Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Equipment
| Question | Answer |
|---|---|
| What is the term for a stainless steel cup attached to a long handle, used to portion out liquids? | Ladle |
| What is the term for fine mesh gauze fabric used to strain liquids or make a sachet d'epices? | Cheesecloth |
| What type of knife has a long, flat, narrow stainless steel blade with a rounded edge? it is most often used for icing cakes | Pallette knife or straight edge spatula |
| What is the term for a serving spoon with long, narrow openings that allow liquid to drain from food items on the spoon? | Slotted spoon |
| What kind of refrigeration unit allows a speed rack to be rolled in and out of the unit through a door opening just above floor height? | Roll in unit |
| What earthenware molds lends its name to the forcemeats that are cooked in it? | Terrine |
| What is the term for an all-purpose knife used to cut fruits and vegetables? | Utility knife |
| What dough-cutting tool has a stainless steel rotating disk attached to a handle? | Pastry wheel |
| What kind of cookware consists of a heavy metal container with a tight fitting cover, in which foods are cooked in their own juices? | Waterless cooker |
| What is the term for a short-handled measuring utensil used to portion soft foods such as ice-cream, butter and sour cream? | Scoop |
| What type of pan has a rounded bottom and curved sides and is used to stir-fry foods quickly? | Wok |
| What hammerlike tool is used to pound and break the connective tissues and muscle fibers in tough cuts of meat? | Meat mallet or meat tenderizer |
| What type of temperature-controlled cabinet is used to store cold food items? | Reach in refrigerator/freezer |
| What is the term for short, blunt knife used to shuck, or open clams? | Clam knife |
| What is the term for a metal stick or post to hold meat in a rotisserie oven? | Spit |
| What is the term for a set of sinks used for manual ware-washing? | Three compartment sink |
| What type of grate-style flame burner supplies direct heat to the item being cooked? | Open burner |
| What is the name of the waste disposal system that removes moisture from waste and reduces waste to a paper-like consistency? | Pulper-extractor |
| What kind of paper is used throughout the kitchen for tasks such as lining baking pans, wrapping tools, and poaching? | Parchment paper |
| Name the tool used to sift flour and other dry ingredients. | Tamis or sieve |
| What is the term for a long, thin pot with a lid and handles that also contains a rack to hold the food item above water? | Fish poacher |
| What is the term for a stainless steel four sided box with grids of various sizes that is used to cut food into small pieces? | Box grater |
| What type of scale is used to measure small amounts of ingredients, typically from 1/4 oz to 1 pound? | Portion scale |
| What is the term for a round, stainless steel pot with a perforated steamer insert? | Tiered steamer |
| What kind of spoon is used to measure small amounts of ingredients? | Measuring spoon |
| What is the term for the smallest of the sauteuse skillets, which usually comes with a nonstick finish? | Omelet pan |
| What is the term for a small, hand-operated slicing tool with adjustable blades? | Mandoline |
| What is the general term for pots, pans and baking dishes? | Cookware |
| What type of range is constructed with a thick slate of cast iron steel covering a heat source to provide even, consistent heat? | Flat top burner |
| Which kitchen tool uses a plunger to push cooked food through a perforated plate? | Ricer |
| What is the name for a pot that sits on top of another pot containing simmering water? | Double boiler |
| Name the pastry tool consisting of a flat stainless steel blade used to cut and separate dough and scrape extra dough and flour from tables. | Dough cutter |
| What is the name of the traditional tall, pleated hat worn by chefs? | Toque |
| What is the term for a square or rectangular pan made of heavy-gauge stainless steel with rounded corners for easy cleanup? | Hotel Pan |
| What is the term for a heavy , square-bladed knife used to chop foods? | Cleaver |
| Name the term for a small, pail-shaped mold used to shape foods? | Timbale |
| What is the term for a deep, heavy dish used for baking foods? | Casserole dish |
| What kind of fork has two pointed tines used to test doneness, lift items to a plate, and steady items being cut? | Kitchen fork |
| What is the term for the metal tool used to hone or straighten knife blades? | Butcher's steel |
