WorksheetsF1: Equipment Quiz Review
Total questions: 65
Worksheet time: 33mins
Name
Class
Date
1.
a)
Measuring Spoons
b)
Dry Measuring Cups
c)
Liquid Measuring Cups
d)
Bowls
2.
a)
Measuring Spoon
b)
Dry Measuring Cup
c)
Liquid Measuring Cup
d)
Metric Wonder Cup
3.
a)
Measuring Spoons
b)
Dry Measuring Cups
c)
Liquid Measuring Cups
d)
Metric Wonder Cups
4.
a)
Dry Measuring Cup
b)
Liquid Measuring Cup
c)
Measuring Spoon
d)
Metric Wonder Cup
5.
a)
Turner
b)
Spatula
c)
Rubber Scraper
d)
Pastry Blender
6.
a)
Turner
b)
Spatula
c)
Rubber Scraper
d)
Utility Fork
7.
a)
Spatula
b)
Turner
c)
Rubber Scraper
d)
Basting Spoon
8.
a)
Wire Whisk
b)
Wire Cooling Rack
c)
Utility Fork
d)
Ladle
9.
a)
Wire Cooling Rack
b)
Wire Wisk
c)
Sifter
d)
Colander
10.
a)
Sifter
b)
Rubber Scraper
c)
Turner
d)
Utility Fork
11.
a)
Ladle
b)
Sifter
c)
Tongs
d)
Basting Spoon
12.
a)
Slotted Spoon
b)
Basting Spoon
c)
Wooden Spoon
d)
Ladle
13.
a)
Colander
b)
Pasta Fork
c)
Rolling Pin
d)
Sifter
14.
a)
Rolling Pin
b)
Wooden Spoon
c)
Pastry Blender
d)
Sifter
15.
a)
Sifter
b)
Pasta Fork
c)
Metric Wonder Cup
d)
Pastry Blender
16.
a)
Ladle
b)
Turner
c)
Basting Spoon
d)
Pasta Fork
17.
a)
Basting Spoon
b)
Slotted Spoon
c)
Ladle
d)
Colander
18.
a)
Dry Measuring Cups
b)
Liquid Measuring Cups
c)
Mixing Bowls
d)
Colanders
19.
a)
Dry Measuring cup
b)
Liquid Measuring Cup
c)
Colander
d)
Mixing Bowl
20.
a)
Ladle
b)
Basting Spoon
c)
Slotted Spoon
d)
Pasta Fork
21.
a)
Rolling Pin
b)
Wooden Spoon
c)
Ladle
d)
Basting Spoon
22.
Levels off dry or solid ingredients when measuring, loosens baked goods from pans
a)
Sifter
b)
Pastry Blender
c)
Spatula
d)
Turner
23.
Lifts and turns hot food WITHOUT piercing it
a)
Utility Fork
b)
Tongs
c)
Sifter
d)
Pasta Fork
24.
Rolls out dough for pie crusts, biscuits and cookies
a)
Rolling Pin
b)
Sifter
c)
Wooden Spoon
d)
Turner
25.
Cuts shortening into flour when making pastries or biscuits
a)
Metric Wonder Cup
b)
Slotted Spoon
c)
Pasta Fork
d)
Pastry Blender
26.
Lifts and turns hot food. WILL pierce it!
a)
Tongs
b)
Utility Fork
c)
Ladle
d)
Pasta Fork
27.
Holds baked goods safely until they cool.
a)
Wire cooling rack
b)
Dry Measuring Cups
c)
Mixing bowls
d)
Colander
28.
Used for stirring and mixing. Will not scrape pans or melt.
a)
Rubber Scraper
b)
Wooden Spoon
c)
Ladle
d)
High Back Turner
29.
Drains liquid from food such as cooked spaghetti.
a)
Colander
b)
Mixing Bowls
c)
Basting Spoon
d)
Wire Cooling Rack
e)
30.
Comes in plastic, glass or metal. Use to mix dry and liquid ingredients together.
a)
Liquid Measuring Cup
b)
Dry Measuring Cup
c)
Mixing Bowls
d)
Colander
31.
Adds air to flour and removes lumps from powdered sugar.
a)
Wooden Spoon
b)
Pastry Blender
c)
Ladie
d)
Sifter
32.
Used to measure dry and solid ingredients.
a)
Dry Measuring Cups
b)
Liquid Measuring Cups
c)
Measuring Spoons
d)
Metric Wonder Cup
33.
Used to measure small amounts of liquid or dry ingredients.
a)
Dry Measuring Cups
b)
Liquid Measuring Cup
c)
Measuring Spoons
d)
Metric Wonder Cup
34.
