Question Types and Their Purposes

Cleaning and Sanitizing Procedures

• Cleaning and sanitizing procedures are essential parts of food safety programs.
• Improperly cleaned and sanitized surfaces can transfer harmful microorganisms from one food to another.

Cooking Materials

• Aluminum: Common in kitchens due to its lightweight, attractive appearance, and lower cost. Requires care to maintain a shiny finish and clean. Provides even heat distribution. More fragile/easily dented/scratched. Reacts with certain foods (alkalies darken, acids brighten)

• Stainless Steel: The most popular material for kitchen tools and equipment, but more expensive than aluminum. Easier to clean and maintain its shine, and less likely to wear out.

• Copper/Aluminum/Laminated Steel Bottoms: Used in cookware to evenly distribute heat and prevent dark spots.

• Glass: Used for salad and desserts but not for most top/surface cooking. Requires careful handling to maintain its shelf-life. Cleaning involves using bleach, baking soda, and nylon scrub.

• Cast Iron: Durable but must be oiled to prevent rusting. Oiling (salad oil, shortening) is applied inside and outside, then dried. Wash with soap (avoid detergents) before using

• Double Boiler: Used for cooking at temperatures below boiling (e.g., egg sauces, puddings) or to keep food warm without overcooking.

• Teflon: A special coating applied inside aluminum or steel pots and pans, preventing food from sticking. Use caution when cleaning and avoid scratching with sharp instruments; prefer wooden/plastic spatulas.

Kitchen Tools

• Cans, Bottles, Cartoons Opener: Used to easily and comfortably open food containers.

• Colanders (Vegetable Strainers): Essential for various food tasks, including cleaning vegetables and straining pasta.

• Plastic and Hard Rubber: Used for cutting boards, utensils, and other kitchen items. Less likely to dull knives than metal. More sanitary than wood. Durable and inexpensive but may not last long.

• Cutting Boards: Wooden or plastic surfaces for cutting meat, fruits, and vegetables.

• Funnels: Used to fill jars, available in various sizes, made from stainless steel, aluminum or plastic.

• Garlic Press: A tool designed to pulp garlic.

• Graters: Used to grate, shred, slice, and separate foods like carrots, cabbage, and cheese.

• Kitchen Shears: Practical for opening food packages, cutting tape/string, and removing labels.

• Potato Masher: Used to mash cooked potatoes, turnips, carrots, or other soft-cooked vegetables.

• Rotary Egg Beater: Used for beating small amounts of eggs or batter; made of stainless steel.

• Scraper: A rubber or silicone tool for blending or scraping food from bowls, commonly used with metal, silicone, or plastic egg turners/flippers.

• Serving Spoons: Utensils with a bowl on a handle used for preparing, serving, or eating food.

• Serving Tongs: Used to easily grab and transfer larger food items (poultry, meat). Better grip for deep fryers, large stock pots, or barbeques.

• Spatula: Used for spreading frostings, measuring ingredients (leveling) and sandwich fillings.

• Spoons (Solid, Slotted, Perforated): Made of stainless steel or plastic. Solid ones are used for scooping liquids over food/lifting foods and removing liquids from pots.

• Temperature Scales: Used to measure the intensity of heat. Different thermometers have different uses (e.g., meat, candy, deep fat frying). Some are used to check the accuracy of oven/refrigerator thermostats.

• Whisks: Used for blending, mixing, whipping eggs, batter, gravies, sauces, and soups. Made of looped, steel piano wires. The wires are twisted to form the handle.

• Wooden Spoons: Used for creaming, stirring, and mixing. Must be hard wood.

Measuring Tools

• Measuring Cup (for liquids): Commonly made of heat-proof glass, which makes it transparent to allow for easy visual measurement of liquid ingredients.

• Household Scales: Used to weigh large quantities of ingredients (e.g., rice, flour, sugar, legumes, vegetables, or meat) in kilos up to 25 pounds.

• Scoops/Dippers: Used to measure servings of soft foods (fillings, ice cream, mashed potatoes). Available in various sizes, shapes, materials (colors). Primarily for smaller ingredient quantities (tablespoons, teaspoons).

Kinds of Knives

• Fruit and Salad Knife: Used to prepare vegetables and fruits.

• French Knife: Used to chop, dice, or mince food. Heavy knives have a flat grind.

• Citrus Knife: Has a two-sided blade and serrated edge, for sectioning citrus fruits

• Kitchen Knife: Often used as cooks' or chefs' tools for various kitchen tasks (peeling onions, slicing carrots, carving turkey).

• Paring Knife: Used for coring, peeling, and sectioning fruits and vegetables. Blades are short, concave for enhanced precision.

• Vegetable Peeler: Used to scrape vegetables (like carrots and potatoes) and peel fruits. Best made of stainless steel with a swiveling blade.

Equipment

• Refrigerators/Freezers: Necessary for preventing food-borne bacterial infections.

• Ranges, Ovens, Refrigerators (conventional, convection, microwave): Essential appliances in any food establishment

• Oven: A chamber used for cooking, baking, heating or drying

• Microwave Ovens: Used for cooking or heating food.

• Blenders: Used to chop, blend, mix, whip, puree, grate, and liquefy various food items. Vary in power (voltage/wattage).

Cleaning Compounds

• Detergents: Cleaning agents/solvents for washing tableware, surfaces, and equipment.

• Solvents: Cleaning agents to remove grease and other baked-on substances

• Acids: Cleaning agents that remove mineral deposits and soils (lime/rust).

• Abrasives: Cleaning agents to remove heavy/stubborn food soils (detergents/solvents/acids may not be sufficient).

This quiz explores different types of questions used in assessments, including fill-in-the-blank and match items from lists. Dive into the characteristics and primary purposes of these question formats. Ideal for educators looking to understand how to design effective assessments.