OCS 2.03-2.06 Equipment,terms,recipes,timetables,workplans

Which are used to measure small amounts of ingredients, usually less than 1/4 cup?

• Dry measuring cups

• Measuring spoons

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

• Because they are heavy

• Because they are the dirtiest

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

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

• cutting board

• plastic wrap

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?

• roasting pan

• pie pan

To work a ball of dough with the fingertips or heels of the hands by repeating press, fold, and turn motions is to:

• knead

• fold

Which measure equals 1 tablespoon?

• 1/4 cup

• 3 teaspoons

To lightly brown or cook food in a small amount of hot fat is to:

• boil

• saute

Which measure equals 1 pound?

• 4 ounces

• 16 ounces

What is an abbreviation for teaspoon?

• t

• T