Objective 2.03 2.04

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

• A dry measuring cups

• B. liquid measuring cups

• C. measuring spoons

• D. scales

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

• A baking sheet

• B. loaf pan

• c. pie pan

• D. roasting pan

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

• A baking sheet

• B. loaf pan

• c. pie pan

• D. roasting pan

Which is used to cook vegetables, retaining their nutrients?

• casserole

• B. double boiler

• C. steamer

• D. wok

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

• A They are the heaviest cooking equipment used.

• B. They require the coldest water to remove grease stains.

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

• D. They usually contain the most difficult-to-remove food residues.

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

• A food chopper

• B. grater/shredder

• C. pastry blender

• D. rolling pin

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

• A cutting board

• B. grater

• C. scraper

• D. straightening steel

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?

• A baking sheet

• B. loaf pan

• c. pie pan

• D. roasting pan

To cook uncovered under a direct heat source is to:

• A braise.

• B. broil.

• C. roast.

• D. simmer.

To cause a solid food to turn into or become part of a liquid is to:

• A dissolve.

• marinate.

• C. soak.

• D. vent.