Clean and Maintain Kitchen Tools

Question 1

is mostly used in the
kitchen and most popular because it
is lightweight, attractive and less
expensive. It requires care to keep it
shiny and clean. It also gives even
heat distribution no matter what heat
temperature you have.

Answer 1

Aluminum

Question 2

is the most popular
material used for tools and
equipment, but it is more expensive. It
is easier to clean and shine and will
not wear out easily.

Answer 2

Stainless steel

Question 3

is used for salad making and
dessert but not practical for top or
surface cooking. Great care is needed
to ensure a long shelf life.

Answer 3

Glass

Question 4

How to take care of glass?

Answer 4

1. To remove stain, use 2 tablespoons
   of liquid bleach per cup of water when
   soaking and cleaning.
2. Use baking soda to remove grease
   crust and boiled vinegar as final rinse.
3. Use nylon scrub

Question 5

is durable but must be kept
oiled to avoid rusting. Salad oil with
no salt or shortening can be rubbed
inside and out and dried. Wash
withsoap (not detergent) before using.

Answer 5

Cast Iron

Question 6

is used when
temperature must be kept below
boiling, such as for egg
sauces,puddings, and to keep food
warm without overcooking.

Answer 6

Double boiler

Question 7

is a special coating applied
inside aluminum or steel pots and
pans. It prevents food from sticking to
the pan. It

Answer 7

Teflon

Question 8

used to open a
food containers.

Answer 8

Can opener

Question 9

also called a vegetable
strainer which are essential for
various tasks from cleaning
vegetables to straining pasta or
contents.

Answer 9

Colanders

Question 10

are used
for cutting and chopping. They are
dull than knives, are greatly
durable and cheap but may not last
long.

Answer 10

Plastic and hard rubber

Question 11

are wooden or
plastic board where meat, fruits and
vegetables are cut.

Answer 11

Cutting boards

Question 12

Using plastic
cutting board is more sanitary than
wooden board (blank)

Answer 12

as it does not absorb
food juices that can serve as
medium for bacterial growth.

Question 13

are used to fill jars, made of
various sizes of stainless steel,
aluminum, or of plastic.

Answer 13

funnels

Question 14

is a kitchen tool which is
specifically designed for the purpose
of pulping garlic.

Answer 14

Garlic Press

Question 15

are used to grate, shred,
slice and separate foods such as
carrots, cabbage and cheese.

Answer 15

Graters

Question 16

They are practical for
opening food packages, cutting tape or
string or simply remove labels or tags
from items. Other cutting tools such as
box cutters are also handy for opening
packages.

Answer 16

Kitchen shears

Question 17

is used for mashing
cooked potatoes, turnips, carrots or
other soft cooked vegetables.

Answer 17

Potato masher

Question 18

used for beating
small amount of eggs or batter. The
beaters should be made of stainless steel.

Answer 18

Rotary egg beater

Question 19

a rubber or silicone tool used to
blend or scrape the food from the bowl.

Answer 19

Scraper

Question 20

a small, shallow bowl
on a handle used in preparing, serving, or
eating food.

Answer 20

Serving spoons

Question 21

It is used for blending, mixing,
whipping eggs or batter, and for blending
gravies, sauces, and soups. The beaters
are made of looped, steel piano wires
which are twisted together to form the
handle.

Answer 21

Whisks

Question 22

used to grab and transfer
food items, poultry or meat portions to a
serving platter, hot deep fryer, and plate.
It gives you a better grip especially when
used with a deep fryer, a large stock pot
or at the barbecue.

Answer 22

Serving tongs

Question 23

is used to level off ingredients
when measuring and to spread frostings
and sandwich fillings.

Answer 23

Spatula

Question 24

for liquid ingredients – are
commonly made up of heat-proof glass and
transparent so that liquid can be seen.

Answer 24

Measuring cups

Question 25

are used to weigh large quantities of ingredients in kilos, commonly in rice, flour, sugar, legumes or vegetables and meat up to 25 pounds.

Answer 25

Household Scales

Question 26

are used to serve or scoop soft foods, such as fillings, ice cream, and mashed potato.

Answer 26

Scoops or dippers

Question 27

come in a variety of sizes, shapes, materials and colors. These are used to measure smaller quantities of ingredients called for in the recipe like: 1 tablespoon of butter or 1⁄4 teaspoon of salt.

Answer 27

Measuring Spoons

Question 28

may refer to a small electrical appliance

Answer 28

Equipment

Question 29

are necessary in preventing bacterial infections from foods.

Answer 29

Refrigerators/freezers

Question 30

a chamber or compartment used for cooking, baking, heating, or drying.

Answer 30

Oven

Question 31

used for cooking or heating food.

Answer 31

Microwave ovens

Question 32

are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.

Answer 32

Blenders

Question 33

is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board.

Answer 33

Cleaning

Question 34

These are cleaning agents, solvents or any substance used to wash tablewares, surfaces, and equipment.

Answer 34

Detergents

Question 35

commonly referred to as degreasers used on surfaces where grease has burned on. Ovens and grills are examples of areas that need frequent degreasing. These products are alkaline based and are formulated to dissolve grease.

Answer 35

Solvent Cleaners

Question 36

Used periodically in removing mineral deposits and other soils that detergents cannot eliminate such as scale in washing machines and steam tables, lime buildup on dishwashing machines and rust on shelving.

Answer 36

Acid Cleaners

Question 37

are generally used to remove heavy accumulations of soil that are difficult to remove with detergents, solvents and acids. These products must be carefully used to avoid damage to the surface being cleaned.

Answer 37

Abrasives

Question 38

soiled equipment surfaces are scraped and rinsed with warm water to remove loose food soils.

Answer 38

Scrape and Pre-rinse

Question 39

the removal of residual food soils from equipment surfaces is based on the manipulation of the four basic cleaning factors and the method of cleaning. Typically, alkaline chemical solutions are used for the cleaning cycle

Answer 39

Cleaning Cycle

Question 40

rinse all surfaces with cold to hot water, depending on the temperature of the cleaning cycle, to thoroughly remove all remaining chemical solution and food soil residues.

Answer 40

Rinse

Question 41

a mild acid rinse of the equipment neutralizes any alkaline residues left and removes any mineral soil present.

Answer 41

Acid Rinse

Question 42

all equipment surfaces are rinsed or flooded with a sanitizing agent. Both time and chemical concentration are critical for optimum results.

Answer 42

Sanitize