Foods 1 Day 3 Flashcard Review 2.03-2.04

Front

Mr. Jones is demonstrating to students how to dice foods. What does he need to protect the tabletop?

Back

Cutting board

Front

Why should pots, pans, and casserole dishes be washed by hand last?

Back

They usually contain the most difficult to remove food residues.

Front

Which kitchen equipment is a metal cutting tool with openings of different sizes and may be used to prepare cheese or cabbage?

Back

Grater/shredder

Front

Which are used to measure small amounts of ingredients, usually less than a 1/4 cup? Options: dry measuring cups, liquid measuring cups, measuring spoons, scales

Back

measuring spoons

Front

May be spring or balance, have dials or digital display. Used to weigh large amounts of dry or solid ingredients.

Back

Scale

Front

More powerful than a blender, has assorted disks/blades for special cuts, used to blend, chop, grate/shred, grind, knead, or slice.

Back

Food processor

Front

Which kitchen equipment is used to quick-fry foods in a small amount of fat? Options: Casserole, Double Boiler, Steamer, Wok

Back

Wok

Front

Which kitchen equipment is narrow with deep sides and is used to bake bread and pound cake?

Back

Loaf pan

Front

Which kitchen equipment is usually a heavy oval or rectangular pan, often comes with a wire rack, and is used to cook large cuts of meat or poultry?

Back

Roasting Pan

Front

Which is used to cook vegetables, retaining their nutrients? Options: Casserole, Double Boiler, Steamer, Wok

Back

Steamer