Kitchen Utensils
Authored by Marco Gomez
English
University - Professional Development
CCSS covered
Used 142+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
liquid measuring cup
to measure liquid ingredients
to measure dry, moist, or solid ingredients
to measure small amounts of ingredients
to hold and mix ingredients
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
dry measures
to measure liquid ingredients
to measure dry, moist, or solid ingredients
to measure small amounts of ingredients
to hold and mix ingredients
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
measuring spoons
to measure liquid ingredients
to level dry ingredients
to measure small amounts of ingredients
to pare the skin from fruits and vegetables
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
mixing bowls
to hold and mix ingredients
to cut shortening into dry ingredients
to measure small amounts of ingredients
to flatten doughs
to slice breads and cakes
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
spatula
to cut shortening into dry ingredients
to flatten doughs
to pare the skin from fruits and vegetables
to level dry ingredients
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
pastry blender
to beat or whip ingredients, to incorporate air
to cut shortening into dry ingredients
to protect countertops
all purpose kitchen knife to chop, cut, slice, cube, dice and mince foods
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
rolling pin
to flatten doughs
to beat or whip ingredients, to incorporate air
to remove foods from a liquid
to serve soups or stews
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