T.L.E HUHUHUHUHU

Question 1

also known as the Japanese cook’sknife. It has a wide blade that is typically five toseven inches long. The Santoku knife is increasinglybecoming popular as a replacement for the chef’sknife

Answer 1

santoku knife

Question 2

a small knife with a blade about two tofour inches long. It is use for peeling or trimming fruitsand vegetables, deveining shrimps, and other delicatework.

Answer 2

paring knife

Question 3

• a knife with a jagged edge or “teeth”.It is used for slicing bread, cakes, tomatoes and othersimilar items

Answer 3

serrated slicer

Question 4

has a narrow blade that is six to eightinches long. It is shorter than a chef’s knife but longerthan a paring knife. It is useful for carving roastedmeats

Answer 4

utility knife

Question 5

has a thin, flexible, pointed blade designed to separate raw meat from the bones

Answer 5

boning knife

Question 6

a heavy knife with a wide blade. It is usedfor cutting through bones and thick pieces of meat.

Answer 6

cleaver

Question 7

is almost similar in shape withthe cleaver but is lighter and has a square tip. It is amulti-purpose knife that can do the general slicingand cutting of food items

Answer 7

chinese cooks knife

Question 8

a tool with slotted, swiveling metalblade used for peeling fruits and vegetables.

Answer 8

vegetable peeler

Question 9

not a knife, but an essential kitchentool that works together with the knife. It is a sturdypiece of board where food items to be cut are placed.Cutting boards can be made of wood or plastic.

Answer 9

cutting board

Question 10

is the workhorse of the kitchen, theone equipment that can do most of the cooking thatneeds to be done

Answer 10

kitchen stove

Question 11

is a cooking equipment that has an enclosed chamber where food is heated bymeans of hot air

Answer 11

oven

Question 12

cook food by heating air inits enclosed space

Answer 12

conventional oven

Question 13

are kitchen equipment used to chop or puree rawor cooked foods

Answer 13

food processors

Question 14

is a cooking equipment that has both astove and an oven

Answer 14

range

Question 15

consists of a base with a motor and a tall containerwith a blade. It is generally used to mix liquids or blend drinks likemilkshakes and smoothies

Answer 15

blender

Question 16

a handheld blender. This blender isespecially useful when puréeing soups and sauces. You canprocess the soup or sauce directly in the pot as there is no needto transfer the hot liquid

Answer 16

immersion blender

Question 17

• examples of these arerefrigerators and freezers. Keeping food cold using theseequipment prevents spoilage and bacterial growth

Answer 17

cold food storage equipment

Question 18

good quality pots and pans helps incooking food evenly

Answer 18

pots and pans

Question 19

a large pot with straight sides, a flat bottomand two handles on the sides. It is generally used tosimmer large amounts of liquids such as stocks andbroths

Answer 19

stockpot

Question 20

a medium-sized pot similar to the stockpot. Its medium depth makesstirring soups and sauces easier

Answer 20

saucepot

Question 21

a pan similar to the saucepot but has only one long handle. Its sides canbe straight or slanted

Answer 21

saucepan

Question 22

a shallow pan with one handle and a wide surface area. It is used forsautéing, frying, and browning of meats, fish, and vegetables

Answer 22

saute pan

Question 23

sided sauté pan is also called a santeuse. The sloping sides of the pan isideal for tossing and flipping food items without the use of a spatula

Answer 23

slope

Question 24

sided sauté pan is also called a sautoir. Its base is heavier which ishelpful when quickly reducing sauces and other liquids

Answer 24

straight

Question 25

consists of two pots. The lower pot holds the boiling water. The upperpot holds the food that needs to be cooked gently and cannot be heated directly. Thedouble boiler is used for delicate tasks such as melting chocolate.

Answer 25

double boiler

Question 26

are rectangular pans used for baking androasting. Their sizes vary

Answer 26

ssheet pan,bake pan roasting pan

Question 26

are bowls with round bottoms. They are used for mixing andare available in different sizes

Answer 26

stainless steel bowls

Question 27

tools used to measure or portion ingredients.

Answer 27

measuring devices

Question 28

measure the weight of ingredients. Traditional scales are spring-operatedwhile newer digital scales are electronically operated.

Answer 28

scales

Question 29

used to measure liquids. They look like pitchers and have lips sothat the ingredient can easily be poured. The sides are usually marked in cups andfractions of a cup to indicate the volume of the ingredient being measured

Answer 29

volume measures

Question 30

can be used to measure dry and liquid ingredients. They come in 1cup, 1/2, 1/3 and 1/4 cups.

Answer 30

measuring cups

Question 31

used to measure small volumes such as herbs, spices, and otherseasonings. They come in 1 tablespoon, 1 teaspoon, 1/2 teaspoon and 1/4 teaspoon

Answer 31

measuring spoons

Question 32

used to measure temperature

Answer 32

thermometers

Question 33

used to measure the temperature inside an oven

Answer 33

oven thermometers

Question 34

used to measure the internal temperature of cookingmeats

Answer 34

meat thermometers

Question 35

used to measure temperature offrying fats and sugar syrups

Answer 35

Fat thermometers and candy thermometers

Question 36

a utensil with a bowl-shaped head and a long handle, used generally formixing, stirring, and serving. Spoons can be solid, slotted or perforated. Slotted orperforated spoons are used if the solid components of a dish must be removed fromthe liquid

Answer 36

spoon

Question 36

are small kitchen equipment.

Answer 36

hand tools

Question 37

a flat blade utensil with a long handle that can be used to mix, turn, or liftfood items. Spatulas can be made of metal, plastic, or silicone.

Answer 37

offset spatula

Question 37

a flat blade utensil with a long handle that can be used to mix, turn, or liftfood items. Spatulas can be made of metal, plastic, or silicone.

Answer 37

spatula

Question 38

- a spatula with a wide,flexible blade used for mixing, blendingand gently folding mixtures like batters andwhipped cream. It can also be used to scrapebowls and pans.

Answer 38

rubber spatula

Question 39

also called a palette knife.It is mostly used to spread icing on cakes.

Answer 39

straight spatula

Question 40

a short spatula designed for spreading sandwich spreadsand fillings.

Answer 40

sandwich spreader

Question 41

a utensil with a long handle and a wide head with holes. It is used forskimming or taking out froths or impurities from liquids like broths. It can also be usedto remove solid pieces from soups and stocks

Answer 41

skimmer

Question 42

are pincer-shaped tools used to pick up and hold food items.

Answer 42

tongs

Question 43

is a bowl-shaped tool made of mesh screen. The mesh screen can befabricated using stainless steel, aluminum, nylon, or some similar material. The holesof a strainer vary from very fine to very coarse. It is used to strain food items like pasta,vegetables, and others

Answer 43

strainer

Question 44

are used to drain water from cooked food like pasta or washed fooditems like lettuce and other salad greens

Answer 44

colanders

Question 45

a box-shaped tool used to grate or shred food items like cheese, vegetables,and citrus fruits

Answer 45

grater

Question 46

are tools used for opening metal cans.

Answer 46

can opener

Question 47

also called whisks, they have wire loops that are joined in the handle.They are used for mixing, beating, whisking, or whipping liquids. Wire whips come indifferent shapes and sizes.

Answer 47

wire whips

Question 48

also known as ball cutter or parisienne knife. It is used to cut fruitsand vegetables into small balls

Answer 48

melon ball scoop