TOOLS, EQUIPMENTS IN PREAPERING DESSERT

Question 1

is a kitchen appliance used to

facilitate repetitive tasks in the preparation of food

Answer 1

food processor

Question 2

-an oven in which food is cooked or
heated quickly by very short
waves electromagnetic
energy.

Answer 2

Microwave oven

Question 3

a thermally insulated chamber used for
the heating, baking or drying of a substance,
and most commonly used for cooking

Answer 3

Oven

Question 4

a metal container that you
bake in, it comes in a different shape and
sizes.

Answer 4

Baking pan

Question 5

a flat rectangular metal pan, it is often
used in baking breads, pastries and other
flat products.

Answer 5

Baking sheet or sheet pan

Question 6

are 1-1/2 to 2 inches

deep.

Answer 6

Deep-dish pie pans

Question 7

has straight sides (some
fluted, some not) that turn out neat, more
“professional” looking pastries than the
slope-sided pie pans

Answer 7

tart pan

Question 8

also known simply as a wire rack) is used to
allow air to circulate freely to cool baked goods, and to
prevent them getting soggy from condensation.

Answer 8

cooling rack

Question 9

The smaller size knives are typically referred to
as mini chef knives while the longer lengths are known as
traditional chef knives

Answer 9

Chef Knife

Question 10

It is a knife with a short blade that use for
peeling vegetable at
fruits.

Answer 10

Paring Knife

Question 11

It is a knife that have a serrate in the blade that use to

cut a soft item such as bread, cake, ham and many more.

Answer 11

Serrated Knife

Question 12

a device that can be set for a number of minutes
(usually up to one hour) that sounds an alarm such as a bell or buzzer
when the specified amount of time has elapsed; commonly used
when cooking or baking

Answer 12

Kitchen timer

Question 13

used to measure the temperature of
hot food in a steam tray or chafing dish, as well as cold items in a salad
bar, and to measure how quickly a soup or sauce is cooling (to ensure
that it does not spend excessive time in the temperature danger zone

Answer 13

Kitchen Thermometer

Question 14

used to measure the temperature of
hot food in a steam tray or chafing dish, as well as cold items in a salad
bar, and to measure how quickly a soup or sauce is cooling (to ensure
that it does not spend excessive time in the temperature danger zone

Answer 14

Kitchen Thermometer

Question 15

is a kitchen tool used for applying gentle
heat on the stovetop. It’s useful for delicate tasks like
making hollandaise sauce, melting chocolate, and preparing
custards such as creme anglaise

Answer 15

double boiler

Question 16

has many uses, including preparation processes
such as boiling water, for making sauces and soups, or for
braising foods.

Answer 16

sauce pan

Question 17

used for many purpose including cake decorations.

Answer 17

pastry bag or piping bag

Question 18

use for shredding cheese and other ingredients.

Answer 18

Grater

Question 19

used to remove the clumps
and debris from flour. It helps to aerate the flour
and give it more volume, ensuring a standard
measuring and uniform texture in baked goods

Answer 19

flour sifter/sifter

Question 20

Before the advent of gas,

cooking stoves relied on solid fuels such as coal or wood

Answer 20

gas stove or Gas range