On Cooking - Tools and Equipment
37 Questions I 115 Attempts I Created By vneely 958 days agoA quiz drawn from the material in the "On Cooking" textbook by Labensky and Hause. This one focuses on the chapter that covers tools and equipment.
Question Excerpt From On Cooking - Tools and Equipment
| Q.1) | What are the three different types of spoons? |
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| Q.2) | It is mandatory for manufacturers of kitchen tools and equipment to submit their designs for review by the NSF. |
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| Q.3) | Before buying equipment for your kitchen, what factors should you consider? |
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| Q.4) | A knife made from carbon steel is soft enough to be sharpened easily, but corrodes and discolors easily. |
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| Q.5) | Which metal is the best conductor of heat? |
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| Q.6) | Silicone bakeware will be damaged if you put it in the freezer. |
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| Q.7) | What is the difference between a sautoir and sauteuse pan? |
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| Q.8) | What is the standard full-size hotel pan? |
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| Q.9) | These metal or ceramic containers are small (about 4 ounces), and they are used for molding aspic or baking individual portions of mousse, custard or vegetables. They have slightly flared sides that allow the contents to release cleanly when inverted. |
| Q.10) | What is the difference between a chinois and a china cap strainer? |
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| Q.11) | What is a spider? |
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| Q.12) | This manually operated slicer has adjustable slicing blades and can be used to make julienne and waffle-cut slices. Its narrow rectangular body sits on the work counter at a 45-degree angle. |
| Q.13) | What is a buffalo chopper? |
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| Q.14) | What is the French name for the drum-shaped sieve? |
| Q.15) | What is the difference between a skimmer and a spider? |
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| Q.16) | What is the difference between an oyster knife and a clam knife? |
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| Q.17) | Which knife is best used for slicing cooked meat? |
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| Q.18) | A tournee or bird's-beak knife is similar to a paring knife but with a curved blade. |
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| Q.19) | The butcher's knife is sometimes known as a scimitar. |
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| Q.20) | What is the most frequently used metal for knife blades? |
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| Q.21) | What is the advantage of a stainless steel knife? |
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| Q.22) | This alloy does not corrode or discolor, yet it is fairly easy to sharpen. |
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| Q.23) | The higher to scoop or ladle's number, the larger its capacity. |
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| Q.24) | What is a flat top? |
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| Q.25) | This is a large, freestanding, flat-bottomed pan about 6 inches deep with an internal heating element. Has a hand-crank mechanism that turns or tilts the pan to pour out the contents. One of the most versatile kitchen appliances, it can be used as a brazier, a stockpot, frying pan, griddle, or steam table. |
| Q.26) | This appliance is similar to a stockpot, except it is heated from steam circulating between layers of stainless steel. Available in sizes from 2 to 100 gallons. |
| Q.27) | What is the most important factor when choosing a deep-fryer? |
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| Q.28) | On a buffet table, this appliance is used to keep hot foods hot. It is designed so that fuel cans can be placed under a deep hotel pan of hot water, and works like a double boiler or bain marie to maintain the temperature of the food. |
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| Q.29) | Dry chemicals such as sodium bicarbonate or potassium bicarbonate can be used to put out small fires. |
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| Q.30) | Which type of extinguisher would you use to put out a fire involving cooking oils, or fats, or fats in commercial cooking equipment? |
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| Q.31) | Which fire extinguisher would you use for fires involving wood, paper, cloth, or plastic? |
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| Q.32) | What are the standards kitchen tools and equipment must meet in order to be NSF certified? |
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| Q.33) | You may leave an instant-read thermometer in foods that are cooking to monitor temperature progress. |
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| Q.34) | Which of these metals is most commonly used in commercial utensils? |
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| Q.35) | Stainless steel containers should not be used to store foods because it is unsafe. |
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| Q.36) | Induction cookers use magnetic waves to heat cookware and food. Only the cookware and its contents get hot. What must the cookware be made of? |
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| Q.37) | What is the difference between a work station and a work section? |
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