KITCHEN EQUIPMENTS
Authored by Anna Lyn
Specialty
University
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36 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The food flow starts with the receiving of all products
Involves the checking of quality of food and making sure that supplies are complete.
The food flow starts with the receiving of all products
Involves the checking of quality of food and making sure that supplies are complete.
RECEIVING AREA
STORAGE AREA
PREPARATION AREA
COOKING AREA
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
-industrial weighing instrument consisting of a
platform coupled to an automatic system of levers and
adjustable weights used to weigh heavy objects.
PLATFORM SCALE
PORTION SCALE
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Used to weigh cuts of meats and
other light dry products.
PLATFORM SCALE
PORTION SCALE
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Minimum internal temperature for frozen foods
18C (0F) or
below
5C (41F) or below
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
are small carts with small
wheels for moving heavy loads
from the receiving area to the
storage area.
DOLLIES
THERMOMETER
SCALE
6.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
3 receiving equipments
(a)
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Freezers are used to
maintain the
freshness of foods
and keep them at the
right temperature
before use.
STORAGE AREA
PREPARATION AREA
RECEIVING AREA
COOKING AREA
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