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Foundations of Restaurant Management
Name
Level 1 Chapter 5
Due Date: ______
Kitchen Essentials 2 – Equipment & Techniques
48 Questions
Section 5.1 Foodservice Equipment
1. What equipment should you have in the receiving area?
2. What should the shelves in your storage area be made of?
3. What temperatures should your refrigerators and freezers maintain?
a. Refrigerators
b. Freezers
4. Identify the use(s) for the following knives:
a. Boning
b. Paring
c. Chef (French) knife
d. Serrated slicer
e. Utility
5. What are the guidelines for properly caring for knives?
6. What are the following pieces of small equipment used for?
a. China Cap
b. Colander
c. Parisienne scoop
d. Ricer
e. Rubber spatula
f. Straight spatula
7. What are the following measuring utensils used for?
a. Ladle
b. Measuring cup
c. Measuring spoons
d. Scoop
e. Volume measures
8. What would you use the following pots and pans for?
a. Double boiler
b. Hotel pan
c. Saucepan
d. Saute pan
e. Sheet pan
9. What would you use the various mixer attachments for?
a. Flat beater paddle
b. Wire whip
c. Wing whip
d. Dough arm
10. What is the difference between a charbroiler and a rotisserie?
a. Charbroiler
b. Rotisserie
11. What is the difference between a convection oven and a conventional oven
a. Convection oven
b. Conventional oven
12. How do you safely clean large equipment and how often do you clean the equipment
a. How
b. When
13. What are the following pieces of holding and serving equipment used for?
***Class Copy- Please do not write on this copy
a. Bain marie
b. Chafing dishes
c. Speed racks
Section 5.2 Getting Ready to Cook
14. What is Mise en Place?
15. How does it solve the two basic problems facing the professional chef?
16. What are the 4 steps to pre-preparation?
17. What are the 4 building blocks of a professional chef’s training?
18. When using a knife, what is the guiding hand?
19. What is the difference between a seasoning and a flavoring? Give 3 examples of each
a. Seasoning
i. Examples:
b. Flavoring
i. Examples
20. What is the difference between spices and herbs? Give 3 examples of each
a. Spice
i. Examples
b. Herb
i. Examples
21. How do you properly separate eggs?
22. How do you increase the volume in whipped egg whites?
23. What is the difference between a soft peak and a stiff peak?
a. Soft peak
b. Stiff peak
Section 5.3 Cooking Methods
24. What is the difference among conduction, convection, and radiation.
a. Conduction
b. Convection
c. Radiation
25. Describe the ways to add moisture to dry-heat cooking methods
a. Barding
b. Larding
c. Marinating
26. Describe the following Dry-heat cooking methods without fat.
a. Broiling
b. Grilling
c. Roasting
d. Baking
27. What is carryover cooking?
28. Why do you allow the meat to rest before carving?
29. Describe the following Dry-heat cooking methods with fat and oil
a. Sauteing
b. Pan-frying
c. Stir-frying
d. Deep-frying
30. Draw how to set-up a 5 stage standard breading procedure (start with the raw food and end with the
finished product).
31. When deep-fat frying, when would you use the swimming method, basket method, and double basket
method?
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a. Swimming method
b. Basket method
c. Double basket method
32. Describe the following Moist-heat cooking methods
a. Simmering
b. Poaching
c. Shallow poaching
d. Blanching (par-cooking)
e. Steaming
33. Why is Combination cooking useful?
34. Describe the following Combination cooking methods
a. Braising
b. Stewing
35. What are the 3 braising techniques listed in the book on page 336?
36. Describe the following classical European stewing dishes and the country they are associated with.
a. Bouillabaisse
b. Goulash
c. Ragout
37. What is sous vide cooking?
38. Why does microwave cooking toughen protein?
39. How do you know for sure that your chicken is cooked to 165F?
40. When selecting a garnish what should you consider?
41. What should you consider when arranging the plate?
Section 5.4 Cooking and Nutrition
42. What does a healthy diet include?
43. What is the difference between the following vegetarian diets
a. Vegetarian
b. Vegan
c. Lacto-vegetarian
d. Ovo-vegetarian
e. Lacto-ovo-vegetarian
44. Rank the 8 dietary guidelines in the order that is most important to you. a= most important, h=least imp
45. How can you use the MyPyramid for Menu Planning?
46. Nutrition labels show a variety of information for the consumer. The percentages on a label are based on
how a _____________ calorie diet.
47. How much sodium is in 1 teaspoon salt? 1 teaspoon baking soda? What is the RDA (recommended
Daily Allowance) for sodium?
a. 1 tsp salt =
b. 1 tsp baking soda =
c. RDA for sodium =
48. What may be some of the causes of obesity?