Name: Date:

Culinary Essentials, Section 9-1, 9-2, 9-3, 9-4 Equipment and Technology

Fill in the blanks after reading pages 202-227 of the textbook.

1. An area that contains the necessary tools and equipment to prepare certain types of
foods.

2. Similar work stations are grouped into larger work areas called this.

3. The arrangement of the kitchen equipment.

4. This type of arrangement allows equipment to be placed along a wall to form an island.

5. This type of arrangement separates equipment into two major work areas.

6. This type of arrangement is often used by establishments with limited space.

7. This arrangement consists of two lines of equipment facing each other, separated by a
work aisle.

8. The orderly movement of food and staff through the kitchen.

9. A French term that means “to put in place”; includes assembling all of the necessary
ingredients, equipment, tools, and serving pieces needed to prepare food.

10. Performing a task in the most efficient way possible.

11. Using the fewest body movements without unnecessary stress or strain.

12. Receiving areas should have two types of these.

13. This type of thermometer is typically used in receiving areas.

14. Received frozen foods should have a minimum internal temperature of this or below.

15. Received fresh foods should be kept at this temperature or below.

16. Used to move items from the receiving area to the storage area.

17. Inspect food items for quality and do this to any items that do not meet quality standards.

18. This term means that all food should be used in the order that it was received.

19. The three main types of refrigerators:

20. These refrigerators have a rolling rack of sheet pans (speed rack) that can be rolled up a
ramp and into the unit.

21. These half-size refrigerators fit under the counter in a work station.
22. These shelves can be used to hold spices, kitchen tools, and cookware.

23. These are used to hold dry ingredients like flour, beans, and rice.

24. Because storage containers come in a variety of sizes, you can store different amounts
of food with minimum exposure to this.

25. Doing this to storage equipment protects against contamination.

26. Mixers, food processors, and slicers are common pieces of this type of equipment.

27. These have a removable bowl and an S-shaped blade.

28. Professional kitchens use these that are mounted on the edge of a table.
29. These must be followed when cleaning professional equipment.

30. When cleaning a slicer, set the blade control indicator to this setting.

31. Cooking equipment generally uses one of these heat

sources.

32. These pieces of cooking equipment have four to six burner units, each with individual
controls.

33. These pieces of cooking equipment produce even heat over a large surface area.

34. With this piece of cooking equipment food is cooked directly on the surface.

35. These pieces of cooking equipment cook food using intense, direct heat located above
the food.
36. With this piece of cooking equipment, the skillet can be tilted to pour out liquid.

37. These pieces of cooking equipment cook food quickly because it puts the food in direct
contact with hot water vapor.

38. These pieces of cooking equipment use steam to cook food quickly, but the steam does
not come into direct contact with food.

39. These pieces of cooking equipment are used to bake, poach, grill, roast, braise, and
steam food.

40. Also known as a stack oven.

41. These pieces of cooking equipment have a fan that circulates the oven’s heated air.

42. A small gas or electric broiler, used for browning, glazing, and melting foods.
43. When cleaning cooking equipment, always follow this.

44. This type of sink is used to wash, rinse, and sanitize dishes.

45. These are mounted to sink drains; they are used to eliminate scraps of food scraped
from plates.

​ r​ false:​ garbage disposals eliminate the need for garbage cans.

46. True o

47. This type of dishwasher has only one compartment.

48. The purpose of hot holding equipment is to keep foods at a temperature of at least 135°
until the food is served.

49. This type of food warmer keeps prepared foods warm in serving lines.

50. French term for “water bath”.

51. When using a bain marie, foods are placed in bain marie _______.

52. These are used in the service area to keep foods hot until they are picked up by the
serving staff and delivered to the customer.

53. An enclosed, air-tight metal container with wheels that can hold sheet pans of food.

54. Stainless steel pans used to keep food hot during service; hotel pans of food can be
inserted into them.

55. Used to keep food warm in chafing dishes.

56. The number on a scoop indicates how many level scoops it takes to fill a _____.

57. Stainless steel containers that are used to cook, serve, and store food.