Kitchen Equipment 1

Open Ended

List three hand tools mentioned and explain one task each tool is used for.

Multiple Choice

What type of knife is this, used to cut, chop, or dice foods with a straight edge?

• Santoku

• Chef's Knife

• Paring Knife

• Utility Knife

Open Ended

Name two small appliances listed in the presentation and one culinary task each can improve.

Multiple Choice

What type of ingredients does this tool measure?

• Wet/Liquid Ingredients

• Dry Ingredients

• Dry or wet ingredients

• This tool is not used for measuring.

Multiple Choice

Different knives are available for different cutting tasks.

• true

• false

Multiple Choice

Sharper knives are more dangerous than dull knives.

• True

• False

Multiple Choice

You need to drain the water from your pasta noodles which utensil would help you best?

• Colander

• Spatula

• Chef Knife

• Toaster

Multiple Choice

A small knife used for cutting and trimming fruits and vegetables, other small kitchen tasks.

• Vegetable Knife

• Paring knife

• Boning Knife

• Chef's Knife

Multiple Choice

What should you do if a knife is falling of the table

• Try to catch it so it wont break

• Let it fall, move away so you don't get hurt

• Use two hands to stop it from falling

• Let it fall, then kick it

Multiple Choice

How should you clean a knife?

• drop in sink of soapy water and let soak

• wipe with towel

• clean it right away with hot water and put it away

• dunk in sink

Multiple Choice

Which is the correct way to hold a knife?

Multiple Choice

This tool is used for serving liquid dishes. Which one is the ladle?

Multiple Choice

Which one is the vegetable peeler?

Multiple Choice

Which of the following is used to measure just large amounts of liquids?

Multiple Choice

What is this tool called used to break foods down into fine particles or fine strips?

• Colandar

• Shredder

• Slicer

• Grater

Multiple Choice

Which of the following mixing tool would be best to use to incorporate air into foods?

Multiple Choice

What kind of blade is on this knife typically used for foods with a harder outside and softer inside (bread & tomatoes)?

• Saw edge

• Straight edge

• Serrated edge

• Granton edge

Multiple Choice

What is the name of this tool, used to cook anything that's mostly liquid or needing deep edges to cook from all sides?

• Pot

• Stockpot

• Saucepan

• Frying Pan

Multiple Choice

Which of the following preparation tools would you use for turning meats and fried foods, and for handling foods such as corn on the cob, hard-cooked eggs, and baked potatoes?

• Tongs

• Kitchen ford

• Ladle

• Baster

Multiple Choice

How does the straight edge of a bench scraper contribute to its versatility in the kitchen?

• It allows for precise cutting of vegetables

• It helps in dividing dough and transferring ingredients

• It is used for measuring ingredients

• It is mainly used for decorating cakes

Open Ended

why is a digital kitchen scale sometimes preferred over volume measurements?

Multiple Choice

What do you use to check the temperature of food?

• Your fingers

• A thermometer

• A spoon

Multiple Choice

After you use a thermometer, you should:

• Read the temperature

• Remove the probe cover

• Clean the thermometer

• All of the above

Open Ended

Explain the significance of the meniscus principle in liquid measuring and how it affects recipe accuracy.

Multiple Choice

Liquid ingredients level themselves.

• true

• false

Labelling

Drag each item to marking on the liquid measuring cup that accurately measures them.

Drag labels to their correct position on the image

1 quart

1 1/2 cups

2 1/3 cups

32 ounces

Multiple Choice

Which of the following are common mistakes students make when measuring ingredients?

• Using dry measuring cups for liquids

• Measuring over the mixing bowl

• Not accounting for ingredient state

• All of the above

Multiple Choice

What does the term “mise en place” mean?

• Mise en place means 'everything in its place.'

• Mise en place means 'cook at high heat.'

• Mise en place means 'add salt to taste.'

• Mise en place means 'serve immediately.'

Multiple Choice

What equipment and utensils are being used in the picture?

• Mixing bowl, cutting board, tasting spoons, whisk

• Saucepan, grater, rolling pin, ladle

• Frying pan, spatula, measuring jug, sieve

• Blender, peeler, colander, tongs

Multiple Choice

Which of the 5 steps are a part of mise en place?

• 1. Get Recipe 2. Gather all equipment & utensils needed. 3. Weigh and portion all ingredients needed to execute recipe.

• 1. Preheat the oven 2. Set the table 3. Serve the dish

• 1. Clean the kitchen 2. Wash the dishes 3. Store leftovers

• 1. Decorate the plate 2. Take a photo 3. Post on social media

Open Ended

How does mastering vocabulary like “tare,” “meniscus,” and “mise en place” improve communication and efficiency in the kitchen?

Multiple Choice

Result when pathogens spread from one surface or food to another.

• flow of food

• calibrated

• active managerial control

• cross-contamination

Multiple Select

What tool is used to remove lumps or add air to flour?

• sifter

• blender

• colander

• pastry blender

Multiple Select

Jamie's recipe calls for mixing dry ingredients like flour, sugar, baking powder, and salt together. What piece(s) of equipment could she use to mix those ingredients? (Choose all that apply.)

• wooden spoon

• whisk

• stand mixer

• electric hand mixer

Multiple Choice

Why is it important for chefs to understand not just what each kitchen tool does, but also when and why to use it?

• Because it helps them follow recipes exactly

• Because it allows them to choose the right tool for better results

• Because it makes cooking faster

• Because it reduces the number of tools needed