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Worksheets

Kitchen Tools & Equipment

Total questions: 30

Worksheet time: 35mins

Name
Class
Date
1.

used for washing or draining vegetables, fruits, pastas, and other foods

a)

Drainer

b)

Colander

c)

Sieve

d)

Bowl with Holes

2.

A whisk is used to:

a)

serve spaghetti or pasta

b)

blend ingredients until smooth or incorporate air to mixture

c)

measure liquid ingredients

d)

grab or turn foods

3.

2. Which one of these is NOT a standard measuring cup size?

a)

1/4 cup

b)

1/3 cup

c)

1/2 cup

d)

3/4 cup

4.

Kitchen shears are used to:

a)

slice through poultry breastbones

b)

cut bacon to a desired length

c)

snip herbs or small vegetables

d)

all of the above

5.

What is a name of this?

a)

Cuttery

b)

Whisk

c)

Spoon

d)

Ladle

6.
Used to scrape the sides of bowls and for folding delicate ingredients. 
a)
slotted spoon
b)
rubber scraper / spatula
c)
chef's knife
d)
whisk
7.

has various blades on each side used to shred or slice food or zest fruits

a)

Herb Chopper

b)

Box Grater

c)

Mandoline

d)

Schears

8.
What is the name of this piece of kitchen equipment? 
a)
Hand Mixer 
b)
Blender 
c)
Stand Mixer 
d)
Food Processor 
9.

This is often used to level food items such as flour and sugar.

a)

rubber scraper

b)

turner

c)

straight edge spatula

10.

This is called a ___________.

a)

double boiler

b)

saucepan

c)

frying pan

d)

skillet

11.

This item is most commonly used to retrieve food from a hot liquid.

a)

Sifter

b)

Rotary Beater

c)

Mixing Spoon

d)

Slotted Spoon

12.
Always wash ____ separately?
a)
Knives
b)
Spoons
c)
Forks
d)
Spatulas
13.
Utility Knife is
a)
An all-purpose knife used for cutting fruits and vegetables and carving poultry.
b)
An all-purpose knife used for chopping, slicing and mincing.
c)
A smaller knife with a thin blade used to separate meat from the bone.
d)
A short knife used for detail work or cutting fruits and vegetables.
14.
Paring Knife is
a)
An all-purpose knife used for cutting fruits and vegetables and carving poultry.
b)
An all-purpose knife used for chopping, slicing and mincing.
c)
A smaller knife with a thin blade used to separate meat from the bone.
d)
A short knife used for detail work or cutting fruits and vegetables.
15.
Place a damp towel underneath the cutting board to keep it fro sliding as you cut.
a)
True
b)
False
16.

What tool would you use to saute?

a)

rolling pin

b)

wooden spoon

c)

skillet/frying pan

d)

kitchen tongs

17.

Name this utensil...

a)

Microwave Bowls

b)

Mixing Bowls

c)

Strainer

d)

Flower pots

18.

Which type of utensil would be best for removing peas from hot water?

a)

Slotted spoon

b)

Solid spoon

c)

Wooden spoon

d)

Ladle

19.

All of the following tools could be used to lift and turn meat during cooking EXCEPT...

a)

Tongs

b)

Turner

c)

Rubber Spatula

d)

Wooden spoon

20.

Which piece of equipment is used to roll and stretch out dough?

a)

Rolling pin

b)

Kitchen shears

c)

Pastry blender

21.
What is it?
a)
Electric hand mixer
b)
Standing mixer
c)
Blender
d)
whisker
22.

What piece of equipment is shown?

a)

Saucepan

b)

Stockpot

c)

Crockpot

d)

Skillet

23.

What piece of equipment is shown?

a)

Cookie /Baking Sheet

b)

Cake Pan

c)

Muffin Pan

d)

Pizza pan

24.

I use a whisk to .............

a)

flatten meat

b)

beat liquids such as eggs and milk

c)

stir pasta

d)

chop mushrooms

25.
What is it?
a)
Loaf pan
b)
Meatloaf pan
c)
Bread pan
d)
Rectangular pan
26.
What is this knife?
a)
Chef's knife
b)
Paring knife
c)
Bread knife
d)
Butcher knife
27.

Uses whirling blades to blend, whip, mix, chop, and puree foods. What is it?

a)

Food processor

b)

Food chopper

c)

Blender

d)

Mixer

28.

Which piece of equipment is used to chop, dice, slice, mince, cube, etc

a)

Chef knife

b)

Slicing knife

c)

Paring knife

d)

Bread knife

29.

Which if the following is NOT a standard size measuring spoon?

a)

1/4 teaspoon

b)

1/2 teaspoon

c)

1/2 tablespoon

d)

1 tablespoon

30.

A serrated knife would be best used for:

a)

meat or poultry

b)

chopping vegetables

c)

seeding or paring food

d)

food you don't want to crush such as tomatoes and bread

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