Exam 5: Tools and Equipment

Convection ovens use fans to circulate hot air and cook foods more quickly.

Which of the following tools is NOT suitable for top-browning foods?

What should be your first priority when operating food service equipment?

What is the main characteristic of Japanese knives?

An instant-read thermometer should never be left in foods while they are cooking.

What should you do with cheesecloth before using it?

What is the difference between a sauteuse and a sautoir?

Stainless steel is the common type of pot and pan used because it is nonreactive.

Woks are only useful when preparing Asian dishes.

It is important to use the hand guard or wear a mesh glove when slicing hard vegetables with a tamis.

What is the manually operated slicer made of stainless steel with adjustable slicing blades?

Which metal is the best conductor of heat?

What type of fire extinguisher should you use to douse a grease fire?

Which of the following pieces of equipment is also called a VCM (vertical cutter mixer)?

What tasks can a tilting skillet be used for?