Tools And Equipment Flashcards
1
Q
What is the most important piece of cooking equipment?
A
Rangetops
2
Q
Different types of rangetops?
A
-Open Range Burner
-Open Elements
-Flattop or Hot Top (lightweight)
-Heavy-duty Flattop
-Induction cooktop
3
Q
- Enclosed spaces in which food is heated, usually by hot air, microwaves, or infrared radiation
- used for roasting and baking
- this helps to free up the rangetops and the the chef’s attention for other tasks
A
Ovens
4
Q
- Large chambers containing many shelves or trays on an attachment like a Ferris wheel
- this is also called reel ovens
A
Revolving Oven
5
Q
It is small enough to be placed in a counter It can also weigh boxes
A
Counter scale
6
Q
is an industrial weighing instrument consisting of a platform coupled to an automatic system of levers and adjustable weights used to weigh large or heavy objects
A
Platform scale
7
Q
is a scale used to weigh cuts of meats and other light dry products.
A
Portion scale
8
Q
Small carts with small wheels for moving heavy loads from the receiving area to the storage area
A
Dollies
9
Q
this is to control the temperature to prevent food from spoiling and causing foodborne illnesses.
A
The Storage Area
10
Q
Enumerate the Storage Equipment
A
- Walk-in Freezer or Refrigerator
- Reach-in Refrigerator/Freezer
- Freezer
- Lowboy Refrigerator
11
Q
An enclosed walk in storage space
A
Walk-in Freezer or Refrigerator
12
Q
Storage equipment that keeps you items fresh and accessible at arms length while standing
A
Reach-in Refrigerator/Freezer
13
Q
- A storage space that requires a temperature of 18°C (0°F) or lower.
- It helps prolong the shelf life of the food.
A
Freezer
14
Q
- used to refer to any low-profile refrigerator or freezer, including under counters and worktop refrigerators.
- It can mean any refrigerator or freezer that is horizontal and low to the ground.
A
Lowboy Refrigerator
15
Q
It is a condition wherein the air reaches the food;the frozen food has been damaged because of dehydration and oxidation
A
Freezer burn
16
Q
- more sophisticated features
- computerized electronic controls.
A
Slow-Cook-and-Hold Ovens
17
Q
•Contain quartz tubes or plates that generate intense infrared heat.
•Used primarily for reconstituting frozen foods.
•These ovens bring large quantities of foods to serving temperature in a short time.
A
Infrared or Reconstituting Ovens
18
Q
a flexible display system that can be moved or adjusted to accommodate different product dimensions.
A
Shelving unit
19
Q
-storage for smallfood quantities.
- It is advisable to use clean foil or plastic film containers with tight- fitting lid covers to minimize potential contamination.
-It should be labeled with contents and date of storage.
A
Storage Container
20
Q
In this area, raw foods are being processed and prepared for cooking
A
Preparation Area
21
Q
Enumerate the Preparation equipment
A
- work table
- slicer
- meat grinder
- bench mixer
- food processor
- blender
- commercial juicer
- table- mounted can opener
22
Q
It is a made of stainless steel, usually used in food production
A
Work table
23
Q
- also called a slicing machine
- commonly seen in delicatessens and used to slice meets and etc.
- used to slice foods into uniform slices.
A
Slicer
24
Q
A machine that cuts meat into fine chops by forcing it through tiny holes.
A
Meat Grinder
25
Has a removable stainless steel bowl that helps automate the repetitive tasks using a dough hook
Bench Mixer
26
An electronic appliance with interchangeable blades within a closed container into which food is inserted for slicing and etc.
Food processor
27
A kitchen appliances used to mix, puree or emulsify food and other substances
Blender
28
A tool used to extract juices from vegetables and fruits, also known as the juice extractor
Commercial Juicer
29
A device used in professional kitchen to open cans of food
Table-mounted Can opener
30
A station is a designated area where the food is prepared
Cooking area
31
Enumerate the Cooking Equipment
Range Tops
- Open Range Burner
- Flat top Range
- Induction
Ovens
- Deck Oven
- Convection Oven
- Combination Steamer Oven
- Flash Bake oven
Broiler and Salamander
- Broiler
- Salamander
-Grills
- Griddle
- Rotisseries
- Deep Fat Fryers
- Tilting Skillet
- Trunnion Kettle
- Pressure Cooker
- Steamer
32
It is a the most widely used piece of commercial cooking equipment.
