Chapter 11
A wire whip is used to
beat and add air to light foods.
Which hand tool is a flexible piece of rubber or plastic used to combine ingredients in a bowl and scrape them out again?
Rubber spatula
Which piece of equipment stands on metal feet and allows liquid to drain while retaining solids?
Colander
An arrangement of equipment and tools in a certain area dedicated to completing a specific task is a
workstation
The way a food tastes refers to
flavor.
The edible portion is the amount of a food product before it has been trimmed and cut for use in a recipe. True or False
False
What temperature is the freezing point for water?
32°F (0°C)
To keep food items hot on a buffet table, use
chafing dishes.
Which knife is used to separate raw meat from the bone?
Boning knife
An all-purpose knife for chopping, slicing, and mincing all types of food is called a
chef’s knife.
In which section of the kitchen is salad preparation performed?
Garde-manger
The bark, roots, seeds, buds, or berries of an aromatic plant are called
spices.
A written record of the ingredients and preparation steps needed to make a particular dish is called a(n)
recipe.
A restaurant is offering 10 percent off of a customer’s entire check. If the check total is $45, what will the check total be after the discount?
$40.50
A long, stick-like machine that houses a motor on one end of the machine with a blade on the other end is called a(n)
immersion blender.
A very shallow pan about 1 inch deep used for anything from baking cookies to roasting vegetable is called a
sheet pan.
Which hand tool is a scissor-like utensil used to pick up and handle all kinds of solid food?
Tongs
In which section of the kitchen is cold-food preparation performed?
Garde-manger
____________________ is often used to line pans to prevent food from sticking to them.
Parchment paper
If a recipe normally serving 5 needs to serve 20, what is the conversion factor?
4
If 60 of 180 people in a restaurant have ordered the house special, then what percentage of customers have ordered the house special?
30%
A flat beater paddle is used to
mix, mash, and cream soft foods.
A China cap and a chinois are each a type of
strainer.
What are two pieces of equipment that never go to the dish station?
Rolling pin and sifter
What is the meaning of the French term mise en place?
To put in place
What type of heat do broilers use?
Direct
How many cups are in one pint?
2
If a recipe calls for 4 cups of milk, how many fluid ounces are used?
32
Which type of broiler is used to brown, finish, and melt food to order?
Salamander
Which hand tool cuts a thick layer from vegetables and fruits more efficiently than a paring knife?
Peeler
What piece of equipment divides dough, scrapes bread boards, picks up food off of cutting boards, and shapes dough?
Board scraper
The leaves, stems, or flowers of an aromatic plant are
herbs.
Dry goods must be stored at least how many inches off the floor on stainless-steel shelving?
6
How many teaspoons are in 1 tablespoon?
3
If a recipe calls for 9 pounds of trimmed asparagus, and asparagus has a 55 percent yield, how many pounds of untrimmed asparagus are needed?
16.36 lbs
A _________________ is designed to proof your bread and keep it hot after it's baked.
Proof box
Which type of pan is used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator?
Hotel pan
What should be used daily and before each cut to ensure a blade is at its best?
Steel
In general, when should seasonings be added to the dish?
At the start of the dish
All refrigerators must maintain temperatures between
32°F and 41°F (0°C and 5°C).
How many cups are in 1 gallon?
16
A manager received an invoice for $115.20 for 40 gallons of ice cream. How much did each gallon cost?
$2.88