Service Equipment

Question 1

Identify types of knives

Answer 1

Chef, boning, paring, and serrated knives

Question 2

It’s a go-to for chopping and dicing vegetables, fruit, and herbs. As well as cutting a variety of other ingredients like meat, poultry, and fish. They are usually 8 to 10 inches long, and the blade rounds at the tip.

Answer 2

Chef Knife

Question 3

Has long, thin, flexible blades with a sharp tip to make piercing meat easier and safer. The blade is designed to cut through ligaments and connective tissue to remove raw meat from the bone

Answer 3

Boning Knife

Question 4

are very versatile, and a mainstay of the professional kitchen as a result. Many cooks use them to peel or cut fruit and vegetables into small pieces, or to carry out other similar precision work.

Answer 4

Paring knife

Question 5

with their scalloped, toothlike edge, are ideal for cutting through foods with a hard exterior and softer interior, such as a loaf of crusty bread

Answer 5

Serrated Knife

Question 6

A mandoline is used to…

Answer 6

slice precisely.

Question 7

A convection steamer…

Answer 7

is a food cooker that uses a fan to push hot steam and air around food to cook it faster than traditional steaming methods would. Use to to batch cooking and cooking vegetables

Question 8

An immersion blender is…

Answer 8

can be used to mix, puree and emulsify just about anything a regular blender can. Think pureed soups, fruity smoothies, custom aiolis, fresh pestos, baby food and more.

Question 9

A (hotel broiler) salamander is…

Answer 9

broiler designed to achieve perfect grilling, browning, finishing, and toasting in half the time of a standard oven broiler.

Question 10

A deck oven is an oven…

Answer 10

that has multiple shelves on which to cook food directly.

Question 11

A “wok hei” refers to…

Answer 11

a particular flavor produced by commercial wok cooking.

Question 12

For proper cleaning of equipment, the operator should…

Answer 12

make sure the equipment is unplugged first before servicing.

Question 13

A proofing cabinet is a piece of equipment that is…

Answer 13

designed to help yeast products proof properly.

Question 14

What is a bain-marie?

Answer 14

A cylindrical pot that is used to keep hot food hot for service

Question 15

A conventional or standard oven…

Answer 15

heats food from the bottom to cook the product.

Question 16

Piping tools

Answer 16

Piping is a way of applying or shaping a preparation with a forcing (or piping) bag. It is the best way to distribute a mixture evenly and form regular shapes as it emerges from the nozzle

Question 17

Parisian scoop

Answer 17

To form little balls of fruit (melon, avocado, mango) or vegetables (turnip, potato, zucchini, beet) in one simple gesture.

Question 18

Scale

Answer 18

to measure the weight or mass of an ingredient, expressed in pounds, grams, fluid ounces, or milliliters

Question 19

Mortar and pestle

Answer 19

works faster than a knife to crush nuts, pound garlic into a paste, smash ginger or chiles to infuse flavor, or grind whole spices into powders

Question 20

cookie scoop

Answer 20

helps scoop and measure batters and dough. Despite referring to them as cookie scoops, they aren’t just for cookies! You can use them for portioning muffins, cupcakes, and other times I need to portion dough evenly.

Question 21

Stand Mixer

Answer 21

help automate the repetitive tasks of stirring, whisking or beating. When the beaters are replaced by a dough hook, a mixer may also be used to knead. Used for Whipped Cream, bread dough, and cookie dough

Question 22

True or false:
Properly cleaning equipment is very important for keeping our kitchen sanitary, it also ensures our equipment will last a long time.

Answer 22

True

Question 23

Convection oven

Answer 23

heat transfer where food is heated by a moving heat source such as hot air inside an oven that is circulated by a fan. Roasting foods like meats and vegetables get browner, but the interiors stay moist.

Question 24

Commercial dishwasher

Answer 24

is a machine used to clean dishware, cookware and cutlery automatically.

Question 25

proofer

Answer 25

provide a specific temperature and relative humidity conditions to boost yeast activity of the fermenting dough pieces.

Question 26

steam table

Answer 26

food holding equipment designed to keep foods warm in any high-volume business. They’re ideal for use in kitchens, buffets, cafeterias, or hotels.

Question 27

Hotel pans

Answer 27

used for food storage, holding and serving.

Question 28

Sheet pans

Answer 28

Baking tray or baking sheet is a flat, rectangular metal pan used in an oven. Used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, Swiss rolls and pizzas.

Question 29

Chafing dishes

Answer 29

is a form of indirect heat stove which uses chafing fuel to heat a large shallow pan of water which subsequently heats a pan of food above. Chafing dishes are perfect for heating food during buffet display.

Question 30

Batonnet

Answer 30

1/4 x 1/4 x 2-3 inch

Question 31

Juliene

Answer 31

1/8 x 1/8 x 1-2 inch

Question 32

Fine Juliene

Answer 32

1/16 x 1/16 x 1-2 inch

Question 33

Brunoise

Answer 33

1/8 x 1/8 x 1/8

Question 34

small dice

Answer 34

1/4 x 1/4 x 1/4 inch

Question 35

medium dice

Answer 35

1/2 x 1/2 x 1/2 inch

Question 36

large dice

Answer 36

3/4 x 3/4 x 3/4 inch

Question 37

chiffonade

Answer 37

stack leaves, roll and slice into thin shreds

Question 38

Diagonal

Answer 38

cut on 45 degree angle

Question 39

Rondelle

Answer 39

coin cut

Question 40

Mince

Answer 40

to cut or chop into tiny pieces

Question 41

chop

Answer 41

to cut into uniform size when shape is not important

Question 42

Identify mise en place

Answer 42

oragnizing and preparing ingredients before you begin cooking.