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Part 3
| Question | Answer |
|---|---|
| Describe the work flow in a kitchen. | A pattern of activity that begins with removing food from storage and continues with washing the food from storage and continues washing the food, preperation, and serving. |
| What is a work center? | An area designed for performing specific kitchen tasks |
| What are the three major work centers in a kitchen, and what do they form? | cold storage, sink, cooking center, and they form a work triangle |
| What are the four most common kitchen plans, and how can they be modified? | One wall: everything on same wall / L-shaped: smaller wall / corridor: has corridor in the middle / U shaped: shaped like a U / modified by adding pinninsula or island. |
| List at least three storage options for cabinets. | Base cabinets: on floor / wall cabinets: on wall / Pantry: tall floor to celling |
| Identify three ways to add counter space to a kitchen. | Add a cart, add a table, add a portable base |
| Explain the recommended research you should do before purchasing appliances. | Do you need it or not / Think about features you want / consider the dealer reliability (warranty) |
| Describe four consumer safeguards to ensure consumer satisfaction. | Seal of approval / energy guide label / warranty / service contract |
| List steps you can take to be a critical shopper. | Keep notes / consider accident prevention / handle things if you can / Look at owners manual / ask dealer about any additional costs. |
| Why is buying on credit more expensive than paying cash? | Lender charges you interest, a fee for the loan. |
| Describe the differences between gas cooktops and electric cooktops. | Gas range has a visible flame and heat and cool quickly / Electric range takes longer. |
| What are two advantages of a convention oven? | Has a fan to circulate air for faster and more Browning, even cooking. |
| What happened to food in a microwave oven? | Electricity is converted to microwaves and distributed. Bounce off walls and into molecules of food causing them to vibrate and heats. |
| Name four small appliances and their uses. | Blender food processor, electric mixer, toaster, toaster oven, electric skillet, slow cooker, broiler or grill, rice cooker or steamer. |
| List the types of materials used for cookware and bakeware. | Cans made out of Aluminum, Anodized aluminum, stainless steel, copper, cast iron, glass, glass ceramic, stoneware, enamel microwave safe plastic, nonstick finishes. |
| Name five types of cookware. | Saucepans, pots, skillets, double boiler, Dutch oven, steamer, pressure cooke. |
| Describe three different examples of bakeware. | Casseroles, loaf pan, cookie sheet, baking sheet, cake pans, aluminum foil pan, tube pan, spring form pan, pie pans, muffin pans, roasting pans. |
| What measuring tools are essential to a well equipped kitchen? | Dry measuring cups, liquid measuring cups, measuring spoons, kitchen scales. |
| Name five categories of tools and equipment needed in the kitchen. | Knifes, mixing tools, cooking and baking tools, thermometer, clean up supplies. |
| Besides a grill, list some handy grilling tools? | Basket, long handheld tools, work table, spray bottle, fireproof mitts, something to clean grill with, heavy duty aluminum foil. |
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FOOD 1