1. Chapter 5
Kitchen Essentials: Part 2—Equipment and Techniques

2. Receiving and Storage Equipment
The ___________ is where all food deliveries enter the restaurant or foodservice operation.
an employee checks the ______ and _______of the items ordered against those being delivered.
Storage:
Dry goods must be stored at least _______ off the floor on ____________ shelving.
__________ goods are stored in refrigerators and freezers.
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

3. Knives & Knife Care Each knife is designed ………………………………
A good knife is made of ………………………………
The blade is made of metal and is either …………………………………………………………..
The blade of the knife has several parts:
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

4. Knives & Knife Care (cont.)
_____________ is the regular maintenance required to keep knives in the best shape.
A ______________________ is used to grind and hone the edges of steel tools and implements (hold knife at a __________ angle)
A ___________ is a long metal rod that is used to remove the microscopic burrs that are created as a knife is used
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

5. Types of Knives _______________: separate raw meat from the bone
_____________________: all-purpose knife for chopping, slicing, and mincing
_____________: cuts through bones
_______________: thin, flexible blade for cutting fish
___________: trim and pare vegetables and fruits
_________________: slices breads and cakes
____________: cutting the curved surfaces of vegetables

6. Hand Tools and Small Equipment
Every restaurant and foodservice kitchen has small hand tools and small equipment called __________.
Hand tools are easy to use, and are an essential part of food prepreparation.
See p
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

7. Measuring Utensils
________________________ are widely used in restaurant and foodservice kitchens to measure everything from spices to liquids to dry goods like oats, grains, sugar, and flour. They can also measure temperature. P
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

8. Pots and Pans
Pots and pans are available in many shapes and sizes and are made of a variety of materials, such as ___________________________________________________ with or without nonstick coating.
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

9. Processing Equipment: Cutters and Mixers
____________________ are used to cut meats and vegetables and to mix sauces and batters
It is illegal for __________ to use, clean, or maintain cutters or mixers.
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

10. Steamers & Broilers
_______________ allow the food to come into direct contact with the steam
______________ steamer: steam is vented over the food
____________: the heat source is above the food. 1. 2.
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

11. Ranges, Griddles, Fryers, and Ovens
___________________ are cooking units with open heat sources.
There are many types of ovens available to suit a variety of restaurant and foodservice operations.
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

12. Holding and Serving Equipment
_____________: hot water bath used to keep food warm
Chafing dish: ______________________
Steam table: _________________________
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

13. Mise en Place
___________________________ refers to the preparation and assembly of ingredients and equipment needed for a recipe
The basic elements of mise en place— 1. 2. 3. 4.
These are the building blocks of a professional chef ’s training.
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

14. Knife Basics
____________and ___________ raw foods is one of the first steps of mise en place.
The hand that is not holding the knife, called the __________________, prevents slippage and helps to control the size of the cut.
When using a knife, ……………………………………………………..
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

15. Seasoning and Flavoring
A seasoning is something that ………………………………………………….
There are four basic types of seasoning ingredients:
_____________________ should enhance the base ingredients of a dish
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

16. Herbs and Spices
___________ are the leaves, stems, or flowers of an aromatic plant.
Spices are the ……………………………………………………
_________, _________, and _______ all speed the loss of flavor and color of spices and herbs
Add fresh spices and herbs …………………………………………………..
Use whole spices at ……………………………..
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

17. Pre-preparation Techniques
Basic cooking techniques in pre-preparation includes: 1. 2. 3. 4.
Blanching: involves cooking in a liquid just long enough ……………………………………….
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

18. Heat Transfer
______________________ is the transfer of heat from one item to another when the items come into direct contact with each other.
Convection is the transfer of heat caused by ……………………………………………………..
______________________ does not require physical contact between the heat source and the food being cooked (microwave)
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

19. Dry-Heat Cooking Methods
dry-heat cooking, food is cooked either by ______ heat (grill) or by ___________ heat (an oven).
Food cooked with dry heat must be …………………………………………………………
Several ways to add moisture:
_______________: inserting long, thin strips of fat into a large, naturally lean piece of meat with a needle
_____________: wrapping a lean piece of meat with strips of fat (bacon) before cooking
______________________: soaking an item to provide moisture and flavor
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

20. Dry heat cooking methods
_______________: rapid cooking method that uses high heat from above the food.
________________: cooking above a heat source
____________________________: cook food by surrounding the items with hot, dry air in the oven.
__________________: is cooking a food item on a hot, flat surface
_____________________: cooks food rapidly in a small amount of fat over relatively high heat.

