Small Equipment
More Cooking Methods
100
This piece of equipment removes foam from stock or soup and removes solid ingredients from liquids.
What is a skimmer.
100
A bain-marie is used to
What is keep foods warm.
200
This hand tool shreds small pieces of the outer peel of citrus fruits.
What is a zester.
200
This moist-heat cooking method involves partially cooking food in a liquid or with steam.
What is blanching.
300
A ____________ is the hand tool that cuts a thick layer from vegetables and fruits more efficiently than a paring knife.
What is a peeler.
300
This dry-heat cooking method completely submerges food in a liquid that is at a constant, moderate temperature.
What is simmering.
400
A flat beater paddle is used to
What is mix, mash and cream soft foods.
400
The 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.
What is a griddling.
500
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.
What is a convection steamer
500
The type of broiler is used to brown, finish, and melt foods to order is called
What is a salamander.
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