Chapter 7: Tools and Small Equipment Flashcards
_________ are hand-help items used for food preparation, cooking, and serving.
Tools
________ refers to appliances such as refrigerators, mixers, and fryers.
Equipment
Workers need to be thoroughly _____________ in the use of tools and equipment
Trained
Some meterials used in tools and equipment _________, or transfers, heat.
Conduct
The thickness of a metal is called ______
Gauge
An advantage of ________________ as a material is that it is easy to clean.
Stainless steel
_______________ is usually used as a coating on the bottom of aluminum or stainless steel utensils.
Copper
A(n) __________ skillet is more likely to rust than one made from other materials.
Cast iron
As a material for tools and utensils, _________ is not allowed by some local food service codes.
Wood
A knife blade should be made of ___________ steel, which means the steel has ben heat-treated to make it hard but flexible.
Carbon
__________ refers to the finished shape of the knife edge.
Grind
Flat and saber grinds have _____ blades
Thicker
Concave and hollow grinds have a(n) __________ cutting edge which becomes thinner as the knives are sharpened
Thin
When a sawing motion is needed, a(n) _________ edge on a knife is useful
Serrated
The ________ is the part of the blade that attaches to the handle
Tang
______________ and hard rubber handles are used in food service because these materials resist heat and moisture and are slip-proof.
Plastic
A(n) _____________ knife is used to cut raw meat, poultry, and fish into sections.
Butcher knife
A(n) __________ is used to chop through bones.
Cleaver
A citrus knife has a two-sided, __________ edge.
Serrated
Some spoons are ____________ or perforated in order to life foods from liquid
Slotted
_________________ are used to turn steaks while broiling and to remove vegetables from hot liquid.
Tongs
Wire __________ can be used for hand mixing
Whips
_____________ different sizes are included in a set of customary measuring spoons
Four
Because they are used to measure and __________ liquids, ladles come in different sizes
Portion
______________ measurements are more accurate than volume measurements
Weight
Thermometers are used to check the _____________ temperature of roasting meat
Internal
A(n) ___________ is used to shake flour, salt, or pepper on meat, poultry, or fish.
Dredge
The _________ section of a double boiler holds water
Lower
___________ are used for soups, chili, and corn on the cob
Stockpots
A roasting pan usually has a(n) __________ in the bottom to keep the food out of the cooking juices
Rack
________________ and pie pans come in several sizes
Cake
Colanders are used to ___________ many cooked foods.
Drain
________________ are thick pastes of vegetables, fruits, or cooked dry beans or peas.
Puree
Canisters need tight ________ to keep out insects and rodents.
Lids