21. Dry-Heat Cooking Methods (cont.)
_____________: closely related to sauté. Like sauté, it is a quick-cooking, dry-heat method.
___________: cook in an oil over less intense heat than that used for sautéing or stir-frying.
_________________: bread or batter coat it, immerse (completely cover) it in hot fat, and fry it until it is done:
breading: same components as batter, but ……………………………………………………….
Recovery time is the amount of time it takes oil …………………………………………………………
The smoking point is the temperature at which oils begin ………………………………………………………………………
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

22. Moist-Heat Cooking Methods
When ____________________, completely submerge food in a liquid that is at a constant, moderate temperature.
When ________________, cook food between 160°F and 180°F. The surface of the liquid should show some motion, but no air bubbles should break the surface.
____________________: partially cook food (parboil) and then finish it later.
_____________ is cooking food by surrounding it in steam in a confined space
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

23. Combination-Cooking Methods
combination of dry-heat and moist-heat cooking methods
braising: (………………………………………………………)
__________ the food item in hot oil
partially cover it in ____________
finish cooking in the oven or stovetop ……………………………………………………………….
Stewing: (………………………………………………………)
_______________ pieces seared;
then add ______________ –more than braising (cover the food completely)
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

24. Sous Vide and Microwave Cooking
Sous vide: food is cooked for a long time (sometimes over 24 hours) Sous vide is French for “under vacuum.” Cooks place food in ………………………………………………………………………………………………………………
Many foods can be baked or roasted in a microwave oven; they cook food with …………………………………………………………………………………………………………
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

25. Determining Doneness & Plating
There are two important qualities that cooks look for to determine a product’s doneness: 1. 2.
____________________ is the amount of an item that is served to the guest.
Overportioning results in increased ……………………………………………………
_____________________: layout of the item on the plate or in the bowl and the garnishing of the item.
__________________ enhances the food being served.
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

26. Healthy Diets A healthy diet: fruits, vegetables, ………………………………………………
Includes lean meats, …………………………………………..
Is low in _________________ fats, ________, ____(sodium), and added sugars
____________________________ are daily nutrient standards established by the U.S. government.
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

27. Vegetarian Diets
A ______________ is a person who consumes no meat, fish, or poultry products. There are different types of vegetarians:
A vegan will consume no ______________________________________. They consume only _____________________________
A lacto-vegetarian consumes all the vegan items plus ___________________
An ovo-vegetarian consumes all vegan foods plus ______________
A lacto-ovo-vegetarian consumes all the vegan items plus _____________________ and ____________.
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

28. Dietary Guidelines for Americans
The Dietary Guidelines for Americans 2005 is a document published jointly by the …………………………………………………..
________nutrients are required for good health
Total fat should be less than ____ of total calories
___________: Consume less than 300mg/day
Choose a variety of __________ and ________
Consume less than _____________ of sodium/day
Drink _____________in moderation
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

29. MyPyramid
MyPyramid translates the RDAs and dietary guidelines into the kinds and amounts of food to eat each day.
The MyPyramid symbol emphasizes six key themes: 1. 2. 3. 4. 5. 6.
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

30. Nutrition Labels
The mandatory components on the Nutrition Facts label are:
____________ size and servings per container
Total ________ and calories from fat
Trans fat
______________
_______________
Total ______________, dietary fiber, and ________
Protein
Vitamin __, vitamin __, calcium, and ___
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

31. The Problem of Obesity
A person who is _______________________ has a weight that is greater than what is generally considered healthy.
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Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques