ProStart Level 1 Chapter 5-Part 1: Kitchen Essentials 2 Equipment and Techniques Name Due date 1 point per question unless noted otherwise Points possible 103 You are expected to COMPLETE ALL WRITTEN CHAPTER ASSIGNMENTS ON TIME. You may turn the assignment in early. Not completing the required chapter work will result in a lower class grade and may result in you being removed from the class at semester. NO EXTRA CREDIT WILL BE GIVEN FOR INCOMPLETE ASSIGNMENTS. You need to READ the information in the chapter Do not just look up the information. This information will be on the National Restaurant Association Level 1 exam which will also be your semester final. Answer all questions fully I will not grade the assignment if you don t follow these directions! You can email me the completed assignment at rbrent@tfd215.org Completed assignments will be graded as follows: Early On time Late 1 day Late 2 days Late 3 days Late 4 days Late 5 days 10 extra 93 points 74 points 65 points 56 points 47 points 1 point credit points maximum maximum maximum maximum maximum maximum Objectives: After reading Chapter 5-Part 1, you should have an understanding the following: Section 5.1 Identify the equipment needed for receiving and storing food and supplies. Identify the equipment needed for pre-preparation. List the different types of knives used in the foodservice kitchen and give examples of their uses. Identify basic types of pots and pans and their common uses. List the different types of preparation equipment used in the foodservice kitchen and give examples of their uses. Identify the kitchen equipment needed for holding and serving food and beverages. Directions: Fill in the blanks as you read the section in the textbook or listen to lecture or demonstration. Foodservice Equipment 1. What is the function of the following pieces of receiving equipment? 3 pts. Receiving table: Scales: Utility carts: 2. How should dry goods be stores? 3. What are perishable goods and how must they be stored? 1
4. What type of equipment is used for storage? 5. What is the difference between a walk-in and reach-in refrigerator? 6. Why is it better to use stainless steel shelving than wood shelving? 7. What temperature should a refrigerator always maintain? Pre - Preparation Equipment 8. What are the categories of prepreparation equipment? 9. What are the uses of knives? 10. What are the two main parts of a knife? 2
11. Match the parts of a knife: 5 pts. Tip: Cutting edge: Spine: Heel: Bolster: Tang: Scales: Rivets: Handle: Butt: 12. Define Honing: a. The metal that continues from the blade through the handle, a full tang is as long as the whole knife handle. b. Located at the heel of the blade. It is where the blade meets the handle. c. Made with various materials including hardwoods or textured metal. d. The part of the knife that creates the handle. e. The end of the handle. f. The forward part of the knife that includes the knife point. g. The widest and thickest part of the blade. Use to cut through large, tough, or hard foods. h. The top of the blade or the noncutting edge of the blade i. Located along the bottom of the blade between the tip and the heel. j. These hold the handle to the tang. 13. What is a sharpening stone? 14. What is a steel? 15. At what angle should you hold a knife to sharpen it? 3
16. Match each knife with it use. 10 pts. Chefs Paring Utility Fillet Serrated slicer Boning Steak Slicer Butcher Tourné Cleaver Butter Cheese Vegetable Scimitar Clam Lettuce Oyster a. Not technically a knife, but has sharp edges for peeling potatoes, carrots, and other vegetables. b. An all-purpose knife used for cutting fruits, vegetables, and some meats. It blade ranges from 6 to 8 inches long. c. Similar to a paring knife, but with a curve blade for cutting the curved surface of vegetables. d. This curved knife is used for cutting beef steaks from the loin. e. A short, stubby knife with a pointed tip for shucking. f. This knife has a long curved blade; used for cutting through large cuts of raw meat. g. This knife is a general-purpose kitchen knife with a 5 to 7 inch blade length. It is designed for a comfortable, well balanced grip. h. A plastic serrated knife design to cut lettuce without causing the edges of the lettuce to turn brown. i. Use this knife to trim and pare vegetables and fruits. It is a small knife with a sharp blade, only 2 4 inches long. j. Use this knife to slice breads and cakes. k. A thin, flexible blade for cutting fish. It is a short knife, 6 inches long. l. Cooks use the knife for slicing cooked meats; it blade can be as long as 14 inches. m. Used to cut thick sandwiches, the blade is serrated, which allows the knife to easily release. n. This heavy, rectangular knife is used to chop all kinds of food, from vegetables to meat. It is also used to cut through bones. o. A thinly shaped utensil that cooks us to cut through hard or soft textured cheese. p. This is an all purpose knife for chopping, slicing, and mincing all types of foods. It blade is normally 8 to 14 inches long and tapers to a point. q. This small knife has a blunt edge. Used to spread cream cheese on bread. r. This knife is used to fabricate raw meat. It is available with 6 to 14 inch blades. s. This short, blunt-point knife used for shucking. It has a very sharp edge t. This knife is used to separate raw meat from bone. The 6 inch blade is thin, flexible, and shorter than the blade of a chef s knife. Deli Santoku 4
