Food service equipment
A Mandoline is used to
A hotel pan is
cooking, storing, transporting, and serving food.
At what temp does water boil?
212F (100C)
Which part of a salad is the main ingredient
a base of fresh leafy greens, such as lettuce, romaine, spinach, kale, or spring mix.
A tuna melt is an example of what type of sandwhich
A convection steamer is?
It uses steam piped into the cooking chamber where it is vented over food
A sautoir is a pan with
straight, vertical sides, a wide, flat bottom, and a long handle.
How many ounces does 1 cup of water weigh?
8 ounces
The three keys to a quality salad are
Texture:Balanced eye appeal
A canape if often served as a
Hors d'œuvre
A deck oven is an oven
It an oven that has multiple shelves on which to cook food directly
Tourne cuts are shaped like
A football
The amount of space an item occupies is called
Volume
Which type of vinegar is distilled and purified to give it a neutral flavor
Distilled white vinegar
panini
What is a bain-marie?
a kitchen tool or cooking method that uses a gentle, indirect heat bath to cook or warm delicate
a pariisienne scoop is
a small, cup-shaped culinary tool used to cut uniform, sphere-shaped pieces from fruits and vegetables.
Fractions can be added once they have a
common denominator
The part of a bound salad that holds everything together is llike the
The dressing
an open faced sandwhich with a yeast dough bottom is referred to as
pizza
A salamander is
high-temperature commercial broiler used for rapid cooking, browning, caramelizing, and finishing dishes.
A china cap is
a cone-shaped, perforated metal strainer used in kitchens to strain stocks, soups, and sauces for a smooth, refined consistency.
The number of servings a recipe makes is called the
A yield
What is most likely to happen to a dip the longer it is held in a fridge
become thicker, dry out, and experience a decline in flavor quality
Butter and mayonnaise are common examples of a
It is the filling