Chapter 5 Kitchen Essentials 2—Equipment and Techniques True/False 1. A bimetallic stemmed thermometer measures temperature in thick or thin foods instantly and stays in food as it cooks. 2. The Fair Labor Standards Act allows minors to use or clean any power-driven slicing, mixing, or cutting machine in the workplace. 3. Heat, light, and air all slow the loss of flavor and color in herbs and spices. 4, Recovery time is the amount of time it takes oil to reheat to the correct cooking temperature after food is added. 5. Marinating is soaking an item in a combination of wet and dry ingredients to provide flavor and moisture. 6. The spine is the top of a knife blade, which is the non-cutting edge of the blade. 7. A paring knife is a curved knife used for cutting beef steaks from the loin. 8. Foodhandlers use a scissor-like utensil called tongs to pick up and handle all kinds of solid food. 9. A rondeau is a unit in which a cook places food on a stick, or spit, and roasts it over or under a heat source. 10. Paupiettes are thin slices of meat or fish rolled around a filling of ground meat or vegetables.Test Book | Foundations of Restaurant Management & Culinary Arts Multiple Choice 6 A utility cart is an example of which type of foodservice equipment? A, Storage B, Holding C. Receiving D. Preparation ‘A walk-in refrigerator is an example of which type of foodservice equipment? A, Storage B. Holding C. Receiving D. Preparation Dry goods must be stored at least inches off the floor on stainless steel shelving. A3 B.6 C8 D.10 All refrigerators must maintain temperatures between A. 0°F and 20°F. B, 21°F and 31°F C. 32°B and 41°F D, 42°F and 51°F. A knife is used to separate raw meat from the bone. A. chef's B. utility C. boning D. fillet 10. Cutters and mixers are which type of foodservice equipment? A, Storage B, Holding C. Receiving D. Preparation Which type of knife is used to cut fish? A. Chef's B. Utility c.Cam D. Fillet Which type of knife is used to slice bread and cake? A. Utility B, Tournée C. Santoku D, Serrated An oyster knife is used to A. trim oysters. B, open oyster shells. C. chop oysters and clams. D. crack oysters, clams, and other shellfish. ‘At what angle should you hold a knife to sharpen it? A. 10 degrees B, 20 degrees C. 60 degrees D. 90 degrees1. 12, 13, 14, 15. Chapter 5 | Kitchen Essentials 2—Equipment and Techniques A light, fine, mesh gauze for straining liquids, bundling herbs, or thickening yogurt is called a A. chinois. B. colander. C. China cap. D. cheesecloth. A parisienne scoop is most likely to be used to cut sections from which food? ‘A. Melon B, Banana C. Squash D. Tomatoes A China cap and a chinois are each a type of A, bowl. B. slicer. C. strainer. D, steamer. What piece of equipment removes foam from stock or soup and removes solid ingredients from liquids? ‘A. Chinois B. Funnel C. Food mill D. Skimmer Which piece of small equipment is used to purée very soft foods and to remove solids from purées? A. Sieve B. Tamis C. Funnel D. Skimmer 16. Which hand tool shreds small pieces of the outer peel of citrus fruits? A. Sieve B. Zester C. Peeler D. Grater 17. Which hand tool cuts a thick layer from vegetables and fruits more efficiently than a paring knife? A. Corer B. Peeler C. Zester D. Grater 18. Which type of pot includes a lower pot that holds boiling or simmering water to gently cook the food in the ‘upper pot? A. Brazier B, Sauce pot C. Stock pot D. Double boiler 19. Which type of pan is used to hold prepared food in a steam table, hot- holding cabinet, or refrigerator? A, Sautoir B. Rondeau C. Hotel pan. D. Braising pan 20. To cook cream, milk, or chocolate gently over hot water, use a A. skillet. B, brazier. C. hotel pan. D. double boiler. 35Test Book | Foundations of Restaurant Management & Culinary Arts 21. 22. 24, 25. Which type of pan is a shallow skillet with very short, slightly sloping sides? A. Cake pan B, Crépe pan C. Fish poacher D, Cast-iron skillet To clean the inside of a(n) pan without damaging it, use a plastic mesh scrubber. A. cast-iron B, aluminum C. stainless steel D. nonstick coating A manually operated slicer made of stainless steel with adjustable blades that slice and julienne is a A. meat slicer. B, mandolin. C. food chopper. D. horizontal cutter mixer. AA flat beater paddle is used to ‘A. mix heavy, thick dough. B, mix shortening into dough. C. beat and add air to light foods. D. mix, mash, and cream soft foods. 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? A. Pressure steamer B. Tilting frying pan C. Convection steamer D. Steam-jacketed kettle 26. Which type of broiler is used to brown, finish, and melt foods to order? A. Rotisserie B, Charbroiler C. Salamander D, Hotel broiler 27. A rotisserie is a type of A. grill B. fryer. C. broiler. D, steamer. 