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CulinaryChapter5Test
| Question | Answer |
|---|---|
| Heat, light, and air all _____ the loss of flavor and color in herbs and spices. | speed |
| When deep frying, the time it takes oil to reheat to the correct cooking temperature once food is added. | Recovery time |
| Soaking an item in a combination of wet and dry ingredients to provide flavor and moisture | Marinating |
| The top of a knife blade, which is the non-cutting edge of the blade. | Spine |
| A short knife used for detail work or cutting fruits and vegetables. | Paring knife |
| Foodhandlers use a scissor-like utensil called _____ to pick up and handle all kinds of solid food. | Tongs |
| A _____ is a unit in which a cook places food on a stick, or spit, and roasts it over or under a heat source. | Rotisserie |
| Thin slices of meat or fish rolled around a filling of ground meat or vegetables | Paupiettes |
| Combination cooking | Uses both dry heat and moist heat cooking methods |
| Shallow poaching | Cooks food using a combination of steam and a liquid bath |
| A utility cart is an example of which type of food service equipment | Receiving |
| A walk-in refrigerator is an example of which type of food service equipment | Storage |
| Dry good must be stored at least ___ inches off the floor on stainless steel shelving | 6 |
| All refrigerators must maintain temperatures between | 32 degrees F and 41 degrees F |
| A ____ knife is used to separate raw meat from the bone | boning |
| Cutters and mixers are which type of food service equipment | Preparation |
| Which type of knife is used to cut fish | Fillet |
| Which type of knife is used to slice bread and cake | Serrated |
| An oyster knife is used to | open oyster shells |
| At what angle should you hold a knife to sharpen it | 20 degrees |
| A light, fine, mesh gauze for straining liquids, bundling herbs, or thickening yogurt is called a ______ | cheesecloth |
| A parisienne scoop is most likely to be used to cut sections from which food? | Melon |
| A China cap and a chinois are a type of | strainer |
| What piece of equipment removes foam from stock or soup and removes solid ingredients from liquids? | skimmer |
| Which piece of small equipment is used to puree very soft foods and to remove solids from purees? | Tamis |
| Which hand tool shreds small pieces of the outer peel of citrus fruits? | Zester |
| Which hand tool cuts a thick layer from vegetables and fruits more efficiently than a paring knife? | Peeler |
| Which type of pot includes a lower pot that holds boiling or simmering water to gently cook food in the upper pot? | Double boiler |
| Which type of pan is used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator? | Hotel pan |
| To cook cream, milk, or chocolate gently over hot water, use a | double boiler |
| Which type of pan is a shallow skillet with very short, slightly sloping sides? | crepe pan |
| To clean the inside of a(n) ___ pan without damaging it, use a plastic mesh scrubber | non stick coating |
| A manually operated slicer made of stainless steel with adjustable blades that slice and juilenne is a | mandolin |
| A flat beater paddle is used to | mix, mash and cream soft foods |
| In which type of steamer is steam generated in a boiler and then piped to the cooking chamber where it is vented over the food? | Convection steamer |
| Which type of broiler is used to brown, finish, and melt foods to order. | Salamander |
| A rotisserie is a type of | Broiler |
| Which type of burner cooks food on a thick slate of cast iron and provides consistent and even heat? | Flat-top |
| A _____ oven has a fan that circulates hot air around the food as it cooks. | Convection |
| A ____ oven has three to five circular shelves on which food cooks as the shelves move around a central rod. | Rotary |
| A bain-marie is used to | keep foods warm via a hot water bath |
| Which type of holding equipment is a unit designed to hold either one full size hotel pan or multiple smaller hotel pans per slot? | Steam table |
| The bark, roots, seeds, buds, or berries of an aromatic plant are called | Spices |
| The transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler one is | Convection |
| Inserting long, thin strips of fat into a large, naturally lean piece of meat with a special needle before cooking to baste the meat from the inside is known as | larding |
| Which dry-heat cooking method cooks food by surrounding the item with hot, dry air in the oven? | Roasting |
| Which dry-heat cooking method cooks a food item on a hot flat surface or in a relatively dry, heavy-bottomed fry pan or cast-iron skillet? | Griddling |
| Which moist heat cooking method completely submerges food in a liquid that is at a constant, moderate temperature? | Simmering |
| Which moist-heat cooking method involves partially cooking food in a liquid or with steam? | Blanching |
| A braised dish usually made with red meat (often beef), vegetables, red wine and seasoning is called | Daube |
| A white stew traditionally made from veal, chicken or lamb, garnished with mushrooms and pearl onions and served in a white sauce is referred to as | Blanquette |
| Which stew is usually prepared from mutton or lamb, with a garnish of root vegetables, onions and peas? | Navarin |
| The hand that is not holding the knife is called the | Guiding hand |
| A(n) ____ is something that enhances the flavor of an item without changing the primary flavor of the dish. | Seasoning |
| ____ is often used to line pans to prevent food from sticking | Parchment |
| A(n) ____ combines dry and wet ingredients blended together with a binder | Batter |
| _____ happens to food after it has been removed from the oven when the pan holds a certain amount of heat that continues to cook the food | Carryover cooking |
| _____ is the amount of an item that is served to the guest | Serving |
| A(n) _____ is used to grind and hone the edges of steel tools and implements | Sharpening stone |
| A(n) _____ is a flexible, round-tipped tool used for icing cakes, spreading fillings and glazes, leveling dry ingredients when measuring, and turning pancakes and other foods. | Straight spatula |
Created by:
abwalte