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Total questions: 10
Worksheet time: 5mins
Name
Class
Date
1.
Which kitchen equipment is used to bake and serve main dishes and desserts?
a)
double boiler
b)
casserole
c)
wok
2.
To cut food into large, thick or thin, flat pieces using a sawing motion while gently pressing down is to:
a)
shred
b)
slice
c)
pare
3.
To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber is to:
a)
tenderize
b)
baste
c)
grease
4.
To rub fat on the surface of a food or a cooking utensil is to:
a)
marinate
b)
baste
c)
grease
5.
Too cook food in a pan using vapor produced by boiling liquid is to:
a)
steam
b)
boil
c)
saute
6.
To increase the flavor of a food by adding herbs, spices, or other ingredients or to prepare a cooking utensil for cooking is to:
a)
grease
b)
season
c)
tenderize
7.
A cook must use one-half of the seasonings when making spaghetti sauce:
a)
at high altitudes
b)
in the microwave
c)
on the cooktop
8.
What is an example of an essential ingredient in a recipe?
a)
Green bell peppers in a casserole
b)
Toasted almonds in a salad
c)
Salt in a loaf of bread
9.
What is an example of a non-essential ingredient in a recipe?
a)
All-purpose flour in a cake
b)
Mushrooms in a stir-fry
c)
Shortening in a pie crust
10.
The best choice in cookware to use for scrambling eggs is a:
a)
double boiler
b)
sauce pan
c)
skillet
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