17. Define smallware? 18. Match the Hand tools and Small equipment with its description: 10 pts. Bench scraper Bowl scraper China cap or Chinois Cheesecloth Corer Peeler Sieve Perforated spoon Rubber spatula Tamis or drum sieve Pastry bag Food mill Colander Solid spoon Rolling pin Straight spatula Zester Skimmer Strainer Tongs a. Used when you want to scoop out both liquid and solid. b. A scissor-like utensil foodhandlers use to pick up and handle all kinds of solid foods. c. Has a mesh screen and is used to sift flour and other dry baking ingredients. d. A screen that stretches across a metal or wood base that is shaped like a drum, used to pure e very soft foods and to remove solids from pure es. e. A cylinder cooks use to roll over pastry dough. f. Used to drain liquid from pasta and vegetables, stands on metal feet. g. A Rigid, small sheet of stainless steel with a metal blade. Used to scrape material off a work surface to cut or portion soft, semifirm items. h. Shreds small pieces of the outer peel of citrus fruits such as oranges, lemons, and limes. i. A cone-shaped strainer used for soups, stocks, and other liquids to remove solid ingredients. j. Used to removes foam from stock or soup and removes solid ingredients from liquids. k. A light, fine mesh gauze for straining liquids such as stocks or custards, for bundling herbs, or for thickening yogurt. l. A flexible piece of rubber or plastic used to cut and separate dough. m. Cuts a thick layer from vegetables and fruits more efficiently than a paring knife. n. Used to puree foods to different consistencies. o. A flexible piece of rubber or plastic, used to combine ingredients in a bowl. p. Made of mesh-like material or metal with holes, used to strain pasta, vegetables, and other large foods. q. A flexible, round-tipped tool used for icing cakes, spreading fillings and glazes. r. Used to remove the core of an apple or pear in one long, round piece. s. Has holes that allow liquid to drain while holding the solid items. t. Made of canvas, plastic, or nylon; used it to pipe out frostings, creams and pureed foods. 5
19. Match the common measuring tools with their uses. 5 pts. Balance scale Bimetallic stemmed thermometers Digital (electric) scale Ladle Measuring cup Measuring spoons Portion scale Scoop Thermocouple Volume Measures 20. Define cookware: a. Used to measure recipe ingredients, from ¼ oz. to 1 lb. b. Used to measure liquids, available in sizes of 1pint, 1 quart, ½ gallon, and 1 gallon c. Used to measure varying quantities of both dry goods and liquids. d. Measures temperature in thick or thin foods instantly. e. Comes in various sizes, used for soft foods, such as ice cream, butter, and sour cream. f. This is a precise scale used to measure weight. It provides a readout in both U.S. and metric system. g. Comes in various sizes, measured in ounces, can be used to portion liquid h. Measures temperature of large or thick food. i. Used in bake shop area to weigh dry ingredients. j. Usually used to measure small quantities of spices or liquids. They measure amounts of ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 tablespoon. 21. What is the difference between pots and pans? 22..Match the Pots with its description: 3 pts. Brazier Double boiler Fondue Pot Sauce pot Stock pot a. Used to prepare sauces, soups, and other liquids. b. A pot with a heat source placed directly below the pot. Used for warming semiliquid sauces (such as cheese or chocolate). c. Used for preparing stocks. d. Used to braise, stew, and brown meat. (Also called a rondeau). e. This pot has an upper pot and a lower pot, used to gently cook milk, chocolate, cream and butter. 6
23. Match the Pans with its description: 7 pts. Brazier/Rondeau Cake pan Cast iron skillet Hotel pan Saute pan Roasting pan Sauce pan Sheet pan Wok Crepe pan Fish poacher Muffin tins Sautoir Spring form pan a. A metal pan with a rounded bottom and curve sides. Used for stir-frying. b. A two-part spring-loaded baking pan. c. This pan has a wide bottom and straight sides. Used for pan-frying, stir-frying, and shallow poaching. d. A shallow, rectangular pan with medium-high sides and two handles. Use to roast and bake foods. e. Small round cups or molds to make muffins, cupcakes, or other small baked goods. f. A long, narrow metal pan with a perforated rack that cooks use to raise or lower the fish so it doesn t break apart. g. Used to braise, stew, and brown meat. h. A shallow skillet with very, short, slightly sloping side. i. Baking pans with straight sides. Available in a variety of sizes and shapes. j. Used primarily to bake cookies, rolls, and cakes. k. Has a flat or slightly flared sides and single long handle l. Has slope-sides or straight-sides, used to saute and pan-fry vegetables, meats, fish and eggs. m. Used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator. n. Used for pan-frying foods like meat and vegetables. 24. List five materials used to make pots and pans and how to clean each. 5 pts. Food Preparation Equipment 25. What are the categories of food preparation equipment? 7
