Foods 1- Equipment/Food Prep

Which kitchen equipment is used to bake and serve main dishes and desserts?

• double boiler
• casserole 
• wok

To cut food into large, thick or thin, flat pieces using a sawing motion while gently pressing down is to:

• shred
• slice
• pare

To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber is to:

• tenderize
• baste
• grease

To rub fat on the surface of a food or a cooking utensil is to:

• marinate
• baste
• grease

Too cook food in a pan using vapor produced by boiling liquid is to:

• steam
• boil
• saute

To increase the flavor of a food by adding herbs, spices, or other ingredients or to prepare a cooking utensil for cooking is to:

• grease
• season
• tenderize

A cook must use one-half of the seasonings when making spaghetti sauce:

• at high altitudes
• in the microwave
• on the cooktop

What is an example of an essential ingredient in a recipe?

• Green bell peppers in a casserole
• Toasted almonds in a salad
• Salt in a loaf of bread

What is an example of a non-essential ingredient in a recipe?

• All-purpose flour in a cake
• Mushrooms in a stir-fry
• Shortening in a pie crust

The best choice in cookware to use for scrambling eggs is a:

• double boiler
• sauce pan
• skillet