Y.1.U5 Flash
Equipment/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
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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.
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rotary
30
A bain-marie is used to
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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, heavybottomed 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
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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