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Culinary Arts > Chapter 11 > Flashcards

Chapter 11 Flashcards

1
Q

A utility cart is an example of this type of food service equipment

A

Receiving

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2
Q

A walk in refrigerator is an example of this type of food service equipment

A

Storing

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3
Q

Dry goods must be stored at least how many inches off the floor on stainless steel shelving

A

6 inches

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4
Q

All refrigerators must maintain temperatures between…

A

32°F and 41°F

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5
Q

Purées, liquefies, and blends foods

A

Countertop blender

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6
Q

Cutters the mixers are part of this food service equipment

A

Preparation

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7
Q

Grinds, purées, blends, crushes and kneads foods

A

Food processor

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8
Q

A wire whip is used…

A

To beat and add air to light foods

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9
Q

This is used to whip cream and mash heavier foods

A

Wing whip mixer

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10
Q

Steams braises salutes stews different kinds of food

A

Tilting fry pan

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11
Q

Uses gas or electricity to mimic the effects of a charcoal grill

A

Char broiler

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12
Q

Used to cook large amounts of food quickly

A

Hotel broiler

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13
Q

Places food on a stick and roast it over or under a heat source

A

Rotisserie

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14
Q

The most frequently used in restaurant in food service kitchens

A

Range

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15
Q

Cooks food in hot oil

A

Deep fat fryer

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16
Q

Supplies direct heat by way of an open flame to the item being cooked

A

Open burner

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17
Q

Has 2 to 4 shelves that are stacked on top of each other and on which food is directly cooked

A

Deck oven

18
Q

Primarily used by restaurants and food service kitchens to thaw and reheat food

A

Microwave oven

19
Q

Has a belt that moves the food along in One Direction

A

Conveyor oven

20
Q

Is attached to tanks that hold premixed blends for selected soft drinks and a tank that contains CO2

A

Carbonated beverage machine

21
Q

To keep food items hot on buffet table use…

A

Chafing dishes

22
Q

A long stick like machine that houses a motor on one end of the machine with a blade on the other end is called an…

A

Immersion blender

23
Q

In manually operated slicer made of stainless steel with adjustable blades that slice and julienne is a…

A

mandolin

24
Q

Used to mix mash and cream soft foods

A

Flat beater paddle

25
Q

Steam generator and a boiler and then piped to the cooking chamber, where it is vented over the food

A

Convection steamer

26
Q

Broiler that is used to brown, finish, and melt food to order

A

Salamander

27
Q

A rotisserie is a type of

A

Broiler

28
Q

A type of burner that cooks food on a thick slate of cast iron and provides consistent and even heat

A

Flat top

29
Q

Type of oven that has a fan that circulates hot air around the food as it cooks

A

Convection

30
Q

Has 3 to 5 circular shelves on which food cooks as the shelves move around the central rod

A

Rotary oven

31
Q

Is used to keep food warm

A

Bain Marie

32
Q

Type of holding equipment that is a unit designed to hold either one full-size hotel pan or multiple smaller hotel pans per slot

A

Steam table

33
Q

Small and sits on to of a work table

A

Countertop broiler

34
Q

Type of burner generates heat by means of magnetic attraction between the countertop and a steel pan

A

Induction burner

35
Q

A type broiler is used primarily in quick service restaurants

A

Countertop broiler

36
Q

Type of burner provides even and consistent heat

A

Flat top burner

37
Q

Cooks food directly on its surface and is usually designed with edges to contain the food and a drain to collect waste

A

Griddle

38
Q

Oven roasts meat at low temperatures

A

Slow roasting

39
Q

Deep fat fryers cook food in oil at temperatures between

A

300 degrees Fahrenheit to 400 degrees Fahrenheit

40
Q

Traditionally a cylindrical or barrel shaped oven, often made of clay, with a wood or charcoal fire inside at the base and an open top.

A

Rotary oven

Culinary Arts (12 decks)

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