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HPC 1 > Tools and equipment > Flashcards

Tools and equipment Flashcards

1
Q

Multi-purpose, wide triangular blades and curved belly

A

Cook knives/ Chef’s knife

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2
Q

Narrower blade. Straight or serrated edge. better handling of tomato, sausage, cold cuts and crusty bread

A

Utility Knife

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3
Q

Flexible or intricate meat cutting
Removing meat from the bone, trimming fat and cutting through sinews and tendons.
Long and narrow pofile

A

Boning or fillet knife

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4
Q

Slightly curved edge for easy mincing
Lighter, thinner and sharper blades
Scooping cutting and thin cuts

A

Santoku Knife

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5
Q

Heavy duty cutting: large rectangular blades
Splitting poultry, disjointing meats, cutting through ribs, smashing garlic or olives scooping

A

Cleaver Knife

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6
Q

Touch crust and skins; serrated blades
Wide and wavy low frequency
Cutting through thick breads crust and fruits and vegetables with outer skins

A

Bread knife

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7
Q

For carving
To prevent juices from escaping meats
Slicing and carving

A

Slicing knife

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8
Q

For small and intricate task with short sharp blades
Mincing, peeling and removing eyes from the potatoes

A

Pairing Knife

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9
Q

Has a curved blade to facilitate cutting curved surfaces to tourneed vegetables

A

Tourne knife or Bird’s beak pairing knife

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10
Q

Can check temperatures from 0F to 220 (-18C to 104C)
Useful for checking temps of large or thick food
Non practical for thin foods

A

Bimettalic Stemmed Thermometer

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11
Q

Helps provie an esier method of achieving the accurate consistency
Has a moveable clip
Clip must be aligned on the thermometer so that it keeps the bulb from touching the bottom of the pan

A

Candy Thermometer

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12
Q

Used for deep frying
Measure temps ranging from 335F/ 168C to 193*C

A

Oil Thermometer

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13
Q

Used to remove the layers of flesh from vegetables and firm fruits

A

Peeler

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14
Q

They have curved tines joined at the handle and are teadrop shed
looks like balloon whisk but are heavier duty beating
can use for heavy sauces and medium heavy batters but not doughs
eliminating limps introducing some air
used in sauces, emlosions such vinaigarettes or mayonnaise, batter, pancake and custard

A

Sauce Whisk

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15
Q

Large whisk with just a few metal tines and it has balbous shape. Tend to create more movement when whisking ingredients. Introduce more air into the mixture when beating.
Dry ing. Making thick batters in large mixing bowls, whipped cream, meringue and custards

A

Balloon Whisk

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16
Q

Its features an outer circle and inner oval with a small loop. Perfect for handling tough doughs ir batters
Perfect for swiftly cutting into the dough and scraping away flour pockets for smooth and consistent mixture

A

Dough Whisk

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17
Q

Usually features 4 looped wire
Designed to be used in shallow pans to be able to scrape up product in the pan
uses: gravy, roux, removing poached eggs from water

A

Flat Whisk

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18
Q

Has no sharp edges.
Not meant for cutting but meant for lifting and smoothing

A

Palette Knife

19
Q

Used for stiring foods while in the cooking process

A

Wooden spoon

20
Q

Used to move, rotate and turn the food with delicate percision

A

Tongs

21
Q

Used to measure liquid ing
Used to measure dry ing

A

Measuring Cup

22
Q

Used to measure dry ingredients and small amounts of liquid ingredients

A

Measuring Spoon

23
Q

Used to sift, aerate and help remove any large impurities from dry ingredients
They are also used to drain, ornament puree cooked or raw foods

A

Sieves and Strainers

24
Q

Strain stocks, fats, holding herbs and in cheese making

A

Cheese cloth

25
Q

Large pot designed for making stock
Heat rapidly to simmer long and evenly
Large enough to cover a whole chicken and lots of veggies with room to spare

A

Stock pot

26
Q

Round cooking utensils with long handle and usually tight fitting cover.
Uses including making soups and sauces, boiling vegetables and other foods, braising and even sauteing

A

Saucepan

27
Q

For simmering or boiling large quantities of ingredients.

A

Sauce pot

28
Q

Also called saute pan or skillet
Used for frying, sauteing, searing and browning foods

A

Frying Pan

29
Q

Coated with a permanent non stick substance
cookibg with no or little fat or oil
wont brown or caramelize and cooks can not deglaze a non stick pan
use for making crepes scrambled eggs and omelet

A

Non stick pan

30
Q

Can withstand high heat cooking and offers superior heat retention at any temperature level and it heats evenly

A

Cast iron skillet

31
Q

for applying gentle heat on the stove pot for delicate tasks like making hollandaise sauce, melting chocolate, preparing custards such as creme anglaise

A

Double boiler

32
Q

flat with a heat source underneath. can be a piece of cookware.
good for cooking many types of food such as eggs, bacon, pancakes, french toast, hash browjs and other breakfast items.
often use for cooking humbergers and other hot sandwiches

A

Griddle

33
Q

used to put foods to be cooked in an oven

A

Baking tray

34
Q

Used to accurately get the ingredients weight

A

Digital weighing scale

35
Q

Designed for the purpose of cooking food
Also non as the stovepot

A

Range

36
Q

Thermally insulated chamber used fo heating, baking, or drying of a substance

A

Oven

37
Q

Located below a gas range top
Food is placed on wire racks
Heat source located at the bottom underneath the floor of the oven

A

Conventional Oven

38
Q

Available in gas or electric models in a range of size
Fans force hot air to circulate around the food, cooking it evenly and quickly

A

Convection Oven

39
Q

Heat source is below a rack
Some grills burn wood, charcoal but units in restaurants are often either gas or electric fired

A

Griller

40
Q

Heat source is above
Can be located on a countertop or above a range that uses powerful infrared ceramic boilers for everything broiling perfect steaks to melting cheese on casseroles.
Extremely convenient in a restaurant envionment

A

Salamander

41
Q

Stick blender. hand blender, blurr mixer
blending soups, sauces and other liquids
a stick with blender blades at the end of it

A

Immersion blender

42
Q

kitchen and laboratory appliance used to mix, puree, or emulsify food and other substances

A

Blender

43
Q

the secret behind super-thin and extraordinary even slicing.
flat surface with a razor-sharp blade that can be adjusted to cut thicker and thinner slices.
julienne cuts or shreds, wavy cuts and even waffle cuts

A

Mandolin

44
Q

Houses the motor in its base
Used to grind, puree, blend, emulsify, crush or knead or when attached with special disks, it may be used to slice, julienne or shreds

A

Food Processor

HPC 1 (5 decks)

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