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HPC 1LEC > Tools And Equipment > Flashcards

Tools And Equipment Flashcards

1
Q

What is the most important piece of cooking equipment?

A

Rangetops

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2
Q

Different types of rangetops?

A

-Open Range Burner
-Open Elements
-Flattop or Hot Top (lightweight)
-Heavy-duty Flattop
-Induction cooktop

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3
Q
  • Enclosed spaces in which food is heated, usually by hot air, microwaves, or infrared radiation
  • used for roasting and baking
  • this helps to free up the rangetops and the the chef’s attention for other tasks
A

Ovens

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4
Q
  • Large chambers containing many shelves or trays on an attachment like a Ferris wheel
  • this is also called reel ovens
A

Revolving Oven

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5
Q

It is small enough to be placed in a counter It can also weigh boxes

A

Counter scale

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6
Q

is an industrial weighing instrument consisting of a platform coupled to an automatic system of levers and adjustable weights used to weigh large or heavy objects

A

Platform scale

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7
Q

is a scale used to weigh cuts of meats and other light dry products.

A

Portion scale

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8
Q

Small carts with small wheels for moving heavy loads from the receiving area to the storage area

A

Dollies

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9
Q

this is to control the temperature to prevent food from spoiling and causing foodborne illnesses.

A

The Storage Area

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10
Q

Enumerate the Storage Equipment

A
  • Walk-in Freezer or Refrigerator
  • Reach-in Refrigerator/Freezer
  • Freezer
  • Lowboy Refrigerator
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11
Q

An enclosed walk in storage space

A

Walk-in Freezer or Refrigerator

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12
Q

Storage equipment that keeps you items fresh and accessible at arms length while standing

A

Reach-in Refrigerator/Freezer

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13
Q
  • A storage space that requires a temperature of 18°C (0°F) or lower.
  • It helps prolong the shelf life of the food.
A

Freezer

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14
Q
  • used to refer to any low-profile refrigerator or freezer, including under counters and worktop refrigerators.
  • It can mean any refrigerator or freezer that is horizontal and low to the ground.
A

Lowboy Refrigerator

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15
Q

It is a condition wherein the air reaches the food;the frozen food has been damaged because of dehydration and oxidation

A

Freezer burn

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16
Q
  • more sophisticated features
  • computerized electronic controls.
A

Slow-Cook-and-Hold Ovens

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17
Q

•Contain quartz tubes or plates that generate intense infrared heat.

•Used primarily for reconstituting frozen foods.

•These ovens bring large quantities of foods to serving temperature in a short time.

A

Infrared or Reconstituting Ovens

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18
Q

a flexible display system that can be moved or adjusted to accommodate different product dimensions.

A

Shelving unit

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19
Q

-storage for smallfood quantities.
- It is advisable to use clean foil or plastic film containers with tight- fitting lid covers to minimize potential contamination.
-It should be labeled with contents and date of storage.

A

Storage Container

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20
Q

In this area, raw foods are being processed and prepared for cooking

A

Preparation Area

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21
Q

Enumerate the Preparation equipment

A
  • work table
  • slicer
  • meat grinder
  • bench mixer
  • food processor
  • blender
  • commercial juicer
  • table- mounted can opener
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22
Q

It is a made of stainless steel, usually used in food production

A

Work table

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23
Q
  • also called a slicing machine
  • commonly seen in delicatessens and used to slice meets and etc.
  • used to slice foods into uniform slices.
A

Slicer

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24
Q

A machine that cuts meat into fine chops by forcing it through tiny holes.

A

Meat Grinder

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25
Q

Has a removable stainless steel bowl that helps automate the repetitive tasks using a dough hook

A

Bench Mixer

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26
Q

An electronic appliance with interchangeable blades within a closed container into which food is inserted for slicing and etc.

A

Food processor

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27
Q

A kitchen appliances used to mix, puree or emulsify food and other substances

A

Blender

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28
Q

A tool used to extract juices from vegetables and fruits, also known as the juice extractor

A

Commercial Juicer

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29
Q

A device used in professional kitchen to open cans of food

A

Table-mounted Can opener

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30
Q

A station is a designated area where the food is prepared

A

Cooking area

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31
Q

Enumerate the Cooking Equipment

A

Range Tops
- Open Range Burner
- Flat top Range
- Induction

Ovens
- Deck Oven
- Convection Oven
- Combination Steamer Oven
- Flash Bake oven

Broiler and Salamander
- Broiler
- Salamander

-Grills
- Griddle
- Rotisseries
- Deep Fat Fryers
- Tilting Skillet
- Trunnion Kettle
- Pressure Cooker
- Steamer

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32
Q

It is a the most widely used piece of commercial cooking equipment.

