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WorksheetsChapter 11 -Final Kitchen Equipment
Total questions: 10
Worksheet time: 5mins
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.
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 "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.
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
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 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.
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.
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 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.
A mandoline is used to _______.
hone knives.
slice precisely.
sharpen knives.
make a turned cut.
