Question 1

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Mixer attachment: dough arm 
B)  Mixer attachment: paddle 
C)  Mixer attachment: pastry knife 
D)  Mixer attachment: whip 
A)  Mixer attachment: dough arm 
B)  Mixer attachment: paddle 
C)  Mixer attachment: pastry knife 
D)  Mixer attachment: whip

Question 2

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Chinois 
B)  Strainer 
C)  China cap 
D)  Sieve 
A)  Chinois 
B)  Strainer 
C)  China cap 
D)  Sieve

Question 3

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  French knife 
B)  Utility knife 
C)  Santoku knife 
D)  Boning knife 
A)  French knife 
B)  Utility knife 
C)  Santoku knife 
D)  Boning knife

Question 4

Which of the following is the correct order of operations for conditioning a griddle?

Accepted Answer

A)  apply a thin layer of oil $\rightarrow$ wipe clean $\rightarrow$ heat to 400°F (204°
C)  
B)  heat to 400°F (204°
C)  $\rightarrow$ wipe clean $\rightarrow$ apply a thin layer of oil 
C)  wipe clean $\rightarrow$ heat to 400°F (204°
C) $\rightarrow$apply a thin layer of oil 
D)  apply a thin layer of oil $\rightarrow$heat to 400°F (204°
C)  $\rightarrow$ wipe clean 
A)  apply a thin layer of oil $\rightarrow$ wipe clean $\rightarrow$ heat to 400°F (204°
C)  
B)  heat to 400°F (204°
C)  $\rightarrow$ wipe clean $\rightarrow$ apply a thin layer of oil 
C)  wipe clean $\rightarrow$ heat to 400°F (204°
C) $\rightarrow$apply a thin layer of oil 
D)  apply a thin layer of oil $\rightarrow$heat to 400°F (204°
C)  $\rightarrow$ wipe clean

Question 5

A _______________ is a type of oven with a fan that circulates the hot air.

Accepted Answer

A)  conventional oven 
B)  convection oven 
C)  revolving oven 
D)  baker's oven 
A)  conventional oven 
B)  convection oven 
C)  revolving oven 
D)  baker's oven

Question 6

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Saucepan 
B)  Straight-sided sauté pan 
C)  Slope-sided sauté pan 
D)  Saucepot 
A)  Saucepan 
B)  Straight-sided sauté pan 
C)  Slope-sided sauté pan 
D)  Saucepot

Question 7

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Straight spatula 
B)  Offset spatula 
C)  Pie server 
D)  Sandwich spatula 
A)  Straight spatula 
B)  Offset spatula 
C)  Pie server 
D)  Sandwich spatula

Question 8

A _______________ is a tall, cylindrical stainless steel container used for storing foods and for holding them in a hot water bath.

Accepted Answer

A)  bain marie insert 
B)  chinois 
C)  sauteuse 
D)  VCM 
A)  bain marie insert 
B)  chinois 
C)  sauteuse 
D)  VCM

Question 9

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Rotation chopper 
B)  Small table-model mixer 
C)  Large floor-model mixer 
D)  Grinder attachment (on separate motor) 
A)  Rotation chopper 
B)  Small table-model mixer 
C)  Large floor-model mixer 
D)  Grinder attachment (on separate motor)

Question 10

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Rotation chopper 
B)  Grinder attachment (on separate motor) 
C)  Food processor 
D)  Small table-model mixer 
A)  Rotation chopper 
B)  Grinder attachment (on separate motor) 
C)  Food processor 
D)  Small table-model mixer

Question 11

The most likely reason why a béchamel sauce became discolored is because the chef __________.

Accepted Answer

A)  used clarified butter 
B)  made his roux in a teflon pan 
C)  used an anodized aluminum pan 
D)  prepared it with a metal whip in an aluminum pan 
A)  used clarified butter 
B)  made his roux in a teflon pan 
C)  used an anodized aluminum pan 
D)  prepared it with a metal whip in an aluminum pan

Question 12

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  French knife 
B)  Utility knife 
C)  Santoku knife 
D)  Boning knife 
A)  French knife 
B)  Utility knife 
C)  Santoku knife 
D)  Boning knife

Question 13

A _______________ is used for slicing breads.

