Chapter 11 -Final Kitchen Equipment

Front

A mandoline is used to _______.

Back

slice precisely.

Front

A convection steamer _______.

Back

uses steam piped into the cooking chamber, where it is vented over the food.

Front

An immersion blender is also called a stick blender and _______.

Back

can purée food in a container.

Front

A salamander is _______.

Back

a small radiant broiler that is used to finish food items.

Front

A deck oven is an oven _______.

Back

that has multiple shelves on which to cook food directly.

Front

A "wok hei" refers to _______.

Back

a particular flavor produced by commercial wok cooking.

Front

For proper cleaning of equipment, the operator should _______.

Back

make sure the equipment is unplugged first before servicing.

Front

A proofing cabinet is a piece of equipment that is _______.

Back

designed to help yeast products proof properly.

Front

What is a bain-marie?

Back

A cylindrical pot that is used to keep hot food hot for service.

Front

A conventional or standard oven _______.

Back

heats food from the bottom to cook the product.