Deck 5: Introduction to Kitchen Equipment

Question 1

Grills where the heat source is above the food are known as what?

A) Contact grills
B) Under-fired grills
C) Char grills
D) Salamanders

Answer 1

D

Question 2

What is this ?

A) Moulin
B) Bed slicer
C) Gravity-feed slicer
D) Mandolin

Answer 2

D

Question 3

Which one of these is an induction hob?

Answer 3

C

Question 4

Cooking food in steam is known as steaming; the steamer can either operate at atmospheric pressure or at pressure.
ovens can also work independently as steamers.
When cooking steamed sponge puddings it is best to while cooking.

Question 5

Which one of these is a boning knife?

A)
B)
C)
D)

Question 6

Which one of these is a filleting knife?

A)
B)
C)
D)
E)

Question 7

Which is the correct coloured chopping board to use to prepare raw vegetables when a colour-coded system is in operation within the workplace.

A)
B)
C)
D)

Question 8

What is the area under the heating element in a free-standing electric fryer known as?

A) Cool zone
B) Hot zone
C) Drop zone
D) Warm area