Ch. 4 Kitchen Tools Test Review

Ch. 4 Kitchen Tools Test Review

12th Grade

45 Qs

quiz-placeholder

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Ch. 4 Kitchen Tools Test Review

Ch. 4 Kitchen Tools Test Review

Assessment

Quiz

Other

12th Grade

Practice Problem

Medium

Created by

TERESA DILLARD

Used 10+ times

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45 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Pots and pans made of stainless steel will conduct heat rapidly and evenly.

True

False

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The cookware with high, sloped sides that is great for stir frying is the wok.

True

False

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The part of the knife where the blade and handle come together is called the

brunoise

tourne

bolster

lozenge

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The colored outer layer of citrus fruit peels is called the ________.

temperature

heat transfer

gauge

zest

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The area in a kitchen that provides rinsing, washing, and holding of cookware is called a __________ station, or scullery.

warewashing

tourne

heat transfer

scimitar

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The dishwasher that can process a high volume of dishes as a continuous flow is the __________ dishwasher.

mandoline

conveyor belt

tourne

scimitar

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Braising pans and casseroles typically have low sides and lids to keep moisture in.

True

False

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