
______ 1. Used to blend shortening with flour making piecrust.
______ 2. Used to drain fruit, vegetables, and pasta
______ 3. Used for turning meat and handling corn on the cob
______ 4. Used for blending, mixing, stirring, beating
______ 5. Uses suction to collect jusice from meat and poultry
Match the following terms and identifying phrases.
A.
B.
C.
D.
E.
F.
baste
sauté
knead
cream
fold
strain
______ 6. To work dough with the heels of your hands in a pressing and folding
motion until it becomes smooth and elastic
______ 7. To cook food in a small amount of hot fat.
______ 8. To moisten foods during cooking with pan drippings or a sauce in order
to add flavor and prevent drying.
______ 9. To separate solid from liquid materials.
______ 10. To incorporate a delicate mixture into a thicker, heaver mixture with a
whisk or rubber spatula using a down, up, and over motion.
True/False
Indicate whether the statement is true or false.
______ 1. A straight-edged spatula is a mixing tool.
______ 2. An omelet pan is a skillet without sides
______ 3. A sifter is a baking tool used to blend dry ingredients and to remove
lumps from powdered sugar.
______ 4. A well-written recipe should list ingredients in alphabetical order
______ 5. A Stockinette prevents dough from sticking to a rolling pin.
______ 6. A peeler is used to shred foods such as cheese.
______ 7. Brown sugar should be sifted before spooning it in to a dry measuring
cup.
Multiple Choice
Identify the choice that best completes the statement or answers the question.
______ 1. Which of the following is used to stir thick mixtures?
A.
B.
C.
D.
Wooden spoon
Slotted spoon
Heavy metal spoon
Tablespoon
______ 2. Which of the following is used to keep pastry from sticking to the
counter while it is being rolled?
A.
B.
C.
D.
Pastry brush
Pastry cloth
Pastry blender
Pastry peeler
______ 3. To measure ingredients by weight, you will need a _______.
A.
B.
C.
D.
Dry measuring cup
Liquid measuring cup
Kitchen scale
Straight-edged spatula
______ 4. Which of the following ingredients would not be measured by overfilling
a measuring cup and leveling it with a straight-edged spatula?
A.
B.
C.
D.
Brown sugar
Flour
Milk
Peanut butter
Essay
1. Describe the correct way to measure each of the following ingredients:
a. ¾ cup flour
b. 1 cup milk
c. ½ cup shortening
ANW 5.2 & 5.3
ANW 1.4 & 3.3
Name:_______KEY________ Class: ____KEY____ Date: _____KEY____
LAMP Pre- test: Measuring, Cooking Terms, Kitchen Utensils
Matching
Match the following utensils with their descriptions. ANW 1.4 & 3.3
a.
b.
c.
d.
e.
f.
baster
colander
tongs
ladle
pastry blender
whisk
___E___ 1. Used to blend shortening with flour making piecrust.
___B___ 2. Used to drain fruit, vegetables, and pasta
___C___ 3. Used for turning meat and handling corn on the cob
___F___ 4. Used for blending, mixing, stirring, beating
___A___ 5. Uses suction to collect jusice from meat and poultry
Match the following terms and identifying phrases. ANW 5.2 & 5.3
a.
b.
c.
d.
e.
f.
baste
sauté
knead
cream
fold
strain
___C___ 6. To work dough with the heels of your hands in a pressing and folding
motion until it becomes smooth and elastic
___B___ 7. To cook food in a small amount of hot fat.
___A___ 8. To moisten foods during cooking with pan drippings or a sauce in
order to add flavor and prevent drying.
___F___ 9. To separate solid from liquid materials.
___E___ 10. To incorporate a delicate mixture into a thicker, heaver mixture with
a whisk or rubber spatula using a down, up, and over motion.
True/False
Indicate whether the statement is true or false.
___F___ 1. A straight-edged spatula is a mixing tool. ANW 1.4 & 3.3
___F___ 2. An omelet pan is a skillet without sides. ANW 1.4 & 3.3
___T___ 3. A sifter is a baking tool used to blend dry ingredients and to remove
lumps from powdered sugar. ANW 5.2 & 5.3
___F___ 4. A well-written recipe should list ingredients in alphabetical order.
ANW 5.2 & 5.3
___T___ 5. A Stockinette prevents dough from sticking to a rolling pin. ANW 1.4 &
3.3
___F___ 6. A peeler is used to shred foods such as cheese. ANW 1.4 & 3.3
___F___ 7. Brown sugar should be sifted before spooning it in to a dry measuring
cup. ANW 5.2 & 5.3
Multiple Choice
Identify the choice that best completes the statement or answers the question.
___C__ 1. Which of the following is used to stir thick mixtures? ANW 1.4 & 3.3
a.
b.
c.
d.
Wooden spoon
Slotted spoon
Heavy metal spoon
Tablespoon
___B___ 2. Which of the following is used to keep pastry from sticking to the
counter while it is being rolled? ANW 1.4 & 3.3
a.
b.
c.
d.
Pastry brush
Pastry cloth
Pastry blender
Pastry peeler
___C__ 3. To measure ingredients by weight, you will need a _______. ANW 5.2 &
5.3
a.
b.
c.
d.
Dry measuring cup
Liquid measuring cup
Kitchen scale
Straight-edged spatula
___C__ 4. Which of the following ingredients would not be measured by
overfilling a measuring cup and leveling it with a straight-edged spatula? ANW
5.2 & 5.3
a.
b.
c.
d.
Brown sugar
Flour
Milk
Peanut butter
Essay
1. Describe the correct way to measure each of the following ingredients: ANW
5.2 & 5.3
d. ¾ cup flour
e. 1 cup milk
f. ½ cup shortening
Name:____________________________ Class: ___________ Date: ____________
LAMP Post- test: Measuring, Cooking Terms, Kitchen Utensils
Matching
Match the following utensils with their descriptions.
