OCS 2.03-2.06 Equipment,terms,recipes,timetables,workplans

OCS 2.03-2.06 Equipment,terms,recipes,timetables,workplans

9th - 12th Grade

19 Qs

quiz-placeholder

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OCS 2.03-2.06 Equipment,terms,recipes,timetables,workplans

OCS 2.03-2.06 Equipment,terms,recipes,timetables,workplans

Assessment

Quiz

Life Skills

9th - 12th Grade

Easy

Created by

Virginia Tate

Used 32+ times

FREE Resource

19 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which are used to measure small amounts of ingredients, usually less than 1/4 cup?

Dry measuring cups

Measuring spoons

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why should pots, pans, and casseroles be washed by hand last?

Because they are heavy

Because they are the dirtiest

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which kitchen equipment is a metal cutting tool with openings of different sizes and may be used to prepare cheese or cabbage?

Food chopper

Grater/shredder

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Mr. Jones is demonstrating to students how to dice foods. What does he need to protect the tabletop?

cutting board

plastic wrap

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which kitchen equipment is usually a heavy oval or rectangular pan, often comes with a wire rack, and is used to cook large cuts of meat or poultry?

roasting pan

pie pan

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

To work a ball of dough with the fingertips or heels of the hands by repeating press, fold, and turn motions is to:

knead

fold

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which measure equals 1 tablespoon?

1/4 cup

3 teaspoons

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