A

Open Range Burner

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33
Q

Hot top range has a flat, solid cast iron or steel top

A

Flat Top Range

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34
Q

A coil of copper wire is placed under the cooking pot and an alternating electric current passes through it

A

Induction

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35
Q

relies on radiant heat when heat is transferred to the product through heated air from the baking chamber

A

Deck Oven

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36
Q

This oven circulates air around the food though hot air blown from a fan

A

Convection Oven

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37
Q
  • Involves three methods of cooking in one appliances convection, steam, and a combination of steam convection.
  • used to bake bread or roast meat
A

Combination Steamer Oven

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38
Q

uses intense visible light that penetrates the food to provide heating and infrared energy that cooks the surface of the food

A

Flash Bake Oven

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39
Q

an electric oven that cooks, heats, reheats, and defrosts food

A

Microwave Oven

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40
Q

made from stainless steel and have independent systems for smoke generation and cooking.

A

Commercial Barbeque Smoke Oven

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41
Q

it’s heat sources are located either above or below the broiler cooking surface

A

Broiler

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42
Q

Is an overhead infrared heating element with a very high temperature

A

Salamander

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43
Q

a metal framework used for cooking food over an open fire

A

Grill

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44
Q

a flat or ridge, heated surface, mostly on the top of a range; others are separate unit heated from below for cooking

A

Griddle

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45
Q

a device for cooking meat, especially chicken, by turning it around slowly near a flame or cooker

A

Rotisserie

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46
Q

used to heat cooking oils (fats) so foods can be completely covered in hot oil when fried.

A

Deep fat fryer

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47
Q

used in cooking large batches of food. It has a large pan with cooking surfaces on the bottom and sidewalls. It allows cooking of foods and transferring them quickly without any or spills.

A

Tilting Skillet

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48
Q

A steam heated vessel

A

Trunnion Kettle

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49
Q

Pressurized door and steam valve employ a closed system that helps build pressure inside.

A

Pressure Steamer

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50
Q

can cook a large quantity of food nutritiously and quickly.

A

Streamer

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51
Q

this is where the food is displayed before the service. This is where cooked food is kept at a safe temperature during the holding time.

A

Holding area

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52
Q

is used to keep bit and cold foods at a safe temperature or out of the temperature danger zone while it is ready for service.

A

Holding equipment

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53
Q

Keeps the food warm during service with steaming hot water under the pans

A

Steam Table

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54
Q

It used to keep the sauce and soup warm

A

Bain-marie

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55
Q

It is an insulated food box used for transportation of food

A

Insulated Food Carrier

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56
Q

This will allow you to proof dough and keep finished food hot and ready to serve.

A

Holding/Proofing Cabinet

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57
Q

safely holds the temperature of food products without drying, discoloring, or further cooking them.

A

Overhead Warmer

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58
Q

serves as a blanket for prechilled food products that create even chilling, retaining the freshness of the food products.

A

Drop-in Cold Well

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59
Q

used in serving foods to the customers

A

Service Equipment

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60
Q

Uses gentle indirect heat to keep food that is already cooked warm.

A

Chafing Dish

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61
Q

These are used for storage, holding, ang serving.

A

Hotel Pans

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62
Q

A fuel used for heating food, typically placed under a chafing dish

A

Canned fuel

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63
Q

This is used in convenience stores or restaurants with low volume of customers

A

Bottle Brewer

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64
Q

Can produce 1.5 to 3 gal or 12 oz cup servings

A

Thermal Shuttle Brewer

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65
Q

The coffee can be stored in a heated shuttle up to 2 hours after brewing

A

Heated Shuttle Brewer

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66
Q

It’s brew volumes range between 58-72 oz or about 4-6.12 oz cup servings.

A

Air pot Brewing System

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67
Q

a vehicle designed for the transport of food to bus tables or to move heavy items from one location to another

A

Utility Cart

68
Q

This area is not included in the food flow

A

Washing/Cleaning Area

69
Q

A stainless steel equipment used in large kitchens

A

Commercial Dishwasher

70
Q

The most common type of washing sink

A

Commercial Sink

71
Q

A device, usually electrically powered, installed under a kitchen sink between the sink’s drain and the trap

A

Garbage Disposal Unit

72
Q

A deep, straight sided pot use for making and simmering large quantities of stocks or liquids

A

Stockpot

73
Q
  • A round pot of medium depth
  • used for soups, sauce and other liquids
A

Saucepot

74
Q

Heavy duty pot

A

Brazier

75
Q

-Similar to a small shallow
-with one long handle

A

Sauce pan

76
Q
  • A pot with two sections.
  • the boiling water is held by the lower section
A

Double Broiler

77
Q
  • Also called a sauteuse
  • you can flipped without the use of a spatula
A

Saute pan, Slope-sided

78
Q

Used for browning sautéing and frying

A

Sauté Pan, Straight-sided

79
Q

Very heavy, thick bottomed fry pan

A

Cast-iron Skillet

80
Q

Used for poaching whole fish

A

Fish Poacher

81
Q

Used for roasting meats and poultry

A

Roasting pan

82
Q

remove air from the vessel to trap the steam

A

Pressure Cooker

83
Q

It is used for stir-frying, especially in Chinese

A

Wok

84
Q

for baking

A

Sheet pan

85
Q

A rectangular pan

A

Bake pan

86
Q

A round bottomed bowl. Used for mixing, whipping and etc.

