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Worksheets

Foundation 1 Chapter 11

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

True or False:

Safety features are only there as a guideline. You can turn them off once you are comfortable with the equipment?

a)

True

b)

False

2.

True or False:

The Paddle feature on a mixer is used to beat and add air to light foods like egg whites and whipped cream

a)

True

b)

False

3.

True or False:

A Mandoline is used to make small quantities of precise cuts for fruits or vegetables?

a)

True

b)

False

4.

A Bain-marie is a cylindrical stainless steel pot meant to sit in a steam table?

a)

True

b)

False

5.

True or False?

A speed rack is a rack used to push through the dishwasher really fast?

a)

True

b)

False

6.

Steam Table

a)

insulated cabinet designed to hold sheet pans or hotel pans a desired temperature

b)

designed to hold hotel pans at 135 or above and uses steam to keep food hot. Usually found on the line

c)

produces traditional Italian coffee

d)

a cylindrical oven often made with clay

7.

Smoker

a)

someone who chain smokes constantly

b)

uses microwaves to heat up food

c)

uses smoke to slow cook and preserve food

d)

uses a conveyor belt to slowly move through while it cooks

8.

Flat top burner

a)

A hair cut from the 80's

b)

cooks food on a thick slate of cast iron or steel plate

c)

Uses multiple jets and designed to cradle a rounded wok pan

d)

is able to tilt and has a lid

9.

Steam-jacketed kettle

a)

comes in freestanding and tabletop versions. Uses steam to circulate between two layers of steel so soups and stews heat quickly and less likely to burn

b)

Dices and purees food

c)

uses smoke and low temperatures to cook and preserve meat

d)

Slow rotates food on a stick while cooking

10.

Salamander

a)

A type of reptile

b)

A broiler with multiple adjustments

c)

a grate style gas burner

d)

Uses steam to steam vegetables and grains

11.

Steamer

a)

used to steam vegetables and grains and reheat food

b)

Used to mix large amounts of food, whip cream or need dough

c)

A conventional oven which two to four shelves are stacked on each other.

d)

uses microwaves to heat up the molecules

12.

Rotary Oven

a)

has three to five circular shelves that rotate a centreal rod

b)

an oven that uses a fan so you can cook foods at lower temperatures and brown more evenly

c)

cooks food on a thick slate of cast iron or steel

d)

generates heat by means of magnetic attraction

13.

Rotisserie Oven

a)

cooks food on a spit while slowly rotating the meat so it becomes self basting

b)

a low temp oven for proofing bread

c)

an oven used to hold hot food to a minimum temp of 135

d)

an oven that uses steam to heat up vegetables and grains

14.

Pressure Steamer

a)

a frying pan that can tilt on its side to help clean and empty

b)

A cooker that cooks under high pressure

c)

cooks food in hot oil between 325-350

d)

a machine that produces ice

15.

Mixes and process large amount of food

a)

Mixer

b)

Immersion Blender

c)

Mandoline

d)

Meat grinder

16.

A machine that can slice from paper thin slices to thick steaks. Used mostly in delis

a)

Slicer

b)

Immersion Blender

c)

Meat grinder

d)

Food Processor

17.

Immersion Blender

a)

A hand blender or stick blender, that can chop and puree food

b)

a machines that mixes large quantities of food

c)

a grinder that will process meat for ground beef and sausage

d)

A machine that will thinly slice food.

18.

a large flat top range located between a thick metal plates. Food is cooked directly on surface.

a)

Griddle

b)

Deep Fat Fryer

c)

Induction burner

d)

Rotisserie

19.

designed to proof your bread and has specific temperature and humidity controls

a)

Proofing /Holding cabinet

b)

Convection oven

c)

Conventional oven

d)

Pressure cooker

20.

You can can walk into me and I keep food cold

a)

Reach in refrigerator

b)

Walk-in refrigerator

c)

Hot box

d)

Steamer