CHAPTER 2: COOKER PROFTV014 BTVTED

1. Considered the center of the house, a place where the meal of the family is prepared.

A. Dining
B. Bedroom
C. Kitchen *
D. Washroom

2. Many households have all these electric and non-electric appliance and fixtures to perform daily cooking
activity.

A. Home Appliances *
B. Electrical tools
C. Masonry tools
D. Garden tools

3. Used to hold specific amount of both dry and liquid ingredients.

A. MEASURING SPOON *
B. MEASURING CUP
C. MEASURING TOOLS
D. PLASTIC AND HARD RUBBER

4. It is the most popular, lightweight, attractive and less expensive.

A. ALUMINUM*
B. STAINLESS STEEL
C. GLASS
D. CAST IRON

5. Used to refer to various small implements with a broad, flat, flexible blade used to mix, spread and lift foods.

A. SPATULA*
B. WIRE WHIPS/ WHISK
C. PELLER
D. BASTER

6. Used to taste doneness of braised meats and vegetables, steady item being carved and to lift food for carving.

A. KITCHEN FORK *
B. KNIFE
C. GARLIC PRESS
D. SOUP LADLE

7. The perforated nature of the colander allows liquid to drain through while retaining the solids inside. It is
sometimes also called a pasta strainer or kitchen sieve.

A. COLANDER *
B. DRUM SIEVE
C. STOCKPOT
D. STAUCEPOT

8. Used for the heating, baking or drying of a substance.

A. OVEN *
B. AUXILIARY EQUIPMENT
C. MICROWAVE OVEN
D. REFRIGERATORS

9. Foods can be prepared ahead of time, frozen or refrigerated during the slack periods, and cooked or heated
quickly.

A. MICROWAVE OVEN *
B. OVEN
C. SHEET PAN
D. ROASTING PAN

10. They are often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, and swiss
rolls.

A. SHEET PAN *
B. ROASTING PAN
C. OVEN
D. STOVE

11. Special compartment for meat, fruits and vegetables to keep the moisture content of each type of food.

A. REFRIGERATORS *
B. FREEZERS *
C. CABINET
D. TOPPERWARE

12. Commonly used in preparing food; other types exist for cutting raw materials such as leather, plastic or wood.

A. CHOPPING BOARDS *
B. CUTTING
C. COCOLAMBER
D. FLYWOOD

13. Stacked pots within a perforated bottom in the upper pot over a large pot over a large pot filled with boiling
and simmering water that allows steam to rise to cook food on top.

A. OMELETTE
B. CREPE PAN
C. SHEET PAN
D. STEAMER *

14. Tool which is specifically designed for the purpose of pulping garlic for cooking.

A. GARLIC PRESS *
B. MEAT GRINDER
C. CORKSREW
D. POTATO MASHER

15. Convenient for buttering the tops of breads and baked goods after they come out of the oven.

A. BASTER *
B. SPOON
C. BREAD KNIFE
D. PASTRY BRUSH