| Name: ______________________________ | Date: ______________ |
Instructions
- Pretend you are the head chef planning a meal.
- Use careful calculations and explain your thinking when asked.
- Check that your answers make sense for a real kitchen.
Example: A recipe needs 2 cups of rice for 4 servings. How much rice is needed for 8 servings? Double the number of servings, so double the rice: 2 × 2 = 4 cups.
Answer: 4 cups
Part 1: Kitchen Basics
Choose the best answer for each kitchen question.
1. Which tool is best for measuring 250 milliliters of milk?
| ○ A. Liquid measuring cup | ○ B. Fork |
| ○ C. Oven mitt | ○ D. Cutting board |
2. Which change is a chemical change?
| ○ A. Chopping an onion | ○ B. Melting butter |
| ○ C. Baking bread | ○ D. Pouring water |
3. What should a chef do before handling food?
| ○ A. Wash their hands | ○ B. Taste every ingredient |
| ○ C. Turn off the refrigerator | ○ D. Sharpen every knife |
4. If a recipe says to simmer, what should the liquid do?
| ○ A. Bubble gently | ○ B. Freeze completely |
| ○ C. Boil violently | ○ D. Stay solid |
Part 2: Recipe Vocabulary
Complete each sentence with the correct cooking word.
5. To cook food in an oven using dry heat is to __________ it.
6. A mixture of ingredients prepared together is called a __________.
7. To cut food into very small, even pieces is to __________ it.
8. The temperature at which water changes from liquid to gas is its __________ point.
9. A chef uses a __________ to measure the mass of ingredients.
Part 3: Scale the Recipe
Complete each row by finding the ingredient amount needed for the new number of servings.
| Original servings | Original amount | New servings | New amount |
|---|---|---|---|
| 4 | 2 cups flour | 8 | 4 cups flour |
| 4 | 3 cups rice | 12 | |
| 6 | 2 tablespoons oil | 3 | |
| 5 | 10 ounces chicken | 15 | |
| 8 | 4 teaspoons sugar | 2 |
Part 4: Food Science
Write True or False for each statement.
11. Salt can help bring out the flavor of other ingredients. True / False
12. Refrigeration makes all food safe forever. True / False
13. Yeast can produce gas that helps bread dough rise. True / False
14. A raw chicken cutting board should be used for salad without washing it. True / False
15. Heat can cause some proteins in food to change structure. True / False
Part 5: Chef Calculations (optional challenge)
Solve each kitchen problem and include the correct unit.
16. A chef has 3.5 kilograms of potatoes and uses 1.75 kilograms. How many kilograms remain? Answer: __________ kilograms |
17. A sauce recipe takes 18 minutes to prepare and 25 minutes to cook. How long does the whole process take? Answer: __________ minutes |
18. A restaurant sells 24 bowls of soup at $6 each. What is the total revenue before expenses? Answer: __________ dollars |
19. A chef cuts 48 strawberries equally among 6 dessert plates. How many strawberries go on each plate? Answer: __________ strawberries |
Answer Key
| 1. | A (Liquid measuring cup) |
| 2. | C (Baking bread) |
| 3. | A (Wash their hands) |
| 4. | A (Bubble gently) |
| 5. | bake |
| 6. | recipe |
| 7. | dice |
| 8. | boiling |
| 9. | scale |
| 10a. | 4 · 3 cups rice · 12 · 9 cups rice |
| 10b. | 6 · 2 tablespoons oil · 3 · 1 tablespoon oil |
| 10c. | 5 · 10 ounces chicken · 15 · 30 ounces chicken |
| 10d. | 8 · 4 teaspoons sugar · 2 · 1 teaspoon sugar |
| 11. | True |
| 12. | False |
| 13. | True |
| 14. | False |
| 15. | True |
| 16. | 1.75 kilograms |
| 17. | 43 minutes |
| 18. | 144 dollars |
| 19. | 8 strawberries |