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