Deck 3: Basic Equipment

Question 1

Which piece of equipment can be used to chill below the danger zone or even to freezing within minutes?

A)blast chiller
B)extended frozen storage
C)chilled drawer units
D)None of the above.

Answer 1

A

Question 2

Molds are containers used for baking or shaping food.
Multiple Choice

Answer 2

True

Question 3

Blast chillers can chill food in minutes instead of hours.

Answer 3

True

Question 4

This piece of equipment is the most used for forcemeats and sausage making in the cold kitchen:

A)electric meat slicer
B)VCM
C)meat grinder
D)food processor

Question 5

Frozen food processors use a high-speed blade that shaves frozen foods into fine layers.

Question 6

Blast chillers work by convection.

Question 7

Reamers use centrifical force to extract juice.

Question 8

Grill marks add the visual presentation from the hash marks of the hot grill bars and

A)flavor the food via caramelization of sugars.
B)speed up the cooking process.
C)tenderize pieces of meat.
D)None of the above.

Question 9

Ice blocks made in ice block machines are formed in vertical freezing pans.

Question 10

List 3 questions to consider when determining what type of refrigeration is needed for a specific operation.

Question 11

Always zero out the blade when using a

A)VCM.
B)meat grinder.
C)meat slicer.
D)All of the above.

Question 12

Why is an ice machine an important piece of equipment for the cold kitchen?
.

Question 13

The food chopper is considered the workhorse machine in medium to large kitchens.

Question 14

Equipment and tools with the NSF stamp must be

A)low maintenance.
B)easy to clean.
C)corrosion resistant.
D)All of the above.

Question 15

Conventional ovens cook food with circulating hot air.

Question 16

"Blitz" is the nickname given to a

A)meat slicer.
B)food processor.
C)food chopper.
D)meat grinder.

Question 17

This knife is considered an all-purpose knife and is used for trimming meats, fruits, and vegetables and can do the work of many types of knives:

A)slicer
B)utility knife
C)bird's beak knife
D)paring knife

Question 18

A chinoise is used to cut out round balls of melon.

Question 19

This knife is most often used to trim fruit and vegetables:

A)paring knife
B)slicer
C)utility knife
D)olivetto knife

Question 20

This tool is used to remove bits of bone or sinew from ground forcemeat and to sift flour.

A)colander
B)sieve
C)zester
D)None of the above.

Question 21

Describe the uses for a food chopper.

Question 22

Describe the uses for a blender stick.

Question 23

List the features of a properly constructed knife.