Made of plastic or glass and come in a variety of sizes. Has extra space at the top, so liquids don't spill while measuring.
a)
Dry Measuring Cups
b)
Liquid Measuring Cup
c)
Measuring Spoons
d)
Metric Wonder Cup
35.
Drains liquid from food while serving.
a)
Basting Spoon
b)
Colander
c)
Slotted Spoon
d)
Ladle
36.
Removes food from spoons, sides of bowls, pans, jars and cans. Can be used for stirring but WILL melt when exposed to heat.
a)
Turner
b)
Rubber Scraper
c)
Spatula
d)
Wooden Spoon
37.
Used to dip liquid, such as soup, from a pan to a bowl or cup.
a)
Basting Spoon
b)
Slotted Spoon
c)
Wooden Spoon
d)
Ladle
38.
Used to serve pasta
a)
Wooden Spoon
b)
Pasta Fork
c)
Turner
d)
Ladle
39.
Beats and blends. Especially good for beating egg white mixtures.
a)
Wire Whisk
b)
Spatula
c)
Sifter
d)
Metric Wonder Cup
40.
Lifts and turns flat foods such as pancakes or cookies.
a)
Spatula
b)
Rubber Scraper
c)
Turner
d)
Utility Fork
41.
Often used to measure "hard to measure" ingredients, such as honey or peanut butter.
a)
Sifter
b)
Metric Wonder Cup
c)
Measuring Spoons
d)
Dry Measuring Cups
42.
Used for pouring liquid over food as it cooks. Also used for stirring or serving.
a)
Ladle
b)
Slotted Spoon
c)
Basting Spoon
d)
Turner
43.
To use a peeler or paring knife to cut a very thin layer of the peel
a)
Pare
b)
Peel
c)
Slice
d)
Mince
44.
To cook food briefly until the the surface turns brown
a)
Saute
b)
Baste
c)
Brown
d)
Puree
45.
To rub food on a grater to make very fine particles
a)
Dice
b)
Cube
c)
Slice
d)
Grate
46.
To remove excess liquid by pouring food/liquid into a colander.
a)
Puree
b)
Drain
c)
Garnish
d)
Combine
47.
To brush or pour liquid over food while it cooks. Keeps food moist.
a)
Baste
b)
Puree
c)
Cream
d)
Grease
48.
To decorate a food or dish with small, colorful food.
a)
Puree
b)
Toss
c)
Mince
d)
Garnish
49.
To spread a thin layer of oil/shortening on the bottom of a pan to prevent sticking.
a)
Cut-in
b)
Fold-in
c)
Grease
d)
Cream
50.
To cut pieces all the same size, 1/2 in. cubes
a)
Cube
b)
Dice
c)
Slice
d)
Mince
51.
To cut pieces all the same size, 1/4 in. cubes
a)
Cube
b)
Dice
c)
Slice
d)
Mince
52.
To cut into thin, flat pieces
a)
Cube
b)
Dice
c)
Slice
d)
Mince
53.
To cut into the smallest pieces possible. Pieces will be irregular.
a)
Cube
b)
Dice
c)
Slice
d)
Mince
54.
Bubbles slowly form and break before they reach the surface
a)
Whip
b)
Boil
c)
Simmer
d)
Toss
55.
Bubbles constantly rise to the surface and break.
a)
Whip
b)
Boil
c)
Simmer
d)
Toss
56.
To put food through a blender until it becomes a smooth, thick mass.
a)
Cream
b)
Fold-in
c)
Cut-in
d)
Puree
57.
To tumble a mixture lightly.
a)
Whip
b)
Toss
c)
Beat
d)
Combine
58.
To add air to increase volume.
a)
Whip
b)
Cream
c)
Toss
d)
Puree
59.
Combining shortening and sugar until soft.
a)
Cut- in
b)
Fold-in
c)
Cream
d)
Combine
60.
Very gentle way to combine foods, used when making blueberry muffins.
a)
Cut-in
b)
Fold-in
c)
Cream
d)
Combine
61.
To mix shortening and flour using a pastry blender.
a)
Cut-in
b)
Fold-in
c)
Cream
d)
Combine
62.
Use spoons or a wire whisk to combine in an over and over motion to mix ingredients thoroughly
a)
Whip
b)
Beat
c)
Cream
d)
Fold-in
63.
To stir different ingredients together
a)
Combine
b)
Puree
c)
Baste
d)
Toss
64.
To turn an oven on ahead of time so it reaches proper baking temperature.
a)
Brown
b)
Grease
c)
Baste
d)
Preheat
65.
To put food in a cooler or refrigerator to bring down the temperature, or hold at a safe temperature.
a)
Baste
b)
Drain
c)
Brown
d)
Chill
100 %
