Let's see what you remember!

Double each of the following measurements.

• 1 1/3 c.

• 2 eggs

• 1 c.

• 2/3 c. margarine

• 4 eggs

• 1/2 c. sugar

• 3 c.

• 1 1/2 c. flour

Match the following measurements with their equivalents.

• 4 Tablespoons

• 3/4 c.

• 3 teaspoons

• 1/4 c.

• 12 Tablespoons

• 1 Tablespoon

Match the following measurements with their equivalents.

• 1 c.

• 1/2 c.

• 1 Gallon

• 2 cups

• 8 Tablespoons

• 4 Quarts

• 1 Pint

• 16 Tablespoons

Read through each of the terms and match the correct definition to the term.

• To cut food into small, irregular pieces

• Dice

• To beat sugar and fat together

• Cream

• To cut into very small cubes

• Cut-In

• To cut fat into flour w/ pastry blender

• Chop

Read through each of the terms and match the correct preparation definition to the term.

• cook below the boiling point

• Simmer

• cut or chop food as finely as possible

• Mince

• cook in a small amount of fat

• Saute

• remove the skins of fruits and vegetable

• Peel

Read through each of the terms and match the correct preparation definition to the term.

• beat a food rapidly in order to add air

• Whip

• To cut into match-like strips

• Julienne

• mix ingredients in a circular motion

• Stir

Match the measuring technique that best fits with each of the ingredients. One answer may be used more than once.

• SPOON in and level off, DO NOT PACK IN

• Brown Sugar

• SCOOP/DIP and level.

• Sugar

• PACK firmly and then level off.

• Baking Soda

• SCOOP/DIP and level.

• Flour

Match the correct cooking abbreviations. 

• T.

• Cup

• c.

• Gallon

• gal.

• Ounce

• oz.

• Tablespoon

• lb.

• Pound

Cross-contamination occurs when 

• labels do not contain information on allergens.

• food is not held at the correct temperature

• pathogens transfer from one surface or food to another

• deliveries of frozen food are rejected

Pathogens grow well between which temperatures?

• 0* F and 32*F

• 32*F and 41*F

• 41*F and 135*F

• 135*F and 165*F