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Culinary > Equipment Test > Flashcards

Equipment Test Flashcards

1
Q

For measuring dry and liquids in small amounts

A

Measuring spoons

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2
Q

For measuring dry items (flour, sugar, baking powder)

A

Dry measuring cups

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3
Q

For measuring liquids

A

Liquid measuring cups

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4
Q

Universal mixing tool -
Red handle = microwavable
White handle = not heatproof

A

Rubber spatula

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5
Q

Has a divet/step in it, used for icing, fillings, and pastries

A

Offset icing spatula

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6
Q

Has a flat blade, used for icing, fillings, and pastries

A

Icing spatula

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7
Q

Metal, also called a dough cutter, for cleaning off areas

A

Bench scraper

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8
Q

Is flexible, plastic/silicone, for scooping out dough

A

Bowl scraper

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9
Q

Used for cutting pastry doughs (normally called a pizza cutter)

A

Pastry cutter / wheel

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10
Q

Used in industry for scooping out portions, 12 different sizes measured in ounces

A

Portion scoops

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11
Q

Universal cooking technique tool, used for picking up proteins or produce

A

Tongs

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12
Q

Used to serve food that has liquids, has slots

A

Slotted spoons

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13
Q

Used to serve food that has liquids, has holes

A

Perforated spoons

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14
Q

Utensil used to serve food items

A

Serving spoons

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15
Q

Used to incorporate air into cooking, not a mixing item

A

Whisk

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16
Q

Universal mixing tool, cannot be submerged in water

A

Wooden spoon

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17
Q

Stainless steel, similar to a portion scoop but for liquids

A

Ladle

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18
Q

Universal tool for flipping food, can be silicone or stainless steel, residentially called a spatula

A

Flipper

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19
Q

Used for flipping fish, looks like a fish fin

A

Fish flipper

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20
Q

Used to remove food out of hot water or oil

A

Skimmer = chicken wire
Spider = spider web

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21
Q

For mashing food, to help pureé foods and vegetables

A

Hand masher

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22
Q

For shredding

A

Grater

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23
Q

For applying any liquid lightly (butter, egg whites)

A

Pastry brush

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24
Q

Used for chopping and mincing, 6-14 inches

A

Chef’s knife/French knife

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25
Q

Universal knife, used smaller items, 3-4 inches

A

Paring knife

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26
Q

Has teeth, for carving, cutting bread and cake layers

A

Serrated knife

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27
Q

Is flexible, used in butchering, used to get meat off the bone

A

Boning knife

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28
Q

Used to remove the skin from products

A

Peeler

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29
Q

For kitchen utility, cutting shears

A

Scissors

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30
Q

For grating and zesting skins on citrus items, for fine grating

A

Microplane

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31
Q

To open metal cans

A

Can opener

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32
Q

Used on cutting boards or under equipment, a grip to the countertop

A

Non-slip mat

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33
Q

The surface to cut things up on, only surface to cut on

A

Cutting board

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34
Q

Universal pot for many cooking techniques

A

Sauce pot

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35
Q

Used to sauteé in it, can be used for shallow pan frying

A

Sauteé pan

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36
Q

Half of a full sheet tray (normal size)

A

1/2 sheet tray

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37
Q

Biggest size for holding food items

A

Full sheet tray

38
Q

Used for storing and serving good, 4 inches depth

A

4 inch full hotel pan

39
Q

Smaller than the 4 inch hotel pan

A

2 inch full hotel pan

40
Q

Can fit two in a full hotel pan

A

1/2 hotel pan

41
Q

Can fit three in a full hotel pan

A

1/3 hotel pan

42
Q

Can fit 6 in the full hotel pan

A

1/6 hotel pan

43
Q

For removing liquid from a product

A

Strainer

44
Q

For removing liquid from a product and sifting producer

A

Sieve

45
Q

Perforated holes, mesh, used to take out seeds

A

Chinois = perforated
China cap = mesh and takes out seeds

46
Q

Used to make large batches of soups/sauces, 1 gallon and larger

A

Stock pot

47
Q

Used while mixing prepping food

A

Stainless steel mixing bowls

48
Q

Red bucket - sanitizing solutions

A

Sanitizer bucket

49
Q

Green bucket - cleaning solutions

A

Wash bucket

50
Q

Used for cleaning up spills or food things

A

Side towels

51
Q

Used to grab items, that came from the oven

A

Oven mitts

52
Q

Used for sauteéing methods, cooking things at a very high heat, typically used for Asian recipes

A

Wok

53
Q

Food storage

A

Lexans

54
Q

Used to mix/whip products in small batches

A

Hand mixer

55
Q

Machine used to mix/whip products

A

5 quart stand mixer

56
Q

Used to process food, pureé, mincing, chopping, dicing

A

Food processor

57
Q

Used for cooking things at a high heat that need a flat surface

A

Griddle

58
Q

Used for deep frying food products

A

Table top commercial fryer

59
Q

Used for baking, roasting, broiling

A

Double decker commercial oven

60
Q

The top of the stove (where we put pots and pans)

A

Range

61
Q

Standard refrigerator

A

Reach in refrigerator

62
Q

Standard freezer

A

Reach in freezer

63
Q

Used for laundry

A

Washer

64
Q

Used for laundry

A

Dryer

65
Q

Used to wash and sanitize equipment

A

Commercial dishwasher

66
Q

Used for dunking and filling up chemicals

A

Utility sink

67
Q

Food storage bins, store dry food items

A

Dry storage bins

68
Q

A pan used to bake that has a certain shape (for muffins/cupcakes)

A

Muffin pan

68
Q

Used to store spices and dry items

A

Spice and dry storage cabinet

69
Q

A pan to bake that has a certain shape (for bread)

A

Loaf pan

70
Q

A pan to bake that has a certain shape (for pizza/flatbreads)

A

Pizza pan

71
Q

A pan to bake that has a certain shape (for cakes)

A

8 inch round cake pan

72
Q

Used to bake cheesecakes or tarts

A

Spring form pan

73
Q

Used for cooling items

A

Cooling wire rack

74
Q

Used for baking pies in that shape

A

Pie pan

75
Q

Used for piping/hot foods

A

Pastry tips

76
Q

Where the material goes in to be piped

A

Pastry bag

76
Q

Used for serving and storing food products

A

Baine Marie

76
Q

Used to weigh ingredients

A

Digital scale

77
Q

Used for decorating pastries and desserts

A

Cake turntable

78
Q

A sheet tray holder

A

Baking rack

79
Q

Used to roll out doughs (no soaking)

A

Rolling pin

80
Q

Used to cut items in that shape (residentially called cookie cutters)

A

Round cutters

81
Q

Used to take temperature

A

Bimetallic stemmed thermoment

81
Q

Used to tell time

A

Timer

81
Q

A board to serve dessert item on

A

Cake board

82
Q

Non-stick service for various cooking techniques

A

Silpat

82
Q

Used to pureé, comes in direct contact with mixture

A

Emulsion blender

83
Q

Attachment to mix doughs/breads

A

Stand mixer dough hook

84
Q

Attachment for creaming

A

Stand mixer whisk attachment

85
Q

Attachment for incorporating air into a product

A

Stand mixer paddle attachment

Culinary (1 decks)

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