Tools and Equipment Chapter 3

Name:__________________________

Completion 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.

Becoming a journeyman in most traded required skill in the use of certain ________________. One of the first requirements for becoming a cook is knowing how to use the __________ knife. Hand tools are generally ____________ in size. Hand tools are usually stored on _________________ racks in most commercial kitchens. Most hand tools are supplied by the __________________. Most cooks purchase and maintain their own _______________. __________________tools perform better when only one person uses them. A(n) ______________ knife is used to remove raw meat from bones. The _____________ knife is the most commonly used knife in the commercial kitchen. The extra wide, carbon steel, heavy, square blade knife used to chop bones is a(n) ___________. A round, stainless steel disk with a sharp cutting edge used to cut pastry is a(n)____________. _____________ are used to pick up and serve foods without touching it with hands. When serving a sauce, a ½ c ladle serves a(n) ____________ oz portion. A(n) _________ is used to remove food particles from a simmering stock. When serving peas from the steam table, a(n) ___________ or _____________ is used. To strain spaghetti and other pasta after cooking, a(n) ____________ is used. To strain gravies, soups, and sauces, a(n) ____________ is used. When whipping cream by hand, a(n) _____________ is used. A double boiler prevents the item being heated from coming in contact with _________ heat. A double boiler is used to prepare items that ___________ quickly.

Multiple Choice 1. The bakers scale is used to weight up to ___________ pounds. a. 8 b. 10 c. 12 d. 14 2. The abbreviation for teaspoon is _____________. a. Tep b. tsp c. tea d. tbsp 3. When stirring and whipping are required, a ________ pot should be used. a. Braiser b. stock c. roasting d. sauce 4. A tablespoon contains __________ teaspoons. a. 2 b. 3 c. 4 d. 5 5. A gallon contains _________ quarts. a. 2 b. 3 c. 4 d. 5 6. A quart contains ____________ pints. a. 2 b. 3 c. 4 d. 5 7. Two pounds of liquid equals one ______________. a. Cup b. pint c. quart d. gallon 8. A No. 10 can contains approximately ______________ quarts. a. 2 b. 4 c. 4 d. 5

9. The portion scale is graduated from ___________ oz to _____________ oz. a. ¼; 16 b. ¼; 32 c. ½; 16 d. ½;32 10. The number that identifies scoops indicates the number of scoopfuls required to make one ___________. a. Cup b. pint c. quart d. gallon 11. A cup contains _____________ tablespoons. a. 10 b. 12 c. 14 d. 16 12. When boiling or simmering hams or turkeys, a ____________ pot should be used. a. Sauce b. braising c. stock d. stainless steel 13. Most deep fryers have a temperature control that adjusts from ________ F. to ___________ F. a. 100; 200 b. 100; 350 c. 200; 300 d; 200;400 14. A No. 5 can contains approximately ____________ quart (s). a. 1 b. 2 c. 3 d. 4 15. A ¾ cup ladle contains ___________ ounces. a. 2 b. 4 c. 6 d. 8 True-False T

F 1. Using the baker’s scale ensures accurate and consistent weights.

T

F 2. Te bakers scale is a(n) twin platform scale.

T F 3. The beam that runs horizontally across the front of the baker’s scale is used for fine adjustment of the scale. T F 4. When using the bakers scale, always balance the scale before setting the weights for given amount. T

F 5. The word teaspoon is abbreviated tbsp.

T

F 6. The word pound is abbreviated oz.

T

F 7. The type of wire whip used is based on the temperature of the item being whipped.

T

F 8. When baking cookies or sweet rolls, a bake pan should be used.

T

F 9. For accuracy, most recipes are given in measures.

T

F 10. When serving buttered corn from the steam table, a ladle should be used.

T

F 11. Gallon, half gallon, quart, and pint measures are accurately graded in quarters.

T F 12. The mixing machine is one of the most versatile stationary pieces of equipment in the commercial kitchen. T F 13. The size mixer used in the commercial kitchen is determined by the amount of food being mixed.

T

F 14. When using the bakers scale, place the scoop (hopper) on the platform to the right.

T

F 15. Most slicing machines on the market have a regulator for slicing thicknesses of up to ¾”.

T

F 16. A convection oven increases productivity, cooks more uniformly, and reduces costs.

T

F 17. The automatic steamer and boiling unit is designed for small cooking jobs.

T

F 18. The infrared oven is commonly used for preparing convenience foods.

T

F 19. When using the automatic coffee brewer, the coffee is finished in eight minutes.

T

F 20. When using the microwave oven, metal containers must be used.

Activity 1. List the three steps required to prepare a pot of coffee using the automatic coffee brewer.

2. List four jobs that can be performed using the tilt fryer.

Activity List the liquid measure equivalents for the following amounts. _________1. 2 lb. _________ 2. 4 lb. _________ 3. 8 lb. _________ 4. 8 oz. _________ 5. 1 lb. _________ 6. 4 oz. _________ 7. 12 oz. _________ 8. 1 lb 8 oz. _________9. 3 lb. _________ 10. 6 lb.

Math Refer to the tables to answer the following questions. If you divide the scoop number into 32 it will determine the number of ounces in a scoop. ________ 1. How many hush puppies can be obtained from 3 lb of batter if a No. 30 scoop is used? ________ 2. How many servings can be obtained from one gallon of mashed potatoes if a No. 3 scoop is used? ________ 3. How many servings can be obtained from 3 gallons of ice cream if a No. 8 scoop is used? ________ 4. How many servings can be obtained from 3 qt of chocolate mousse if a No. 12 scoop is used? ________ 5. How many servings can be obtained from ½ gal. Of rice pudding if a No. 16 scoop is used? ________ 6. How many fritters can be obtained from 2 lb of batter if a No. 8 scoop is used? ________ 7. How many servings can be obtained from 10 lb of mashed potatoes if a No. 8 scoop is used? ________ 8. How many servings can be obtained from 9 lb of bread pudding if a No. 12 scoop is used? ________ 9. How many clam fritters can be obtained from 5 lb of batter if a No. 24 scoop is used? ________ 10. How many orders can be obtained from 8 lb of tuna salad if a No. 10 scoop is used? Scoop Sizes and Approximate Weights

Scoop Sizes and Approximate Measures

Scoop No.

Approximate Weight

Scoop No.

Level Measure

8

5 oz

8

½c

10

4 oz

10

2/5 c

12

3 oz

12

1/3 c

16

2-2 ½ oz

16

¼c

20

1 2/3 oz

20

3 1/5 tbsp

24

1 ½ oz

24

2 2/3 tbsp

30

1 ¼ oz

30

2 1/5 tbsp

40

1 oz

40

1 3/5 tbsp