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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
Dry measuring cups
B
Thermometers
C
Scales
D
Liquid measuring cups
2) Which kitchen equipment has four 1-inch deep sides and is used to bake cakes, pizza, and fish?
A
Pie pan
B
Roasting pan
C
Loaf pan
D
Baking sheet
3) What kitchen equipment is a bowl made of wire mesh that is used to remove solid pieces of food from a liquid?
A
Food chopper
B
Strainer
C
Bread knife
D
Kitchen shears
4) Which kitchen appliance is used to fry, bake, broil, or roast foods?
A
Oven with range
B
Slow cooker
C
Toaster oven
D
Microwave oven
5) Which kitchen equipment is powerful and versatile because it has assorted disks and blades?
A
Food processor
B
Hand mixer
C
Whisk
D
Colander
6) Which kitchen equipment is used to quick-fry foods in a small amount of fat?
A
Steamer
B
Casserole
C
Wok
D
Double boiler
7) Which kitchen appliance quickly cooks, defrosts, and reheats most foods?
A
Slow cooker
B
Range
C
Toaster oven
D
Microwave oven
8) Which kitchen equipment is used to bake and serve main dishes and desserts?
A
Double boiler
B
Steamer
C
Casserole
D
Wok
9) Which kitchen equipment is used to measure large amounts of both dry and solid ingredients?
A
Liquid measuring cups
B
Scales
C
Measuring spoons
D
Dry measuring cups
10) Which kitchen equipment is a shallow, round baking dish with sloping sides and may be used to bake quiche?
A
Pie pan
B
Loaf pan
C
Roasting pan
D
Baking sheet
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
Toss
B
Sift
C
Beat
D
Cream
12) Which measure equals one pint
A
Twelve tablespoons
B
Two cups
C
Eight fluid ounces
D
Four cups
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
Tenderize
B
Grease
C
Season
D
Baste
15) In a recipe, pt. is the abbreviation for:
A
Pare
B
Pint
C
Part
D
Put
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
Grease
B
Baste
C
Tenderize
D
Season
18) To cook food in a pan using vapor produced by boiling liquid is to:
A
Barbeque
B
Steam
C
Boil
D
Saute
19) To beat solid fat and sugar with a wooden spoon or electric mixer until smooth and light is to:
A
Beat
B
Cream
C
Sift
D
Toss
20) Which measure equals one pound?
A
Sixteen fluid ounces
B
Eight ounces
C
Sixteen ounces
D
Eight fluid ounces
*select an answer for all questions
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