ProStart Level 1: Unit 3: Chapters 11-14

The receiving area is the first stop in the flow of food.

True

Broilers use indirect heat, which allows the food to cook slowly.

False

A smoker treats food with smoke and operates at either cool or hot temperatures.

True

Electrical equipment should be completely turned off and unplugged after each use.

True

When food arrives in the holding and service area, it is usually ready to be presented to the guest.

True

A utility cart is an example of which type of foodservice equipment?

Receiving

A walk-in refrigerator is an example of which type of foodservice equipment?

Storing

Dry goods must be stored at least how many inches off the floor on stainless-steel shelving?

6

All refrigerators must maintain temperatures between

32°F and 41°F

Which mixer purées, liquefies, and blends food?

Countertop blender

Cutters and mixers are which type of foodservice equipment?

Preparation

Which mixer grinds, purées, blends, crushes, and kneads foods?

Food processor

A wire whip is used to

beat and add air to light foods.

Which mixer is used to whip, cream, and mash heavier foods?

Wing whip

Which steamer grills, steams, braises, sautés, and stews different kinds of food?

Tilting fry pan

Which broiler uses gas or electricity to mimic the effects of a charcoal grill?

Charbroiler

Which broiler is used to cook large amounts of food quickly?

Hotel broiler

Which broiler places food on a stick and roasts it over or under a heat source?

Rotisserie

Which piece of equipment is the most frequently used in restaurant and foodservice kitchens?

Ranges

Which piece of equipment cooks food in hot oil?

Deep-fat fryer

Which piece of equipment supplies direct heat by way of an open flame to the item being cooked?

Open burner

Which oven has 2 to 4 shelves that are stacked on top of each other and on which food is directly cooked?

Deck oven

Which type of oven is primarily used by restaurants and foodservice kitchens to thaw and reheat food?

Microwave oven

Which oven has a belt that moves the food along in one direction?

Conveyor oven

What piece of equipment is attached to tanks that hold premixed blends for selected soft drinks and a tank that contains CO2?

Carbonated beverage machine

To keep food items hot on a buffet table, use

chafing dishes.

A long, stick-like machine that houses a motor on one end of the machine with a blade on the other end is called a(n)

immersion blender.

A manually operated slicer made of stainless steel with adjustable blades that slice and julienne is a

mandoline.

A flat beater paddle is used to

mix, mash, and cream soft foods.

In which type of steamer is steam generated in a boiler and then piped to the cooking chamber, where it is vented over the food?

Convection steamer

Which type of broiler is used to brown, finish, and melt food to order?

Salamander

A rotisserie is a type of

broiler.

Which type of burner cooks food on a thick slate of cast iron and provides consistent and even heat?

Flat-top

What type of oven has a fan that circulates hot air around the food as it cooks?

Convection

What oven has 3 to 5 circular shelves on which food cooks as the shelves move around a central rod?

Rotary

A bain-marie is used to

keep food warm.

Which type of holding equipment is a unit designed to hold either one full-size hotel pan or multiple smaller hotel pans per slot?

Steam table

Which broiler is small and sits on top of a work table?

Countertop broiler

Which type of burner generates heat by means of magnetic attraction between the countertop and a steel pan?

Induction burner

Which type of broiler is used primarily in quick-service restaurants?

Countertop broiler

Which type of burner provides even and consistent heat?

Flat-top burner

What piece of equipment cooks food directly on its surface and is usually designed with edges to contain the food and a drain to collect waste?

Griddle

Which oven roasts meat at low temperatures?

Slow-roasting oven

Deep-fat fryers cook food in oil at temperatures between

300°F and 400°F

Which oven is traditionally a cylindrical or barrel-shaped oven, often made of clay, with a wood or charcoal fire inside at the base and an open top?

Tandoor oven

A(n) ____________________ is designed to proof your bread and keep it hot after it is baked.

Proofing cabinet

____________________ are equipped with wheels and suitable for kitchens, bake shops, dry storage, and refrigerators.

Speed racks

The ____________________ is the first stop in the flow of food.

receiving area

Restaurants use ___________________ instead of wood because wood is difficult to keep clean and is not acceptable to some local health departments.

stainless steel

Employees weigh, inspect, and check delivered items on a ___________________.

receiving table

In every grip, the hand that is not holding the knife is called the guiding hand.

