FSM222- QUANTITY COOKERY -TOOLS AND

EQUIPMENT
Instructions: Write your answer on any piece of paper available.
You may use a pen or a pencil as long as your answers are clear
and legible.
Test I : Write True if the statement is correct and False if it is
not.
1. Wooden spoons are also good tools for more delicate cooking,
too, such as stirring soups and sauces.
2. Tongs is a large, flat cooktop without sides or edges.
3. Cutting board is an important tool for a kitchen. It’s really
great for cutting vegetables, fish, chicken, beef, etc with a knife.
4. The mixing bowl is great for mixing together salad dressings,
spice rubs, marinades, sauces, and even for storing leftovers.
5. A frying pan is made with a long handle and wide, sloped
edges.
6. Sauce pan is essentially a small frying pan, but they always
contain nonstick coating.
7.Pots are used for simmering or boiling liquids that completely
cover ingredients to cook from all sides.
8.A colander is an essential thing for draining pasta.
9.Boning knives are used to peel, cut, core, and mince a variety
of foods, much of which is small, which is why they are usually
very small and designed with a sharp, straight blade.
10. A meat grinder is a kitchen appliance for fine chopping
(‘mincing’) and/or mixing of raw or cooked meat, fish,
vegetables or similar food.

Test II – IDENTIFICATION

1. Are also good tools for more delicate cooking, too, such as
stirring soups and sauces.
2. Is an essential thing for draining pasta.
3. It’s very necessary for making juice.
4. This make the transporting of food, equipment or other items
from one area to another easier and faster.
5. Are used to hold the food for longer times , or to store foods
purchased in frozen form.
6. Are tool that you use to grip something and lift it.
7. It is defined as a system or series of marks used for
measuring or registering.
8. Is a thermometer used to measure the internal temperature of
meat, especially roasts and steaks, and other cooked foods.
9. It is used to remove the main bone in a piece of meat such as
a beef roast or a large ham.
10. Used for sliming froth from liquid and for removing solid
pieces from soup, stock and other liquids.
ANSWER KEY
Test I
1. True
2. False
3. True
4. True
5. True
6. False
7. True
8. True
9. False
10. True
Test II
1. Wooden spoons
2. Colander
3. Blender
4. Utility Carts
5. Freezers
6. Tongs
7. Scale
8. Meat Thermometer
9. Boning knife
10. Skimmer