Exam 3: Tools and Equipment

What piece of equipment can be described as follows: It heats its contents from both the bottom and the sides; it provides quicker, more uniform, and more controllable heat than pots on the range; and its capacity can be as much as 400 gallons?

Which of the following cookware materials is the least appropriate for use in a restaurant?

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Steam cookers are ideal for cooking __________.

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Which of the following is not an advantage that anodized aluminum pots have over standard aluminum pots?

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

A damaged quartz tube would be a problem associated with a(n) __________ oven.

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

A _______________ is a small broiler used to brown the tops of some items.

Identify the piece of equipment shown in each picture. -