Equipment & Terms
Measuring & Equivalents
Review Statements
Brown sugar – pack it into the cup.
Flour – stir, spoon into the cup & level with
the straight edge.
To measure ¾ C use ½ & ¼.
To measure 1/8 C use 2 T.
3 t in a T
16 T in 1 C
Test Correcting Instructions
 Pick up your score sheet (scantron) & a copy of the test.
 On your own piece of lined paper write a sentence for
each question missed using the question and the correct
answer. Number each sentence with the corresponding
number on the test.
 For example if the question reads – What is a wire whip
used for? And the answer is blending milk and eggs.
Your sentence would be : A wire whip is used for
blending milk and eggs.
 You will earn one point back for each correct sentence
you write for missed answers. Points will NOT be
awarded for incomplete sentences or just the letter of the
correct choice.
 You may use your Study Guide or ask a class mate.
 Staple your answers to your scantron sheet and turn it
in.
 You will be given 15 min. to complete the corrections.
IDENTIFY KITCHEN EQUIPMENT
FUNCTION & USE
Bread Knife – serrated or saw tooth edge for
cutting bread
Colander – Used for draining liquid from
larger foods such as pasta
Cutting Board – used to protect
counters when using a knife. Should
be plastic to prevent cross
contamination.
Chefs or French knife – has a wide triangular
blade used for chopping or dicing.
Glass pan – reduce temperature 25 degrees.
Ladle – has a small bowl at the end of
a long handle used for serving liquid
foods.
Meat Thermometer – Used to
measure the internal temperature of
meat.
Oven thermometer- Used to measure the
internal temperature of the oven.
Pancake turner or spatula – Used to lift
and turn flat foods such as hamburgers
and pancakes
Pastry Blender – used to cut fat into dry
ingredients as in biscuits & pie crust.
Paring Knife - To peel or cut small food
items.
Refrigerator/Freezer thermometer – used to
measure the internal temperature of the
refrigerator or freezer.
Rubber scraper – has a rubber end and
is used to scrape food out from bowls,
measuring cups, etc.
Straight edge, metal spatula – long flat
spatula with a straight edge used for leveling
or frosting cakes.
Strainer - wire mesh that separates liquids from
food; usually has small fine holes.
Tongs – used to lift and grip hot bulky foods.
Vegetable Peeler – a tool used to take off the outer
surface of vegetables and fruits.
Wire whisk/whip – used for blending, mixing,
stirring beating and whipping milk and eggs.
Terms
Chop – to cut food into small pieces
Cream – to beat together until soft creamy
& smooth (usually fat and sugar).
Cut-in – to mix fat into flour with two knives
or a pastry blender.
Dice – to cut into very small cubes.
Flour – to coat with a powdered
substance.
Fold-in – to gently cut through the mixture,
scrape across the bottom and turn over
near the surface.
Grate – to rub food on sharp
projections to make small pieces.
Knead – to work dough by pressing and
folding until it becomes smooth & elastic.
Mince – To cut food into smallest possible
pieces.
Peel – to remove the outer skin or rind.
Saute` – to cook in a small amount of fat.
Simmer – to cook just below the boiling
point.
Steam – to cook by the vapor produced
when water is heated to the boiling point.
Whip – to beat rapidly to incorporate air
and increase the volume.