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45 True/False questions

  1. Which hand tool would most likely to be used to cut sections from melons?parisienne scoop


  2. 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___.spices


  3. What piece of equipment is used to cook cream, milk or chocolate gently over hot water?bain-marie


  4. ____ is what you get when you combine wet and dry ingredients in a bowl or blenderbatter


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


  6. 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?roasting


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


  8. A rotisserie is a type of ____.broiler


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


  10. 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____.portion


  11. 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


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


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


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


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


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


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


  18. Which type of knife is used to open oysters?oyster knife


  19. At what angle should you hold a knife to sharpen it?20 degrees


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


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


  22. A fillet knife is used to cut


  23. A China cap and chinois are types of ____.broiler


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


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


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


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


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


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


  30. The term that refers to the amount of an item that is served to guests.carry over cooking


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


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


  33. ____ 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.bain-marie


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


  35. 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.portion


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


  37. What piece of equipment is used to keep foods warm?bain-marie


  38. 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


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


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


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


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


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


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


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