Chapter 11 Review

Question 1

Countertop Blender

Answer 1

Used to puree, liquefy, and blend food. The blender consists of base that houses the motor and a removeable lidded jar with a propeller-like blade in the bottom.

Question 2

Food Processor

Answer 2

A mixer that grinds, purees, blends, crushes, and kneads foods.

Question 3

Ranges

Answer 3

Are the most used piece of equipment in restaurant and foodservice kitchens.

Question 4

Deep-Fat Fryer

Answer 4

Cooks food in hot oil.

Question 5

Open Burner

Answer 5

Supplies direct heat by the way of open-flame, to item being cooked.

Question 6

Microwave Oven

Answer 6

Used in a professional kitchen mostly to thaw and reheat food.

Question 7

Carbonated Beverage Machine

Answer 7

The machine is attached to tanks that hold the premixed blends for selected soft drinks and to a tank that contains CO2. Pressing the switch on the unit automatically mixes the blend and gas to make the completed beverage.

Question 8

Chafing Dishes

Answer 8

Used to keep food items hot on a buffet table.

Question 9

Immersion Blender

Answer 9

Long, stick-like machine that houses a motor on one end and a blade on the other.

Question 10

Mandoline

Answer 10

A manually operated slicer made of stainless steel with adjustable slicing blades to slice and julienne.

Question 11

Salamander

Answer 11

A type of broiler used to brown, finish, and melt food to order.

Question 12

Flat-Top Range

Answer 12

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

Question 13

Convection Oven

Answer 13

Has a fan that circulated heated air around the food as it cooks.

Question 14

Bain Marie

Answer 14

Any type of hot-water bath meant to keep food items warm.

Question 15

Griddle

Answer 15

Similar to flat-top range, a griddle has a heat source located beneath a thick plate of metal. Cook food directly on this surface, which is usually designed with edges to contain the food and a drain to collect waste.

Question 16

Speed Racks

Answer 16

Are equipped with wheels and suitable for kitchens, bake shops, dry-storage, and refrigerators.

Question 17

Receiving Area

Answer 17

First stop in the flow of food.

Question 18

Utility Cart

Answer 18

Used to transports food and supplies from one are of the operation to another.

Question 19

Walk-In Refrigerator

Answer 19

Is built into the foodservice facility itself. Allow you to store food products in bulk.

Question 20

Shelving

Answer 20

Equipment used to store dry goods; operations use stainless steel shelves because they are very strong and easy to clean.

Question 21

Wire Whip (Whisk)

Answer 21

Used in a mixer to beat and add air to light food items, such as egg whites and cake frosting.

Question 22

Charbroiler

Answer 22

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

Question 23

Rotisserie

Answer 23

A type of broiler that uses a turning device on which food is cooked.

Question 24

Flat-Top

Answer 24

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

Question 25

Steam Table

Answer 25

A type of holding equipment designed to hold either one full-size hotel pan or multiple smaller hotel pans per slot.

Question 26

Induction Burner

Answer 26

Generates heat by means of magnetic attraction between the cook-top and a steel or cast-iron pot or pan.

Question 27

Slow-Roasting Oven

Answer 27

Roasts meats slowly at low temperatures to reduce shrinkage, maintain moisture, and brown the surfaces of meats.

Question 28

Countertop Broiler

Answer 28

A small broiler that sits on top of a work table. Primarily quick-service restaurants use these.