Chapter 11 -Final Kitchen Equipment
Flashcard
•
Instructional Technology
•
10th Grade
•
Practice Problem
•
Hard
Wayground Content
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10 questions
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1.
FLASHCARD QUESTION
Front
A mandoline is used to _______.
Back
slice precisely.
2.
FLASHCARD QUESTION
Front
A convection steamer _______.
Back
uses steam piped into the cooking chamber, where it is vented over the food.
3.
FLASHCARD QUESTION
Front
An immersion blender is also called a stick blender and _______.
Back
can purée food in a container.
4.
FLASHCARD QUESTION
Front
A salamander is _______.
Back
a small radiant broiler that is used to finish food items.
5.
FLASHCARD QUESTION
Front
A deck oven is an oven _______.
Back
that has multiple shelves on which to cook food directly.
6.
FLASHCARD QUESTION
Front
A "wok hei" refers to _______.
Back
a particular flavor produced by commercial wok cooking.
7.
FLASHCARD QUESTION
Front
For proper cleaning of equipment, the operator should _______.
Back
make sure the equipment is unplugged first before servicing.
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