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Basic Food Production101 - Tools and Equipment

Total questions: 15

Worksheet time: 4mins

Name
Class
Date
1.

A device consisting of a handle with wires fastened to each end so that they form a deep curve that is used in cutting fat into flour in pastry making.

a)

Pastry blender

b)

Wire whisk

c)

Bowl

d)

Wooden spoon

2.

This is where the food items are placed ready for chopping or slicing.

a)

Knife

b)

Cutting Board

c)

Plate

3.

This is a____________

a)

rolling pin

b)

spoon

c)

fork

d)

knife

4.

These measuring tools can be used in both dry and liquid ingredients.

a)

Measuring Glass

b)

Measuring Spoon

c)

Measuring Cup

5.

This color of the chopping board is used to cut cooked meat.

a)

Brown Chopping Board

b)

Red Chopping Board

c)

Green Chopping Board

6.

This mixer attachment is working with heavier doughs such as bread, pizza, or pasta, a dough hook is the best option.

a)

Flat Beater

b)

Dough Hook

c)

Balloon Whisk

7.

What is this measuring tool?

a)

Measuring Glass

b)

Measuring Spoon

c)

Measuring Cup

8.

This color of the chopping board is used to cut vegetables.

a)

Brown Chopping Board

b)

Red Chopping Board

c)

Green Chopping Board

9.

This mixer attachment is used to whip egg or cream.

a)

Flat Beater

b)

Dough Hook

c)

Wire Whisk

10.

It refers to an electrical appliance used to finish a specific task.

a)

equipment

b)

supplies

c)

materials

d)

tools

11.

An instrument used to measure weight.

a)

Measuring Spoon

b)

Weighing Scale

c)

Rubber Scrapper

d)

Electric Mixer

12.

Which of the following baked goods is a classic example of a product made from a drop batter?

a)

Muffins

b)

Pancake

c)

Crepes

13.

Among the three types of mixtures, which one has the highest flour-to-liquid ratio, resulting in the stiffest consistency?

a)

Pour batter

b)

Soft Dough

c)

Drop batter

14.

Which tool would be highly useful when preparing biscuits or shortcakes, but entirely useless for pour batters?

a)

Waffle iron

b)

Stove-top griddle

c)

Rolling pin

15.

Pour batters have a higher ratio of liquid to flour, which allows the batter to flow easily.

a)

True

b)

Falls