True

The tang is where the blade meets the handle.

False

A digital scale provides a digital readout in both U.S. and metric systems.

True

A tamis shreds small pieces of the outer peel of citrus fruits such as oranges, lemons, and limes.

False

A sautoir is a long, narrow, metal pan with a perforated rack used to raise or lower the fish into a cooking liquid so it does not break apart.

False

Which hand tool is a flexible piece of rubber or plastic used to combine ingredients in a bowl and scrape them out again?

Bowl scraper

Which hand tool would you use to cut a lengthwise groove in a vegetable?

Channel knife

To remove solids from soups, stocks, and other liquids, you would use a

colander.

Which hand tool would you use to remove foam from stocks or soups?

Skimmer

Which knife is used to separate raw meat from the bone?

Boning knife

Which scale is used to measure recipe ingredients from ounce to 1 pound to 2 pounds?

Portion scale

A very shallow pan about 1 inch deep used for anything from baking cookies to roasting vegetable is called a

sheet pan.

Which type of knife is used to slice bread and cake?

Serrated

An oyster knife is used to

shuck oysters.

At what angle should you hold a knife to sharpen it?

20 degrees

A light, fine-mesh gauze for straining liquids, bundling herbs, or thickening yogurt is called a

A parisienne scoop is most likely to be used to cut sections from which food?

Melon

A China cap and a chinois are each a type of

strainer.

What piece of equipment removes foam from stock or soup and removes solid ingredients from liquids?

Skimmer

Which piece of small equipment is used to purée very soft foods and to remove solids from purées?

Tamis

Which hand tool shreds small pieces of the outer peel of citrus fruits?

Zester

Which hand tool cuts a thick layer from vegetables and fruits more efficiently than a paring knife?

Peeler

Which type of pot includes a lower pot that holds boiling or simmering water to gently cook the food in the upper pot?

Double boiler

Which type of pan is used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator?

Hotel pan

To heat cream, milk, or chocolate gently over hot water, use a

double boiler.

Which type of pan is a shallow skillet with very short, slightly sloping sides?

Crêpe pan

Use a plastic mesh scrubber to avoid damage while cleaning the inside of what type of pan?

nonstick

A metal pan with a rounded bottom and curved sides that make it easy to toss or stir food is called a

wok.

On a knife, the end of the handle is called the

butt.

Which part of a knife is the top of the blade and is the non-cutting edge of the blade?

Spine

Which part of a knife would you use to cut through large, tough, or hard foods?

Heel

On a knife, the place where the blade meets the handle is called the

Which knife is similar to a paring knife and has a curved blade for cutting the curved surfaces of vegetables?

Tourné

Which knife is able to cut through bones?

Cleaver

Which smallware has a mesh screen to sift flour and other dry baking ingredients and to remove any large impurities?

Sieve

Which piece of equipment stands on metal feet and allows liquid to drain while retaining solids?

Colander

Which hand tool is used to pour liquid from a larger to a smaller container?

Funnel

A machine that comes with several detachable parts and is used to purée food to different consistencies is called a

food mill.

Which type of pan has straight sides and is available in a variety of sizes and shapes?

Cake pan

What is the best way to care for aluminum pots and pans?

Hand wash in soapy water

Which type of pots and pans would you wash in hot, soapy water, rinse, and let air-dry?

Stainless steel

An all-purpose knife for chopping, slicing, and mincing all types of food is called a

chef's knife.

What should only be done when a knife is very dull?

Sharpening

What should be used daily and before each cut to ensure a blade is at its best?

Steel

Which hand tool is a scissor-like utensil used to pick up and handle all kinds of solid food?

Tongs

A ____________________ blade is made from a single piece of heated metal that is dropped into a mold and then struck with a hammer and pounded into the correct shape.

forged

Chefs keep their knives sharp by using a sharpening stone or a ____________________.

steel

____________________ are the most widely used pieces of kitchen equipment.

knives

Small hand tools and small equipment used in food pre-preparation are called ___________________.

smallwares

A(n) ____________________ is a flexible, round-tipped tool used for icing cakes, spreading fillings and glazes, leveling dry ingredients when measuring, and turning pancakes and other foods

straight spatula