Show:
Type of Tool
Thermometer
When cooking you would use
Cookware Material
Review Questions
100
I am a tool that cuts lengthwise grooves in a vegetable
What is Channel Knife
100
I use a resistor to measure temperature. I am not designed to stay in the food when it is cooking. I am used in this class
What is a thermistor thermometer (therm-IS-tor
100
When making mashed potatoes you would use me because I push cooked foods through my pierced container resulting in rice-like pieces
What is a ricer
100
I transfer heat rapidly and evenly. I react with high acidic foods.
What is copper
100
I am the cooking internal cooking temperature for chicken
What is 165 degrees F
200
I am a very fine mesh sieve that looks like a cone
What is conical sieve or china cap
200
I use a metal coil in the probe to measure temperature. Can be made over safe to keep in food as it cooks. Gives a slower reading.
What is a bi-metalic-coil thermometer
200
When cooking pasta you would use me to drain off the water
What is a colander
200
I hold my heat well and transmit heat evenly. I must be treated carefully to avoid scarring and rusting
What is cast iron
200
I am the measurement equal to 1 tablespoon if using teaspoons
What is 3
300
I am a melon baller with a scoop at each end.
What is parisienne scoop
300
I am a method used to determine if a thermometer is accurate
What is calibrating
300
When baking a cake you would use me to sift the dry ingredients to remove lumps
What is a drum sieve
300
I am a poor and uneven heat conductor, but I am easy to clean and I will not react with foods
What is stainless steel
300
16 tablespoons of butter can also be measured with how many cups
What is 1
400
I am a saute pan with a wide shallow bottom, sloping sides, and a single long handle
What is a sauteuse (saute pan)
400
When calibrating using ice and water, what temperature should a correctly calibrated thermometer read
What is 32 degrees F
400
If you need to puree and drain your food at the same time you can use me
What is a food mill
400
I transmit heat very rapidly and am preferred when foods need to be heated quickly.
What is steel
400
Cold foods need to be held at or below what temperature
What is 42 degrees F
500
I am another name for a double boiler
What is a bain marie
500
A thermometer that stays in food should be at least this thick
What is 2 inches
500
When making deep poached salmon
What is a fish poacher
500
I am an excellent heat source, but I may react with a white item making it appear gray
What is aluminum
500
When sharpening a knife with a stone, the knife must be held at this angle
What is 20 degrees