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Mastery Check

Do not use any resource materials. Answer each question to the best of your ability. This pretest is not graded, but its purpose is to determine your starting point in this course. Once you have answered what you can, use Betty Crocker's Cookbook, the internet, or sources to complete this. Check the answers and use as a resource throughout this course.

Abbreviations

  1. and =teaspoon
  2. and =tablespoon
  3. =square
  4. =ounce
  5. =pounds
  6. =dozen
  7. =quart
  8. =pint
  9. =cup
  10. =minutes
  11. =gallon
  12. =package
  13. =few grains

Equivalents

  1. ounces = 1 pound
  2. quarts = 1 gallon
  3. cups = 1 quart
  4. teaspoons = 1 tablespoon
  5. tablespoons = 1 cup
  6. pints = 1 quart
  7. cups = 1 pint

If you ever need to measure portions of a cup by tablespoons:

  1. tablespoons = 1/8 cup
  2. tablespoons = 1/4 cup
  3. tablespoons = 1/3 cup
  4. tablespoons = 1/2 cup
  5. tablespoons = 3/4 cup

Other helpful equivalents and tips:

  1. One cube of butter or margarine = cup
  2. fluid ounces = 1 cup
  3. One square of baking chocolate = cocoa +butter, margarine, or oil
  4. Dash, speck, few grains = less than
  5. Glass pans get hotter than metal ones, so you must lower the oven temperature degrees if the recipe does not specify a glass baking dish.

Food Preparation Matching

  1. For each food preparation job listed, locate the utensil that should be used.
    1. liquid measuring cup
    2. measuring spoons
    3. metal spatula
    4. colander
    5. pastry blender
    6. rolling pin
    7. mixing spoon
    1. Cut fat into flour.
    2. Drain water from cooked pasta.
    3. Combine dry ingredients.
    4. Measure milk or water.
    5. Measure small amounts of liquid or dry ingredients.
    6. Level off dry ingredients in a cup.
    7. Flatten cookie or pie dough.

Cooking Terms Matching

  1. For each definition listed, locate the cooking term that matches it.
    1. bake
    2. garnish
    3. sauté
    4. coat
    5. cut in
    1. Decorate food.
    2. Mix solid fat into dry ingredients with a pastry blender.
    3. Brown or cook in a small amount of fat.
    4. Cook in an oven.
    5. Cover food item with flour, bread crumbs, etc.
  1. For each definition listed, locate the cooking term that matches it.
    1. simmer
    2. beat
    3. mince
    4. broil
    5. mix
    6. dice
    1. Cook in liquid just under the boiling point.
    2. Cook under or over direct heat.
    3. Cut into small cubes.
    4. Blend dry or liquid ingredients together.
    5. Make a mixture smooth and bring air into it.
    6. Cut into the smallest possible pieces.
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