2.03-2.06 MCMC

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

• They are the heaviest cooking equipment used.

• They require the coldest water to remove grease stains.

• They should be stored last because they require more space.

• They usually contain the most difficult-to-remove food residue

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

• baking sheet

• loaf pan

• pie pan

• roasting pan

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

• cutting board

• grater

• scraper

• straightening steel

Which kitchen equipment is used to quick-fry foods in a small amount of fat?

• casserole

• double boiler

• steamer

• wok

Which kitchen equipment is a shallow, round baking dish with sloping sides and may be used to bake quiche?

• baking sheet

• loaf pan

• pie pan

• roasting pan

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?

• baking sheet

• loaf pan

• pie pan

• roasting pan

Which are used to measure small amounts of ingredients, usually less than cup?

• dry measuring cups

• liquid measuring cups

• measuring spoons

• scales

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

• food chopper

• grater/shredder

• pastry blender

• rolling pin

Which is used to cook vegetables, retaining their nutrients?

• casserole

• double boiler

• steamer

• wok

To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking is to:

• baste

• grease

• season

• tenderize