Flashcards in EQUIPMENT & SMALL EQUIPMENT Deck (47):
Proper use of equipment helps technicians __________.
prepare and serve high quality meals with a minimum of work.
Improper use of equipment and lack of adequate care can have bad effects. (4)
1. Workers may be injured if equipment is misused.
2. Food may be contaminated and unsafe to eat if equipment is not cared for properly.
3. Food quality may be lowered if equipment is misused.
4. Energy costs may be increased if equipment is not cared for properly.
Energy conservation should be practiced. (6)
1. Minimize heating of equipment.
2. Stay within capacity of equipment.
3. Use dish-machine efficiently.
4. Keep refrigerator and freezer gaskets clean and in good repair.
5. Use steam tables efficiently.
6. Have leaking water faucets repaired.
A paring knife is ____________________.
a small knife used for peeling and coring fruits and vegetables.
Always use a _______________ with a chef's knife.
Use a _______________ to keep knives sharp.
Protect the _________ of the knife in storage.
Specialized small equipment for food preparation helps with __________
Hand peelers are for?
Vegetables and fruits.
Graders are for?
Shredding and grating.
Strainers are for?
Straining and puréeing.
Wire whips are for?
Stirring, beating, or whipping.
The various cutters are?
Five blade adjustables, single wheel, and biscuit.
Various brushes are?
Pastry and vegetable.
Egg slicers are used for?
Slicing eggs and bananas.
A paddle is used for?
Stirring large quantities of food.
Sectionizer for ?
Cutting fruits and vegetables.
A funnel is used for?
Pouring liquid into a small opening.
A shaker or dredge are used for?
Sprinkling powdered sugar.
Specialized cooking utensils help with __________.
Bun or sheet pans are what size?
18" x 26"
Counter or steam table pans in ___________.
Various sizes and depths.
Sauce or dipper pans which have __________.
Stock pot which are __________.
Straight sided and double handled.
Roast pans which are __________________.
Large rectangular pans with or without lids.
Food handling utensils and measures help make ______________.
Food handling easy and accurate.
Long and short spatulas,
Slotted and solid turners are ideal for ______.
Rubber scrapers help _________.
Remove food from bowls.
Metal scrapers (bench knives) are used _________.
On the bakers table.
Tongs may be used to _________.
Serve large pieces of food.
Solid and slotted spoons help In _______.
Food preparation and service.
Ladles may be used to ________.
Serve liquid food.
A skimmer is used to __________.
Pick up foods such as fried chicken.
Scoops or dishers are used for _______.
Portioning many foods.
Liquid measures are designed for _________.
Accurate measurement without spilling.
Dry measures are __________.
Filled level full.
The various scales are designed for specific tasks? (3)
Using different kinds of thermometers with ___________.
Various temperature ranges is important in food service.
The five different thermometers are?
1. Refrigerator or freezer.
3. Metal stem.
5. Candy or deep fat.
Cleaning is easier with ________.
The proper utensils.
Many kinds of brushes are designed for specific task? (8)
3. Can opener.
4. Pan lip.
6. Kettle valve.
What equipment is used to keep floors clean? (7)
1. Push or deck brooms.
2. Institutional brooms.
3. Dust pan.
4. Mop head.
5. Mop holder.
6. Mop bucket.
7. Mop wringer.
Portable storage binds are for ______.
Large quantities of staples.
Need storage containers in _______.
A variety of sizes.
Utility carts are for _______.
Transporting food and equipment.
Dish or tray carts are for _________.
Transportation and storage.