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Questions and Answers

What is a primary safety consideration when using food equipment?

Equipment can be expensive

Food equipment can be dangerous (correct)

Models of equipment are universally compatible

Cleaning is optional

What distinguishes a flat top cooking range from a grill?

A flat top has a grate for drainage

A flat top is designed for outdoor cooking

A flat top has a flat cooking surface (correct)

A flat top requires charcoal for heating

Which characteristic of induction cooktops makes them unique?

They only work with aluminum cookware

They require an open flame for operation

They use magnetic agitation to heat cookware (correct)

The surface gets extremely hot

What is a common feature of heavy-duty flattop cooktops?

They have a thick surface that requires longer preheating Signup and view all the answers

Which statement is true about open element cooktops?

They can be turned off after short use Signup and view all the answers

What does the term 'cooking heat adjustment' refer to in the context of cooktops?

Moving pots to different spots on the cooktop Signup and view all the answers

Why is cleaning considered part of the operating procedure for food equipment?

It prevents accidents and maintains hygiene Signup and view all the answers

What is an advantage of using flattop cooking ranges?

They allow for more cooking space than open burners Signup and view all the answers

What is the primary function of a blender?

Blending wet ingredients Signup and view all the answers

Which kitchen utensil is primarily used for sharpening blades?

Rod or steel Signup and view all the answers

What distinguishes a skillet from a sauté pan?

Sauté pans are typically heavier than skillets Signup and view all the answers

For which purpose is a mixer best suited?

Automating stirring, whisking, or beating Signup and view all the answers

What is the primary function of barbecue ovens?

They produce wood smoke to enhance flavor. Signup and view all the answers

What is a common characteristic of a saucepot compared to a stockpot?

Saucepots are shallower, making stirring easier Signup and view all the answers

How do infrared ovens primarily function?

They reconstitute frozen foods using infrared heat. Signup and view all the answers

What is a key difference between broilers and grills?

Broilers heat food from above while grills heat from below. Signup and view all the answers

What temperature can some heavy-duty broilers reach?

2,000°F Signup and view all the answers

What function do salamanders serve in cooking?

Primarily for browning or glazing the tops of dishes. Signup and view all the answers

What is a common feature of infrared ovens?

They use quartz tubes or plates to generate heat. Signup and view all the answers

What distinguishes a salamander as an appliance?

It uses powerful infrared ceramic broilers. Signup and view all the answers

What is the primary energy consumption characteristic of heavy-duty broilers?

They consume vast quantities of energy. Signup and view all the answers

What is a key characteristic of free-standing ranges?

They are finished on both sides. Signup and view all the answers

What distinguishes slide-in ranges from free-standing ranges?

Slide-in ranges mushroom at the sides to fit over countertops. Signup and view all the answers

What should be done if a gas burner does not light?

Turn off the gas and allow it to ventilate before retrying. Signup and view all the answers

What is the best color for a well-adjusted gas flame for maximum heat?

Blue with a white tip. Signup and view all the answers

What is a function of holding ovens or warmers?

They cook food while keeping it warm. Signup and view all the answers

What describes the primary heating method of traditional ovens?

Utilizing hot air or microwaves. Signup and view all the answers

What is a disadvantage of keeping flattop ranges on high heat continuously?

It could result in damage to the cooking surface. Signup and view all the answers

Which of the following best describes high-volume roll-in ovens?

They are designed for large-scale cooking operations. Signup and view all the answers

What is the primary use of tongs in the kitchen?

To grab and transfer large food items Signup and view all the answers

Which tool is specifically used for measuring servings of soft foods?

Scoops or dipper Signup and view all the answers

What is the function of a china cap in the kitchen?

To strain stocks and soups Signup and view all the answers

Which kitchen utensil is used to shave off thin shreds of food?

Zester Signup and view all the answers

What type of food items is a soup ladle typically used for?

Soups or stews Signup and view all the answers

Which kitchen tool allows for draining washed or cooked foods?

Colander Signup and view all the answers

Which kitchen utensil has a pointed shape for draining liquids?

China cap Signup and view all the answers

What is the primary characteristic of a plane grater?

It shreds food items into varying degrees of fineness or coarseness. Signup and view all the answers

What type of knife is best suited for removing bones from meat, poultry, and fish?

Boning Knife Signup and view all the answers

Which knife would be the best choice for chopping garlic?

Cleaver Signup and view all the answers

If Mia uses 35 ounces of penne pasta, how many grams of penne pasta is that?

