____ is a type of holding equipment that is a unit designed to hold either one full-size hotel pan or multiple smaller hotel pans per slot.
Which piece of equipment removes foam from stock or soup and removes solid ingredients from liquids.
Which type of pan is used to hold prepared food in a steam table, hot-holding cabinet or refrigerator?
That is the name of the pot that has a lower pot with boiling/simmering water used to gently cook the food in the upper pot?
The transfer of heat caused by the movement of molecules (in air, water or fat) from a warmer area to a cooler one is called____.
A stainless steal slicer that is operated manually and has adjustable blades that allow it to slice and julienne is called a ____.
Which moist-heat cooking method involves partially cooking food in a liquid or with steam?
Which dry-heat cooking method cooks a food item on a hot flat surface or in a relatively dry heavy-bottomed fry pan or cast-iron skillet?
The process of inserting long, thin strips of fat into a large, naturally lean piece of meat with a special needle before cooking to baste the meat from the inside is called___.
What is the name of the light, fine, mesh gauze that is used for straining liquids, bundling herbs or thickening yogurt?
What piece of equipment is used to cook cream, milk or chocolate gently over hot water?
Which hand tool cuts a thick layer from vegetables and fruits more efficiently than a paring knife?
Which hand tool with a flexible, round-tip is frequently used for icing cakes, spreading fillings, glazes , leveling dry ingredients and turning pancakes and other foods?
A ____ is something we add to food to enhance its flavor without changing the primary flavor of the dish.
The term ___ refers to the cooking that happens when the food is removed from the oven and the food continues to cook because of the heat still in the pan.
carry over cooking
Which cooking method involves cooking food for long periods of time (sometimes over 24 hours) in an airtight plastic bag placed in hot water