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Chapter 11-12 review

Total questions: 15

Worksheet time: 8mins

Name
Class
Date
1.

what is another name for a flat top burner

a)

induction burner

b)

Swedish top

c)

wok burner

d)

french top

2.

this is a

a)

cooks fork

b)

corer

c)

turning fork

d)

food mill

3.

this is called a piping tool

a)

true

b)

false

4.

has an upper pot and a lower pot uses simmering water in lower pot to cook contents of the upper pot

a)

double stock pot

b)

double broiler

c)

double braiser

d)

double boiler

5.

located at the heel of a knife

a)

bolster

b)

rivets

c)

spine

d)

tip

6.

after washing a ......... skillet reapply a thin layer of fat to prevent rust

a)

Aluminum

b)

Chrome

c)

Cast iron

d)

stainless steel

7.

short blunt knife with a sharp edge

a)

oyster knife

b)

clam knife

c)

cleaver

d)

boning knife

8.

canvas or plastic bag used to pipe out filling or frosting

a)

sweet bag

b)

pastry bag

c)

piping bag

d)

''THE BAG''

9.

a sieve ...

a)

strains solids out of liquids

b)

kneads dough

c)

cuts bread

d)

sifts flour

10.

a pizza cutter is also know as a

a)

steely Mcwheely

b)

french wheel

c)

dough cutter

d)

pastry cutter

11.

Which is a ricer

a)
b)
c)
d)
12.

a melon baller is also know as a parisienne

a)

true

b)

false

13.

on offset spatula is also known as a spatule

a)

true

b)

false

14.

short stubby spatula for spreading sandwich fillings

a)

sandwich spatula

b)

condiment spatula

c)

sandwich spreader

d)

condiment spreader

15.

a balance scale has readouts in u.s and the metric system

a)

true

b)

false