Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Culinary > Chapter 5 Vocabulary > Flashcards

Chapter 5 Vocabulary Flashcards

(84 cards)

Start Studying
1
Q

Arkansas stone

A

Sharpening stone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Balance-Beam scale

A

To weigh ingredients for preparation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Blender

A

Excellent for preying, liquefying food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Bolster

A

Helps to balance the knife and protect the hand from accidental slips

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Boning knife

A

Used to separate raw meat from a bone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Broiler

A

The piece of equipment used to broil foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Buffalo Chopper

A

Used to chop large quantities of food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Candy/Deep-fat Thermometer

A

To measure internal temperature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Carbon Steel

A

Steel owing its properties principally to its carbon content; ordinary, unalloyed steel.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Carborundum Stone

A

Sharpening tool

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Ceramic

A

Material used for steel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Cheesecloth

A

Light; fine-mesh cotton gauze, frequently used with or in place of a conical sieve

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Chef’s knife

A

All-purpose knife: a variety of chopping, slicing, and measuring chores

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Cleaver

A

Used for chopping

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Colander

A

Basic function is to strain something

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Combi Oven

A

Powered by either gas or electricity; is a combination steamer and convection oven. It can be used in steam mode, hot-air convection mode, or heat/steam (combi mode)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Conical sieve

A

Used for straining and/or pureeing food.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Convection steamer

A

Steam is generated in a boiler then piped to the cooking chamber. Where it is vented over the food. Pressure does not build up in the unit; it is continuously exhausted. Which means the door may be opened at any time without danger of scalding or burning

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Convection oven

A

fans force hot air to circulate around the food. Cooking it evenly and quickly. Some convection ovens have the capacity to introduce moisture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Convectional/Deck oven

A

the heat source is located on the bottom. Underneath the deck (floor) of the oven. Heat is conducted through the deck to the cavity. Conventional ovens can be located below a range top or as separate shelves arranged one above another. The latter are known as deck ovens, and the food is placed directly on the deck instead of on a wire rack. Deck ovens normally consist of two to four decks. Although single-deck models are available

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Deep-fat fryer

A

This consists of a gas or electric heating element and a large stainless-steel reservoir that holds the fat. A thermostat allows the user to control the temperature of the fat. Stainless-steel wire mesh baskets are used to lower and lift into and out of the fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Diamond steel

A

Sharpening stone with diamond dust

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Diamond-Impregnated stone

A

Sharpening stone with diamond dust

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Display Refrigeration

A

Display cases are generally used in the dining room for desserts, salads, or salad bars

