Kitchen Math & Measuring QuizNutrition & Wellness

2013-2014

I. Measuring: Match each ingredient with ONE measuring Tool (A or B) and fill in the remaining blanks with the measuring methods(C, D, E, F) listed below. Write the letter of the appropriate answers in the blanks on your answer sheet Fill in all blanks. Measuring Equipment (first blank): A. Use a dry measuring cupB. Use a liquid measuring cupMeasuring Method (remaining blanks): C. May need siftingD. Check Measurement at eye levelE. Pack firmly in cupF. Level with a straight edge

1.

_____ _____ _____A C F

FLOUR IS NEVER PACKED!

2.

_____ _____B D

3.

_____ _____B D

4.

_____ _____B D

5.

_____ _____A F

6.

_____ _____ _____A E F

Brown sugar is always packed!

7.

_____ _____ _____A E FFats like shortening and

peanut butter are always packed!

II. Recipe Reading: Read the recipe below & answer the following questions about the parts of a recipe. Record your answers on your answer sheet.

Kickin’ Chicken Strips Yield 8

1 6-ounce bag spicy pita chips ¾ cup grated Parmesan ¼ tsp ground black pepper 1 egg 4 cups chicken cutlets, cut into 3-inch pieces ¾ cup sour cream 4 scallions, trimmed and chopped 1 tsp water 1. Preheat oven to 400° F. 2. Place the pita chips, pepper, and parmesan in a food processor. Pulse until coarsely ground. Transfer to a large bowl. 3. In a medium bowl, beat the egg with 1 teaspoon water. Dip the chicken in the egg, letting any excess drip off, then in

the pita-chip mixture, pressing gently to help it adhere. 4. Place the chicken pieces on a baking sheet. Bake until cooked through or 10 to 12 minutes. 5. In a small bowl, stir the sour cream and scallions and serve warm with the chicken for dipping.

8. How many people would this recipe serve?

Kickin’ Chicken Strips Yield 8

1 6-ounce bag spicy pita chips ¾ cup grated Parmesan ¼ tsp ground black pepper 1 egg 4 cups chicken cutlets, cut into 3-inch pieces ¾ cup sour cream 4 scallions, trimmed and chopped 1 tsp water 1. Preheat oven to 400° F. 2. Place the pita chips, pepper, and parmesan in a food processor. Pulse until coarsely ground. Transfer to a large bowl. 3. In a medium bowl, beat the egg with 1 teaspoon water. Dip the chicken in the egg, letting any excess drip off, then in

the pita-chip mixture, pressing gently to help it adhere. 4. Place the chicken pieces on a baking sheet. Bake until cooked through or 10 to 12 minutes. 5. In a small bowl, stir the sour cream and scallions and serve warm with the chicken for dipping.

9. What ingredients are needed for this recipe?

0Spice pita chips0Parmesan0Black pepper0Egg0Chicken cutlets0Sour cream0Scallions0water

10. What are the amounts of this recipe?

06-ounce0¾ cup0¼ teaspoon0104 cups0¾ cup0401 teaspoon

11. What equipment would I need to get out to measure the ingredients (be

specific).0½ cup0¼ cup0¼ teaspoon01 cup01 teaspoon

There is no ¾ cup!!!

12.What pans or containers are needed to cook and mix this recipe?0Oven0Food processor0Large bowl0Medium bowl0Custard cup (to break the egg)0Baking sheet0Small bowl

Why--Liquid measuring cup?

13. What is the temperature(s) for this recipe?

0400° F

14. What is the time(s) in this recipe?

010 to 12 minutes

III. SHORT ANSWER Remember to make sure that your answers are kitchen/user friendly. Include measuring units.

0No units no credit.01 teaspoon is much different than 1 cup!

15. Draw the Big G

16. What are the 4 common sizes measuring spoons come in?0¼ teaspoon0½ teaspoon01 teaspoon01 Tablespoon

There is no 1/3 teaspoon, ¾ teaspoon or ½ Tablespoon for common sized sets!

17. What are the 4 common sizes dry measuring cups come in?0¼ cup01/3 cup0½ cup01 cup

There is no ¾ cup or 2/3 cup in common sized sets!

18. How many teaspoons in a tablespoon?

03 teaspoons = 1 Tablespoon

19. How many ounces in a cup?

08 ounces = 1 cup

20. How many T in c?

016 Tablespoons in a cup

21. What equipment would you need to measure ¾ cup of flour?

0½ cup + ¼ cup

There is no ¾ cup!!!

22. What is the formula for increasing/decreasing a recipe (aka The Magic Number)?

0Desired Yield Original Yield

23. If I wanted to adjust the Chicken Strip recipe to serve 4 people, what would the magic number be?

0Desired Yield Original Yield

4 8 = .5 or ½

24. If I had to double ¾ cup, what would I get?

0¾ + ¾ = 6/4 = 1 ½ cup

25. If I needed to cut 2/3 t. in half, how much would I get?

2/3 * ½ = 2/6= 1/3 teaspoon

Extra Credit: How many teaspoons in a quart?

03 teaspoons = 1 Tablespoons016 Tablespoons = 1 cup04 cups = 1 quart

16*4= 64 Tablespoons so

64*3= 192 teaspoons in a quart

CorrectionsTo make corrections (due by Friday, March 7):0 Lined paper0 Write the number of the question0 Write the COMPLETE question0 Write the COMPLETE answer0 Write why that is the correct answer (cite a resource or explain

why your answer was not correct)0 Staple lined paper to original quiz and turn back in.0 If you had <60% you must also correctly complete worksheet &

staple to quiz1. Question--Match each ingredient with ONE measuring Tool (A

or B) and fill in the remaining blanks with the measuring methods (C, D, E, F).

Flour--(A) Use a dry measuring cup, (C) May need sifting, (F) Level with a straight edge.Reason-we use the dip, scoop, scrape method with flour.

Flour may need to be sifted if the directions indicate (Chapter 16). Flour is never packed.