Deck 3: Tools and Equipment

Question 1

A _______________ is a type of oven with a fan that circulates the hot air.

A) conventional oven
B) convection oven
C) revolving oven
D) baker's oven

Answer 1

conventional oven

Question 2

A _______________ is a small broiler used to brown the tops of some items.

A) bain marie
B) chinois
C) salamander
D) chameleon

Answer 2

salamander

Question 3

A _______________ is a tall, cylindrical stainless steel container used for storing foods and for holding them in a hot water bath.

A) bain marie insert
B) chinois
C) sauteuse
D) VCM

Answer 3

bain marie insert

Question 4

A _______________ is used for slicing breads.

A) chef's knife
B) utility knife
C) scimitar
D) serrated slicer

Question 5

A _______________ is a sword-shaped tool used for maintaining knife edges.

A) sharpening stone
B) scimitar
C) steel
D) butcher's sword

Question 6

A _______________ is a cone-shaped strainer.

A) china cap
B) sieve
C) tamis
D) coneois

Question 7

A _______________ is a round, broad, shallow, heavy-duty pot with straight sides, used for braising meats.

A) brasier
B) rondeau
C) sauteuse
D) brasier and rondeau

Question 8

A _______________ is a large, perforated bowl used to drain such items as salad greens and vegetables.

A) tamis
B) colander
C) chinois
D) spider

Question 9

The _______________ is used for many of the same cooking operations as the overhead broiler, except the heat source is below the food.

A) flattop
B) salamander
C) barbecue
D) grill

Question 10

The _______________ has a shallow rotating bowl that carries food to a pair of spinning blades.

A) food cutter
B) food chopper
C) buffalo chopper
D) all of these

Question 11

A basic difference between a conventional oven and a convection oven is that a convection oven __________.

A) cooks more slowly
B) must be set at a higher temperature
C) simply heats the air in an enclosed space
D) distributes heat more rapidly throughout its interior

Question 12

A pastry chef baked a cake that appeared to have ripples on its top. The most likely cause of this problem was that the chef __________.

A) cooked it too slowly
B) cooked it in a convection oven
C) opened the oven while it was cooking
D) placed it in the oven before the batter stopped moving from the mixer

Question 13

A damaged quartz tube would be a problem associated with a(n) __________ oven.

A) infrared
B) revolving
C) convection
D) microwave

Question 14

You would use a __________ if you wanted to brown or glaze the top of items.

A) reel oven
B) salamander
C) infrared oven
D) barbecue oven

Question 15

Which of the following is the correct order of operations for conditioning a griddle?

A) apply a thin layer of oil $\rightarrow$ wipe clean $\rightarrow$ heat to 400°F (204°C)
B) heat to 400°F (204°C) $\rightarrow$ wipe clean $\rightarrow$ apply a thin layer of oil
C) wipe clean $\rightarrow$ heat to 400°F (204°C) $\rightarrow$ apply a thin layer of oil
D) apply a thin layer of oil $\rightarrow$ heat to 400°F (204°C) $\rightarrow$ wipe clean

Question 16

When using a deep fryer, it is important to __________.

A) keep the kettle filled to the fill line
B) check the accuracy of the thermostat regularly with a thermometer
C) when filling the kettle with solid fat, set the thermostat to 250°F (120°C) until the fat has melted enough to cover the heating elements
D) all of these

Question 17

A __________ can be used as a griddle, fry pan, brazier, stew pot, stock pot, steamer, or steam table.

A) rotisserie
B) tilting skillet or tilting frying pan
C) steam cooker
D) steam-jacketed kettle

Question 18

What piece of equipment can be described as follows: It heats its contents from both the bottom and the sides; it provides quicker, more uniform, and more controllable heat than pots on the range; and its capacity can be as much as 400 gallons?

A) deep fryer
B) tilting skillet
C) steam cooker
D) steam-jacketed kettle

Question 19

Steam cookers are ideal for cooking __________.

A) soups
B) meats
C) vegetables
D) breads and cakes

Question 20

Which of the following is not one of a mixer's main attachments?

A) paddle
B) agitator
C) wire whip
D) dough arm

Question 21

A food cutter (or buffalo chopper) with its attachments can be used to __________ food.

A) grind
B) chop or dice
C) shred or slice
D) all of these

Question 22

A vertical cutter/mixer in the professional kitchen most closely resembles the __________ in the home kitchen.

A) blender
B) electric mixer
C) food processor
D) none of these

Question 23

Hot food handling equipment (e.g., steam tables, bain maries, or overhead infrared lamps) __________.

A) often encourage the growth of bacteria
B) are designed to maintain food at above 180°F
C) continue to cook food as it is being held for service
D) all of these

Question 24

If a coworker told you to put the chicken in the "box," then you should put it in the __________.

