Kitchen Skills Test Review Sheet YOU MUST MEMORIZE

Kitchen Skills Test Review Sheet

YOU MUST MEMORIZE! 1 Cup = 16 Tablespoons ½ Cup = 8 Tablespoons ¼ Cup = 4 Tablespoons 1 Cup = 8 Fl. oz. 1 T. = 3 t. 16 oz. = 1 lb. 16 Cups = 1 Gal. Cups Pints Quarts Gallons

4 -Standard Dry Measuring Cups

4 -Standard Dry Measuring Spoons

¾ Cup of Sugar __1/2__ Cup + _1/4__ Cup

2/3 c. fine bread crumbs

¾ t. of vanilla extract

4 oz. Milk

1 + 1/3 T. Cornstarch

3 + ¼ C. Flour

1/8 t. Pepper

4 T. Butter

½ C. Shortening

1/3 C. Brown Sugar

1 C. = ____ fl. oz. 8 fl. oz. = 1 C.

1 lb. = ____ oz. 16 oz. = 1 lb.

5/8 C. of Cornmeal 1 st—Convert “math” to “English” (of = multiply) 5/8 (x) 1 Cup 2 nd—Break measurement down to next lowest type of measuring device C. breaks down to T. 3 rd—Replace T. for C. in formula 5/8 x 16 T. = 80/8 = 10 T. or 1/2 C. + 2 T.

7/16 C. of Sugar

Answer 7/16 x 16/1 = 112/16 = 7 T. = ½ c. - 1 T. or 7 T. = ¼ c. + 3 T.

1/8 C. = _______T. 1/8 of 1 Cup 1/8 x 16/1 T. = 16/8 = 2 T.

3/8 C. = _______T. 3/8 of 1 Cup 3/8 x 16/1 T. = 48/8 = 6 T. = ¼ C. + 2 T.

Consider the following recipe… Tuna Noodle Casserole—Serves 4 ______ 2 Cups Cooked Noodles _______ 2 Cans of Tuna Fish _______ 1 Can Cream of Mushroom Soup _______ ½ Cup Carrots _______ ½ Cup of Celery *Adjust the ingredients in this recipe so that it will Serve 6! *Multiply each amount by ½ and add that number to the original amount!

In what order are ingredients listed in a recipe? How do you measure LIQUID ingredients? Ingredients are listed in the order of use! Put liquid measuring cup on flat surface…pour liquid at eye-level!

Explain the proper technique to measure the following ingredients: Milk Shortening Brown Sugar Powdered Sugar Flour Regular (Granulated) Sugar Leavening Agents (i. e. Baking Powder)

Baking Sheet—used to bake cookies

Cutting Board—protects countertops when cutting ingredients

Double Boiler—Cooks foods that burn easily

Rubber Spatula/Scraper—cleans food from sides of mixing bowls

Pancake Turner—this turns pancakes or hamburgers

Tongs—this lifts foods from water or oil

Grater—shreds & slices foods

Colander—drains liquids from cooked foods…different than “strainer”!

Paring Knife—cuts & pares fruits & veggies

Pastry Cutter- cuts solid fat into flour

Sifter--This adds air to flour before measuring

Saucepan--This is cookware for top of stove

Rolling Pin – rolls out dough

Straight Edge Spatula – level and spread frostings

Lettuce knife - cuts lettuce

Pie server – slices and serves pie

Custard cup – small cup for custard or small amounts of ingredients

Whisk – mixes ingredients together

Ladle – to serve soup type foods

Wire rack – to cool foods

Hot pad – protection from hot pans