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Foods 2.02 And 2.03 Part 1
Test Description: Kitchen Equipment, measuring, and terms part 1
Instructions: Answer all questions to get your test result.
1) Which kitchen equipment is used to measure the internal temperature of foods?
A
Scales
B
Thermometers
C
Dry measuring cups
D
Liquid measuring cups
2) Which kitchen equipment has four 1-inch deep sides and is used to bake cakes, pizza, and fish?
A
Roasting pan
B
Baking sheet
C
Pie pan
D
Loaf pan
3) What kitchen equipment is a bowl made of wire mesh that is used to remove solid pieces of food from a liquid?
A
Strainer
B
Kitchen shears
C
Food chopper
D
Bread knife
4) Which kitchen appliance is used to fry, bake, broil, or roast foods?
A
Microwave oven
B
Oven with range
C
Toaster oven
D
Slow cooker
5) Which kitchen equipment is powerful and versatile because it has assorted disks and blades?
A
Colander
B
Food processor
C
Hand mixer
D
Whisk
6) Which kitchen equipment is used to quick-fry foods in a small amount of fat?
A
Casserole
B
Double boiler
C
Steamer
D
Wok
7) Which kitchen appliance quickly cooks, defrosts, and reheats most foods?
A
Microwave oven
B
Slow cooker
C
Range
D
Toaster oven
8) Which kitchen equipment is used to bake and serve main dishes and desserts?
A
Double boiler
B
Wok
C
Steamer
D
Casserole
9) Which kitchen equipment is used to measure large amounts of both dry and solid ingredients?
A
Scales
B
Dry measuring cups
C
Measuring spoons
D
Liquid measuring cups
10) Which kitchen equipment is a shallow, round baking dish with sloping sides and may be used to bake quiche?
A
Loaf pan
B
Baking sheet
C
Roasting pan
D
Pie pan
11) To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and-down and circular motion, is to:
A
Cream
B
Toss
C
Sift
D
Beat
12) Which measure equals one pint
A
Eight fluid ounces
B
Four cups
C
Two cups
D
Twelve tablespoons
13) To blend a delicate mixture into a heavier one, using a rubber spatula or spoon in a gentle up, down, and over motion so that the mixture stays light is to:
A
Cut-in
B
Fold
C
Knead
D
Stir
14) 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
Baste
B
Grease
C
Tenderize
D
Season
15) In a recipe, pt. is the abbreviation for:
A
Part
B
Put
C
Pare
D
Pint
16) What is the abbreviation for gallon?
A
g
B
G
C
Gl
D
gal
17) 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
Season
D
Grease
18) To cook food in a pan using vapor produced by boiling liquid is to:
A
Steam
B
Saute
C
Barbeque
D
Boil
19) To beat solid fat and sugar with a wooden spoon or electric mixer until smooth and light is to:
A
Cream
B
Beat
C
Toss
D
Sift
20) Which measure equals one pound?
A
Eight fluid ounces
B
Sixteen fluid ounces
C
Eight ounces
D
Sixteen ounces
*select an answer for all questions
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