Chapter 4 Tools & Equipment

Front 1

A carving_________ is a long, two-pronged________ used to hold meat steady while it is being cut.

Back 1

Chef's Fork

Front 2

Back 2

Table-Mounted Can Opener

Front 3

A __________ is a kitchen tool consisting of a slotted metal blade attached to a handle that is used to remove the outer skin or peel of certain vegetables, often potatoes and carrots, and fruits such as apples, pears, etc.

Back 3

Vegetable Peeler

Front 4

Used for citrus rinds, oranges, limes and lemons for garnish or as ingredients in food

Back 4

Zester

Front 5

Used for making Parisienne cuts that end up spherical.

Back 5

Melon-Ball Cutter

Front 6

Used for zesting and grating

Back 6

Rasp-Style Grater

Front 7

Used for flat top griddles or grills.

Back 7

Grill Spatulas

Front 8

Used for tenderizing meat

Back 8

Meat Mallet

Front 9

Used for scraping the insides of bowls and getting remaining liquids, batters or sauces. A mixing tool.

Back 9

Rubber Spatulas

Front 10

Used for staining, stirring and serving

Back 10

Perforated, Plain and Slotted Spoons

Front 11

Used for grabbing hot items.

Back 11

Straight Tongs

Front 12

Back 12

Balloon & Rigid Whisks

Front 13

Used for spreading frosting

Back 13

Straight Spatula (cake spatula)

Front 14

An All-purpose knife used for chopping, slicing and mincing it's rigid 8 to 14 inch long blade is wide at the heel and tapers to a point at the tip.

Back 14

French or Chef's Knife

Front 15

An all purpose knife used for cutting fruits and vegetables and carving poultry. It's rigid 6 to 8 inch long blade is shaped like a chefs knife but narrower

Back 15

Utility Knife

Front 16

A smaller knife with a thin blade used to separate meat from bone. The blade is usually 5 to 7 inches long and maybe flexible or rigid.

Back 16

Rigid Boning Knife

Front 17

A short knife used for detail work or cutting fruits and vegetables. The rigid blade is from 2 to 4 inches long. A tournée or birds beak knife is smaller to a paring knife but with a curved blade; it is used to cut curved surfaces or tournèe vegetables.

Back 17

Paring Knife

Front 18

A knife with a large, heavy rectangular blade used for chopping or cutting through bones.

Back 18

Cleaver

Front 19

A knife with a long, thin blade used primarily for slicing cooked meat. The tip maybe round or pointed, and the blade maybe flexible or rigid. A small similar knife with a serrated edge is used for slicing bread or pastry items.

Back 19

Flexible slicer or Serrated slicer

Front 20

Sometimes known as scimitar because the rigid blade curves up in a 25° angle at the tip, it is used for fabricating raw meat and is available with 6 to 14 inch blades.

Back 20

Butchers knife

Front 21

This short, rigid blades of these knives are used to open oysters and clams shells. The tips are blunt; only the clam knife has a sharp edge.

Back 21

Oyster and Clam Knives

Front 22

A scored, slightly abrasive steel rod used to hone or straighten a blade immediately after and between sharpenings.

Back 22

Steel

Front 23

A portion of the blade known as the _______. It fits inside the handle. The best knives are constructed with a full _______ running the length of the handle.

Back 23

Tang

Front 24

A _____ is where the blade meets the handle. The ______ is part of the blade and not a separate collar.

Back 24

Bolster

Front 25

Knife handles are often made of hardwoods infused with plastic and _______to the tang.

Back 25

Rivets

Front 26

The top of the knife running lengthwise from the tip to bolster of a knife.

Back 26

Spine

Front 27

The bottom of the knife running tip to heal that has a sharp edge.

Back 27

cutting edge

Front 28

The underneath part of the blade at the end where it meets the handle.

Back 28

Heel

Front 29

An alloy of carbon and iron, _________ is traditionally used for blades because it is soft enough to be sharpened easily. It corrodes and discolors easily, however, especially when used with acidic foods.

Back 29

Carbon steel knife

Front 30

__________ Steel, will not rust, corrode or discolor and is extremely durable. A _______ Steel blade is much more difficult to sharpen than a carbon steel one, although once and edges established, it lasts longer than the edge on a carbon steel blade.

Back 30

Stainless steel Knife

Front 31

An alloy combining the best features of Carbon steel and Stainless steel, ___________ stainless steel neither corrodes nor discolors and can be sharpened almost as easily as carbon steel. It is now the most frequently used metal for blades.

Back 31

High–Carbon Stainless Steel Knife

Front 32

A _________called zirconium oxide is now used to make knife blades that are extremely sharp, very easy to clean, rustproof and non-reactive. With proper care, ________blades will remain sharp for years, but when sharpening is needed, it must be done professionally on special diamond wheels.

