Direction: Identify the following statements and write your answer on your test
notebook.
1. A knife with a sharp edge that has saw like notches or teeth used to
slice bread, fruits and vegetables.
2. Pyrex bowls that are large enough to hold the ingredients while they
are being mixed.
3. A set of individual spoons used to measure small quantities of
ingredients.
4. These equipment are flat heated surface or wheel where food is
directly cooked.
5. A typically small electric kitchen appliance designed to toast
multiple types of bread products.
6. A machine used to chill sandwiches and often foods.
7. A small flat, round bladed utensil that is serrated on one side and
smooth on the other, used to apply food spreads over bread slices.
8. Come in various lengths of 6, 8, 10, and 12 inches. The smaller sized
knives are typically referred to as mini chef's knives while the longer lengths are
known as traditional chef's knives.
9. A long flexible blade with a rounded end, used to level off
ingredients in measuring cups and spoons and for Spreading fillings on
sandwiches.
10. Used to hold food in place.
11. These are equipment which are enclosed in which food is heated
by hot air or infrared radiation.
12. Small broiler, use primarily for browning or glazing the tops of
sandwiches.
13. Used to slice foods more evenly and uniformly.
14. A transparent glass with fractions (1,3/4, 2/3,1/2, 1/3, 4]. Is used
for measuring liquids
15. With fractional parts (1, 3/4, 1/2, 1/4,) is used for solids or dry
ingredients.​