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Culinary Tools, Equipment, and Knives

Total questions: 60

Worksheet time: 30mins

Name
Class
Date
1.
a)
liquid measuring cups
b)
dry measuring cups
c)
measuring spoons
d)
tablespoons
2.
a)
liquid measuring cup
b)
dry measuring cup
c)
measuring spoon
3.
a)
pastry blender
b)
peeler
c)
box grater
4.

What is the proper name for the tool described: A safe surface used for cutting that protects knife blades and counter tops

a)

Cutting Board

b)

Table Top

c)

Plastic Board

d)

Chef Knife

5.

What is the proper name for the tool described: Have 6-12 individual cups to cook small portions

a)

Skillet

b)

Cake Pan

c)

Muffin Pan

d)

Colander

6.

Used to beat or blend ingredients smooth or to incorporate(add) air into mixture

a)

Dry Measuring Cup

b)

Whisk

c)

Spatulas

d)

Rubber Scraper

7.

A kitchen tool in the shape of a bowl with holes used for draining foods such as pasta

a)

Stock Pot

b)

Slot Spoon

c)

Colander

d)

Stock Pot

8.

What is a name of this?

a)

Cuttery

b)

Whisk

c)

Spoon

d)

Ladle

9.
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
10.
What is the name of this piece of kitchen equipment? 
a)
Hand Mixer 
b)
Blender 
c)
Stand Mixer 
d)
Food Processor 
11.
What type of knife is pictured?
a)
Santoku
b)
Chef
c)
Boning
d)
Paring 
12.
What type of knife is pictured?
a)
Santoku
b)
Chef
c)
Boning
d)
Paring 
13.
What type of knife is pictured?
a)
Cleaver
b)
Santoku
c)
Boning
d)
Slicer
14.
What type of knife is pictured?
a)
Cleaver
b)
Santoku
c)
Serrated Slicer
d)
Slicer
15.
Which knife is used to cut a cooked roast beef?
a)
Chef's
b)
Paring
c)
Slicing
d)
Utility
16.
Which knife is used as an all purpose knife for chopping, slicing and mincing all types of food?  The blade is normally 8-14 inches long and tapers to a point at the tip.
a)
Chef's
b)
Paring
c)
Slicing
d)
Utility
17.
Which knife is used to cut through bone?
a)
Cleaver
b)
Boning
c)
Santoku
d)
Utility
18.
which tool should be used to sharpen a knife
a)
another knife
b)
knife steel
c)
sharpening stone/whetstone
d)
vegetable peeler
19.
which vegetable is most likely minced in recipes
a)
bell pepper
b)
carrot
c)
garlic 
d)
mushroom
20.
why should knives have a full tang
a)
gives more power and strength
b)
makes the knife sharper
c)
easier to clean
d)
requires more pressure
21.
which tool is used to true a knife
a)
another knife
b)
cutting board
c)
knife steel
d)
sharpening stone
22.
Which knife do you want to use to cut the bones out of ribs?
a)
Chef's
b)
Boning
c)
Slicing
d)
Utility
23.
Which would MOST LIKELY require the use of a serrated knife?
a)
Garnishes
b)
Raw meats
c)
Breads
d)
Vegetables
24.
which is NOT an appropriate place to store knives
a)
in a drawer with other knives
b)
in a slotted knife holder
c)
in a vinyl knife case
d)
magnetized bars on the wall
25.
which is an unsafe procedure for knives
a)
cut with the blade facing away from the body
b)
do not try to catch a falling knife
c)
soak knives in a sink of soapy water
d)
use a sharp knife
26.
What are they?
a)
Saucepans
b)
Frying pans
c)
Cooking pots
d)
Cookers
27.
a)
Saucepan
b)
Double Boiler 
c)
Stock pot
28.
What part of the blade runs through the handle?
a)
Point
b)
Tang
c)
Rivets
d)
Tip
29.
What is the bolster of a knife?
a)
The metal pieces that fasten the handle to the tang
b)
The part of the blade that continues into the knife's handle
c)
The spot where the blade and handle come together
d)
The tip of the knife
30.