Back 32

Ceramic Knife

Front 33

A flat brick of synthetic abrasives that is used to put an edge on a dull blade. Various grit sizes are available. The most practical set includes both course and fine grit stones.

Back 33

Three-Sided Sharpening Stone (Whetstone)

Front 34

________ scales use a spring mechanism, round dial in single flat tray. They're available calibrated in grams, ounces or pounds.

Back 34

Portion scale

Front 35

Also use a spring mechanism but provide digital readouts they are often required where foods are priced for sale by weight. An automatic tare feature alows the user to ignore the weight of the container used to hold loose ingredients on the scale, a feature that makes measuring accurately and more convenient.

Back 35

Electronic scale

Front 36

Also known as bakers scale use a two-tray, free-weight counterbalance system. A ______ scale allows more weight to be measured at one time because it is not limited by a spring capacity.

Back 36

Balance scale

Front 37

This knife has a rectangular blade and is used to cut thin vegetable garnishes.

Back 37

Usuba knife

Front 38

This knife has a rectangular blade and is used to cut thin vegetable garnishes.

Back 38

Usuba knife

Front 39

This knife has a thin 8 to 14 inch long straight blade traditionally used to cut translucent slices of raw fish fillets called sashimi and sushi rolls.

Back 39

Yanagiba knife

Front 40

This night has a wide, sturdy 5 to 7 inch long wedge shaped blade used for butchering and boning fish.

Back 40

Deba

Front 41

You use this tool to measure by volume. When sold in set they usually include 1/4, 1/2, 1tsp, and 1 Tbl, units.

Back 41

Measuring spoons

Front 42

These are available in capacities from one cup to 1 gallon. They have a lip or pourspout above the top line of measurement to prevent spills.

Back 42

Liquid measuring cups

Front 43

These are used for dry ingredients and are usually sold in sets of 1/4, 1/3, 1/2, and 1 cup units. They do not have pour spouts, so the top of the cup is level with the top measurement specified.

Back 43

Measuring cups

Front 44

Long handled ________ are useful for portioning liquid such as stock sauces and soups. The capacity, in ounces or milliliters, is stamped on the handle.

Back 44

Ladles

Front 45

Long handled ________ are useful for portioning liquid such as stock sauces and soups. The capacity, in ounces or milliliters, is stamped on the handle.

Back 45

Ladles

Front 46

Also known as Dishers resemble ice cream scoopers. They come in a range of standardize sizes and have a lever operated blade for releasing their contents. Scoops are useful for portioning salads vegetables muffin batters or other soft foods. A number, stamped on either the handle or the release mechanism, indicates the number of level scoopfuls Per quart. The higher the scoop number, the smaller the scoop's capacity.

Back 46

Portion scoops

Front 47

A _____________ thermometer is a small stem type model designed to be carried in a pocket and used to provide quick temperature readings. This thermometer should not be left in foods that are cooking because doing so damages the thermometer.

Back 47

Instant read thermometer

Front 48

Measures temperatures up to 400°F using mercury in a column of glass. A back clip attaches the thermometer to the pan, keeping the chef's hands-free.

Back 48

Candy thermometer

Front 49

These thermometer are now reasonably priced and commonly used in food service facilities. These thermometers provide immediate, clear, digital readouts from a handheld unit attached to a metal probe (some are conveniently designed so that the probe is embedded in the tines of a long handle fork for the bow of a ladle)

Back 49

Electronic probe

Front 50

Can instantly monitor the surface temperature of foods during cooking or holding in the temperature of goods at receiving and in storage. Units can respond to a wide range of temperatures in less than a second without actually touching the food, thus avoiding any risk of cross-contamination.

Back 50

Infrared thermometer

Front 51

The thickness of the material such as aluminum; the lower the _______ number, the thicker the material.

Back 51

Gauge

Front 52

This is an excellent conductor: it heats R apidly and evenly and cools quickly. Indeed a mind ________ pots hot are unsurpassed for cooking sugar and fruit mixture's. They tend to be extremely expensive. It also requires a great deal of care and is often quite heavy. These pots may react with some foods.

Back 52

Copper pots

Front 53

______ is the metal used most commonly in commercial utensils. It is lightweight and after copper, conducts heat best. Blank is a soft metal, though, so it should be treated with care to avoid dents. Do not use ________ containers for storage or for cooking acidic foods because the metal reacts chemically with many foods.

Back 53

Aluminum

Front 54

______ is the metal used most commonly in commercial utensils. It is lightweight and after copper, conducts heat best. Blank is a soft metal, though, so it should be treated with care to avoid dents. Do not use ________ containers for storage or for cooking acidic foods because the metal reacts chemically with many foods.

Back 54

Aluminum

Front 55

____________ conducts and retains heat poorly, it is a hard, durable metal particularly useful for holding food and for low-temperature cooking in which hotspot and scorching are not problems. These pots and pans are available with aluminum or copper bonded to the bottom or with an aluminum layered core. Although expensive such a cookware combines the rapid, uniform heat conductivity of copper and aluminum with the strength, durability and non-reactivity of __________.

Back 55

Stainless steel

Front 56

______ is the metal used most commonly in commercial utensils. It is lightweight and after copper, conducts heat best. Blank is a soft metal, though, so it should be treated with care to avoid dents. Do not use ________ containers for storage or for cooking acidic foods because the metal reacts chemically with many foods.

Back 56

Aluminum

Front 57

____________ conducts and retains heat poorly, it is a hard, durable metal particularly useful for holding food and for low-temperature cooking in which hotspot and scorching are not problems. These pots and pans are available with aluminum or copper bonded to the bottom or with an aluminum layered core. Although expensive such a cookware combines the rapid, uniform heat conductivity of copper and aluminum with the strength, durability and non-reactivity of __________.

Back 57

Stainless steel

Front 58

This cookware distributes heat evenly and hold high temperatures well it is often used in griddles in large skillet. Although relatively inexpensive, _________ is extremely heavy and riddle. It must be kept properly conditioned and drive to prevent rust and pitting.

Back 58

Cast iron

Front 59

Polymer (plastic) as polytetrafluoroethylene known as Teflon and Silverstone maybe applied to many types of cookware. It provides a slippery, nonreactive finish that prevents food from sticking and allows the use of less fat in cooking.

Back 59

PTFE

Front 60

Known as steam table pans are rectangular stainless steel pans designed to hold food for service in steam table there also use for baking roasting or poteen inside an oven.

Back 60

Hotel pans

Front 61

Reinforce mesh strainer

Back 61

Chinois

Front 62

Reinforce mesh strainer

Back 62

Chinois

Front 63

Perforated metal strainer

Back 63

China Cap

Front 64

A loosely woven cotton guys use for streaming stocks and sauces and wrapping poultry or fish for poaching

Back 64

Cheesecloth

Front 65

Fire involves ordinary combustibles such as wood, paper, cloth, or plastic.

Back 65

Class A fire extinguisher

Front 66

Fire involves ordinary combustibles such as wood, paper, cloth, or plastic.

Back 66

Class A fire extinguisher

Front 67

Fires involve grease or flammable liquids such as gasoline, paint or alcohol.

Back 67

Class B fire extinguisher

Front 68

Fires involving electrical equipment or wiring

Back 68

Class C fire extinguisher

Front 69

Fires involving cooking oils or fat and fats in commercial cooking equipment.

Back 69

Class K fire extinguishers

Front 70

Pull, Aim, squeeze, sweep.

PASS

Back 70

Pull the safety pin

Aim the extinguisher hose at the base of the fire.

Squeeze the handle to discharge the material.

Sweep the hose from side to side across the base of the fire.

Front 71

National sanitation foundation. Promulgates consensus standards for design construction and installation of kitchen tools cookware and equipment.

Back 71

NSF

Front 72

A _________has a motor housing with removable bowl in S shaped blade. It is used for example to purée cook foods, chopped nuts, prepare compound butters and emulsify sauces.

Back 72

Food processor

Front 73

Though similar in principle to a food processor a ________ has a tall, narrow food container and a four prong to blade. It's design and whirlpool action are better for processing liquids or liquidating foods quickly.

Back 73

Blender

Front 74

A________ operates like a very large, powerful blender. A ______ is usually floor mounted and has a capacity of 15 to 80 quarts.

Back 74

Vertical cutter mixer, VCM

Front 75

A ________ is a manually operated slicer made of stainless steel with adjustable slicing blades. It is also used to make julienne and waffle cut slices. It's narrow, rectangular body sits on the work counter at a 45° angle. Foods are passed against a blade to obtain uniform slices. It is useful for slicing small quantities of fruits or vegetables when using a large electric slicer would be unwarranted.

Back 75

Mandoline

Front 76

__________are available in floor or table top models. The motor can usually be fitted with a variety of other tools such as meat grinder or a slicer/shredder, making it even more useful. It is also used to process moderate or large quantities of food to her uniform size, such as chopping onions or grinding bread for crumbs. The food is placed in a large bowl rotating beneath a hood, where curve blades chop it.

Back 76

Buffalo slicer

Front 77

The most important factor when choosing a deep fryer is ________. ________ is the length of time it takes the fat to return to the desired cooking temperature after food is submerged in it. When food is submerged, he is immediately transferred to the food from the fat. This heat transfer lowers the fat's temperature. The more food out of it one time, the greater the drop of the fats temperature.

Back 77

Recovery time

Front 78

The father of the contemporary celebrity chef was blank a Frenchman it was tragically short working life was spent mostly in London. He was a flamboyant, talented and egocentric showman he was also a renowned chef restaurant tour social activist author purveyor of prepared foods and inventor.

Back 78

Soyer 1809-1858