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25 Cards in this Set
- Front
- Back
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Best conductor of heat |
Copper |
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What is the manually operated slicer made of stainless steel? |
Mandoline |
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What can a tilting skillet be used for? |
Sautéing and pan-frying Steam table Soup and stock |
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Broiler used to top brown foods to finish off dishes. |
Salamander |
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Fire extinguisher for grease fire |
Class K |
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Immersion blender is for... |
Purèeing soup Emulsifying sauce |
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How much you should adjust baking temperatures on a convection oven? |
Decrease by 25°F |
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Important quality of a deep fat fryer |
Recovery time |
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The material that shouldn't be used in food operation |
Enamel |
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What material is used for bake ware? |
Silicone |
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Magnetic current that heats the cook ware |
Induction stove |
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An equipment also called Vertical Cutter Mixer |
Blender |
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NOT suitable for top-browning food |
Microwave |
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Knife for slicing bread |
Serrated knife |
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Used to bake, roast, poach or steam |
Hotel pan |
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Common for steam kettle |
Custards, soups, sauces and stock |
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Metal for knives... |
High-carbon stainless steel |
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Thermometer used to insert into foods |
Instant read probe |
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Before using a cheesecloth you should... |
Rinse it |
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First priority for food service equipment |
Safety |
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It is important to wear (blank) when slicing a vegetable with a tamis |
Hand guard or mesh glove |
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Woks are used for... |
Pan frying, stir frying, and deep frying |
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What does NSF designation on cookware guarantee? |
Contact surfaces are nontoxic Easily cleaned Rounded and smooth corner and edges |
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What are cone-shaped strainers used for straining stock? |
A chinois and China cap |
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Hand tools are designed for... |
Cutting, shaping, moving, and combining |
