FREE AND STUDY GAMES ABOUT KITCHEN EQUIPMENT

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FREE AND STUDY GAMES ABOUT KITCHEN EQUIPMENT

EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -38 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation Question 1: I consist of a small pan that fits into a larger pan, and I am used to cook foods gently.

Answer:

Double Boiler Question 2: I am used for pan broiling foods or for cooking foods in a small amount of fat.

Answer:

Skillet Question 3: A strong and durable cookware material that can be taken from freezer to oven.

Answer:

Glass- Ceramic

Question 4: A knife with a _____ blade has a saw tooth edge.

Answer:

Serrated

Question 5: Cooks food more quickly than conventional saucepan because increased pressure is used to increase temperature.

Answer:

Pressure Saucepan Question 6: I am several thin, curved pieces of metal attached to a handle, and I am used for making pie crust.

Answer:

Pastry Blender Question 7: I am made of glass or plastic, and I am used for measuring ingredients such as flour and sugar.

Answer:

Dry Measures

Question 8: I use suction to collect juices from meat and poultry.

Answer:

Baster

Question 9: The prong of a knife blade that attaches to the handle.

Answer:

Tang

Question 10: I am a flat sheet made of metal, and I am used for baking cookies.

Answer:

Cookie Sheet

Question 11: I am an oblong pan with round depressions.

Answer:

Muffin Pan

Question 12: I am used to protect counter tops when chopping foods.

Answer:

Cutting Board

Question 13: I am made of glass or plastic, and I am used for measuring ingredients such as milk and syrup.

Answer:

Liquid Measures Question 14: I am preferred by most chefs for incorporating air into foods like soufles and for preventing lumps form forming in sauces.

Answer:

Whisk

Question 15: Used to prevent food from sticking and making cleanup easier.

Answer:

Nonstick Finish Question 16: A round baking pan with a removable bottom that is held together with a spring or latch on the side.

Answer:

Spring form Pan

Question 17: I am used to brush butter or sauces on foods.

Answer:

Pastry Brush Question 18: A one-handled utensil used for cooking foods in water or other liquids over direct surface heat.

Answer:

Saucepan Question 19: ____ ____ cookware can rust, retain food flavors, and lose its nonstick qualities unless cared for properly.

Answer:

Cast Iron

Question 20: I am used to separate liquid and solid foods.

Answer:

Strainer

Question 21: Baking dishes with high sides.

Answer:

Casserole

Question 22: I am used to measure small amounts of ingredients.

Answer:

Measure spoons

Question 23: I am used to roll dough or pastry.

Answer:

Rolling Pin Question 24: I am used for scraping bowls and saucepans and for folding one ingredient into another.

Answer:

Rubber Spatula

Question 25: Cooking utensil that have two handles.

Answer:

Pot Question 26: I am inserted into the thickest part of meat or poultry to register the internal temperature.

Answer:

Meat Thermometer

Question 27: I keep dough from sticking to a rolling pin.

Answer:

Stockinette