1200 grams Signup and view all the answers

How many cups are in 96 teaspoons of vinegar?

1 cup Signup and view all the answers

What is the appropriate knife for smooth cutting of meat?

Carving Knife Signup and view all the answers

How many teaspoons are equivalent to 1 tablespoon?

3 teaspoons Signup and view all the answers

How many cups are in 1/4 quart of milk?

1 cup Signup and view all the answers

What is the primary use of a cleaver?

Chopping meat and bones Signup and view all the answers

Study Notes

Kitchen Tools & Equipment

Kitchen tools and equipment are crucial for food preparation.
Food equipment can be dangerous.
All models of equipment are not alike.
Cleaning is an essential part of operating procedures.
Energy conservation is important.
Proper hand skills are key in using kitchen equipment.

Cooking Equipment: Range Tops

The range top is a vital cooking tool, though other tools (steamers, steam kettles) often take over some functions.

Cooking Equipment: Cook Tops

Open elements (burners) are either electric coils or gas flames.
Open elements heat quickly and can be turned off quickly.
Cooktop space is limited to one pot per burner.
Flattop or hot top (lightweight): burners with a steel plate, offering more cook space, support moderately heavy weights.

Cooking Equipment: Cook Tops - Heavy-Duty Flattop

Burners are covered with heavy cast steel; designed to support heavy pots.
A thick top requires longer preheating.
Adjust cooking heat by moving pots on the top.

Cooking Equipment: Cook Tops - Induction Cooktops

Induction units do not get hot.
Induction units work by using magnetism to heat the molecules in steel or iron cookware.

Range Installation Style: Free-Standing Range

Free-standing ranges are most common.
They are finished on both sides.
Ranges can be installed with cabinetry on one side, both sides, or completely stand-alone.

Range Installation Style: Slide-In Range

Slide-in ranges are comparable in width to free-standing ranges.
They sit on the floor, but must be installed between cabinets.
The cooktops of slide-in ranges extend slightly on the sides and back, overlapping the countertop to create a built-in look.

Cooking Equipment: Do's & Don'ts

Ensure gas pilots are lit before turning on burners.
If burners don't light, turn off the gas, ventilate and try again.
For maximum heat, adjust air intake for the blue flame with a white tip.
Don't use high heat on a flattop range unless items are being cooked over the area.

Cooking Equipment: Oven

Ovens are typically enclosed spaces used to cook food.
Often combined with range tops in the kitchen.
Food can be heated in ovens using hot air, microwaves, or infrared radiation.

Cooking Equipment: Oven - Holding Ovens or Warmers

Holding ovens (or warmers) are used to maintain temperature for many foods for extended periods.
They don't dry out or overcook the food.
Some ovens first cook food, then automatically shift to holding temperature.
High-volume roll-in ovens are big, with large doors and rolling carts that are loaded with food trays.

Cooking Equipment: Oven - Commercial Roll-In Ovens

Commercial roll-in ovens are designed for maximum production and are meant to be mobile.
Used in busy commercial kitchens to optimize food prep stations.

Cooking Equipment: Oven - Conventional Ovens

Conventional ovens work by simply heating air within a contained space.
Stack ovens have individual shelves or decks.
Food is directly placed onto the oven deck, not wire shelves.
Temperatures are adjustable for each deck.

Cooking Equipment: Oven - Convection Ovens

Convection ovens use fans to circulate air and distribute heat throughout.
Forced air speeds up cooking times.
Foods cooked in convection ovens take less time.

Cooking Equipment: Oven - Microwave Ovens

Microwave ovens use radiation to agitate water molecules in foods internally.
Agitation creates heat, cooking the food.

Cooking Equipment: Oven - Combination Steamer Ovens

Combination steamer ovens, aka Combi ovens, can cook and hold food.
Can operate as convection or convection steamers.
Introducing moisture during roasting helps to avoid shrinkage.

Cooking Equipment: Oven - Barbecue Ovens or Smoke Ovens

Barbecue ovens are conventional ovens with additional wood smoke flavoring.
Wood smoke is used to add flavor to the food.

Cooking Equipment: Oven - Infrared or Reconstituting Ovens

Infrared ovens use quartz tubes or plates to generate intense infrared heat.
They're very quick at reheating frozen foods to serving temperature.
Heat is controlled and consistent.

Cooking Equipment: Broiler

Broilers (also called overhead broilers) work by applying heat from above.
Food is placed on a grate beneath the heat source.

