Chapter 5- Food Service Equipment flashcards | Quizlet
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  • A rotisserie is a type of ____.

    broiler

    ____ 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.

    steam table

    Which piece of equipment removes foam from stock or soup and removes solid ingredients from liquids.

    skimmer

    A ___ knife is used to slice bread or a cake.

    serrated

    Which beater paddle is used to mix, mash and cream soft foods.

    flat beater

    A ___ is a hand tool that shreds small pieces of citrus fruit.

    zester

    A China cap and chinois are types of ____.

    strainers

    A ___ must maintain a temperature between 32F-41F.

    refrigerator

    Dry goods must be stored at least 8 inches off the floor on ____ shelving.

    stainless steel

    Which type of pan is used to hold prepared food in a steam table, hot-holding cabinet or refrigerator?

    hotel pan

    Knives, slicers and mixers are which type of food service equipment?

    preparation

    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?

    double boiler

    A fillet knife is used to cut ____.

    fish

    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____.

    convection

    A stainless steal slicer that is operated manually and has adjustable blades that allow it to slice and julienne is called a ____.

    mandolin

    On which type of pan do we use a plastic mesh scrubber to clean it with?

    nonstick

    Which type of oven has a fan that circulates hot air around the food as it cooks?

    convection

    Which moist-heat cooking method involves partially cooking food in a liquid or with steam?

    blanching

    A utility cart is an example of which type of food service equipment?

    receiving

    A walk-in refrigerator is an example of which type of food service equipment?

    storage

    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?

    griddling

    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___.

    larding

    Which dry-heat method cooks food by surrounding the item with hot, dry air in the oven?

    roasting

    Which type of knife is used to open oysters?

    oyster knife

    What is the name of the light, fine, mesh gauze that is used for straining liquids, bundling herbs or thickening yogurt?

    cheesecloth

    What piece of equipment is used to keep foods warm?

    bain-marie

    What piece of equipment is used to cook cream, milk or chocolate gently over hot water?

    double boiler

    At what angle should you hold a knife to sharpen it?

    20 degrees

    Which hand tool cuts a thick layer from vegetables and fruits more efficiently than a paring knife?

    peeler

    Which type of broiler is used to brown, finish and melt foods to order?

    salamander

    Which hand tool would most likely to be used to cut sections from melons?

    parisienne scoop

    The bark, roots, seeds buds or berries of an aromatic plant are called ___.

    spices

    Which type of knife is used to separate raw meat from the bone?

    boning

    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?

    straight spatula

    ____ is what you get when you combine wet and dry ingredients in a bowl or blender

    batter

    A ____ is something we add to food to enhance its flavor without changing the primary flavor of the dish.

    seasoning

    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

    The term that refers to the amount of an item that is served to guests.

    portion

    Which cooking method involves cooking food for long periods of time (sometimes over 24 hours) in an airtight plastic bag placed in hot water

    sous vide

    What product is often used to line pans to prevent food from sticking to them.

    parchment paper

    The hand that is NOT holding the knife is called ____.

    guiding hand

    ___ is soaking an item in a seasoned liquid to add flavor and moisture.

    marinating

    The non cutting edge (top) of the knife blade is called known as its ____.

    spine

    Which hand tool that is shaped like scissors and used to pick up all kinds of foods.

    tongs

    ____ is the amount of time it takes oil to reheat to the proper cooking temperature after food is added.

    recovery time

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