Chapter 11 -Final Kitchen Equipment

A mandoline is used to _______.

• hone knives.

• slice precisely.

• sharpen knives.

• make a turned cut.

A convection steamer _______.

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

• cooks food using high-pressure steam and must be vented completely before opening.

• can steam only small quantities of food due to its size.

• is another term for a stove-top steamer setup.

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

• can purée food in a container.

• another industry term for a food processor.

• a commercial blender where food is placed into the machine to purée.

• only able to whip cream food such as heavy cream in containers.

A salamander is _______.

• a separate gas broiler that is used to cook food products completely.

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

• a large broiler in the oven to cook food.

• another term for a tilting skillet.

A deck oven is an oven _______.

• that is another type of convection oven that cooks food more quickly.

• that cooks food using microwaves.

• that uses a belt to move food through in one direction.

• that has multiple shelves on which to cook food directly.

A "wok hei" refers to _______.

• a commercial wok setup consisting of numerous flame jets.

• a stove-top wok that can sit on a burner without sliding.

• a particular flavor produced by commercial wok cooking.

• another name for a stir-fry.

For proper cleaning of equipment, the operator should _______.

• make sure the equipment is unplugged first before servicing.

• make sure the equipment is plugged in before servicing.

• check the equipment for proper cleaning by running the equipment.

• make sure the equipment is sanitized only.

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

• designed to hold cooked food for service.

• designed to help yeast products proof properly.

• a cabinet that holds moisture so it can be used as a steamer.

• designed to bake and hold yeast products.

What is a bain-marie?

• A hotel pan that is used to keep hot food hot for service

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

• A rectangular pot that is used to keep cold food cold for service

• A rectangular pot that is used to keep hot food hot for service

A conventional or standard oven _______.

• heats food from the top only to cook the product.

• heats food from the sides to cook the product.

• heats food from the bottom to cook the product.

• uses direct flames from all sides to cook the product.