1) Used for preparing sauces which easily get scorched when cooked directly on the stove. a) canister b) double boiler c) steamer d) sifter 2) Used for tenderizing or cooking meat, chicken, and other grains or legumes in lesser time. a) sauce pan and pots b) steamer c) pressure cooker d) double boiler 3) Used when preparing cake mixture, salads, creams, and sauces. a) tongs b) pressure cooker c) rice cooker d) mixing bowl 4) Used for cutting, sectioning, and trimming raw meats. a) butcher knife b) channel knife c) measuring spoon d) spatula 5) Used for testing meat tenderness. a) blending fork b) slotted spoon c) wooden spoon d) measuring spoon 6) Used generally in decorative works such as making garnishes. a) butcher knife b) channel knife c) salad knife d) chopping board 7) Used for keeping dry products. a) canister b) container c) pots d) mixing bowl 8) Used for cooking by steaming. a) double boiler b) steamer c) pressure cooker d) kettle 9) Used for cooking rice and other foods. a) pressure cooker b) steamer c) kettle and rice cooker d) sifter 10) Used to drain, wash, or cook ingredients from liquid. a) colander b) strainer c) sifter d) canister

Test 3

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