Foods 1 2.03 (Equipment) Review

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

• Dry measuring cups

• Liquid measuring cups

• Measuring spoons

• Scales

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

• Baking sheet

• Loaf pan

• Pie pan

• Roasting pan

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

• Baking sheet

• Loaf pan

• Pie pan

• Roasting pan

Which is used to cook vegetables, retaining their nutrients?

• Casserole

• Double boiler

• Steamer

• Wok

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

• they are the heaviest cooking equipment used

• They required the coldest water to remove grease stains

• They should be stored last because they require more space

• 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?

• Food chopper

• Grater/shredder

• Pastry blender

• Rolling pin

Which kitchen equipment is used to quick-fry in a small amount of fat?

• Casserole

• Double-boiler

• Steamer

• Wok

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?

• Baking sheet

• Loaf pan

• Pie pan

• Roasting pan

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

• Cutting board

• Grater

• Scraper

• Straightening steel