26. Match the Cutters and mixers with its description: 7 pts. Mixer Wing whip Horizontal cutter mixer Flat beater paddle Meat Slicer Food chopper Dough arm (hook) Wire whip Pastry knife (paddle) Countertop blender Mandoline Meat grinder Immersion blender Food processors a. Drop food through a feed tube, where they are pulled along by a metal worm, the cut by blades as the food is force out though the grinder plate. b. Use to beat and add air to light foods, such as egg whites and cake frosting.(mixer attachment) c. Used to mix heavy, thick doughs.(mixer attachment) d. Chops vegetables, meats, and other foods with a high-speed horizontal rotating blade. e. Food is pureed, liquefied, or blended. f. Used to whip, cream, and mash heavier foods. (mixer attachment) g. It is a long, stick-like machine that houses a motor on one end of the machine with a blade on the other end. h. Used to mix and process large amounts of food with any number of attachments. i. This machine houses the motor separately from the bowl, blades, and lid. j. Used to mix shortening into doughs. (mixer attachment) 27. Match the steamers and broilers with its description: 5 pts. k. Chops vegetables, meats, and other foods with a high-speed vertical rotating blade. l. Food is either passed through this machine automatically or by hand. m. Used to mix, mash, and cream soft foods.(mixer attachment) n. A manually operated slicer made of stainless steel with adjustable blades that slice and julienne. Tilting fry pan Rotisserie Pressure steamer Steam-jacketed kettle Salamander Counter top broiler Steamer Hotel broiler Convection steamers Charbroiler a. Water is heated under pressure in a sealed compartment, allowing it to reach temperatures greater than 212 F. b. Type of steamer, where steam generated in a boiler and then piped to the cooking chamber, where it is vented over the food. c. Used to broil large amounts of food quickly. d. Used to heat liquid foods like soups and stews, quickly and evenly. e. Used mostly to brown, finish, and melt foods to order. f. Food juices are allowed to drip onto the heat source to create flames and smoke. g. Used to steam foods vegetable and grains. h. Type of broiler, where food is placed on a stick, or spit and turned over or under a heat source. i. Used to grill, steam, braise, saute and stew many different kinds of food. j. Sits on top of a work table. Used primarily in quick-service restaurant. 8
28. Define range: 29. Match the range with its description: 3 pts. Open burner Ring-top burner Griddle Deep-fat fryer Flat-top burner Induction burner Wok burner 30. Match the oven with its description: 5 pts. Convection oven Conveyor oven Microwave oven Slow-roasting oven smoker Combi oven Conventional (standard) oven Tandoori oven Deck oven Rotary oven a. Generates heat by means of magnetic attraction between the cooktop and a steel or a cast-iron pot or pan. b. Cooks foods in fat at temperatures between 300 F and 450 F (149 C and 232 C). c. A grate style range burner that supplies direct heat to the item being cooked. d. The high heat of this burner produces the wok hey which is a savory charred flavor associated with the best wok-cooked dishes. e. A thick slate of cast iron and provides consistent and even heat. f. A type of range, where different sized rings or plates can be added or removed to allow more or less heat to cook the food item. g. A range, where food is cooked on a thick slate of cast iron steel that covers the heat source. a. Has 3 to 5 circular shelves on which food cooks as the shelves move around a central rod. b. Type of conventional oven in which 2 to 4 shelves are stacked on top of each other. Food cooked directly on shelves. c. Heat is conducted to the cavity, or open space. Food is cooked on racks. The heat source on the floor, d. Cooks food with a fan that circulates heated air. Shortens cook times. Uses energy efficiently. e. The food is moved back and forth on a belt, the heat source is on the top and bottom. f. This is cylindrical or barrel-shaped oven, often made of clay, with a wood or charcoal fire inside at the base and an open top. g. This oven generally has racks or hooks, allowing food to smoke evenly. h. The foods molecules are moved rapidly which creates heat inside the food. i. This unit combines a convection oven with a steamer. j. Used to roast meats at low temperatures. 31. What type of work does the Fair Labor Act prohibit minor from doing? 9
32. Match the Holding and Service Equipment with its description: 6 pts. Bain-marie Coffee maker Food warmer or steam table Ice machine Espresso Machine Hot-holding cabinet Tea maker Carbonated beverage machine Speed racks Hot-box Chafing dishes a. A unit designed to hold either one full-size hotel pan or multiple smaller hotel pans per slot. b. This machine is attached to tanks that hold the premixed blends for selected soft drinks. c. Use to keep food items hot on a buffet table. d. The units come in a variety of sizes, from ones that make a single-12 cup pot to the large banquet-size urns that make 100 + cups. e. A type of hot water bath meant to keep food warm f. Generally made of metal and have slots that foodhandlers can slide sheet pans into. g. A heavily insulated cabinet designed to hold either hotel pans or sheet pans on racks in the interior. h. Comes in a variety of sizes, some make only a few cups, to machines that make several gallons. Works the same as a coffee maker. i. This is an insulated piece of equipment designed to hold sheet pans and hotel pans. j. This machine produces the traditional Italian coffee. k. Makes chips, flakes, cubes, and crushed ice. 10