Name. Course Date SECTION O41 NESE ee ene Section 9-1—The Commercial Kitchen Matching Directions: Read each description carefully. Place the letter of each key term in the space pro- vided to the left of the description it corresponds with below. Use each term only once. Check your answers before turning in your paper. (6 points each) ns: Key Terms: 1. To put in place. A. Work station B. Work sections 2. An arrangement used for larger kitchens to allow communi- cation between stations. C. Cooking line D. Single, straight-line 3. Performing a task in the most efficient way possible. arrangement 4, Allows foodservice establishments to separate equipment into _E. L-shaped arrangement two major work stations. E. Parallel, face-to-face 5. Using the fewest body movements without unnecessary stress arrangement or strain. G. Work flow. 6. An arrangement of the kitchen equipment. H. Mise en place 1. Work simplification 7. The orderly movement of food through the kitchen. J. Range of motion 8. Similar stations grouped into larger work areas. 9. An area that contains the necessary tools and equipment to prepare certain types of foods. 10, Equipment placed along a wall. Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided. Reread ‘your answers before turning in your paper. (6 points each) 11. When designing a kitchen, what factors should be kept in mind? 12, What is the most common cooking line arrangement? (Continued on next page) Culinary Essentials Instructor Resource Guide 295 Copyright © Glencoe/MeGraw-Hill,a division of The McGraw-Hill Companies, Inc.SECTION TEST | continued 13. What is the advantage of an L-shaped cooking line? 14. Why is mise en place important in a kitchen? 15. How does a kitchen design affect time management? Workplace Challenge Directions: Describe the mise en place that must occur to cook a cheese omelet. (10 points) 296Name. Course Date, ne ee a SECTION 9-2 TEST Section 9-2—Receiving & Storage Equipment Short Answer Directions: Read each question carefully, Write your answer(s) in the space provided. Reread your answers before turning in your paper. (6 points each) 1. What is the FIFO process? 2. How high above the floor should food be stored on kitchen shelving? 3. What equipment is essential to properly receive a food delivery from a purveyor? 4. What is the proper storage temperature for frozen goods? 5. What is the proper storage temperature for refrigerated goods? 6. What are two types of storage bins? How is each used? 7. What is a lowboy? 8, Where would you find a lowboy in a commercial kitchen? 9. What is freezer burn? (Continued on next page) Culinary Essentials Instructor Resource Guide 297 Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.SECTION TEST | continued 10. How do you prevent freezer burn? Equipment Identification Directions: Label each of the following pieces of equipment in the space provided below each item. (6 points each) hb 14. 15. Workplace Challlenge Directions: Assume you are a receiving clerk. A delivery of fresh produce is delivered, ‘What are the five steps you should follow after the product is put on your receiving dock? (10 points) ° ooo @ 298 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.Name Course Date. SECTION 9-3 TEST Section 9-3—Preparation & Cooking Equipment Matching Directions: Put the letter of each piece of equipment in the space provided to the top left of each photo. Check your answers before turning in your paper. (4 points each) Key Terms: A, Salamander E, Deck oven I. Microwave oven‘ M. Steamer B, Steam-jacketed kettle FE Trunnion kettle J. Griddle N, Food processor . Flat-top range G. Open-burner range K. Convection oven. Bench mixer D. Blender H, Slicer L, Tilting skillet ® 8. ; 12. 13. 14. 15. (Continued on next page) Culinary Essentials Instructor Resource Guide 299 Copyright © Glencoe/MeGraw-Hill, a division of The McGraw-Hill Companies, Inc.SECTION 9-3 TEST | continued Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided. Reread your answers before turning in your paper. (6 points each) 116. What is the first step in cleaning preparation equipment? 17. How does radiation cook food in a microwave? 18. How is light used to cook food? 19, How does a convection oven cook more efficiently? 20. What is the difference between an open-burner range and a flat-op range? Workplace Challenge Directions: In order to prepare ham steak, scrambled eggs, hash browns, biscuits, and country gravy for 100 people from scratch, what pieces of equipment would you choose to use? (10 points) 300 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.Name, Course Date Chapter 9—Equipment & Technology SECTION 9-4 TEST Section 9-4—Holding & Service Equipment Matching Directions: Place the letter of each piece of equipment in the appropriate space provided to the left of each photo. Check your answers before turning in your paper. (6 points each) Key Terms: A. Hotel pan E. Utility cart H. Bain marie B. Coffee system E Airpot I. Portion scoop C. Chafing dish G. Steam table J. Insulated carrier D. Proofing/holding cabinet 1 _. g — 3% 1 i! eS z sma ——_5 6 ‘e oe op 9. ih i H 10. (Continued on next page) Culinary Essentials Instructor Resource Guide 301 Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.SECTION 9-4 TEST | continued ‘Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided, Reread your answers before turning in your paper. (6 points each) 11. At what minimum temperature should hot holding equipment be set? 12, Where and how is a steam table used instead of a bain marie? 13. Where and how is a proofing/holding cabinet used? 14, What does the number of a scoop represent? 15. What can happen if plated food sits under an overhead warmer for an extended period of time? Workplace Challenge Directions: You are assembling equipment for an offsite catering function. The hot food will include an entrée, starch, vegetable, and hot dessert. What types of equipment will you need? (10 points, 2 points each) ° oo oo 302 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/MeGraw-Hill, a division of The McGraw-Hill Companies, Inc.