Deck 5: Tools and Equipment

Question 1

What is the manually operated slicer made of stainless steel with adjustable slicing blades?

A) mandoline
B) spider
C) buffalo chopper
D) vertical cutter/mixer

Answer 1

A

Question 2

What does the NSF designation on cookware guarantee?

A) rounded and smooth corners and edges
B) easily cleaned
C) contact surfaces are nontoxic
D) A and C
E) all of the above

Answer 2

E

Question 3

An instant-read thermometer should never be left in foods while they are cooking.

Answer 3

True

Question 4

Which of the following materials should not be used in a food service operation?

A) ceramic
B) plastic
C) enamel
D) glass

Question 5

Which metal is the best conductor of heat?

A) aluminum
B) stainless steel
C) cast iron
D) copper

Question 6

How much should you adjust baking temperatures when using a convection oven?

A) decrease it by 25°F
B) increase it by 10°F
C) decrease it by 10°F
D) increase it by 25°F

Question 7

For which of the following tasks would you use an immersion blender?

A) chopping nuts
B) puréeing soup
C) emulsifying a sauce
D) B and C
E) all of the above

Question 8

Most cutting and chopping jobs are most efficiently done with a machine, such as a food processor.

Question 9

Which of the following is NOT a part of a chef's knife?

A) whetstone
B) bolster
C) tang
D) heel

Question 10

What is the most important quality of a deep-fat fryer?

A) recovery time
B) curved, easy-to-clean sides
C) gas versus electric
D) automated basket mechanisms

Question 11

What is another name for the broiler used to top-brown foods or finish off dishes?

A) rondeau
B) rotisserie
C) griddle
D) salamander

Question 12

Which of the following generates a magnetic current that heats the cookware?

A) anti-griddle
B) salamander
C) rotisserie
D) induction stove

Question 13

Liquid and dry ingredients can both be accurately measured with the same set of measuring cups.

Question 14

What flexible material is now used for bakeware?

A) teflon
B) tempered plastic
C) silicone
D) none of the above

Question 15

Food should always be stored in plastic containers because they are non-reactive.

Question 16

What type of fire extinguisher should you use to douse a grease fire?

A) class B
B) class K
C) class C
D) class A

Question 17

A chinois and china cap are cone-shaped strainers used for straining stock.

Question 18

Which of the following pieces of equipment is also called a VCM (vertical cutter mixer)?

A) stand mixer
B) blender
C) hand mixer
D) food processor

Question 19

What tasks can a tilting skillet be used for?

A) sautéing and pan-frying
B) steam table
C) making soup and stock
D) all of the above

Question 20

Which of the following tools is NOT suitable for top-browning foods?

A) salamander
B) microwave
C) broiler
D) blowtorch

Question 21

Convection ovens use fans to circulate hot air and cook foods more quickly.

Question 22

Storing cleaning chemicals close to food prep areas helps ensure that sanitation procedures are followed.

Question 23

What type of thermometer is inserted directly into foods?

Question 24

What is the difference between a sauteuse and a sautoir?

Question 25

What should you do with cheesecloth before using it?

Question 26

What are the most common used for a steam kettle?

Question 27

Hotel pans can be used to bake, roast, poach or steam.

Question 28

It is important to use the hand guard or wear a mesh glove when slicing hard vegetables with a tamis.

Question 29

Stainless steel is the common type of pot and pan used because it is nonreactive.

Question 30

Because food cooked sous vide are vacuumed sealed, they have a long shelf life.

Question 31

Woks are only useful when preparing Asian dishes.

Question 32

What are the four steps to follow when using any fire extinguisher?

Question 33

What should be your first priority when operating food service equipment?

Question 34

What is the most common metal used for knife blades?

Question 35

What is the main characteristic of Japanese knives?