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32 True/False questions

  1. SAgeSpices

          

  2. Food that can be roastedChicken and potatoes

          

  3. Dry goods must be stored at least______inches off the floor on stainless steel shelving6

          

  4. ______ 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 waterSous Vide

          

  5. To clean the inside of an_______ pan without damaging it, use a plastic mesh scrubberNonstick coating

          

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

          

  7. ________ is the amount of an item that is served to the guestPortion

          

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

          

  9. A utility cart is an example of which type of foodservice equipmentStrainer

          

  10. A rotisserie is a type ofBroiler

          

  11. A china cap and a chinois are each type ofStrainer

          

  12. food that can stewedbeef and vegetables

          

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

          

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

          

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

          

  16. A bimetallic stemmed thermometer measures temperature in thick or thin foods instantly and stays in food as it cooksPortion

          

  17. _________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 foodPortion

          

  18. At what angle should you hold a knife to sharpen itSandwiches and pancakes

          

  19. 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 foodsicing spatula

          

  20. Which hand tool cuts a thick layer from vegetables and fruits more efficiently than a paring knife?20 degrees

          

  21. __________is often used to line pans to prevent food from sticking to themPortion

          

  22. food that can be cooked on a griddleSandwiches and pancakes

          

  23. OreganoSpices

          

  24. GingerHerbs

          

  25. A flat beater paddle is used toMix, Mash, and Cream soft foods

          

  26. food that can be blanchedpears and fish

          

  27. Food that can be steamedbeef and vegetables

          

  28. food that can be poachedTomatoes

          

  29. A paring knife is a curved knife used for cutting beef steaks from the loinStrainer

          

  30. NutmegSpices

          

  31. A light fine, mesh gauze for straining liquids, bundling herbs, or thickening yogurt is called20 degrees

          

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