WorksheetsKitchen Equipment Quiz (Gold 2)
Total questions: 37
Worksheet time: 25mins
What piece of small equipment would you use to remove the outer layer of fruits and veg?
(a)
What small kitchen tool would you use to make circular shapes from melons and other foods?
(a)
What piece of kitchen equipment would you use to make a smoothie?
(a)
What piece of small equipment would you use to serve soup?
(a)
What would you use to measure precise ingredients such as vanilla extract in a baking recipe?
(a)
What would you use to flip burgers?
(a)
What would you use to retrieve carrots from a soup while preserving the liquid in the pot?
(a)
You should always cut away from yourself when cutting food with a knife.
True
False
A chef's knife has long, serrated blades to easily cut through bread.
True
False
A cleaver is perfect for cutting through thick meat.
True
False
A cleaver is perfect for removing bones from raw meat.
True
False
The handle of a knife should go in the palm of your hand when cutting.
True
False
The arrow pictured is pointing to the tang of a knife.
True
False
The star pictured is on the heel of a knife.
True
False
A paring knife is best for finely slicing small foods.
True
False
The carrots pictured are cut in small dice.
True
False
Describe what "mise en place" means.
Describe why mise en place is important.
This is often used to level food items such as flour and sugar.
rubber scraper
turner
straight edge spatula
To remove peas from a saucepan, use a:
mixing bowl
slotted spoon
stand mixer
wire whisk
Ladle
Slotted spoon
Strainer
Paint brush
Baster
Pastry brush
Flipper
Rubber scraper
Cake slicer
Strainer
Colander
Drain bowl
Measuring spoons
Dry measuring cup
Liquid measuring cup
Which part of the knife diagram is #9?
Tang
handle
shank
heel
Which part of the knife diagram is #7?
handle
rivets
shank
blade
Which Knife is pictured here?
Filet knife
boning knife
steak knife
chef's knife
Which part of the knife diagram is #1?
Point
Tip
blade
heel
Which part of the knife diagram is #3?
cutting edge
point
tip
heel
Which part of the knife diagram is #4?
shank
point
tip
cutting edge
