Surprise #1
This thermometer measures surface temperatures.
Infrared Thermometer
What mixer attachment is used for kneading dough?
Dough Hook
What is the wooden or metal surface called that is used to take breads/ pizza in and out of the oven?
Peel
A warming chamber used in baking that encourages fermentation of dough by yeast through warm temps and humidity.
Proofer
Used like a handheld spatula for scraping the bottom of a large mixing bowl.
Plastic Bench Scraper
This oven uses a combination of convection heat and steam to cook foods.
Combination Oven
Also called a pizza oven.
Deck Oven
Ovens that have a fan that helps circulate the air inside the oven.
Convection Oven
What are the three types of leavening agents?
Natural, Biological, Chemical
Desserts such as creampuffs rise naturally by?
Steam
This thickener starts to thicken when the food product is being heated.
Cornstarch
This thickener starts to thicken when the food product is being cooled.
Gelatin
Gelatin is derived from?
animal skin & bone
How do we bloom powdered gelatin?
in a cold liquid
An installed, comprehensive firefighting system that automatically puts out a fire before it spreads.
Kitchen Hood-Fire Suppression System
What is the class of fire extinguisher a commercial kitchen should have?
Class K
Potentially life threatening heat related condition in which the body's usual ability to deal with heat stress is lost.
Heatstroke
A heat related condition that results when the body loses too much water and salt.
Heat Exhaustion
Why is the chef jacket double breasted?
double layers protect the chest from heat from the oven or stove
When using a chef knife, the guiding hand ____ during the cutting process. (2 things)
guides the knife and holds the product
If the food in a frying pan catches fire, covering the pan removes which of the following necessary for fire?
oxygen
The four step PASS technique is a series of steps for what?
for using a fire extinguisher
What does the PASS method stand for?
Pull Aim Squeeze Sweep
This process destroys pathogenic bacteria in ingredients.
Pasteurization
The uniform combination of two unmixable substances.
Emulsion