1. Equipment/Mise/Flavor/Nutrition Intro
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Equipment/Mise/Flavor/Nutrition Intro

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

4. Receiving 1

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

6. Storage 2

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

8. 6 3

9. All refrigerators must maintain temperatures between4

10. 32°F and 41°F. 4

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

12. boning 5

13. Cutters and mixers are which type of foodservice equipment?6

14. Preparation 6

15. Which type of knife is used to cut fish?7

16. Fillet 7

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

18. Serrated 8

19. An oyster knife is used to9

20. open oyster shells. 9

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

22. 20 degrees 10

23. A light, fine, mesh gauze for straining liquids, bundling herbs, or thickening yogurt is called a11

24. cheesecloth. 11

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

26. Melon 12

27. A China cap and a chinois are each a type of13

28. strainer. 13

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

30. Skimmer 14

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

32. Tamis 15

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

34. Zester 16

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

36. Peeler 17

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

38. Double boiler 18

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

40. Hotel pan 19

41. To cook cream, milk, or chocolate gently over hot water, use a20

42. double boiler. 20

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

44. Crêpe pan 21

45. To clean the inside of a(n) ____________ pan without damaging it , use a plastic mesh22

46. nonstick coating 22

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

48. mandolin. 23

49. A flat beater paddle is used to24

50. mix, mash, and cream soft foods.24

51. 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

52. Convection steamer 25

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

54. Salamander 26

55. A rotisserie is a type of27

56. broiler. 27

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

58. Flat-top 28

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

60. convection 29

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

62. rotary 30

63. A bain-marie is used to 31

64. keep foods warm. 31

65. 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

66. Steam table 32

67. The bark, roots, seeds, buds, or berries of an aromatic plant are called33

68. spices 33

69. 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

70. convection. 34

71. 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

72. larding. 35

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

74. Roasting 36

75. 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

76. Griddling 37

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

78. Simmering 38

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

80. Blanching 39

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

82. daube. 40

83. 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

84. blanquette 41

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

86. Navarin 42

87. Daily nutrient standards established by the U.S. government are called43

88. Recommended Dietary Allowances.43

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

90. Lacto-vegetarian 44

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

92. 1 45

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

94. 65 46

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

96. 30 47

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

98. 40 48

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

100. 300 49

101. A BMI (body mass index) of 26.3 is considered50

102. overweight. 50