Open Range Burner
33
Hot top range has a flat, solid cast iron or steel top
Flat Top Range
34
A coil of copper wire is placed under the cooking pot and an alternating electric current passes through it
Induction
35
relies on radiant heat when heat is transferred to the product through heated air from the baking chamber
Deck Oven
36
This oven circulates air around the food though hot air blown from a fan
Convection Oven
37
- Involves three methods of cooking in one appliances convection, steam, and a combination of steam convection.
- used to bake bread or roast meat
Combination Steamer Oven
38
uses intense visible light that penetrates the food to provide heating and infrared energy that cooks the surface of the food
Flash Bake Oven
39
an electric oven that cooks, heats, reheats, and defrosts food
Microwave Oven
40
made from stainless steel and have independent systems for smoke generation and cooking.
Commercial Barbeque Smoke Oven
41
it's heat sources are located either above or below the broiler cooking surface
Broiler
42
Is an overhead infrared heating element with a very high temperature
Salamander
43
a metal framework used for cooking food over an open fire
Grill
44
a flat or ridge, heated surface, mostly on the top of a range; others are separate unit heated from below for cooking
Griddle
45
a device for cooking meat, especially chicken, by turning it around slowly near a flame or cooker
Rotisserie
46
used to heat cooking oils (fats) so foods can be completely covered in hot oil when fried.
Deep fat fryer
47
used in cooking large batches of food. It has a large pan with cooking surfaces on the bottom and sidewalls. It allows cooking of foods and transferring them quickly without any or spills.
Tilting Skillet
48
A steam heated vessel
Trunnion Kettle
49
Pressurized door and steam valve employ a closed system that helps build pressure inside.
Pressure Steamer
50
can cook a large quantity of food nutritiously and quickly.
Streamer
51
this is where the food is displayed before the service. This is where cooked food is kept at a safe temperature during the holding time.
Holding area
52
is used to keep bit and cold foods at a safe temperature or out of the temperature danger zone while it is ready for service.
Holding equipment
53
Keeps the food warm during service with steaming hot water under the pans
Steam Table
54
It used to keep the sauce and soup warm
Bain-marie
55
It is an insulated food box used for transportation of food
Insulated Food Carrier
56
This will allow you to proof dough and keep finished food hot and ready to serve.
Holding/Proofing Cabinet
57
safely holds the temperature of food products without drying, discoloring, or further cooking them.
Overhead Warmer
58
serves as a blanket for prechilled food products that create even chilling, retaining the freshness of the food products.
Drop-in Cold Well
59
used in serving foods to the customers
Service Equipment
60
Uses gentle indirect heat to keep food that is already cooked warm.
Chafing Dish
61
These are used for storage, holding, ang serving.
Hotel Pans
62
A fuel used for heating food, typically placed under a chafing dish
Canned fuel
63
This is used in convenience stores or restaurants with low volume of customers
Bottle Brewer
64
Can produce 1.5 to 3 gal or 12 oz cup servings
Thermal Shuttle Brewer
65
The coffee can be stored in a heated shuttle up to 2 hours after brewing
Heated Shuttle Brewer
66
It's brew volumes range between 58-72 oz or about 4-6.12 oz cup servings.
Air pot Brewing System
67
a vehicle designed for the transport of food to bus tables or to move heavy items from one location to another
Utility Cart
68
This area is not included in the food flow
Washing/Cleaning Area
69
A stainless steel equipment used in large kitchens
Commercial Dishwasher
70
The most common type of washing sink
Commercial Sink
71
A device, usually electrically powered, installed under a kitchen sink between the sink's drain and the trap
Garbage Disposal Unit
72
A deep, straight sided pot use for making and simmering large quantities of stocks or liquids
Stockpot
73
- A round pot of medium depth
- used for soups, sauce and other liquids
Saucepot
74
Heavy duty pot
Brazier
75
-Similar to a small shallow
-with one long handle
Sauce pan
76
- A pot with two sections.
