FOODS 1 COMP 2.01-2.02

Which kitchen equipment has four 1-inch deep sides and is used to bake cakes, pizza, and fish?

Baking sheet

Which kitchen equipment is used to bake and serve main dishes and desserts?

Casserole

Which part of a recipe tells what type of equipment is needed to prepare a recipe?

Container size and type

Which is a recipe resource?

Cookbooks

Which is a recipe resource?

Family member

What recipe resource is passed down from previous generations?

Family recipes

Which kitchen equipment is powerful and versatile, because it has assorted disks and blades?

Food processor

The quickest and easiest resource for researching recipes by ingredient, type, or time available for preparation is:

Internet recipes.

Which kitchen appliance quickly cooks, defrosts, and reheats most foods?

Microwave oven

Which recipe part is NOT necessary for preparing the dish, but is useful when planning foods to fit into an eating plan?

Nutrition analysis

Which is a recipe resource?

Package label

Which kitchen equipment is a shallow, round baking dish with sloping sides and may be used to bake quiche?

Pie pan

Which kitchen appliance is used to fry, bake, broil, or roast foods?

Range

Which kitchen equipment is used to measure large amounts of both dry and solid ingredients?

Scales

Which part of a recipe tells how to prepare a food dish in the order it should be completed?

Step-by-step directions

What kitchen equipment is a bowl made of wire mesh that is used to remove solid pieces of food from a liquid?

Strainer

Which part of a recipe, usually given for conventional ovens, tells how to cook the food?

Temperature and time

Which kitchen equipment is used to measure the internal temperature of foods?

Thermometers

Which kitchen equipment is used to quick-fry foods in a small amount of fat?

Wok