Prostart Level 1 Chapter 11 Foodservice 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 can purée food in a container.

Back

An immersion blender is a type of blender that can purée food directly in the container.

Front

A salamander is

Back

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

Front

A deck oven is an oven that has multiple shelves on which to cook food directly.

Back

that has multiple shelves on which to cook food directly.

Front

For proper cleaning of equipment, the operator should: make sure the equipment is unplugged first before servicing.

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.

Front

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

Back

storing