Chapter 3 Basic Skills and Equipment

What piece of equipment do you use to measure ingredients by weight?

• Measuring spoons

• Kitchen scale

• Dry measure

• Liquid measure

The first step to using a chef's knife is a proper grip.

• True

• False

Sifters, rolling pins, and spatulas are examples of...

• baking tools

• mixing tools

• preparation tools

• measuring tools

Packing is used when measuring liquid ingredients.

• True

• False

Knife with a sawtooth blade

• Utility knife

• chefs knife

• serrated knife

• butter knife

Perforated bowl used to drain fruits, vegetables, and pasta.

• measuring cup

• pot

• grater

• colander

Mixing tool made of loops of wire attached to a handle, used to incorporate air into food.

• whisk

• strainer

• knife

• spoon

Cookware that is used for cooking foods in water or other liquids over a direct surface heat with one handle

• baking sheet

• pot

• saucepan

• pressure cooker

A shredder-grater removes only a thin layer of fruits and vegetables so nutrients lying near the surface are preserved.

• True

• False

_____ cookware can release toxic chemicals when heated to high temperatures.

• Stainless steel

• ceramic

• nonstick

• cast iron