A

Stainless- steel bowl

87
Q

Used for baking pies

A

Pie pan

88
Q

In making cheesecake, bake soft. The sides are closed with clasps

A

Springform pan

89
Q

It is also known as bread pan, which is used for baking loaf-shaped foods.

A

Loaf Pan

90
Q

Delicate crusts, such as tarts and quiches, are baked in a

A

Tart pan

91
Q
  • used for baking tube shaped
  • removable bottom
A

Tube Pan

92
Q

used for baking muffins and cupcakes

A

Muffin Pan

93
Q

used to measure a small amount of an ingredient, either liquid or dry

A

Measuring Spoon

94
Q

used in measuring dry ingredients

A

Measuring Cup (for dry ingredients)

95
Q

used to measure liquid ingredients

A

Measuring cup (for liquid ingredients)

96
Q

used to measure the mass or weight of ingredients

A

Weighting Scale

97
Q

in measuring and portioning liquids

A

Ladle

98
Q

used for portioning soft solid liquid
ex. Ice cream

A

Scooper

99
Q

made of wood and has a long handle

A

Wooden Spoon

100
Q

Used to stir thick mixtures

A

Heavy Metal Spoon

101
Q

Large plastic or metal spoon with holes in it

A

Slotted spoon

102
Q

used to beat, blend, and incorporate air into food

A

Rotary Beater

103
Q

to blend dry ingredients and remove lumps

A

Sifter

104
Q
  • made of curved pieces of thin metal attached to a handle
  • used to shortening, butter, and cheese
A

Pastry Blender

105
Q

used to brush butter or sauce on food

A

Pastry Brush

106
Q

used to scrape bowls/saucepans and fold ingredients into one another

A

Flexible Spatula

107
Q

used to remove cookies from a baking tray

A

Bent Edge Spatula

108
Q
  • used when rolling out dough or pastry
  • keeps the dough from sticking to the counter
A

Pastry Cloth and Rolling pin

109
Q

covers the rolling pin and prevent the dough from sticking to the rolling pin

A

Stockinette

110
Q

used to spread cake icing/meringues and level dry ingredients

A

Straight-edged Spatula

111
Q

used for decorating and shaping items, such as whipped cream, cake icing, duchesse, potatoes and soft dough

A

Pastry Bag

112
Q

designed to be placed in food while it is cooking

A

Oven-safe Thermometer

113
Q

are inserted into food at the end of cooking

A

Instant-read Thermometer

114
Q
  • are marked with different temperatures needed for different kinds of candy
  • register oil temperature for deep-frying foods
A

Candy/Deep Fat Thermometer

115
Q

used to measure the internal temperature of meat.

A

Meat Thermometer

116
Q

used for cutting chores such as snipping string and etc.

A

Kitchen Shear

117
Q

used to cut through fowl and fish bones

A

Poultry Shear

118
Q

to remove the outer surface of fruits and vegetables

A

Peeler

119
Q

is a four sided metal tool used to shred and grate food
ex. Cheese

A

Shredder Grater

120
Q

used when cutting and chopping foods

A

Cutting Board

121
Q

Different types of knife

A
  • Paring knife
  • Peeling knife
  • Tomato/Cheese knife
  • Bread knife
  • Utility knife
  • Steak Knife
  • Trimming knife
  • Fillet knife
  • Boning knife
  • Carving/Slicing knife
  • Chefs knife/ Cooks Knife
  • Vegetables Cleaver
  • Meat Cleaver
  • Honing Steel/knife Sharpener
122
Q

It is best to use for peeling vegetables and fruits, or for slicing a single garlic clove or shallot.

A

Paring knife

123
Q
  • has its pointed tip that curves downward. It is also known as the bird’s beak knife.
  • mainly used for decorative garnishes.
A

Peeling knife

124
Q

For neatly slicing tomatoes and cheese

A

Tomato/Cheese knife

125
Q

has a serrated edge and a thick blade that are perfect for cutting soft and hard fresh loaves without tearing and squishing the insides.

A

Bread knife

126
Q

perfect choice for smaller tasks. It is larger than the paring knife and smaller than a chef’s knife

A

Utility knife

127
Q

does not need frequent sharpening; it has a serrated blade or straight-edge knife.

