1st Semester Exam- Intro. to Culinary Arts

Front

Kitchen Equipment: What kitchen equipment is used to chop/divide dough, scoop or transfer chopped food, and scrape stuck-on dough off the counter?

Back

Bench scraper

Front

Kitchen Equipment: What kitchen equipment is used to whisk ingredients in non-stick cookware?

Back

Silicone whisk

Front

Kitchen Equipment: What kitchen equipment is used to scrape batter from the sides of the bowl in order to try to get every last drop?

Back

Rubber spatula

Front

Kitchen Equipment: What kitchen equipment is used to level off when measuring dry ingredients?

Back

Straight-edge spatula

Front

Lab Organization: Where do you find the cookware?

Back

Cabinet 4

Front

Lab Organization: Which kitchen equipment belongs in drawer 2?

Back

Tongs

Front

Lab Organization: Which kitchen equipment belongs in drawer 3?

Back

Rubber spatula

Front

Lab Organization: Which kitchen equipment belongs in cabinet 1?

Back

Measuring spoons

Front

Lab Organization: Where do you find the bakeware?

Back

Cabinet 8

Front

Lab Organization: Where do you find kitchen equipment used to measure ingredients?

Back

Cabinet 1