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? _______________________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________________ 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: 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: _______________________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________________ 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 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? _______________________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________________