28, Which type of burner cooks food on a thick slate of cast iron and provides consistent and even heat? A. Wok B. Open C. Flat-top D. Induction 29.4 oven has a fan that circulates hot air around the food as it cooks. A. deck B. combi- C. convection D. conventional 30. A oven has three to five circular shelves on which food cooks as the shelves move around a central rod. A. deck B. rotary C. combi- D. tandoori31. 32. 33. 34, 35. Chapter 5 | Kitchen Essentials 2—Equipment and Techniques A bain-marie is used to A. cook foods. B, keep foods warm. C. cool down hot foods. D. freeze foods. Which type of holding equipment is a unit designed to hold either one full-size hotel pan or multiple smaller hotel pans per slot? A. Proofer B, Steam table C. Speed rack D. Bain-marie ‘The bark, roots, seeds, buds, or berries of an aromatic plant are called A. herbs. B. spices. C. extracts. D. aromatics. 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 A. radiation. B. conduction. C. convection. D. infrared heat. 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 A. barding. B. larding, C. glazing. D, marinating, 36. 37. 38. 39. Which dry-heat cooking method cooks food by surrounding the item with hot, dry air in the oven? A. Broiling B, Grilling C. Roasting D. Pan frying 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? A. Grilling B, Sautéing C. Griddling D. Pan frying Which moist-heat cooking method completely submerges food in a liquid that is at a constant, moderate temperature? A. Simmering B. Poaching C. Blanching D. Steaming Which moist-heat cooking method involves partially cooking food in a liquid or with steam? ‘A. Poaching B, Steaming C. Simmering D, Blanching 37Test Book | Foundations of Restaurant Management & Culinary Arts 40. 41. 42, 43. 38 A braised dish usually made with red meat (often beef), vegetables, red wine, and seasoning is called A. daube, B. estouffade. C. pot roasting. D. blanquette. ‘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 A. fricassée. B. matelote. C. blanguette. D. bouillabaisse. Which stew is usually prepared from mutton or lamb, with a garnish of root vegetables, onions, and peas? A. Goulash. B. Navarin C. Ragout D. Matelote Daily nutrient standards established by the US. government are called ‘A. Adequate Intakes. B. Dietary Guidelines. C. Dietary Reference Intakes. D, Recommended Dietary Allowances. Which type of vegetarian consumes all the vegan items plus dairy products? A. Pesco-vegetarian B. Ovo-vegetarian C. Lacto-vegetarian D. Lacto-ovo-vegetarian 45. How many teaspoons equal 2,300 milligrams of sodium? Al B.2 C3 D.4 46. According to the CDC, what percentage of adult Americans aged 20 years and older are either overweight or obese? A.30 B.50 C.65 D.75 47. According to the Dietary Guidelines for Americans, less than percent of calories should come from fat. AS B. 20 C.30 D.40 48. According to the Dietary Guidelines for Americans, how many nutrients does the human body require for good health? A.20 B. 30 C.40 D.50Chapter 5 | Kitchen Essentials 2—Equipment and Techniques 49. ‘The Dietary Guidelines for 50. A BMI (body mass index) of 26.3 is Americans’ daily recommendations considered state that cholesterol should not Manderweight exceed ; B. normal. milligrams. : ‘A100 C. overweight. . D. obese. B. 200 C. 300 D. 400 Short Answer 1, The hand that is NOT holding the knife is called the 2. A(n) is something that enhances the flavor of an item without changing the primary flavor of the dish. 3, ___ is often used to line pans to prevent food from sticking to them. 4. A(n) combines dry and wet ingredients blended together with a binder. 5. happens to food after it has been removed from the oven when the pan holds a certain amount of heat that continues to cook the food. 6. is a cooking method in which food is cooked for a long time, sometimes well over 24 hours, in an airtight plastic bag placed in hot water. 2. is the amount of an item that is served to the guest. 8. A(n) is used to grind and hone the edges of steel tools and implements. 9. A(n) isa person who consumes no meat, fish, or poultry products. 10. A(n) isa flexible, round-tipped tool used for icing cakes, spreading fillings and glazes, leveling dry ingredients when measuring, and turning pancakes and other foods. 39Test Book | Foundations of Restaurant Management & Culinary Arts Essay 1. Explain the Dietary Guidelines for Americans and why they are important. What examples can you give in your school or community that are affecting nutrition for ‘Americans in a positive way? Brainstorm ideas that might be implemented to help the obesity issue in the United States. 2. How are braising and stewing different? How are they the same? Are there other ways to cook a less tender cut of meat? 3. What is the difference between an herb and a spice? Using a spreadsheet to list as many herbs and spices as you can, show their origin, use, and the form in which they are used. Describe the flavor of each.