A

Steak Knife

128
Q

designed for cutting but in smaller jobs. The narrow-curved blade is designed for clean cuts and trimming chicken fats.

A

Trimming knife

129
Q

These knives are very flexible knives used to fillet fish. The blade is around 6-11 inches, allowing it to go quickly through backbone and skin.

A

Fillet knife

130
Q

This kind is ideal for the kitchen in removing bones Inward of the meat and poultry from the main bone.

A

Boning knife

131
Q

This knife is used to slice cooked meats and fish. It has a thinner blade used for slicing and carving food.

A

Carving/Slicing knife

132
Q

This is the knife that any chef would not want to miss. It has a standard blade for multipurpose use in the kitchen.

A

Chef’s knife/Cook Knife

133
Q
  • has a more delicate blade than that of a meat cleaver.
  • used to slice produce and efficiently chop, as well as to transfer food to a bowl or pot.
A

Vegetables Cleaver

134
Q
  • is a knife that has a wide blade and a thick spine.
  • use their weight to cut through meat or poultry bones; they are not meant for slicing.
A

Meat Cleaver

135
Q

is essential for keeping knives sharp. The steel smooths and helps realign the worn carbon steel on the blade’s edge.

A

Honing Steel/Knife Sharpener

136
Q

are spring- action or scissor-type tools used to pick up items such as meats, vegetables, or ice cubes.

A

Tong

137
Q

used to turn and lift heavy pieces of meats and other items. It is also known as a braising fork.

A

Chef fork

138
Q

used to scoop out smooth balls, such as melons, butter, and cheese. It has a variety of sizes and shapes. It is also known as parisienne-scoop.

A

Melon Baller

139
Q

A small hand tool used to peel of the colored part of citrus in thin strips

A

Zester

140
Q

A stainless-steel or aluminum large perforated bowl; used to washed the degree of cooked vegetables, salad greens, pasta, and other foods

A

Colander

141
Q

used to drain pasta, vegetables, and stocks after cooking.

A

Strainer

142
Q

These points tenderize meat by breaking up and bruising muscle fibers.

A

Meat Tenderizer

143
Q

China cap is ametal strainer used for straining sauces and stocks

A

Chinois

144
Q

used for skimming froth from liquids and for removing solid pieces from soups, stocks, and other liquids

A

Skimmer

145
Q

It is used to pour liquid from a large container into a smaller container, such as from a pot into a bottle.

A

Funnel

146
Q

bowl-like container with disks used to purée and strain food.

A

Food Mill

147
Q

cleanly slices baked pizza into serving pieces.

A

Pizza cutter

148
Q

works by placing a peeled, hard- cooked egg in the hollow of the slicer.

A

Egg slicer

149
Q

A manual slicing implement consisting of blades fitted in a flat metal or wood framework.

A

Mandoline

150
Q

are mounted on the edge of the workbench.

A

Can opener

151
Q

is a flat blade used for general mixing.

A

Paddle

152
Q

is used for such tasks as beating.

A

Wire whip

153
Q

is used for mixing and kneading yeast dough.

A

Dough arm

154
Q

Steam tables are designed to hold foods above 135° F

(57° C) in order to prevent the growth of bacteria that can

cause disease.

A

HOT FOOD HOLDING EQUIPMENT

155
Q

Kinds of Metal

A
  • Aluminum
  • Copper
  • Stainless Steel
  • Cast Iron
  • Porcelain enamel lined pans
  • Nonstick plastic type coating
156
Q

Parts of a Chef’s knife

A
  1. Butt
  2. Rivet
  3. Spine
  4. Point
  5. Tip
  6. Cutting Edge
  7. Heel
  8. Bolster
  9. Scales
  10. Tang
157
Q

The end of the handle

A

Butt

158
Q

On a knife, they hold the handle to the tang

A

Rivet

159
Q

The top of a knife blade, which is the noncutting edge of the blade.

A

Spine

160
Q

The part of a knife where the edge and the spine meet. The point is generally used for piercing or precision knife cuts.

A

Point

161
Q

The forward part of a knife that includes the knife point. Cooks use the tip for detailed work such as paring, trimming, and peeling.

A

Tip

162
Q

located along the bottom of a knife blade between the tip and the heel. Use it for slicing, carving, and making precision cuts.

A

Cutting Edge

163
Q

-The widest and thickest part of a knife blade.
-is used to cut through large, tough, or hard food.

A

Heel

164
Q

Located at the heel of a knife blade where the blade meets the handle.

A

Bolster

165
Q

The part of a knife that creates the handle.

A

Scale

166
Q
  • The metal that continues from a knife blade through the handle.
  • is as wong as the whole knife handle.
A

Tang

HPC 1LEC (6 decks)

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