- the boiling water is held by the lower section
Double Broiler
77
- Also called a sauteuse
- you can flipped without the use of a spatula
Saute pan, Slope-sided
78
Used for browning sautéing and frying
Sauté Pan, Straight-sided
79
Very heavy, thick bottomed fry pan
Cast-iron Skillet
80
Used for poaching whole fish
Fish Poacher
81
Used for roasting meats and poultry
Roasting pan
82
remove air from the vessel to trap the steam
Pressure Cooker
83
It is used for stir-frying, especially in Chinese
Wok
84
for baking
Sheet pan
85
A rectangular pan
Bake pan
86
A round bottomed bowl. Used for mixing, whipping and etc.
Stainless- steel bowl
87
Used for baking pies
Pie pan
88
In making cheesecake, bake soft. The sides are closed with clasps
Springform pan
89
It is also known as bread pan, which is used for baking loaf-shaped foods.
Loaf Pan
90
Delicate crusts, such as tarts and quiches, are baked in a
Tart pan
91
- used for baking tube shaped
- removable bottom
Tube Pan
92
used for baking muffins and cupcakes
Muffin Pan
93
used to measure a small amount of an ingredient, either liquid or dry
Measuring Spoon
94
used in measuring dry ingredients
Measuring Cup (for dry ingredients)
95
used to measure liquid ingredients
Measuring cup (for liquid ingredients)
96
used to measure the mass or weight of ingredients
Weighting Scale
97
in measuring and portioning liquids
Ladle
98
used for portioning soft solid liquid
ex. Ice cream
Scooper
99
made of wood and has a long handle
Wooden Spoon
100
Used to stir thick mixtures
Heavy Metal Spoon
101
Large plastic or metal spoon with holes in it
Slotted spoon
102
used to beat, blend, and incorporate air into food
Rotary Beater
103
to blend dry ingredients and remove lumps
Sifter
104
- made of curved pieces of thin metal attached to a handle
- used to shortening, butter, and cheese
Pastry Blender
105
used to brush butter or sauce on food
Pastry Brush
106
used to scrape bowls/saucepans and fold ingredients into one another
Flexible Spatula
107
used to remove cookies from a baking tray
Bent Edge Spatula
108
- used when rolling out dough or pastry
- keeps the dough from sticking to the counter
Pastry Cloth and Rolling pin
109
covers the rolling pin and prevent the dough from sticking to the rolling pin
Stockinette
110
used to spread cake icing/meringues and level dry ingredients
Straight-edged Spatula
111
used for decorating and shaping items, such as whipped cream, cake icing, duchesse, potatoes and soft dough
Pastry Bag
112
designed to be placed in food while it is cooking
Oven-safe Thermometer
113
are inserted into food at the end of cooking
Instant-read Thermometer
114
- are marked with different temperatures needed for different kinds of candy
- register oil temperature for deep-frying foods
Candy/Deep Fat Thermometer
115
used to measure the internal temperature of meat.
Meat Thermometer
116
used for cutting chores such as snipping string and etc.
Kitchen Shear
117
used to cut through fowl and fish bones
Poultry Shear
118
to remove the outer surface of fruits and vegetables
Peeler
119
is a four sided metal tool used to shred and grate food
ex. Cheese
Shredder Grater
120
used when cutting and chopping foods
Cutting Board
121
Different types of knife
- Paring knife
- Peeling knife
- Tomato/Cheese knife
- Bread knife
- Utility knife
- Steak Knife
- Trimming knife
- Fillet knife
- Boning knife
- Carving/Slicing knife
- Chefs knife/ Cooks Knife
- Vegetables Cleaver
- Meat Cleaver
- Honing Steel/knife Sharpener
122
It is best to use for peeling vegetables and fruits, or for slicing a single garlic clove or shallot.
Paring knife
123
- has its pointed tip that curves downward. It is also known as the bird's beak knife.
- mainly used for decorative garnishes.
Peeling knife
124
For neatly slicing tomatoes and cheese
Tomato/Cheese knife
125
has a serrated edge and a thick blade that are perfect for cutting soft and hard fresh loaves without tearing and squishing the insides.
Bread knife
126
perfect choice for smaller tasks. It is larger than the paring knife and smaller than a chef's knife
Utility knife
127
does not need frequent sharpening; it has a serrated blade or straight-edge knife.
