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Exam 3: Tools and Equipment

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Exam 1: The Food Service Industry36 Questionsadd course
Exam 2: Sanitation and Safety42 Questionsadd course
Exam 3: Tools and Equipment124 Questionsadd course
Exam 4: Basic Principles of Cooking and Food Science240 Questionsadd course
Exam 6: Nutrition72 Questionsadd course
Exam 7: Mise En Place46 Questionsadd course
Exam 8: Stocks and Sauces102 Questionsadd course
Exam 9: Soups48 Questionsadd course
Exam 10: Understanding Meats and Game125 Questionsadd course
Exam 11: Cooking Meats and Game41 Questionsadd course
Exam 12: Understanding Poultry and Game Birds39 Questionsadd course
Exam 13: Cooking Poultry and Game Birds50 Questionsadd course
Exam 14: Understanding Fish and Shellfish75 Questionsadd course
Exam 15: Cooking Fish and Shellfish102 Questionsadd course
Exam 16: Understanding Vegetables43 Questionsadd course
Exam 17: Cooking Vegetables55 Questionsadd course
Exam 18: Potatoes51 Questionsadd course
Exam 19: Legumes, Grains, Pasta, and Other Starches68 Questionsadd course
Exam 20: Cooking for Vegetarian Diets48 Questionsadd course
Exam 21: Salad Dressings and Salads116 Questionsadd course
Exam 22: Sandwiches30 Questionsadd course
Exam 23: Hors Doeuvres33 Questionsadd course
Exam 24: Breakfast Preparation40 Questionsadd course
Exam 25: Dairy and Beverages59 Questionsadd course
Exam 26: Sausages and Cured Foods32 Questionsadd course
Exam 27: Pâtés, Terrines, and Other Cold Foods41 Questionsadd course
Exam 28: Food Presentation and Garnish30 Questionsadd course
Exam 29: Bakeshop Production: Basic Principles and Ingredients30 Questionsadd course
Exam 30: Yeast Products74 Questionsadd course
Exam 31: Quick Breads44 Questionsadd course
Exam 32: Cakes and Icings30 Questionsadd course
Exam 33: Cookies49 Questionsadd course
Exam 34: Pies and Pastries19 Questionsadd course
Exam 35: Creams, Custards, Puddings, Frozen Desserts, and Sauces51 Questionsadd course
Exam 36: Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions46 Questionsadd course
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A _______________ is a round, broad, shallow, heavy-duty pot with straight sides, used for braising meats.

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Question 121

Identify the piece of equipment shown in each picture. -Identify the piece of equipment shown in each picture. -

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Question 122

Identify the piece of equipment shown in each picture. -Identify the piece of equipment shown in each picture. -

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Question 123

Identify the piece of equipment shown in each picture. -Identify the piece of equipment shown in each picture. -

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Question 124
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