A) oven
B) freezer
C) refrigerator
D) none of these

Question 25

Which of the following is not an advantage that anodized aluminum pots have over standard aluminum pots?

A) less expensive
B) more resistant to acids
C) more corrosion-resistant
D) food less likely to stick to them

Question 26

The most likely reason why a béchamel sauce became discolored is because the chef __________.

A) used clarified butter
B) made his roux in a teflon pan
C) used an anodized aluminum pan
D) prepared it with a metal whip in an aluminum pan

Question 27

Which of the following cookware materials is the least appropriate for use in a restaurant?

A) cast iron
B) earthenware
C) porcelain enamel-lined
D) stainless steel-line copper

Question 28

If you want to sauté a chicken breast and make a sauce by deglazing the pan, a(n) ________________ pan would be an appropriate choice.

A) aluminum
B) Teflon-coated
C) enamel-lined
D) earthenware

Question 29

A __________ would be most valuable when steady, even heat is needed for pan frying.

A) brazier
B) cast-iron skillet
C) slope-sided sauté pan or sauteuse
D) straight-sided sauté pan or sautoir

Question 30

A bain marie is __________.

A) used to store food
B) a tall, cylindrical stainless steel container
C) used to keep foods hot in a hot water bath
D) all of these

Question 31

Which of the following is also known as a counter pan, a steam table pan, and a service pan?

A) bake pan
B) hotel pan
C) bain marie
D) roasting pan

Question 32

Which pair of words or phrases makes the following a true sentence when inserted in the blanks- Because most recipe ingredients are measured by __________, accurate __________ are very important.

A) weight, scales
B) quarts, scoops
C) fluid ounces, ladles
D) volume, measuring cups

Question 33

The main advantage of carbon steel knives is that they can be honed to an extremely sharp edge. Their disadvantage(s) is/are that they __________.

A) corrode easily
B) discolor easily
C) discolor some foods
D) all of these

Question 34

The most frequently used knife in the professional kitchen is the __________ knife.

A) chef's or French
B) utility
C) paring
D) butcher

Question 35

I am a heavy, broad knife with a slightly curved blade, and I am used to cut, section, and trim raw meat. I am a(n) __________ knife.

A) utility
B) chef's
C) boning
D) butcher

Question 36

If you are concerned about the accuracy with which you cut steaks, then you should use a __________.

A) cleaver
B) scimitar
C) boning knife
D) butcher knife

Question 37

Which of the following is used to cut pizza?

A) pie server
B) dough knife
C) pastry wheel
D) channel knife

Question 38

Which of the following does not have the same basic function as the other three?

A) strainer
B) colander
C) food mill
D) china cap

Question 39

To produce a sauce with the greatest smoothness, you would use a __________ to strain it.

A) sieve
B) chinois
C) food mill
D) China cap

Question 40

Identify the piece of equipment shown in each picture.

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A) Open-burner gas range with griddle
B) Flattop range
C) Ring-top range
D) Portable induction cooktop

Question 41

Identify the piece of equipment shown in each picture.

-

A) Flattop range
B) Portable induction cooktop
C) Open-burner gas range with griddle
D) Ring-top range

Question 42

Identify the piece of equipment shown in each picture.

-

A) Portable induction cooktop
B) Open-burner gas range with griddle
C) Flattop range with griddle
D) Ring-top range

Question 43

Identify the piece of equipment shown in each picture.

-

A) Ring-top range
B) Flattop range
C) Portable induction cooktop
D) Open-burner gas range

Question 44

Identify the piece of equipment shown in each picture.

-

A) Combination steamer oven
B) Convection oven
C) Smoke oven
D) Stack or deck oven

Question 45

Identify the piece of equipment shown in each picture.

-

A) Combination steamer oven
B) Smoke oven
C) Modern wood-burning oven
D) Stack or deck oven
E) Convection oven

Question 46

Identify the piece of equipment shown in each picture.

-

A) Convection oven
B) Combination steamer oven
C) Modern wood-burning oven
D) Smoke oven
E) Stack or deck oven

Question 47

Identify the piece of equipment shown in each picture.

-

A) Combination steamer oven
B) Stack or deck oven
C) Convection oven
D) Microwave oven

Question 48

Identify the piece of equipment shown in each picture.

-

A) Gas grill
B) Heavy-duty broiler
C) Salamander
D) Deep fryer

Question 49

Identify the piece of equipment shown in each picture.

-

A) Deep fryer
B) Heavy-duty broiler
C) Gas grill
D) Salamander

Question 50

Identify the piece of equipment shown in each picture.

-

A) Deep fryer
B) Heavy-duty broiler
C) Salamander
D) Gas grill

Question 51

Identify the piece of equipment shown in each picture.

-

A) Tilting skillet
B) Small tilt (trunnion) kettle
C) Large floor-model steam kettle
D) Pressure steamer
E) Convection steamer

Question 52

Identify the piece of equipment shown in each picture.

