Large Equipment
the primary function of a convection oven
What is to circulate heated air for even cooking?
the purpose of a chef's knife
What is it is an all-purpose knife used for chopping, slicing, and mincing?
cooking method that involves cooking food gently in a small amount of fat
What is Sautéing?
a julienne cut is this
What is cutting vegetables into long, thin strips?
kitchen tool is used to scrape dough from work surfaces
What is a bench scraper?
the temperature range for a refrigerator
What is between 32°F and 41°F (0°C and 5°C)?
the difference between a forged knife and a stamped knife
What is a forged knife is made from a single piece of heated metal, while a stamped knife is cut from sheets of steel?
the technique of blanching
What is partially cooking food in boiling water and then plunging it into ice water to stop the cooking process?
the size of a medium dice
What is ½ inch x ½ inch x ½ inch?
the function of a food mill
What is to purée food and remove solids from liquids?
a combi-oven used for this reason
What is it can function as both a convection oven and a steamer?
the term "tang" refers to this in a knife's construction
What is the metal part of the blade that extends into the handle?
the purpose of basting during cooking
What is to add moisture and flavor to the food?
the term "brunoise" refers to this in knife cuts
What is a very small dice, typically ⅛ inch x ⅛ inch x ⅛ inch?
a mandoline is used for this in the kitchen
What is to slice fruits and vegetables uniformly?
type of cooking method involves direct heat from above the food
What is Broiling?
the function of a serrated knife
What is to slice through bread and other soft items without crushing them?
the process of searing
What is browning the surface of meat quickly at high heat to lock in moisture?
the purpose of a chiffonade cut
What is to slice leafy vegetables into thin ribbons?
type of strainer is also known as a conical strainer
What is a china cap?
the purpose of a deep-fat fryer, and what is the typical temperature range for frying
What is to cook food in oil at temperatures between 300°F and 400°F (149°C and 204°C)?
the purpose of honing a knife
What is to maintain the sharpness of the blade by realigning its edge?
How steaming differs from boiling
What is steaming surrounds food with steam, while boiling cooks food by submerging it in liquid?
the technique used to achieve a tourné cut
What is creating a football shape with seven equal sides from vegetables?
the primary use of a pastry brush
What is to apply egg wash or glazes to baked goods?