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LESSON 1: KITCHEN MATERIALS, UTENSIL AND EQUIPMENT

Total questions: 15

Worksheet time: 8mins

Name
Class
Date
1.
  1. It is the most popular, lightweight, attractive and less expensive
a)

A. ALUMINUM

b)

B. GLASS

c)

C. CERAMIC

d)

D. TEFLON

2.

A special coating applied to the inside of some aluminum or steel pots and pans.

a)

A. STAINLESS

b)

B. TEFLON

c)

C. CERAMIC AND HEAT PROOF GLASS

d)

D. ALUMINUM

3.

It is a sturdiest material

a)

A. TEFLON

b)

B. IRON

c)

C. GLASS

d)

D. CAST IRON

4.

The picture shown is an example of what material?

a)

A. PLASTIC AND HARD RUBBER

b)

B. TEFLON

c)

C. ALUMINUM

d)

D. CERAMIC AND HEAT PROOF GLASS

5.

Glass is good for baking but not practical on top or surface cooking

a)

TRUE

b)

FALSE

6.

Used to chop, dice, or mince food

a)

A. BUTCHER KNIFE

b)

B. FRENCH KNIFE

c)

C. BONING KNIFE

d)

D. PARING KNIFE

7.

Used for whipping eggs or batter, and for blending gravies, sauces, and soups

a)

A. MIXER

b)

B. RUBBER SCRAPPER

c)

C. WIRE WHISK

d)

D. FORK

8.

The picture shown is a _____________.

a)

A. STRAINER

b)

B. BOWL

c)

C. COLANDER

9.

This are more complicated tools used in the kitchen

a)

A. MATERIALS

b)

B. UTENSILS

c)

C. TOOLS

d)

D. EQUIPMENT

10.

Used to measure heat intensity

a)

A. TEMPERATURE SCALE

b)

B. TERMOMETHER

c)

C. TEMPERATURE CHEKER

d)

D. HEAT SCALE

11.

Griddles, tilting skillets, broilers/grills, steamers, coffee makers, deep-fat fryers, wok, crockery, cutting equipment are an example of Auxiliary equipment.

a)

TRUE

b)

FALSE

12.

This kitchen tools is called ___________

a)

A. CUTTING TOOLS

b)

B. SCISSORS

c)

C. KITCHEN SHEARS

d)

D. PRUNING SHEAR

13.

Putting foods in the refrigerator will not prevent from spoilage and bacterial growth

a)

TRUE

b)

FALSE

14.

A utensil consisting of a small, shallow bowl on a handle, used in preparing, serving, or eating food.

a)

A. SERVING SPOON

b)

B. FORK

c)

C. SPOON

d)

D. LADLE

15.

Used for mashing cooked potatoes, turnips, carrots or other soft cooked vegetables.

a)

A. POTATO MASHER

b)

B. GRINDER

c)

C. FORK

d)

D. BLENDER