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includes Teacher and Student dashboards
Measure skillsfrom any curriculum
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
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- print as a bubble sheet
- Q1
It is used for testing tenderness of meat, combing big cuts and particles, and for blending ingredients with flour.
Strainer
Blending fork
Slotted spoon
Wooden spoon
30s - Q2
It is used for separating liquids from fine or solid particles.
Rubber scraper
Blending fork
Tongs
Strainer
30s - Q3
It is used for separating coarse particles on powdered ingredients to retain finer texture.
Mixing bowl
Sifter
Wire Whip
Wooden spoon
30s - Q4
It is used for handling hot foods.
Blending fork
Slotted spoon
Wooden spoon
Tongs
30s - Q5
It is used for scraping off mixtures of batter from the sides of the mixing bowl.
Rubber Scrapper
Strainer
Slotted spoon
Tongs
30s - Q6
It is used as storage for keeping foods and dry or liquid ingredients
freetext://Canister
30s - Q7
It is used for cooking food by steaming.
freetext://Steamer
30s - Q8
It is used for decorative works such as making garnishes.
freetext://Channel knife
30s - Q9
It is used for tenderizing or cooking meat, chicken and other grains or legumes.
freetext://Pressure Cooker
30s - Q10
It is used for preparing sauces which get easily scorched when cook directly on the stove.
freetext://Double Boiler
30s - Q11
TRUE OR FALSE
More water should be used in cooking cereals to form a starch gel.
boolean://False
30s - Q12
Sufficient cooking of cereals is necessary to eliminate the raw starch flavour.
boolean://True
30s - Q13
A low temperature should be used in cooking cereals to improve their palatability.
boolean://False
30s - Q14
For preparing pastas it is best not to follow the methods suggested by the manufacturers usually found on package.
boolean://False
30s - Q15
Stabilizing beverages, salad dressings is one of the function of starch.
boolean://True
30s