Culinary Arts flashcards | Quizlet

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  • A bimetallic stemmed thermometer measures temperature in thick or thin foods instantly and stays in food as it cooks


    Marinating is soaking an item in a combination of wet and dry ingredients to provide flavor and moisture.


    A paring knife is a curved knife used for cutting beef steaks from the loin


    A light fine, mesh gauze for straining liquids, bundling herbs, or thickening yogurt is called


    A china cap and a chinois are each type of


    what piece of equipment removes foam from stock or soup and removes solid ingredients from liquids?


    Which piece of small equipment is used to purèe very soft foods and to remove solids from purèes?


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


    which type of pan is a shallow skillet with very short, slightly sloping sides?

    Crêpe pan

    A manually operated slicer made of stainless steel with adjustable blades that slice and julienne is a


    A flat beater paddle is used to

    Mix, Mash, and Cream soft foods

    __________is often used to line pans to prevent food from sticking to them

    Sheet paper

    _________happens to food after it has been removed from the oven when the pan holds a certain amount of heat that continues to cook the food


    ______ is a cooking method in which food is cooked for a long time, sometimes well over 24 hours, in an airtight plastic bag placed in hot water

    Sous Vide

    ________ is the amount of an item that is served to the guest


    A ___________ is a flexible, round-tipped tool used for icing cakes, spreading fillings and glazes, leveling dry ingredients when measuring, and turning pancakes and other foods

    icing spatula

    food that can be poached

    pears and fish

    Food that can be steamed

    Rice and veggies

    Food that can be roasted

    Chicken and potatoes

    food that can stewed

    beef and vegetables

    food that can be blanched


    food that can be cooked on a griddle

    Sandwiches and pancakes









    A utility cart is an example of which type of foodservice equipment


    Dry goods must be stored at least______inches off the floor on stainless steel shelving


    At what angle should you hold a knife to sharpen it

    20 degrees

    to cook cream, milk, or chocolate gently over hot water us a ?

    Double boiler

    To clean the inside of an_______ pan without damaging it, use a plastic mesh scrubber

    Nonstick coating

    A rotisserie is a type of


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