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Tools and Equipment
Tools and Equipment 2
Culinary Terms
Baking Terms
Front and Back of the House
100
These are used to portion liquids such as stocks, sauces and soups.
What are ladles?
100
Large round vessels with straight sides and two loop handles, used on the stove top for preparing large quantities of stock, soup, broth or stews.
What is a stock pot?
100
A cooked mixture of equal parts flour and fat used as a thickener for sauces and soups.
What is a roux?
100
A mixing method that involves cutting cold fat into flour and other dry ingredients to create a flakey and tender product.
What is a biscuit method?
100
Job responsibility includes pouring water, setting and clearing tables
Who is the bus person?
200
They come in a range of standardized sizes and are useful for portioning salads, cookies dough and other soft foods.
What is a portion scoop (ice cream scoop)?
200
A cone shaped metal strainer that allows liquids to filter through small openings. Perfect for straining stocks and sauces.
What is a china cap?
200
Very brief cooking and partially cooking a food in boiling water to assist preparation as part of a combination cooking method.
What is blanching?
200
A mixing method used to make quick bread batters where liquid fat is combined with other liquids before adding them to the dry ingredients.
What is the muffin method?
200
Responsibilities include scheduling, coordinating kitchen activities, directing and training staff
Who is the executive chef?
300
A scored slightly abrasive rod used to hone or straighten a blade immediately after and between sharpening.
What is a steel?
300
This tool is used to turn or flip sandwiches such, as burgers and tuna melts
What is grill spatula?
300
A clear unthickend liquid flavored from the long simmering of meat, poultry or fish and their bones, as well as from mirepoix and vegetables.
What is a stock?
300
A mixing method in which softened fat and sugar are vigorously combined to incorporate air.
What is the creaming method?
300
Responsible for preparing menu items according to recipe specifications
Who is a line cook?
400
Used for chopping, slicing and mincing, it has a blade of 8 to 14 inches long.
What is chef's knife?
400
This piece of equipment uses internal fans to circulate hot air, which cooks the food more quickly.
What is a convection oven?
400
A dry heat cooking method that uses conduction to transfer heat from a hot pan to food with a small amount of hot fat.
What is sauteing?
400
A compound that releases carbon dioxide gas when combined with an acid and moisture, used to leaven baked goods.
What is baking soda?
400
Responsible for preparing breads, cakes, and frozen desserts
Who is a pastry chef?
500
A long thin blade with “teeth” used primarily for slicing bread or pastry items
What is a serrated slicer (knife)?
500
A small overhead broiler primarily used for toasting or melting cheese
What is a salamander?
500
A mixture of coarsely chopped onions, carrots and celery used to flavor stocks, stews and other foods.
What is a mirepox?
500
Microscopic fungi whose metabolic processes are responsible for fermentation and are used for leavening bread.
What is yeast?
500
Greets guests upon arrival and seats them at their table
Who is a hostess?