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Drum sieve
Used for sifting or pureeing
26
Electronic Scale
Weighs ingredients for preparation and finished items for portion control
27
Fileting knife
Fileting fish
28
Flattop range
This consists of a thick plate of cast iron or steel set of the heat source. Flattops give relatively even and consistent heat but do not allow for quick adjustments of temperature
29
Food processor
grinding, pureeing, blending, emulsifying, crushing, and kneading. With special disks; slicing, julienning and shredding
30
Food chopper
Chopping large quantities of food; with special disks; slicing or grating
31
Food mill
Type of strainer used to puree soft foods
32
Food slicer
Slicing cooked meat; also suitable for slicing food such as smoked salmon
33
French knife
All-purpose knife; a variety of chopping, slicing and mincing chores
34
Glass
Hard, brittle, no crystalline, more or less transparent substance produced by fusion
35
Griddle grill
Similar to a flattop range, a griddle has a heat source located beneath a thick plate of metal, generally cast iron or steel. The food is cooked directly on the griddle surface
36
Grit
The degree of coarseness or fineness on the stones surface
37
Guard
A guard or hilt between the steel and the handle protects the user
38
Handle
A preferred material for knife handles is rosewood
39
High-Carbon stainless steel
Combines the advantage of carbon steel with stainless steel
40
Hollow Ground
Blades made by combining two sheets of metal. The edges are then beveled or fluted
41
Immersion blender
Used for pureeing, grinding and mixing
42
Induction cooktop
This relies on the magnetic attraction between the cooktop and steel or cast iron the pan to generate heat. This cooktop itself remains cool. Reaction time is significantly faster than for traditional burners. Pans containing copper or aluminum may not be used
43
Instant-Read thermometer
to measure internal temperature
44
Kitchen Fork
testing doneness of braised meats and veggies; lifting finished items to the carving board or plate; holding an item being carved in place
45
Latette (Palette) Knife
In the kitchen and bakeshop, spreading fillings and glazes, placing garnishes, portioning and a variety of other functions
46
Lubricant
Mineral oil or water
47
Mandolin
A slicing device of plastic or stainless steel with carbon steel blades, most models have blades that may be adjusted to cut items into various shapes/thicknesses
48
Measuring spoon
Used to measure portion control
49
Measuring pitcher
To measure liquid volume
50
Meat Grinder
Grinding; stuffing sausage casings (with attachment.)
51
Micorwave Oven
A cooking device in which electronic waves generated by a device called a magnetron penetrates food and causes the water molecules in it to oscillate. This rapid molecular motion generates heat and cooks the food
52
Offset Spatula
Turning or lifting foods on grills, broilers, and griddles
53
Open-burner range
This type of range has individual grate-style burners that allow for easy adjustment of heat
54
Paring knife
Paring and trimming veggies and fruits
55
Parisienne scoop
A small tool used for scooping balls out of veggies or fruits and for portioning truffle ganache among other preparations. Also called a melon baller
56
Portabke refrigeration
a refrigerated cart can be placed as needed in the kitchen
57
Probe thermometer
Measures internal temperature
58
Rat tail
Measures internal temperature
59
Reach in
A reach in may be a single unit or part of a bank of units, available in many sizes. Units with pass-through doors are especially helpful for the pantry area. Where cold items can be retrieved by the wait staff as needed
60
On-site refrigeration
Refrigeration drawers or under counter reach-ins allow ingredients to be help on the line at the proper temperature
61
Ricer
A device with a pierced hopper in which cooked food, often potatoes is placed
62
Ring-top range
This is a flattop with plates that can be removed to widen the opening, supplying more or less heat
63
Rivet
Used to secure the tang to the handle
64
Rolling pin
hard, tight, grained wood. Which fats and flavoring used in rolled dough from penetrating the pin
65
Rosewood
A knifes handle
66
Rotary Peeler
Peeling skin from veggies and fruits. Swivel action accommodates contours of ingredients
67
Salamander
Any of various portable stoves and burners
68
Sharpening stone
Used to sharpen knives
69
Sieve
Drains food
70
Slicer
Slicing cooked meat; also suitable for slicing food such as smoked salmon
71
Spring Scale
To measure internal temperature
72
Stainless Steel
Will not discolor or rust
73
Standing mixer
Mixing, beating, whipping, kneading
74
Steam-jacked kettle
this freestanding or tabletop kettle circulates steam through the double-sided walls, providing even heat. Units vary; they may tilt, may be insulated, and may not have spigots or lids. Available in a range of sizes, these kettles are excellent for producing stocks, soups, and sauces
75
Strainer
Drains foods
76
Stroke
light touch
77
Tang
Continuation of the blade that extends into the knife’s handle
78
Taper ground
Meaning that the blade has been forged out of a single sheet of metal and has been ground so that it tapers smoothly from the spine to the cutting edge, with no apparent beveling
79
Tilting Kettle
This large, relatively shallow freestanding unit is used for braising, stewing, and sautéing large quantities of meats or veggies at one time. Most tilting kettles have lids, allowing for steaming as well
80
Tourne knife
Tourneeing veggies
81
Utility knife
Various cutting chores
82
Vertical chopping machine
grinding, whipping emulsifying, blending, crushing large quantities of food
83
Walk-in
A refrigeration unit large enough to walk into
84
Whip/Whisk
Beating, blending, and wiping

Culinary (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions