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Eleventh Grade (Grade 11) Kitchen Equipment and Tools Questions

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Grade 11 Kitchen Equipment and Tools
What piece of equipment removes foam from stock or soup and removes solid ingredients from liquids?
  1. chinois
  2. funnel
  3. food mill
  4. skimmer
Grade 11 Kitchen Equipment and Tools
A china cap and a chinois are each a type of                .
  1. bowl
  2. slicer
  3. strainer
  4. steamer
Grade 11 Kitchen Equipment and Tools
Which type of knife is used to slice bread and cake?
  1. utility
  2. tourne
  3. santoku
  4. serrated
Grade 11 Kitchen Equipment and Tools
Which type of knife is used to cut fish?
  1. chef's
  2. utility
  3. clam
  4. filet
Grade 11 Kitchen Equipment and Tools
A                 knife is used to separate raw meat from the bone.
  1. chef's
  2. utility
  3. boning
  4. filet
Grade 11 Kitchen Equipment and Tools
Identify the flat bottom cookware with sides that flare out at an angle and is ideal for frying, searing and browning.
  1. steamer pot
  2. grill pan
  3. saute pan
  4. fry pan
Grade 11 Kitchen Equipment and Tools
A utility cart is an example of which type of food-service equipment?
  1. storage
  2. holding
  3. receiving
  4. preparation
Grade 11 Kitchen Equipment and Tools
Identify the wide flat bottom cookware with vertical sides, that is ideal for fast cooking while shaking, tossing or stirring food.
  1. saute pan
  2. wok
  3. fry pan
  4. bake sheet
Grade 11 Kitchen Equipment and Tools
Identify the heavy flat bottom cookware with tall vertical sides that is ideal for simmering and cooking sauces.
  1. casserole dish
  2. saute pan
  3. saucepan
  4. cast iron skillet
Grade 11 Kitchen Equipment and Tools
Identify the cookware pot with a large perforated insert ideal for gently cooking food above water.
  1. fry pan
  2. grill pan
  3. steamer pot
  4. stockpot
Grade 11 Kitchen Equipment and Tools
Identify the large deep dish cookware that may be used as a baking dish or as a serving dish, and is ideal for large multi-ingredient recipes such as lasagna.
  1. roaster
  2. fry pan
  3. casserole dish
  4. cast iron skillet
Grade 11 Kitchen Equipment and Tools
This type of heavy cookware is ideal for long, slow recipes such as stew. It has two sturdy handles and a heavy tight-fitting lid.
  1. wok
  2. dutch oven
  3. non-stick skillet
  4. roaster
Grade 11 Kitchen Equipment and Tools
Identify the ideal flat bottom cookware for recipes that require flipping, such as omelettes, tortillas, frittatas, but doesn't require a lot of oil.
  1. cast iron skillet
  2. roaster
  3. non-stick skillet
  4. saucepan
Grade 11 Kitchen Equipment and Tools
Identify the large and deep vertical sided cookware ideal for making a big batch of stock.
  1. dutch oven
  2. straight sided saute pan
  3. wok
  4. stockpot
Grade 11 Kitchen Equipment and Tools
Identify the large rectangular cookware with low sides that often is used with a rack on the bottom, and is ideal for cooking in dry heat at a high temperature.
  1. dutch oven
  2. griddle
  3. saute pan
  4. roaster
Grade 11 Kitchen Equipment and Tools
A walk in refrigerator is an example of which type of food service equipment?
  1. storage
  2. holding
  3. receiving
  4. preparation
Grade 11 Kitchen Equipment and Tools
At what angle should you hold a knife to sharpen it?
  1. 10 degrees
  2. 20 degrees
  3. 60 degrees
  4. 90 degrees
Grade 11 Kitchen Equipment and Tools
Which hand tool cuts a thick layer from vegetables and fruits more efficiently than a paring knife?
  1. corer
  2. peeler
  3. zester
  4. grater
Grade 11 Kitchen Equipment and Tools
Identify the thick gauge heavy cookware best suited for searing steak or for browning crust such as pizza crust.
  1. saute pan
  2. cast iron skillet
  3. casserole dish
  4. fry pan
Grade 11 Kitchen Equipment and Tools
Identify the round-bottomed and large volume cookware ideal for deep frying and stir frying.
  1. wok
  2. steamer pot
  3. dutch oven
  4. griddle
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