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Worksheets

Foods 1 Review 4

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

Which kitchen equipment is used to measure the internal temperature of food?

a)

dry measuring cups

b)

liquid measuring cups

c)

scales

d)

thermometer

2.

What kitchen equipment is a bowl made of wire mesh that is used to remove solid pieces of food from a liquid?

a)

drainer

b)

colander

c)

sifter

d)

strainer

3.

Which kitchen equipment is used to bake and serve main dishes and desserts?

a)

double boiler

b)

casserole

c)

steamer

d)

wok

4.

Which kitchen equipment has four 1-inch deep sides and is used to bake cakes, pizza, and fish?

a)

roasting pan

b)

cookie sheet

c)

loaf pan

d)

baking sheet

5.

Which kitchen equipment is used to measure large amounts of both dry and solid ingredients?

a)

measuring spoons

b)

liquid measuring cups

c)

dry measuring cups

d)

scales

6.

This is used to quick-fry foods in a small amount of fat:

a)

steamer

b)

double boiler

c)

casserole

d)

wok

7.

A shallow, round baking dish with sloping sides and may be used to bake quiche:

a)

roasting pan

b)

pie pan

c)

loaf pan

d)

baking sheet

8.

Which kitchen appliance is used to fry, bake, broil, or roast foods?

a)

toaster oven

b)

microwave oven

c)

oven with range

d)

slow cooker

9.

Which kitchen equipment is powerful and versatile because it has assorted disks and blades?

a)

whisk

b)

stand mixer

c)

food processor

d)

blender

10.

An appliance that quickly cooks, defrosts, and reheats most foods:

a)

toaster over

b)

slow cooker

c)

range

d)

microwave oven

11.

Used to remove solid ingredients from measuring cups:

a)

straight edge spatula

b)

pastry blender

c)

turner

d)

rubber spatula

12.

Used to level dry or solid ingredients in a measuring cup

a)

paring knife

b)

rubber spatula

c)

fork

d)

straight edge spatula

13.

Smallest kitchen knife that removes a thin peel from fruits and vegetables:

a)

slicing knife

b)

serrated knife

c)

paring knife

d)

chef's knife

14.

Perforated bowl made of metal or plastic available in a variety of sizes. Used to drain liquids from foods.

a)

drainer

b)

strainer

c)

colander

d)

seive

15.

Long thin blade. Used to cut or slice large cuts of meat.

a)

serrated knife

b)

chef's knife

c)

slicing knife

d)

paring knife

16.

To cause a solid food to turn into or become part of a liquid is to:

a)

dissolve

b)

marinate

c)

soak

d)

vent

17.

To cook uncovered under a direct heat source is to:

a)

braise

b)

broil

c)

roast

d)

simmer

18.

To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks, or the hands is to:

a)

cut-in

b)

fold

c)

knead

d)

stir

19.

Which measure equals a one-half cup?

a)

two fluid ounces

b)

8 Tablespoons

c)

8 teaspoons

d)

8 fluid ounces

20.

To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking is to

a)

baste

b)

grease

c)

season

d)

tenderize

21.

To work a ball of dough with the fingertips or heels of the hands by repeating press, fold, and turn motions is to:

a)

cut-in

b)

fold

c)

knead

d)

stir

22.

Which measure equals 1 tablespoon?

a)

1 fluid ounce

b)

2 fluid ounces

c)

2 teaspoons

d)

3 teaspoons

23.

Which measure equals 1 pound?

a)

4 ounces

b)

8 ounces

c)

16 ounces

d)

32 ounces

24.

What is an abbreviation for teaspoon?

a)

t

b)

teas

c)

T

d)

Tbsp

25.

Which measure equals a one-half cup?

a)

two fluid ounces

b)

eight tablespoons

c)

eight teaspoons

d)

eight fluid ounces