Chapter 7 - Food Service Equipment

Question 1

What is the receiving area considered to be?

Answer 1

The first stop in the flow of food.

Question 2

What enters the restaurant at the receiving area?

Answer 2

Food deliveries.

Question 3

What should an employee do before accepting any food item?

Answer 3

Check the quality and quantity of the items ordered against those being delivered.

Question 4

What should happen to the food after it has been checked and received?

Answer 4

It must be stored properly.

Question 5

How should dry foods be stored?

Answer 5

At least 6 inches off the floor on stainless steel shelving.

Question 6

How should perishable foods be stored?

Answer 6

Store perishable food in refrigerators and freezers.

Question 7

What are commercial cutters used for?

Answer 7

To cut meats and vegetables.

Question 8

What are commercial mixers used for?

Answer 8

To mix sauces and batters.

Question 9

What should always be used when working with a cutting machine?

Answer 9

Safety guards should always be used when working with a cutting machine.

Question 10

What should happen before employees start using commercial equipment?

Answer 10

Employees must be properly trained and informed of all precautionary measures (safety rules) that should be taken.

Question 11

What are steamers used for?

Answer 11

To cook vegetables and grains.

Question 12

How do steamers work?

Answer 12

Steamers allow the food to come into direct contact with steam, heating the food very quickly. Steam is very efficient for cooking food.

Question 13

What are broilers and what do they do?

Answer 13

Broilers use very intense direct heat to cook food quickly. The heat source is above the food.

Question 14

Discuss the range.

Answer 14

A range is the most frequently utilized piece of equipment in a kitchen.
A range has open heat source (like the gas stove in our home kitchen)
Ranges come in multiple sizes and variations.

Question 15

Discuss ovens:

Answer 15

There are many types of ovens.
Ovens vary in size and method of operation.
(Convection, combi oven, conveyor, microwave)

Question 16

What is the holding and service area?

Answer 16

The holding and service area is where the food waits before being served. Final touches are made in the holding and service area.

Question 17

What type of equipment is used in receiving?

Answer 17

Equipment used in receiving includes:
Receiving table or area
Scales
Utility carts

Question 18

What type of equipment is used in storage?

Answer 18

Equipment used in storage includes:
Shelving
Refrigerators
Freezers

Question 19

What type of equipment is used in Pre-Preparation?

Answer 19

Equipment used in pre-preparation includes:
Knives
Hand tools
Small equipment 
Measuring utensils
Pots and pans

Question 20

What type of equipment is used in food prep?

Answer 20

Equipment used in food prep includes:
Cutter
Mixer
Steamer
Broilers
Ranges
Griddle
Fryer
Oven

Question 21

What type of equipment is used in holding and serving?

Answer 21

Equipment used in holding and serving includes:
Bain-Marie (water bath)
Carbonated beverage machine (soda machine)
Chafing dishes (has heat source under it to keep food hot)
Coffee maker
Espresso machine
Food warmer
Steam table
Hot box
Hot holding cabinet
Ice machine
Tea maker
Speed racks

Question 22

What is an immersion blender?

AKA hand blender, stick blender, burr mixer

Answer 22

An immersion blender is a long stick-like machine with a motor on one end and blades on the other end. It works like a countertop blender except that it goes directly into a container of food (soup, sauce, puree).

Question 23

What is a mandolin?

Answer 23

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

Question 24

What are the uses of mixer attachments?

Answer 24

Flat beater paddle - used to mix, mash, or cream soft foods
Wire whip - adds air to light food (egg whites, frosting)
Wing whip - heavier version of wire whip (whip, cream, mash heavier foods)
Pastry knife - used to mix shortening into dough
Dough hook - used to mix heavy, thick dough

Question 25

What does a convection oven do that a conventional oven can’t do? What is the outcome?

Answer 25

Convection ovens have a fan that circulates heated air around food. This shortens cooking time and uses energy efficiently.

You need to reduce recipe temperatures by 25 to 50 degrees when using a convection oven.

Question 26

What is the purpose of a Bain-Marie?

Answer 26

A Bain-Marie is a hot water bath used to hold food at 135 degrees. It is NOT used to cook foods.

Question 27

What is a chafing dish?

Answer 27

A chafing dish is used to keep foods hot. It is usually heated by Sterno (flame canister) placed below the chafing dish.

Question 28

What is a speed rack?

AKA baker’s rack

Answer 28

A speed rack is a stainless steel rack with slots to slide baking sheets into. It is used to create shelves of various heights. Most have wheels and can be used to store food for prep, can be wheeled into a walk-in cooler or freezer.

Question 29

What is a steam table?

Answer 29

Like the Bain-Marie, it is a hot water water bath used to keep food warm. Large and holds hotel trays. NOT for cooking food.