REVIEW CLASS

TLE 8
 MEASURING SPOON
1. These are used for measuring
small amount/quantities of ingredients.
 MEASURING CUP
2. These are used for measuring dry
ingredients such as sugar and flour.
 WEIGHING SCALE
3. It is used to measure large
quantities of ingredients such as rice,
sugar, meat, and fish.
 PARING KNIFE
4. This is used to slice onions,
tomatoes, and other fruits and
vegetables.
 KITCHEN KNIFE
5. This is bigger than paring knife
and is used in cutting/slicing meat, fish,
and chicken.
 BUTCHER’S KNIFE
6. This is intended to cut ham or
pork legs and other big parts of meat
and bones.
 BREAD KNIFE
7. This is used for slicing bread.
 MIXING BOWL
8. It is used when preparing
ingredients, cake mixtures, salads,
creams, and sauces.
 STRAINER
9. It is used for separating liquid
from fine solid food particles.
 FOOD TONG
10. It is used for handling hot food.
 CUTTING BOARD
11. It is used for cutting fruits,
vegetables, meat, and fish.
 WOODEN SPOON
12. It is used for mixing
ingredients, cream, butter, and tossing
salads.
 BLENDING FORK
13. It is used for testing the
tenderness of meat or vegetables.
 RUBBER SCRAPER
14. A tool used for scraping off
mixture of butter, sugar, and eggs from
the sides of the bowl.
 SOUP LADLE
15. It is used for scooping salads.
 TURNER
16. Used for turning fried food for
even cooking.
 GRATER
17. A kitchen utensil used for
grating food into fine pieces.
 COLANDER
18. A bowl – shaped kitchen tool
with holes used for draining food.
 DEEP FRYER
19. A cooking equipment used for
deep-frying.
 RICE COOKER
20. This is used for easier and faster
cooking of rice.
 PRESSURE COOKER
21. A medium cooking equipment
used for making meat, chicken, grains,
and legumes tender.
 DOUBLE BOILER
22. This is used in preparing sauces
which easily get scorched when cooked
directly on the stove.
 BLENDER
23. A kitchen appliance use to make
puree or emulsify food and other
substances.
 BAKE
24. To cook by dry heat especially
in an oven.
 BOILING
25. To cook in steaming liquid until
bubble break on the surface.
 BLANCH
26. To pour boiling water into food
or dip the food into boiling water then
into cold water to retain the shape of
already cooked food.
 BROIL
27. To cook by direct heat from hot
coals.
 FRY
28. To cook food in large amount of
fat or cooking oil.
 SAUTÉ
29. To cook in small amount of hot
fat or oil while the food is frequently
turned.
 STEAM
30. To cook food by placing on a
rack or steamer over a small amount of
boiling water in a covered pan.
 PARE
31. To remove outer covering or
skin of fruits and vegetables using a
paring knife.
 PEEL
32. To remove the skin or cover of
fruit and vegetables with the use of
hands.
 SCRAPER
33. Removing the skin of fruits and
vegetables very tightly.
 SHELLING
34. Pressing or cracking the hard
cover to open and draw out the seeds or
the meat.
 STINGING
35. Removing the stingy fibers
along the sides.
 SLICE
36. To cut food into thin pieces of
uniform sizes.
 DICE
37. To cut fruits, vegetables, meat,
and other food into small squares or
cubes.
 CHOP
38. To cut into small pieces and
shapes about 1 cm x 1 cm.
 GRATE
39. To turn food into tiny particles
with the use of grater.
 STRAIN
40. To filter big particles of food or
foreign particles.