-

A) Tilting skillet
B) Small tilt (trunnion) kettle
C) Convection steamer
D) Large floor-model steam kettle
E) Pressure steamer

Question 53

Identify the piece of equipment shown in each picture.

-

A) Large floor-model steam kettle
B) Convection steamer
C) Small tilt (trunnion) kettle
D) Tilting skillet
E) Pressure steamer

Question 54

Identify the piece of equipment shown in each picture.

-

A) Small table-model mixer
B) Large floor-model mixer
C) Grinder attachment (on separate motor)
D) Rotation chopper

Question 55

Identify the piece of equipment shown in each picture.

-

A) Small table-model mixer
B) Rotation chopper
C) Large floor-model mixer
D) Grinder attachment (on separate motor)

Question 56

Identify the piece of equipment shown in each picture.

-

A) Mixer attachment: pastry knife
B) Mixer attachment: dough arm
C) Mixer attachment: whip
D) Mixer attachment: paddle

Question 57

Identify the piece of equipment shown in each picture.

-

A) Mixer attachment: dough arm
B) Mixer attachment: paddle
C) Mixer attachment: pastry knife
D) Mixer attachment: whip

Question 58

Identify the piece of equipment shown in each picture.

-

A) Mixer attachment: whip
B) Mixer attachment: pastry knife
C) Mixer attachment: paddle
D) Mixer attachment: dough arm

Question 59

Identify the piece of equipment shown in each picture.

-

A) Rotation chopper
B) Grinder attachment (on separate motor)
C) Food processor
D) Small table-model mixer

Question 60

Identify the piece of equipment shown in each picture.

-

A) Rotation chopper
B) Small table-model mixer
C) Large floor-model mixer
D) Grinder attachment (on separate motor)

Question 61

Identify the piece of equipment shown in each picture.

-

A) Slicer/shredder attachment
B) Grinder attachment
C) Rotation chopper
D) Small table-model mixer

Question 62

Identify the piece of equipment shown in each picture.

-

A) Slicer
B) Rotation chopper
C) Small table-model mixer
D) Grinder attachment

Question 63

Identify the piece of equipment shown in each picture.

-

A) Double boiler
B) Stockpot
C) Brazier
D) Saucepot

Question 64

Identify the piece of equipment shown in each picture.

-

A) Stockpot with spigot
B) Saucepot
C) Brazier
D) Double boiler
E) Stockpot

Question 65

Identify the piece of equipment shown in each picture.

-

A) Brazier
B) Stockpot
C) Saucepot
D) Double boiler

Question 66

Identify the piece of equipment shown in each picture.

-

A) Saucepan
B) Slope-sided sauté pan
C) Saucepot
D) Straight-sided sauté pan

Question 67

Identify the piece of equipment shown in each picture.

-

A) Saucepot
B) Saucepan
C) Straight-sided sauté pan
D) Slope-sided sauté pan

Question 68

Identify the piece of equipment shown in each picture.

-

A) Saucepan
B) Straight-sided sauté pan
C) Slope-sided sauté pan
D) Saucepot

Question 69

Identify the piece of equipment shown in each picture.

-

A) Straight-sided sauté pan
B) Saucepan
C) Slope-sided sauté pan
D) Cast-iron skillet

Question 70

Identify the piece of equipment shown in each picture.

-

A) Double boiler
B) Saucepot
C) Stockpot
D) Brazier

Question 71

Identify the piece of equipment shown in each picture.

-

A) Hotel pan
B) Sheet pan
C) Perforated pan
D) Roasting pan

Question 72

Identify the piece of equipment shown in each picture.

-

A) Roasting pan
B) Sheet pan
C) Hotel pan
D) Bake pan

Question 73

Identify the piece of equipment shown in each picture.

-

A) Sheet pan
B) Bake pan
C) Hotel pan
D) Roasting pan

Question 74

Identify the piece of equipment shown in each picture.

-

A) Brazier
B) Roasting pan
C) Fish poacher
D) Wok

Question 75

Identify the piece of equipment shown in each picture.

-

A) Brazier
B) Wok
C) Roasting pan
D) Fish poacher

Question 76

Identify the piece of equipment shown in each picture.

-

A) Hotel pan
B) Sheet pan
C) Roasting pan
D) Bake pan

Question 77

Identify the piece of equipment shown in each picture.

-

A) Double boilers
B) Braziers
C) Bain-marie inserts
D) Liquid volume measures

Question 78

Identify the piece of equipment shown in each picture.

-

A) Liquid volume measure
B) Bain marie insert
C) Brazier
D) Double boiler

Question 79

Identify the piece of equipment shown in each picture.

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A) Ladles
B) Scoops
C) Liquid volume measures

Question 80

Identify the piece of equipment shown in each picture.

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A) Liquid volume measure
B) Scoop
C) Ladle