A.
B.
C.
D.
E.
F.
Strainer
Spring form pan
Double boiler
Rotary beater
Pressure saucepan
Ladle
______ 1. Used to beat, blend, and incorporate air into foods.
______ 2. Used to separate liquid and solid foods.
______ 3. A small pan that fits into a larger pan.
______ 4. Cooks food more quickly than conventional saucepans.
______ 5. Used for making delicate desserts that are difficult to remove from the
pan.
Match the following terms and identifying phrases.
A.
B.
C.
D.
E.
F.
Mince
Bread
Core
Julienne
Simmer
Preheat
______ 6. To heat an oven or utensil to a temperature before using it.
______ 7. To coat with dry bread or cracker crumbs
______ 8. To remove the center part of a fruit such as an apple or pineapple
______ 9. To cook in liquid that is barely at the boiling point
______ 10. To cut or chop into very fine pieces.
True/False
Indicate whether the statement is true or false.
______ 1. Liquid measures may be made of glass or metal
______ 2. Using a vegetable peeler helps preserve nutrients
______ 3. Plastic bake ware can be used in the microwave oven or under the
broiler.
______ 4. A meal manager should read through a recipe before he or she
begins to prepare it
______ 5. Breads and cakes tend to rise less during baking at high altitudes.
______ 6. An ice ring will keep punch cold longer then ice cubes
______ 7. Fats, such as shortening and peanut butter, should be pressed into
liquid measuring cups with a rubber spatula to get accurate measurements.
Multiple Choice
Identify the choice that best completes the statement or answers the question.
______ 1. Which of the following does NOT need to be included in a well- written
recipe?
A.
B.
C.
D.
Abbreviations
Directions
Ingredients
Yield
______ 2. Which of the following is the correct abbreviation for ounce?
A.
B.
C.
D.
O.
Oc.
On.
Oz.
______ 3. What is the conventional equivalent of 1/3 cup?
A.
B.
C.
D.
3 tablespoons
4 tablespoons
5 1/3 tablespoons
10 2/3 tablespoons
______ 4. Which of the following is the correct abbreviation for pound?
A. lb.
B. p.
C. pd.
D. None of the above.
Essay
1. List the most common sizes of conventional (normal) liquid measures, dry
measures and measuring spoons.
ANW 5.2 & 5.3
ANW 1.4 & 3.3
Name:___________KEY___________ Class: ____KEY___ Date: _____KEY____
LAMP Post- test: Measuring, Cooking Terms, Kitchen Utensils
Matching
Match the following utensils with their descriptions. ANW 1.4 & 3.3
a. Strainer
b. Spring form pan
c. Double boiler
d. Rotary beater
e. Pressure saucepan
f. Ladle
___D___ 1. Used to beat, blend, and incorporate air into foods.
___A___ 2. Used to separate liquid and solid foods.
___C___ 3. A small pan that fits into a larger pan.
___E___ 4. Cooks food more quickly than conventional saucepans.
___B___ 5. Used for making delicate desserts that are difficult to remove from
the pan.
Match the following terms and identifying phrases. ANW 5.2 & 5.3
a. Mince
b. Bread
c. Core
d. Julienne
e. Simmer
f. Preheat
___F___ 6. To heat an oven or utensil to a temperature before using it.
___B___ 7. To coat with dry bread or cracker crumbs
___C___ 8. To remove the center part of a fruit such as an apple or pineapple
___E___ 9. To cook in liquid that is barely at the boiling point
___A___ 10. To cut or chop into very fine pieces.
True/False T F
Indicate whether the statement is true or false.
___F__ 1. Liquid measures may be made of glass or metal. ANW 5.2 & 5.3
___T___ 2. Using a vegetable peeler helps preserve nutrients. ANW 1.4 & 3.3
___F__ 3. Plastic bake ware can be used in the microwave oven or under the
broiler. ANW 1.4 & 3.3
___T___ 4. A meal manager should read through a recipe before he or she
begins to prepare it. ANW 5.2 & 5.3
___F__ 5. Breads and cakes tend to rise less during baking at high altitudes.
ANW 5.2 & 5.3
___T___ 6. An ice ring will keep punch cold longer then ice cubes. ANW 1.4 &
3.3
___F__ 7. Fats, such as shortening and peanut butter, should be pressed into
liquid measuring cups with a rubber spatula to get accurate measurements.
ANW 5.2 & 5.3
Multiple Choice
Identify the choice that best completes the statement or answers the question.
__A___ 1. Which of the following does NOT need to be included in a wellwritten recipe? ANW 5.2 & 5.3
a.
b.
c.
d.
Abbreviations
Directions
Ingredients
Yield
___D__ 2. Which of the following is the correct abbreviation for ounce? ANW 5.2
& 5.3
a.
b.
c.
d.
O.
Oc.
On.
Oz.
__C___ 3. What is the conventional equivalent of 1/3 cup? ANW 5.2 & 5.3
a.
b.
c.
d.
3 tablespoons
4 tablespoons
5 1/3 tablespoons
10 2/3 tablespoons
__A__ 4. Which of the following is the correct abbreviation for pound? ANW 5.2
& 5.3
a.
b.
c.
d.
lb.
p.
pd.
None of the above.
Essay
1. List the most common sizes of conventional (normal) liquid measures, dry
measures and measuring spoons. ANW 5.2 & 5.3
Liquid measure
 1 cup
 2 cups
 4 cups
Dry Measure
 ¼ cup
 1/3 cup
 ½ cup
 1 cup
Measuring Spoon
 ¼ teaspoon
 ½ teaspoon
 1 teaspoon
 1 tablespoon