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WorksheetsGrade 7- TLE Use and maintain Kitchen tools and Equipment
Total questions: 15
Worksheet time: 8mins
It is the most popular, lightweight, attractive less expensive materials of kitchen
utensils and equipment.
A. Equipment
B. Garlic press
C. Aluminum
D. Spoons
A more complicated tool that may refer to a small electrical appliance.
A. Graters
B. Kitchen knives
C. Garlic press
D. Equipment
A kitchen tool that is specifically designed for pulping garlic for cooking.
A. Garlic press
B. Graters
C. Washcloth
D. Mixing bowls
It is used to grate, shred, slice, and separate foods.
A. Spoons
B. Graters
C. Equipment
D. Aluminum
A must for all types of kitchen tasks, from peeling an onion and slicing carrots, to
carving a roast or turkey often referred to as cook's or chef's tools.
A. Kitchen knives
B. Mixing bowls
C. Chef knives
D. Spoons
It is used to measure solids and dry ingredients
A. Measuring cup for liquid ingredients
B. Graters
C. Spoons
D. Measuring cup for dry ingredients
These are used to measure smaller quantities of ingredients.
A. Measuring cup
B. Mixing bowls
C. Spoons
D. Kitchen knives
A rubber or silicone tool to blend or scrape the food from the bowl.
A. Chopping board
B. Spoons
C. Scraper
D. Teflon
A special coating is applied to the inside of some aluminum or steel pots and pans that help food from not sticking to the pan.
A. Teflon
B. Wooden spoons
C. Graters
D. Spoons
A kitchen essential used for creaming, stirring, and mixing that is made of hardwood.
A. Spoons
B. Kitchen knives
C. Wooden spoons
D. Garlic press
After cooking the ingredients, _________ all used mixing bowls, spatulas, measuring spoons and cups, and mixer accessories in a tub of warm water.
A. Soak
B. Dry
C. Washcloth
D. Storage
Use a damp _________ to wipe off all cake mix splatter from the mixer.
A. Teflon
B. Aluminum
C. Washcloth
D. Equipment
Return electric mixers and other electronic equipment to their designated _________ places.
A. Storage
B. Equipment
C. Recontamination
D. Soak
Make sure all wooden spoons and accessories are _______ before storing.
A. Wet
B. Dry
C. Soak
D. Recontamination
Proper storage and handling of cleaned and sanitized equipment and utensils is very important to prevent _______________prior to use.
A. Soak
B. Recontamination
C. Dry
D. Wet