Cooking Equipment: Broiler - Heavy-Duty Broilers

Heavy-duty broilers produce very high heat.
Use a lot of energy.

Cooking Equipment: Broiler - Salamanders

Salamanders are small broilers typically placed above a range.
Primarily used for browning or glazing food items' tops.

Cooking Equipment: Grills

Grills are much like broilers, with the addition of the heat source being positioned below the food-holding grid versus above.
Differences are due to the heat source.

Cooking Equipment: Griddles

Griddles consist of heated flat surfaces used for direct cooking.
Griddles should be cleaned after each use to maintain peak efficiency.
Condition them often to maintain a nonstick surface and prevent rusting.

Cooking Equipment: Rotisseries & Deep Fryers

Rotisseries use electric or gas-powered heating elements to cook food by turning rotisseries.
Standard deep fryers cook in hot fat via gas or electric.
Automatic fryers remove fried food from hot fat automatically.
Pressure fryers use covered fry kettles, cooking under pressure.

Cooking Equipment: Tilting Skillet

Tilting skillets (sometimes called tilting braziers or tilting fry pans), are a versatile cooking tool used in various ways.
These tools can function as griddles, fry pans, braziers, stew pots, stockpots, steamers, and bain-marie, or steam tables.

Cooking Equipment: Steam-Jacketed Kettles

Steam-jacketed kettles heat quickly, with even and controllable heat.
Tilt or trunnion kettles can be emptied by turning a wheel or pulling a lever.
Non-tilt kettles drain through a spigot.

Cooking Equipment: Steam Cookers

Steam cookers quickly cook vegetables and many other foods.
Pressure steamers cook food under pressure.
Pressureless/Convection steamers do not utilize pressure.

Processing Equipment: Food Cutter

Food cutters (or rotation choppers, sometimes called buffalo choppers) serve general food chopping.
A food grinder is for grinding meat and other moist foods.
Slicers/Shredders use a hopper and lever for rotating disks or plates.
Dicers use grid-type blades to precisely dice food.

Processing Equipment: Food Processor

Professional food processors are larger than home models.
They have heavy bases, cylindrical work bowls, and S-shaped blades.

Cooking Equipment: Mixer

Bench models range from 5 to 20 quarts.
Floor models can hold as much as 140 quarts.
Mixers have varying bowl sizes enabled by adaptors.
Most mixers have three operating speeds.

Processing Equipment: Blender

Blenders mix, crush, or puree food into other substances.
Stationary blenders have rotating blades at the bottom of a container, powered by an electric motor.
Immersible blenders have a motor on top connected to a blade at the bottom by a shaft and are used with any container.

Measuring Tools

Measuring cups are for dry ingredients (e.g. flour, sugar, fat).
Measuring cups are often made of aluminum or stainless steel.
Spoons come in varying sizes and shapes; used for smaller quantities of ingredients.
Household scales weigh large quantities of ingredients up to 25 pounds.
Measuring cups for liquids are heat-proof glass and often transparent.
Portion scales weigh food from ounces to pounds.

Basic Kitchen Utensils

Kitchen shears are used for cutting packages, tape, strings, removing labels, etc.
Scoops or dippers measure serving sizes.
Tongs are used to grab and transfer large food items.
Soup ladles measure soup, gravy, desert sauces, and other liquids.
Can openers are for opening cans, bottles, and cartons.
Garlic presses crush garlic.
Handy poultry and roasting tools make lifting hot roasted meats easier, like turkeys from roasters to platters without them falling apart.
Flipppers are for filling jars.
Grates are used for grating foods such as carrots, cabbage and cheese.
Kitchen knives are used for various tasks, including peeling, dicing, slicing, chopping, etc.

Common Types of Kitchen Knives

Chef's knives have a broad, curved blade that enables rocking for mincing.
Santoku knives are the Japanese versions of chef's knives, specializing in slicing, dicing and mincing.
Utility, or paring knives, have specialized use in slicing fruits and vegetables.
Citrus knives are for cutting citrus fruits with serrated edges and forked ends.
Bread knives have serrated edges to cut through tough crusts without flattening them.
Carving knives are long, thin, narrow blades good for smooth cutting of meats.
Cleavers are thick, heavy blades used to force-cut through meat and poultry bones, and crush garlic effectively.
Boning knives are thin and slightly smaller than carving knives to allow precise bone removal from meat.

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