Y.1.U5 FlashEquipment/Mise/Flavor/Nutrition Intro

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A utility cart is an example of which type of foodservice

equipment?

1

Receiving

1

A walk-in refrigerator is an example of which type of foodservice equipment?

2

Storage

2

Dry goods must be stored at least __________ inches off

the floor on stainless steel shelving.

3

6

3

All refrigerators must maintain temperatures between

4

32°F and 41°F.

4

A ____________ knife is used to separate raw meat from the bone.

5

boning

5

Cutters and mixers are which type of foodservice

equipment?

6

Preparation

6

Which type of knife is used to cut fish?

7

Fillet

7

Which type of knife is used to slice bread and cake?

8

Serrated

8

An oyster knife is used to

9

open oyster shells.

9

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

10

20 degrees

10

A light, fine, mesh gauze for straining liquids, bundling

herbs, or thickening yogurt is called a

11

cheesecloth.

11

A parisienne scoop is most likely to be used to cut

sections from which food?

12

Melon

12

A China cap and a chinois are each a type of

13

strainer.

13

What piece of equipment removes foam from stock or

soup and removes solid ingredients from liquids?

14

Skimmer

14

Which piece of small equipment is used to purée

very soft foods and to remove solids from purées?

15

Tamis

15

Which hand tool shreds small pieces of the outer

peel of citrus fruits?

16

Zester

16

Which hand tool cuts a thick layer from vegetables and

fruits more efficiently than a paring knife?

17

Peeler

17

Which type of pot includes a lower pot that holds boiling or

simmering water to gently cook the food in the upper pot?

18

Double boiler

18

Which type of pan is used to hold prepared food in a steam table, hot-holding cabinet, or

refrigerator?

19

Hotel pan

19

To cook cream, milk, or chocolate gently over hot

water, use a

20

double boiler.

20

Which type of pan is a shallow skillet with very

short, slightly sloping sides?

21

Crêpe pan

21

To clean the inside of a(n) ____________ pan without damaging it , use a plastic

mesh

22

nonstick coating

22

A manually operated slicer made of stainless steel with adjustable blades that slice

and julienne is a

23

mandolin.

23

A flat beater paddle is used to

24

mix, mash, and cream soft foods.

24

In which type of steamer is steam generated in a boiler and then piped to the cooking chamber,

where it is vented over the food?

25

Convection steamer

25

Which type of broiler is used to brown, finish, and melt

foods to order?

26

Salamander

26

A rotisserie is a type of

27

broiler.

27

Which type of burner cooks food on a thick slate of cast iron and provides consistent

and even heat?

28

Flat-top

28

A ____________ oven has a fan that circulates hot air

around the food as it cooks.

29

convection

29

A ____________ oven has three to five circular shelves on

which food cooks as the shelves move around a central

rod.

30

rotary

30

A bain-marie is used to

31

keep foods warm.

31

Which type of holding equipment is a unit designed to hold either

one full-size hotel pan or multiple smaller hotel pans per slot?

32

Steam table

32

The bark, roots, seeds, buds, or berries of an

aromatic plant are called

33

spices

33

The transfer of heat caused by the movement of molecules (in

the air, water, or fat) from a warmer area to a cooler one is

34

convection.

34

Inserting long, thin strips of fat into a large, naturally lean piece of meat with

a special needle before cooking to baste the meat from the inside is

known as

35

larding.

35

Which dry-heat cooking method cooks food by

surrounding the item with hot, dry air in the oven?

36

Roasting

36

Which dry-heat cooking method cooks a food item on a hot flat

surface or in a relatively dry, heavy-bottomed fry pan or cast-iron skillet?

37

Griddling

37

Which moist-heat cooking method completely submerges food in a

liquid that is at a constant, moderate temperature?

38

Simmering

38

Which moist-heat cooking method involves partially cooking food in a liquid or

with steam?

39

Blanching

39

A braised dish usually made with red meat (often beef), vegetables, red wine, and

seasoning is called

40

daube.

40

A white stew traditionally made from veal, chicken, or lamb,

garnished with mushrooms and pearl onions and served in a white sauce is referred to as

41

blanquette

41

Which stew is usually prepared from mutton or

lamb, with a garnish of root vegetables, onions, and

peas?

42

Navarin

42

Daily nutrient standards established by the U.S. government are called

43

Recommended Dietary Allowances.

43

Which type of vegetarian consumes all the vegan

items plus dairy products?

44

Lacto-vegetarian

44

How many teaspoons equal 2,300 milligrams of sodium?

45

1

45

According to the CDC, what percentage of adult

Americans aged 20 years and older are either

overweight or obese?

46

65

46

According to the Dietary Guidelines for Americans,

less than ________ percent of calories should come from

fat.

47

30

47

According to the Dietary Guidelines for Americans,

how many nutrients does the human body require for good

health?

48

40

48

The Dietary Guidelines for Americans’ daily

recommendations state that cholesterol should not exceed ___________

milligrams.49

300

49

A BMI (body mass index) of 26.3 is considered

50

overweight.

50