Steak Knife
128
designed for cutting but in smaller jobs. The narrow-curved blade is designed for clean cuts and trimming chicken fats.
Trimming knife
129
These knives are very flexible knives used to fillet fish. The blade is around 6-11 inches, allowing it to go quickly through backbone and skin.
Fillet knife
130
This kind is ideal for the kitchen in removing bones Inward of the meat and poultry from the main bone.
Boning knife
131
This knife is used to slice cooked meats and fish. It has a thinner blade used for slicing and carving food.
Carving/Slicing knife
132
This is the knife that any chef would not want to miss. It has a standard blade for multipurpose use in the kitchen.
Chef's knife/Cook Knife
133
- has a more delicate blade than that of a meat cleaver.
- used to slice produce and efficiently chop, as well as to transfer food to a bowl or pot.
Vegetables Cleaver
134
- is a knife that has a wide blade and a thick spine.
- use their weight to cut through meat or poultry bones; they are not meant for slicing.
Meat Cleaver
135
is essential for keeping knives sharp. The steel smooths and helps realign the worn carbon steel on the blade's edge.
Honing Steel/Knife Sharpener
136
are spring- action or scissor-type tools used to pick up items such as meats, vegetables, or ice cubes.
Tong
137
used to turn and lift heavy pieces of meats and other items. It is also known as a braising fork.
Chef fork
138
used to scoop out smooth balls, such as melons, butter, and cheese. It has a variety of sizes and shapes. It is also known as parisienne-scoop.
Melon Baller
139
A small hand tool used to peel of the colored part of citrus in thin strips
Zester
140
A stainless-steel or aluminum large perforated bowl; used to washed the degree of cooked vegetables, salad greens, pasta, and other foods
Colander
141
used to drain pasta, vegetables, and stocks after cooking.
Strainer
142
These points tenderize meat by breaking up and bruising muscle fibers.
Meat Tenderizer
143
China cap is ametal strainer used for straining sauces and stocks
Chinois
144
used for skimming froth from liquids and for removing solid pieces from soups, stocks, and other liquids
Skimmer
145
It is used to pour liquid from a large container into a smaller container, such as from a pot into a bottle.
Funnel
146
bowl-like container with disks used to purée and strain food.
Food Mill
147
cleanly slices baked pizza into serving pieces.
Pizza cutter
148
works by placing a peeled, hard- cooked egg in the hollow of the slicer.
Egg slicer
149
A manual slicing implement consisting of blades fitted in a flat metal or wood framework.
Mandoline
150
are mounted on the edge of the workbench.
Can opener
151
is a flat blade used for general mixing.
Paddle
152
is used for such tasks as beating.
Wire whip
153
is used for mixing and kneading yeast dough.
Dough arm
154
Steam tables are designed to hold foods above 135° F
(57° C) in order to prevent the growth of bacteria that can
cause disease.
HOT FOOD HOLDING EQUIPMENT
155
Kinds of Metal
- Aluminum
- Copper
- Stainless Steel
- Cast Iron
- Porcelain enamel lined pans
- Nonstick plastic type coating
156
Parts of a Chef's knife
1. Butt
2. Rivet
3. Spine
4. Point
5. Tip
6. Cutting Edge
7. Heel
8. Bolster
9. Scales
10. Tang
157
The end of the handle
Butt
158
On a knife, they hold the handle to the tang
Rivet
159
The top of a knife blade, which is the noncutting edge of the blade.
Spine
160
The part of a knife where the edge and the spine meet. The point is generally used for piercing or precision knife cuts.
Point
161
The forward part of a knife that includes the knife point. Cooks use the tip for detailed work such as paring, trimming, and peeling.
Tip
162
located along the bottom of a knife blade between the tip and the heel. Use it for slicing, carving, and making precision cuts.
Cutting Edge
163
-The widest and thickest part of a knife blade.
-is used to cut through large, tough, or hard food.
Heel
164
Located at the heel of a knife blade where the blade meets the handle.
Bolster
165
The part of a knife that creates the handle.
Scale
166
- The metal that continues from a knife blade through the handle.
- is as wong as the whole knife handle.
Tang
