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29 Matching questions

  1. Tomatoes
  2. Double boiler
  3. Mix, Mash, and Cream soft foods
  4. peeler
  5. Nonstick coating
  6. 6
  7. Sheet paper
  8. Mandolin
  9. beef and vegetables
  10. Chicken and potatoes
  11. Carry-over
  12. Skimmer
  13. 20 degrees
  14. Crêpe pan
  15. Rice and veggies
  16. Cheesecloth
  17. Portion
  18. Sandwiches and pancakes
  19. Tamis
  20. Sous Vide
  21. Strainer
  22. Broiler
  23. pears and fish
  24. True
  25. icing spatula
  26. Spices
  27. Herbs
  28. False
  29. Receiving
  1. a which type of pan is a shallow skillet with very short, slightly sloping sides?
  2. b _________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
  3. c ______ 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
  4. d Which hand tool cuts a thick layer from vegetables and fruits more efficiently than a paring knife?
  5. e A paring knife is a curved knife used for cutting beef steaks from the loin
  6. f Marinating is soaking an item in a combination of wet and dry ingredients to provide flavor and moisture.
  7. g ________ is the amount of an item that is served to the guest
  8. h Nutmeg
  9. i to cook cream, milk, or chocolate gently over hot water us a ?
  10. j At what angle should you hold a knife to sharpen it
  11. k food that can stewed
  12. l Oregano
  13. m Food that can be steamed
  14. n Food that can be roasted
  15. o To clean the inside of an_______ pan without damaging it, use a plastic mesh scrubber
  16. p __________is often used to line pans to prevent food from sticking to them
  17. q A light fine, mesh gauze for straining liquids, bundling herbs, or thickening yogurt is called
  18. r food that can be blanched
  19. s A china cap and a chinois are each type of
  20. t what piece of equipment removes foam from stock or soup and removes solid ingredients from liquids?
  21. u food that can be poached
  22. v A flat beater paddle is used to
  23. w 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
  24. x Dry goods must be stored at least______inches off the floor on stainless steel shelving
  25. y food that can be cooked on a griddle
  26. z A rotisserie is a type of
  27. aa Which piece of small equipment is used to purèe very soft foods and to remove solids from purèes?
  28. ab A utility cart is an example of which type of foodservice equipment
  29. ac A manually operated slicer made of stainless steel with adjustable blades that slice and julienne is a