Chapter 3: Food Equipment

Question 1

Your _____ are your best tools

Answer 1

Hands

Question 2

Most important piece of cooking equipment in the kitchen

Answer 2

Rangetops

Question 3

Enclosed spaces in which food is heated, usually by hot air, microwaves, or infrared radiation

Answer 3

Ovens

Question 4

Large chamber containing many shelves or trays on an attachment like a Ferris wheel? It is also known as?

Answer 4

Revolving ovens, aka Reel Ovens

Question 5

Special probes that sense when a roast is done
More sophisticated features
Computerized electronic controls

Answer 5

Slow-Cook-and-Hold Ovens

Question 6

Contain Quartz tubes or plates that generate intense infrared heat

Answer 6

Infrared Ovens

Question 7

Generate heat from above

Answer 7

Broilers and Salamanders

Question 8

Same cooking operation as broilers

Answer 8

Grills

Question 9

Flat, smooth, heated surface on which food is cooked directly; available as separate units or part of a range top

Answer 9

Griddles

Question 10

Cooks meats and other foods by turning them slowly in front of electric or gas-powered heating elements

Answer 10

Rotisseries

Question 11

Powered by either gas or electricity; thermostatic controls maintain fat at preset features

Answer 11

Standard Deep Fryers

Question 12

Remove food from the fat automatically after a preset time

Answer 12

Automatic Fryers

Question 13

Covered fry kettles that fry foods under pressure so foods cook faster

Answer 13

Pressure fryers

Question 14

Enables liquids to be poured out of it, also known as?

Answer 14

Tilting Skillets, aka Tilting Brazier and Tilting Fry Pan

Question 15

Heated not just on the bottom but on the sides as well

Answer 15

Steam-Jacketed Kettles

Question 16

A flat blade used for general mixing

Answer 16

Paddle

Question 17

Used for such task as beating

Answer 17

Wire Whip

Question 18

Used for mixing and kneading yeast dough

Answer 18

Dough Arm

Question 19

Used for general food chopping, also known as?

Answer 19

Food Cutter, aka Rotation Chopper/Buffalo Chopper

Question 20

Attachment forces foods through a grid-type blade that cuts them into perfect dice

Answer 20

Dicer

Question 21

Hold food above 135*F to prevent bacterial growth

Answer 21

Steam Tables

Question 22

Are also used to keep food hot

Answer 22

Bain-maries and overhead infrared lamps

Question 23

Guards spoilage and bacterial growth by keeping foods cold, known in the trade as?

Answer 23

Refrigerator, aka cooler or the box

Question 24

Stores food purchased in frozen form; hold foods for longer time

Answer 24

Freezer

Question 25

Two factors affect a pan’s ability to cook evenly, these are?

Answer 25

Thickness of the metal

Kind of metal

Question 26

A pot with two sections

Answer 26

Double Broiler

Question 27

Log, narrow, straight-sided pan with a removable rack insert

Answer 27

Fish Poacher

Question 28

Round-bottomed steel pan with two loop handles

Answer 28

Wok

Question 29

To hold foods in service counters

Answer 29

Hotel Pan

Question 30

For storage and for holding foods in a bain-marie

Answer 30

Bain Marie

Question 31

For measuring ingredients as well as for portioning products for service

Answer 31

Portioning Scale

Question 32

More accurate, electrically operated scale

Answer 32

Digital scale

Question 33

Indicates internal temperature of meats

Answer 33

Meat Thermometer

Question 34

Gives reading within a few seconds of being inserted in a food products

Answer 34

Instant-Read Thermometers

Question 35

Look for equipments models that have been tested and certified by recognized agencies such as?

Answer 35

NSF
CSA International
UL