Foodservice Equipment 1

ProStart Level 1 Name Chapter 5-Part 1: Kitchen Essentials 2— Equipment and Techniques 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 [email protected] 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?

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3. What are perishable goods and how must they be stored?

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1 4. What type of equipment is used for storage?

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5. What is the difference between a walk-in and reach-in refrigerator?

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6. Why is it better to use stainless steel shelving than wood shelving?

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7. What temperature should a refrigerator always maintain?

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Pre - Preparation Equipment 8. What are the categories of prepreparation equipment?

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9. What are the uses of knives?

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10. What are the two main parts of a knife?

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2 11. Match the parts of a knife: 5 pts.

Tip: a. The metal that continues from the blade through the handle, a full tang is as long as the whole knife handle. Cutting edge: b. Located at the heel of the blade. It is where the blade meets the handle. Spine: c. Made with various materials including hardwoods or textured metal. Heel: d. The part of the knife that creates the handle. Bolster: e. The end of the handle. Tang: f. The forward part of the knife that includes the knife point. Scales: g. The widest and thickest part of the blade. Use to cut through large, tough, or hard foods. Rivets: h. The top of the blade or the noncutting edge of the blade Handle: i. Located along the bottom of the blade between the tip and the heel. Butt: j. These hold the handle to the tang. 12. Define Honing:

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13. What is a sharpening stone?

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14. What is a steel?

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15. At what angle should you hold a knife to sharpen it?

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3 16. Match each knife with it use. 10 pts.

Chefs 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. Paring c. Similar to a paring knife, but with a curve blade for cutting the curved surface of vegetables. Utility d. This curved knife is used for cutting beef steaks from the loin. Fillet 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. Serrated slicer g. This knife is a general-purpose kitchen knife with a 5 – to 7 – inch blade length. It is designed for a comfortable, well – Boning balanced grip.

Steak 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. Slicer j. Use this knife to slice breads and cakes. Butcher k. A thin, flexible blade for cutting fish. It is a short knife, 6 inches long. Tourné l. Cooks use the knife for slicing cooked meats; it blade can be as long as 14 inches.

Cleaver 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 Butter bones. Cheese 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 Vegetable and tapers to a point. Scimitar 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. Clam s. This short, blunt-point knife used for shucking. It has a very sharp edge Lettuce 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 Oyster chef’s knife.

Deli

Santoku

4 17. Define smallware?

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18. Match the Hand tools and Small equipment with its description: 10 pts.

Bench scraper 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 Bowl scraper foods. China cap or Chinois 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, Cheesecloth used to pure e very soft foods and to remove solids from pure es. Corer e. A cylinder cooks use to roll over pastry dough.

Peeler 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 Sieve material off a work surface to cut or portion soft, semifirm items. Perforated spoon h. Shreds small pieces of the outer peel of citrus fruits such as oranges, lemons, and limes. Rubber spatula i. A cone-shaped strainer used for soups, stocks, and other liquids to remove Tamis or drum sieve solid ingredients. j. Used to removes foam from stock or soup and removes solid ingredients from Pastry bag liquids. Food mill k. A light, fine mesh gauze for straining liquids such as stocks or custards, for bundling herbs, or for thickening yogurt. Colander l. A flexible piece of rubber or plastic used to cut and separate dough. Solid spoon m. Cuts a thick layer from vegetables and fruits more efficiently than a paring knife. Rolling pin n. Used to puree foods to different consistencies. Straight spatula o. A flexible piece of rubber or plastic, used to combine ingredients in a bowl. Zester p. Made of mesh-like material or metal with holes, used to strain pasta, vegetables, and other large foods. Skimmer q. A flexible, round-tipped tool used for icing cakes, spreading fillings and glazes. Strainer r. Used to remove the core of an apple or pear in one long, round piece.

Tongs 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 a. Used to measure recipe ingredients, from ¼ oz. to 1 lb. Bimetallic stemmed b. Used to measure liquids, available in sizes of 1pint, 1 quart, ½ gallon, and 1 thermometers gallon c. Used to measure varying quantities of both dry goods and liquids. Digital (electric) scale d. Measures temperature in thick or thin foods instantly. Ladle e. Comes in various sizes, used for soft foods, such as ice cream, butter, and Measuring cup sour cream. Measuring spoons f. This is a precise scale used to measure weight. It provides a readout in both U.S. and metric system. Portion scale g. Comes in various sizes, measured in ounces, can be used to portion liquid Scoop h. Measures temperature of large or thick food. Thermocouple i. Used in bake shop area to weigh dry ingredients. j. Usually used to measure small quantities of spices or liquids. They measure Volume Measures amounts of ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 tablespoon. 20. Define cookware:

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21. What is the difference between pots and pans?

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22. .Match the Pots with its description: 3 pts.

Brazier a. Used to prepare sauces, soups, and other liquids. b. A pot with a heat source placed directly below the pot. Used for warming semi- Double boiler liquid sauces (such as cheese or chocolate). Fondue Pot c. Used for preparing stocks. d. Used to braise, stew, and brown meat. (Also called a rondeau). Sauce pot e. This pot has an upper pot and a lower pot, used to gently cook milk, chocolate, Stock pot cream and butter.

6 23. Match the Pans with its description: 7 pts.

