Show:
Knives
Safety Equipment
Heavy Duty Equipment
Cooking Equipment
Hand Tools
100
This is a very small knife (usually 2-4 inches in length) used for fine detail work.
What is a paring knife?
100
When using a mandoline, one of these two safety items should be used
What is a mesh glove or hand guard
100
A convection oven uses this to speed up cooking and cook foods more evenly
What is a fan
100
This common pan can be used to bake, roast or steam, and is often used for catering as well
What is a hotel pan
100
Dry ingredients must be measured in different measuring cups than these
What are liquid ingredients
200
This is the item used to sharpen (not hone) knives
What is a whetstone?
200
This class of fire extinguisher should be used to douse a grease fire
What is class K
200
The broiler used to top-brown foods in a commercial kitchen is called this.
What is a salamander?
200
This metal is the best conductor of heat, but is expensive and difficult to car for
What is copper
200
A chinois and a china cap are cone shaped devices used to do this
What is strain liquids
300
This is the metal that most knives are made of
What is high carbon stainless steel
300
This type of thermometer is inserted directly in to foods
What is an instant-read probe thermometer
300
This should be done to the temperature in a recipe when using a convection oven
What is decrease it by 25 degrees
300
This type of cooktop uses a magnetic current to heat food
What is induction
300
This tool is used to puree soups or emulsify sauces straight in a pan
What is an immersion blender
400
This is the heavy, rectangular blade knife used for cutting through bones
What is a cleaver
400
Contact surfaces that are nontoxic, being easily cleaned and smooth corners and edges all assist in getting this designation
What is NSF
400
This is the most important quality of a deep fryer
What is recovery time
400
This metal is often used in cookware because it is non-reactive
What is stainless steel
400
This is the manually operated slicer made of stainless steel with adjustable slicing blades.
What is a mandoline
500
Having an asymmetrical blade that is essentially flat on one side with a beveled sharp edge on the other side is characteristic of this type of knife
What is a Japanese knife
500
The acronym P.A.S.S. stands for these steps of using a fire extinguisher
What is Pull, Aim, Squeeze, Sweep
500
This large kitchen appliance can be used to make stocks and soups, saute and pan fry, and can even be used as a steam table
What is a tilt skillet
500
This is the difference between a sauteuse and a sautoir
What is a sauteuse has sloped sides and a sautoir has straight sides
500
Most cutting and chopping jobs in a kitchen are most efficiently done with this
What is a chef's knife