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Foods I Objective 2.03

Total questions: 10

Worksheet time: 7mins

Name
Class
Date
1.

What type of measuring equipment is this?

a)

Liquid Measuring Cup

b)

Dry Measuring Cup

c)

Measuring Spoon

d)

Spring Scale

2.

What type of cutting equipment is this?

a)

French Knife

b)

Slicing Knife

c)

Bread Knife

d)

Paring Knife

3.

What pan is this?

a)

Muffin Pan

b)

Cake Pan

c)

Loaf Pan

d)

Pie Pan

4.

What are examples of preparing equipment?

a)

Measuring Spoons, Measuring Cups, Scales

b)

Knives, Peelers, Shredders

c)

Forks, Spoons, Whisks

d)

Pans, Pots, Baking Sheets

5.

What is considered cookware?

a)

Pans, Cooking Sheets, Casseroles

b)

Cookers , Griddles, Toasters

c)

Pots, Tongs, Turners

d)

Spoons, Spatulas, Knives

6.

What is this equipment?

a)

Strainer

b)

Colander

c)

Sifter

d)

Grater

7.

What can you measure in measuring spoons?

a)

Liquids

b)

Solids

c)

All of the Above

d)

None of the Above

8.

True or False : You should always cut meat on a cutting board.

a)

True

b)

False

9.

True or False : A spring scale is used to measure fruit and vegitables.

a)

True

b)

False

10.

True or False : A french knife is the same as a slicing knife.

a)

True

b)

False