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Equipment Test

Enter the letter for the matching Answer
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1.
What is the term for a long, flat, narrow piece of wood or metal shaped like a wide, thin paddle?
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2.
What specialty tool consists of a thin metal blade with raised channel that removes a large string from the external surface of a food item and leaves a groove behind?
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3.
What machine uses a circular blade to slice foods?
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4.
What is the term for a very fine-meshed conical strainer used to strain very small solid ingredients?
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5.
What type of knife has a narrow, flexible blade used to slice cooked meats?
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6.
What is the term for a pin of wood or metal used to hold foods together or shape while broiling or sautéing?
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7.
Which kitchen tool uses a plunger to push cooked food through a perforated plate?
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8.
Name the term for a small, pail-shaped mold used to shape foods?
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9.
What is the term for a metal stick or post to hold meat in a rotisserie oven?
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10.
What is the name of the traditional tall, pleated hat worn by chefs?
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11.
What is the term for a mixer attachment used to mix, mash and cream soft foods?
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12.
What is the term for a square or rectangular pan made of heavy-gauge stainless steel with rounded corners for easy cleanup?
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13.
What is the term for a serving spoon with holes?
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14.
Name the pastry tool consisting of a flat stainless steel blade used to cut and separate dough and scrape extra dough and flour from tables.
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15.
What is a term for a flat, round sieve with a round wooden or aluminum frame and a mesh screen bottom?
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16.
Name the tool used to sift flour and other dry ingredients.
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17.
What is the term for an all-purpose knife used to cut fruits and vegetables?
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18.
What type of oven has three-to-five shelves on which foods cook as the shelves move around a central rod?
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19.
What is the general term for pots, pans and baking dishes?
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20.
What is the term for a cooking unit that has open heat sources called burners?
A.
Slicer
B.
Tamis or sieve
C.
Skewer
D.
Ricer
E.
Chinois or china cap
F.
Slicer knife
G.
Peel
H.
Rotary oven
I.
Dough cutter
J.
Utility knife
K.
Perforated spoon
L.
Tamis or drum sifter
M.
Range
N.
Channel knife
O.
Cookware
P.
Flat beater or paddle
Q.
Spit
R.
Toque
S.
Hotel Pan
T.
Timbale
Type the Answer that corresponds to the displayed Question.
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21.
What utensil has a metal blade bent upward and back toward a handle and is used to turn and flip foods on a griddle or broiler?
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22.
What is the name of the waste disposal system that removes moisture from waste and reduces waste to a paper-like consistency?
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23.
What is the name for a small stockpot used to prepare sauces, soups, and other liquids?
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24.
What kind of fork has two pointed tines used to test doneness, lift items to a plate, and steady items being cut?
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25.
What is the term for a stainless steel four sided box with grids of various sizes that is used to cut food into small pieces?
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26.
What is the term for the smallest of the sauteuse skillets, which usually comes with a nonstick finish?
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27.
What type of scale is used to measure small amounts of ingredients, typically from 1/4 oz to 1 pound?
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28.
What tool is used to divide dough?
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29.
What kind of refrigeration unit allows a speed rack to be rolled in and out of the unit through a door opening just above floor height?
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30.
What is the term for a round, stainless steel pot with a perforated steamer insert?

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