Equipment/Mise/Flavor/Nutrition Intro Y.1.U5 Flash Equipment/Mise/Flavor/Nutrition Intro

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A utility cart is an example of which type of foodservice equipment? 1

Receiving 1

A walk-in refrigerator is an example of which type of foodservice equipment? 2

Storage 2

Dry goods must be stored at least __________ inches off the floor on stainless steel shelving. 3

6 3

All refrigerators must maintain temperatures between 4

32°F and 41°F. 4

A ____________ knife is used to separate raw meat from the bone. 5

boning 5

Cutters and mixers are which type of foodservice equipment? 6

Preparation 6

Which type of knife is used to cut fish? 7

Fillet 7

Which type of knife is used to slice bread and cake? 8

Serrated 8

An oyster knife is used to 9

open oyster shells. 9

At what angle should you hold a knife to sharpen it? 10

20 degrees 10

A light, fine, mesh gauze for straining liquids, bundling herbs, or thickening yogurt is called a 11

cheesecloth. 11

A parisienne scoop is most likely to be used to cut sections from which food? 12

Melon 12

A China cap and a chinois are each a type of 13

strainer. 13

What piece of equipment removes foam from stock or soup and removes solid ingredients from liquids? 14

Skimmer 14

Which piece of small equipment is used to purée very soft foods and to remove solids from purées? 15

Tamis 15

Which hand tool shreds small pieces of the outer peel of citrus fruits? 16

Zester 16

Which hand tool cuts a thick layer from vegetables and fruits more efficiently than a paring knife? 17

Peeler 17

Which type of pot includes a lower pot that holds boiling or simmering water to gently cook the food in the upper pot? 18

Double boiler 18

Which type of pan is used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator? 19

Hotel pan 19

To cook cream, milk, or chocolate gently over hot water, use a 20

double boiler. 20

Which type of pan is a shallow skillet with very short, slightly sloping sides? 21

Crêpe pan 21

To clean the inside of a(n) ____________ pan without damaging it , use a plastic mesh 22

nonstick coating 22

A manually operated slicer made of stainless steel with adjustable blades that slice and julienne is a 23

mandolin. 23

A flat beater paddle is used to 24

mix, mash, and cream soft foods. 24

In which type of steamer is steam generated in a boiler and then piped to the cooking chamber, where it is vented over the food? 25

Convection steamer 25

Which type of broiler is used to brown, finish, and melt foods to order? 26

Salamander 26

A rotisserie is a type of 27

broiler. 27

Which type of burner cooks food on a thick slate of cast iron and provides consistent and even heat? 28

Flat-top 28

A ____________ oven has a fan that circulates hot air around the food as it cooks. 29

convection 29

A ____________ oven has three to five circular shelves on which food cooks as the shelves move around a central rod. 30

rotary 30

A bain-marie is used to 31

keep foods warm. 31

Which type of holding equipment is a unit designed to hold either one full-size hotel pan or multiple smaller hotel pans per slot? 32

Steam table 32

The bark, roots, seeds, buds, or berries of an aromatic plant are called 33

spices 33

The transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler one is 34

convection. 34

Inserting long, thin strips of fat into a large, naturally lean piece of meat with a special needle before cooking to baste the meat from the inside is known as 35

larding. 35

Which dry-heat cooking method cooks food by surrounding the item with hot, dry air in the oven? 36

Roasting 36

Which dry-heat cooking method cooks a food item on a hot flat surface or in a relatively dry, heavy-bottomed fry pan or cast-iron skillet? 37

Griddling 37

Which moist-heat cooking method completely submerges food in a liquid that is at a constant, moderate temperature? 38

Simmering 38

Which moist-heat cooking method involves partially cooking food in a liquid or with steam? 39

Blanching 39

A braised dish usually made with red meat (often beef), vegetables, red wine, and seasoning is called 40

daube. 40

A white stew traditionally made from veal, chicken, or lamb, garnished with mushrooms and pearl onions and served in a white sauce is referred to as 41

blanquette 41

Which stew is usually prepared from mutton or lamb, with a garnish of root vegetables, onions, and peas? 42

Navarin 42

Daily nutrient standards established by the U.S. government are called 43

Recommended Dietary Allowances. 43

Which type of vegetarian consumes all the vegan items plus dairy products? 44

Lacto-vegetarian 44

How many teaspoons equal 2,300 milligrams of sodium? 45

1 45

According to the CDC, what percentage of adult Americans aged 20 years and older are either overweight or obese? 46

65 46

According to the Dietary Guidelines for Americans, less than ________ percent of calories should come from fat. 47

30 47

According to the Dietary Guidelines for Americans, how many nutrients does the human body require for good health? 48

40 48

The Dietary Guidelines for Americans’ daily recommendations state that cholesterol should not exceed ___________ milligrams. 49

300 49

A BMI (body mass index) of 26.3 is considered 50

overweight. 50