Exam 5: Tools and Equipment

Most cutting and chopping jobs are most efficiently done with a machine, such as a food processor.

Because food cooked sous vide are vacuumed sealed, they have a long shelf life.

For which of the following tasks would you use an immersion blender?

What is another name for the broiler used to top-brown foods or finish off dishes?

Food should always be stored in plastic containers because they are non-reactive.

What are the most common used for a steam kettle?

Storing cleaning chemicals close to food prep areas helps ensure that sanitation procedures are followed.

What flexible material is now used for bakeware?

Which of the following generates a magnetic current that heats the cookware?

What type of thermometer is inserted directly into foods?

What are the four steps to follow when using any fire extinguisher?

What is the most important quality of a deep-fat fryer?

Which of the following is NOT a part of a chef's knife?

Hotel pans can be used to bake, roast, poach or steam.

A chinois and china cap are cone-shaped strainers used for straining stock.

Which of the following materials should not be used in a food service operation?

What does the NSF designation on cookware guarantee?

Liquid and dry ingredients can both be accurately measured with the same set of measuring cups.

What is the most common metal used for knife blades?

How much should you adjust baking temperatures when using a convection oven?