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100

Name 3 things you should annotate in a recipe.

Temperature, Time, Ingredients, Cooking Terms, Yield, Equipment

100

Name 3 ingredients you could measure with a measuring spoon

cinnamon, sugar, salt, nutmeg, vanilla extract, water, oil, mayonnaise, sour cream, peanut butter, cream cheese, etc. 

100

You would use this item after cooking pasta to drain the water and separate the noodles.

Colander/ strainer

100

Why is it important to try foods from different culture?

To diversify your pallet, increase cultural blending, increase your nutrients. 

100

Name 3 steps to measuring liquid ingredients.

1. Set on flat surface  2. Get down to eye level  3. Pour until desired amount

200

Name 1 ingredient that you SHOULD pack down.

Brown sugar

200

Name 1 ingredient that you SHOULD NOT pack down.

Flour

200

Name 3 pieces of equipment used to measure.

Liquid measuring cup, measuring spoons, scale, thermometer

200

Name 5 cooking terms.

* any cooking term from worksheet is accepted*

200

Name 3 types of cuts.

Slice, dice, mince, chop, julienne

300

Name 4 cooking methods.

boil, grill, bake, steam, fry, stir fry, roast, broil, dehydrate, etc. 

300

Name 3 types of ingredients.

Wet, Dry, Moist

300

Name 4 kitchen appliances.

Stove, Fridge, Oven, Microwave, Air fryer, Toaster, Blender, Waffle Maker, etc. 

300

Name 4 units of measurement.

Ounces, Teaspoons, Tablespoons, Cups, Pints, Quarts, Gallons, etc

300

Name 3 reasons you might need to change a recipe.

Out of an ingredient, ingredient is expired, dietary restrictions, to change the yield (more or less), preference. 

400

Name 3 measuring abbreviations.

oz, c. tsp, tbs, gal, qt. pt

400

What is a recipe?

A set of directions or instructions used to guide you in making a food or drink.

400

What is a yield?

The amount produced by a recipe.

400

What is optionally included in a recipe?

Nutritional Information

400

What are the two systems of measurement?

Customary and Metric

500

You would use this item to beat, whip, and stir ingredients.

a Whisk

500

Give 3 examples of moist ingredients.

peanut butter, sour cream, mayonnaise, fats

500

Give 3 examples of liquid ingredients

water, oil, vanilla extract, honey, lemon juice, milk, etc. 

500

Give 3 examples of dry ingredients.

Flour, Breadcrumbs, seasonings/herbs/spices, seeds/nuts, etc.

500

Give 2 examples of personal hygiene we practice on lab days

Washing your hands, tying your hair back

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