Surprise #1
Measures surface temperatures.
Infrared Thermometer
Cone shaped strainer using perforated metal.
China Cap
Purees and strains food at the same time. Turns a blade against a perforated disk.
Food Mill
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
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 long do we bloom powdered gelatin?
3-5 minutes
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
The chef jacket is double breasted because the?
double layers protect the chest from heat from the oven or stove
When using a chef knife, the guiding hand ____ during the cutting process.
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 using a fire extinguisher
What does the PASS method stand for?
Pull Aim Squeeze Sweep
Destroys pathogenic bacteria.
Pasteurization
The uniform combination of two unmixable substances.
Emulsion