Kitchen Tools and Equipment
Quiz
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Other
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University
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Practice Problem
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Medium
Shayne Cinco
Used 65+ times
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30 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
A large, deep, straight-sided pot for preparing stocks and simmering large quantities of
liquids.
saucepot
stockpot
saucepan
saute pan
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
A round pot of medium depth. Similar to a stockpot but shallower, making stirring or
mixing easier. Used for soups, sauces, and other liquids
stockpot
saute pan
hotel pan
saucepot
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Similar to a small, shallow, light saucepot, but with one long
handle instead of two loop handles. May have straight or
slanted sides. Used for general rangetop cooking.
saucepan
saucepot
saute pan
double boiler
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
A pot with two sections. The lower section, similar to a stockpot, holds boiling water.
The upper section holds foods that must be cooked at low temperatures and cannot be cooked over direct heat.
double boiler
double broiler
doublepan
bain-marie
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Also called a sautoir. Similar to a shallow, straight-sided saucepan, but heavier. Used for browning, sautéing, and frying. Because of its broad surface area, the pan is
used for cooking sauces and other liquids when rapid reduction is required.
Sauté pan, straight-sided
Sauté pan, slope-sided
Brazier
rondeau
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
A round-bottomed steel pan with two loop handles. Used for stir-frying, especially in Chinese cuisine.
saute pan
hotel pan
roasting pan
wok
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
A round-bottomed bowl. Used for mixing, whipping, and producing hollandaise, mayonnaise, whipped cream, and egg white foams. Round construction enables whip to reach all areas. Available in many sizes.
counter pan
stainless steel bowls
fish poacher
sauce pot
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