What is this piece of equipment called?

a)

Stove Top

b)

Fryer

c)

Griddle

d)

Flat Top Range

31.

What is the difference between an open burner and a flat top range?

a)

Open burner is electric range and flat top is gas range

b)

Open burner is exposed flame and flat top is a heated piece of steel across the range

c)

Open burner is gas range and flat top is electric range

d)

Open burner and flat top burners are the same piece of equipment

32.

Which tool is best to measure vanilla extract?

a)
b)
c)
d)
33.

What tool is used to portion and serve soups and hot liquids?

a)

ladle

b)

perforated spoon

c)

portion scoops

d)

skimmer

34.

What hand tool is used to incorporate chocolate chips into muffin batter?

a)

rubber spatula

b)

slotted spoon

c)

straight spatula

d)

turner

35.

Which pan is best used to bake soft, sticky mixes such as cheesecake?

a)
b)
c)
d)
36.

What mixing attachment is best used to knead?

a)
b)
c)
d)
37.

Which equipment is used to cook pancakes?

a)
b)
c)
d)
38.

A commercial steamer may be used to prepare which food?

a)
b)
c)
d)
39.

When preparing to deep-fry shrimp, what should be the temperature of the fat?

a)

100°-150°F

b)

250°-300°F

c)

350°F-375°F

d)

400°-425°F

40.
The smallest dice.  1/8 x 1/8 x 1/8
a)
Julienne
b)
Small dice
c)
Medium dice
d)
brunoise
41.
1/8 x 1/8 x 2-3 inch matchstick pieces
a)
Brunoise
b)
Julienne
c)
Small cube
d)
Baton
42.
1/4 x 1/4 x 1/4 dice
a)
Small 
b)
Medium
c)
Large 
d)
Brunoise
43.
1/2 x 1/2 x 1/2 dice
a)
Small
b)
Medium
c)
Large
d)
Brunoise
44.
3/4 x 3/4 x 3/4 dice cut
a)
Small
b)
Medium
c)
Large 
d)
Brunoise
45.
What Knife Cut?
a)
Dice
b)
Julienne
c)
Large Chop
d)
Mince
46.
What Knife Cut?
a)
Cube
b)
Dice
c)
Julienne
d)
Strips
47.
These secure the handle to the tang.
a)
Bolster
b)
Shank
c)
Rivets
d)
Tip
48.
Small knife, used for garnishes, carving, and small duties.
a)
Chefs
b)
Boning
c)
Paring
d)
Utility
49.
Knife that resembles a bird's beak, used to flute mushrooms and tournee potatoes.
a)
Chefs
b)
Paring
c)
Tournee
d)
Big bird
50.
When sharpening a knife, it should be held at approximately which angle?
a)
40 degrees
b)
28 degrees
c)
5 degrees
d)
90 degrees
51.
Which is cut is used to finely slice leafy vegetables or herbs?
a)
Chiffonade
b)
Tournée
c)
Rondelle
d)
Shirred
52.
Which vegetable cut is cut on the bias?
a)
Diagonal
b)
Julienne
c)
Mince
d)
Tournée
53.
Which classic vegetable cut resembles a ¼" French fry?
a)
Bâtonnet
b)
Brunoise
c)
Julienne
d)
Roundelle
54.
Which classic vegetable cut resembles thin ribbon strips?
a)
Chiffonade
b)
Diagonal
c)
Julienne
d)
Mnce
55.
The dimensions ⅛" x ⅛" x 2" best describe what classic vegetable cut?
a)
Brunoise
b)
Julienne
c)
Mince
d)
Tournée
56.
What vegetable cut is defined as very small, irregular pieces?
a)
Diced
b)
Minced
c)
Paysanne
d)
Sliced
57.
You are more likely to cut yourself with a sharp knife than a dull knife. 
a)
True
b)
False
58.

Which BEST describes a tournee knife cut?

a)

Diagonal

b)

Fine dice

c)

2″ long matchstick

d)

Seven sides and 2″ long

59.
What is this tool called?
a)
Peeler
b)
Knife
c)
Melon baller
d)
Spatula
60.
What equipment should you use to measure the following:
1 cup flour
a)
A
b)
B
c)
C

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