| What is the term for a serving spoon with holes? | Perforated spoon |
| What tool is used to shred small pieces of outer peel from citrus fruits such as oranges, lemons and limes? | Zester |
| What is the term for an oven in which food is moved on a belt inside the oven? | Conveyor oven |
| What type of oven uses a fan to circulate hot air? | Convection oven |
| What is the term for a hot water bath used to hold hot foods? | Bain Marie |
| What is the term for a long, flat, narrow piece of wood or metal shaped like a wide, thin paddle? | Peel |
| What is the term for a cooking unit that has open heat sources called burners? | Range |
| What heat source is located above a hot food service area and is used to keep plates hot before service to a customer? | Overhead warmer |
| Name the term for a hard bowl and club-shaped tool used to grind or pound items such as spices into a powder? | Mortar and pestle |
| What type of measurement tool indicates the amount of time passed, or sounds an alarm when specified time period has ended? | Kitchen timer |
| What is the term for a plastic box used to hold and transport hotel pans of hot food for service? | insulated carrier |
| What type of scale has two platforms and uses a counterbalance system to measure weight? | Bakers scale or balance scale |
| What type of oven is used mainly to reheat and thaw foods by heating molecules inside the food? | Microwave oven |
| What is the term for the flat, heated surface on which foods are directly cooked? | Griddle |
| What is the term for an oven that uses both infrared and visible light waves to cook foods quickly and evenly? | Flashbake oven |
| What kind of shelving system has rails in which large cans of product, referred to as #10 cans, can be loaded from the top? | Can rack shelving |
| What machine uses a circular blade to slice foods? | Slicer |
| What small, open-flame heating unit is placed on a geridon and used in tableside cooking? | Rechaud |
| What is the term for a heavy-gauge plastic paddle that can be filled with ice water yo quickly cool foods? | Cooling wand or cooling paddle |
| What is the term for a mixer attachment used to mix, mash and cream soft foods? | Flat beater or paddle |
| What utensil has a metal blade bent upward and back toward a handle and is used to turn and flip foods on a griddle or broiler? | Offset spatula |
| What is a term for a flat, round sieve with a round wooden or aluminum frame and a mesh screen bottom? | Tamis or drum sifter |
| What is the term for a large, round, high-walled pot that is taller that it is wide? | Stockpot |
| What tool is comprised of an offset knife with a wide, flat blade that is tapered to a point and used to lift and serve individual pieces of pastry? | Pie server |
| What appliance can be used to both chop and puree foods? | Food processor |
| What is the term for a pin of wood or metal used to hold foods together or shape while broiling or sautéing? | Skewer |
| What is the term for a two-piece cookware set consisting of the bulbous pots used to cook couscous? | Couscoussier |
| What tool is used to measure a specific amount, such as 1/2 cup of liquid or dry ingredients? | Measuring cup |
| What type of brush has long bristles set in vulcanized rubber attached to a wooden handle? | Bench brush |
| What is the term for a shallow, wide, straight-sided pot with two loop handles, used for braising, stewing, and searing meats? | Rondeau |
| What is the name for a small stockpot used to prepare sauces, soups, and other liquids? | Saucepot |
| What is the term for a very fine-meshed conical strainer used to strain very small solid ingredients? | Chinois or china cap |
| What woven nonstick mat can be used in the oven? | Silicone baking mat |
| What tool is used to divide dough? | Dough cutter |
| What type of knife has a narrow, flexible blade used to slice cooked meats? | Slicer knife |
| What specialty tool consists of a thin metal blade with raised channel that removes a large string from the external surface of a food item and leaves a groove behind? | Channel knife |
| What is the term for a room-size insulated box outfitted with adjustable shelving units used to store whole cases of products? | Walk in unit |
| What type of oven has three-to-five shelves on which foods cook as the shelves move around a central rod? | Rotary oven |
| What is the term for a hand-cranked kitchen tool used to puree soft or cooked foods? | Food mill |
Created by:
kjstone
Popular Culinary Arts sets