Brazier/Rondeau a. A metal pan with a rounded bottom and curve sides. Used for stir-frying. b. A two-part spring-loaded baking pan. Cake pan c. This pan has a wide bottom and straight sides. Used for pan-frying, stir-frying, Cast iron skillet and shallow poaching. Hotel pan d. A shallow, rectangular pan with medium-high sides and two handles. Use to roast and bake foods. Saute pan e. Small round cups or molds to make muffins, cupcakes, or other small baked Roasting pan goods.

Sauce pan 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. Sheet pan g. Used to braise, stew, and brown meat. Wok h. A shallow skillet with very, short, slightly sloping side. Crepe pan i. Baking pans with straight sides. Available in a variety of sizes and shapes.

Fish poacher j. Used primarily to bake cookies, rolls, and cakes. k. Has a flat or slightly flared sides and single long handle Muffin tins l. Has slope-sides or straight-sides, used to saute and pan-fry vegetables, meats, Sautoir fish and eggs. m. Used to hold prepared food in a steam table, hot-holding cabinet, or Spring form pan 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?

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7 26. Match the Cutters and mixers with its description: 7 pts.

Mixer 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. Wing whip b. Use to beat and add air to light foods, such as egg whites and cake frosting.(mixer attachment) Horizontal cutter mixer c. Used to mix heavy, thick doughs.(mixer attachment) Flat beater paddle d. Chops vegetables, meats, and other foods with a high-speed horizontal rotating blade. Meat Slicer e. Food is pureed, liquefied, or blended. Food chopper f. Used to whip, cream, and mash heavier foods. (mixer attachment) Dough arm (hook) 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. Wire whip h. Used to mix and process large amounts of food with any number of Pastry knife (paddle) attachments. i. This machine houses the motor separately from the bowl, blades, and lid. Countertop blender j. Used to mix shortening into doughs. (mixer attachment) Mandoline k. Chops vegetables, meats, and other foods with a high-speed vertical rotating blade. Meat grinder l. Food is either passed through this machine automatically or by hand. Immersion blender m. Used to mix, mash, and cream soft foods.(mixer attachment) n. A manually operated slicer made of stainless steel with adjustable blades Food processors that slice and julienne. 27. Match the steamers and broilers with its description: 5 pts.

Tilting fry pan a. Water is heated under pressure in a sealed compartment, allowing it to reach temperatures greater than 212°F. Rotisserie b. Type of steamer, where steam generated in a boiler and then piped to the cooking chamber, where it is vented over the food. Pressure steamer c. Used to broil large amounts of food quickly. Steam-jacketed kettle d. Used to heat liquid foods like soups and stews, quickly and evenly. Salamander e. Used mostly to brown, finish, and melt foods to order. Counter top broiler f. Food juices are allowed to drip onto the heat source to create flames and smoke. Steamer g. Used to steam foods vegetable and grains. Hotel broiler h. Type of broiler, where food is placed on a stick, or spit and turned over or under a heat source. Convection steamers i. Used to grill, steam, braise, saute and stew many different kinds of food. Charbroiler j. Sits on top of a work table. Used primarily in quick-service restaurant.

8 28. Define range:

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29. Match the range with its description: 3 pts.

a. Generates heat by means of magnetic attraction between the cooktop and a steel Open burner or a cast-iron pot or pan. Ring-top burner 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. Griddle d. The high heat of this burner produces the “wok hey” which is a savory charred Deep-fat fryer flavor associated with the best wok-cooked dishes. e. A thick slate of cast iron and provides consistent and even heat. Flat-top burner f. A type of range, where different sized rings or plates can be added or removed to Induction burner 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 Wok burner heat source. 30. Match the oven with its description: 5 pts.

a. Has 3 to 5 circular shelves on which food cooks as the shelves move around a Convection oven central rod. Conveyor oven b. Type of conventional oven in which 2 to 4 shelves are stacked on top of each other. Food cooked directly on shelves. Microwave oven c. Heat is conducted to the cavity, or open space. Food is cooked on racks. The heat source on the floor, Slow-roasting oven d. Cooks food with a fan that circulates heated air. Shortens cook times. Uses energy smoker efficiently. e. The food is moved back and forth on a belt, the heat source is on the top and Combi oven bottom. Conventional f. This is cylindrical or barrel-shaped oven, often made of clay, with a wood or (standard) oven charcoal fire inside at the base and an open top.

Tandoori oven 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. Deck oven i. This unit combines a convection oven with a steamer. Rotary oven j. Used to roast meats at low temperatures. 31. What type of work does the Fair Labor Act prohibit minor from doing?

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9 32. Match the Holding and Service Equipment with its description: 6 pts.

a. A unit designed to hold either one full-size hotel pan or multiple smaller hotel Bain-marie pans per slot. Coffee maker b. This machine is attached to tanks that hold the premixed blends for selected Food warmer or steam soft drinks. table 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 Ice machine the large banquet-size urns that make 100 + cups. Espresso Machine 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 Hot-holding cabinet into.

Tea maker g. A heavily insulated cabinet designed to hold either hotel pans or sheet pans on racks in the interior. Carbonated beverage machine 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. Speed racks i. This is an insulated piece of equipment designed to hold sheet pans and hotel pans. Hot-box j. This machine produces the traditional Italian coffee. Chafing dishes k. Makes chips, flakes, cubes, and crushed ice.