Accepted Answer

A)  chef's knife 
B)  utility knife 
C)  scimitar 
D)  serrated slicer 
A)  chef's knife 
B)  utility knife 
C)  scimitar 
D)  serrated slicer

Question 14

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Grater 
B)  Zester 
C)  Mandoline 
D)  Microplane 
A)  Grater 
B)  Zester 
C)  Mandoline 
D)  Microplane

Question 15

To produce a sauce with the greatest smoothness, you would use a __________ to strain it.

Accepted Answer

A)  sieve 
B)  chinois 
C)  food mill 
D)  China cap 
A)  sieve 
B)  chinois 
C)  food mill 
D)  China cap

Question 16

A _______________ is a sword-shaped tool used for maintaining knife edges.

Accepted Answer

A)  sharpening stone 
B)  scimitar 
C)  steel 
D)  butcher's sword 
A)  sharpening stone 
B)  scimitar 
C)  steel 
D)  butcher's sword

Question 17

A vertical cutter/mixer in the professional kitchen most closely resembles the __________ in the home kitchen.

Accepted Answer

A)  blender 
B)  electric mixer 
C)  food processor 
D)  none of these 
A)  blender 
B)  electric mixer 
C)  food processor 
D)  none of these

Question 18

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Tilting skillet 
B)  Small tilt (trunnion) kettle 
C)  Large floor-model steam kettle 
D)  Pressure steamer 
E)  Convection steamer 
A)  Tilting skillet 
B)  Small tilt (trunnion) kettle 
C)  Large floor-model steam kettle 
D)  Pressure steamer 
E)  Convection steamer

Question 19

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Chinois 
B)  Sieve 
C)  China cap 
D)  Strainer 
A)  Chinois 
B)  Sieve 
C)  China cap 
D)  Strainer

Question 20

Identify the piece of equipment shown in each picture.
-

Accepted Answer

A)  Microplane 
B)  Food mill 
C)  Grater 
D)  Zester 
A)  Microplane 
B)  Food mill 
C)  Grater 
D)  Zester

Exam 3: Tools and Equipment

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 the correct order of operations for conditioning a griddle?

A _______________ is a type of oven with a fan that circulates the hot air.

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

A _______________ is a tall, cylindrical stainless steel container used for storing foods and for holding them in a hot water bath.

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

The most likely reason why a béchamel sauce became discolored is because the chef __________.

Identify the piece of equipment shown in each picture. -

A _______________ is used for slicing breads.

Identify the piece of equipment shown in each picture. -

To produce a sauce with the greatest smoothness, you would use a __________ to strain it.

A _______________ is a sword-shaped tool used for maintaining knife edges.

A vertical cutter/mixer in the professional kitchen most closely resembles the __________ in the home kitchen.

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. -

The Food Service Industry

Sanitation and Safety

Basic Principles of Cooking and Food Science

Menus, Recipes, and Cost Management

Nutrition

Mise En Place

Stocks and Sauces

Soups

Understanding Meats and Game

Cooking Meats and Game

Understanding Poultry and Game Birds

Cooking Poultry and Game Birds

Understanding Fish and Shellfish

Cooking Fish and Shellfish

Understanding Vegetables

Cooking Vegetables

Potatoes

Legumes, Grains, Pasta, and Other Starches

Cooking for Vegetarian Diets

Salad Dressings and Salads

Sandwiches

Hors Doeuvres

Breakfast Preparation

Dairy and Beverages

Sausages and Cured Foods

Pâtés, Terrines, and Other Cold Foods

Food Presentation and Garnish

Bakeshop Production: Basic Principles and Ingredients

Yeast Products

Quick Breads

Cakes and Icings

Cookies

Pies and Pastries

Creams, Custards, Puddings, Frozen Desserts, and Sauces

Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

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