COOKING TERMINOLOGY
REVIEW
Name:__KEY__________________
Period:____
EQUIVALENTS AND ABBREVIATIONS
Name:___KEY________________________________
Period:_______
1. Know the following abbreviations
Pound: lb.
Ounce: oz.
Cup: c.
Degree Fahrenheit: °F
Tablespoon: Tbsp.
Teaspoon: t.
Gallon: gal
Pint: pt.
Quart: qt.
Tablespoon: T.
Minute: min.
Hour: hr.
Teaspoon: tsp.
2. Gallon Equivalents
(each small box = 1 cup)
1 Gallon
1 Quart
1 pt.
1 pt.
1 Quart
1 pt.
1 pt.
1 Quart
1 Quart
1 pt.
1 pt.
1 pt.
1 pt.
3. Cup Equivalents
1 Cup
1/2 cup
1/4
cup
1/2 cup
1/4
cup
(each small box = 1 Tablespoon)
4. Other Equivalents to know:
1 Tablespoon = _3__ teaspoons
8 fluid ounces = _1__ cups
1/4
cup
1/4
cup
KITCHEN EQUIPMENT REVIEW
Knives
1. How do you safely sanitize knives? Use hot soapy water
2. How do you properly store knives? Knife block, In-drawer organizer
3. How do you properly use a cutting board? Stabilization, Designation of use
Stand Electric Mixers
1. What is a Kitchen Aid used for? Mixing, folding, beating, whipping food
ingredients.
2. What is a Bosch used for? Mixing, beating, kneading bread
Food Processor
1. What is a food processor used for? Shredding, slicing, chopping or blending
Blenders
1. What is a blender used for? Mix, puree, or emulsify food
2. What is an immersion blender used for? Has not container of its own, but
instead has a mixing head with rotating blades that can be immersed in any
container.
Thermometers
1. What are internal temp thermometers used for? Read the internal
temperature of foods.
2. How do you calibrate a thermometer? Place in boiling water. Clearance of
2” between sensing element and the bottom and sides of the container. If
your thermometer is not accurate within 1.0 degrees, adjust your
thermometer. (boiling point = 212 degrees F)
CULINARY APPLICATIONS
Chef Knife
1. Why is the chef knife shaped the way it is? To rock back and forth
2. How do you properly hold a chef’s knife? Forefinger on one side of blade,
thumb on other side, three other fingers gripping handle.
3. What is a chef knife used for? Most commonly used knife in the kitchen.
Paring Knife
1. What is a paring knife used for? Peeling and garnishing
Knife Cuts
1. Julienne: 1/8” x 1/8” x 2 ½”
2. Brunoise: 1/8” x 1/8” x 1/8”
3. Small Dice: ¼” x ¼” x ¼”
4. Medium Dice: ½” x ½” x ½”
5. Diagonal: Cut on a 45 degree angle
6. Chiffonade: Long, think curly strips