Kitchen Equipment Flashcards Preview

GCSE Catering > Kitchen Equipment > Flashcards

Flashcards in Kitchen Equipment Deck (34)
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1
Q

What piece of equipment would you use to shallow fry foods?

A

Frying pan

2
Q

What piece of equipment would you use to boil foods?

A

Saucepan

3
Q

What piece of equipment would you use to simmer foods?

A

Saucepan

4
Q

What piece of equipment boils water quickly?

A

Kettle

5
Q

What type of knife would you use to spread icing onto a cake?

A

Palette knife

6
Q

What type of knife would you use to cut fish into fillets?

A

Filleting knife

7
Q

What are the two types of knives a chef would most commonly use?

A

Chefs and vegetable/paring

8
Q

What type of knife has a seated edge?

A

Bread knife

9
Q

What makes a filleting knife special?

A

Flexible, thin blade

10
Q

What two pieces of equipment would you use to make a bain-marie?

A

A saucepan and a mixing bowl (glass or metal not plastic)

11
Q

What three pieces of equipment could you use to mix a cake mixture?

A

Wooden spoon, spatula or whisk

12
Q

What two types of whisk could a chef use?

A

Hand whisk or electric whisk

13
Q

What piece of electrical equipment could you use to make breadcrumbs or quickly chop ingredients?

A

Food processor

14
Q

What piece of electrical equipment could you use to make a mixture smooth?

A

Hand blender

15
Q

What piece of equipment would you use to get rid of lumps in flour?

A

Sieve

16
Q

What piece of equipment could you use to drain water from pasta or potatoes?

A

Colander

17
Q

What piece of equipment could you use to make pastry thinner?

A

Rolling pin

18
Q

What is the top part of a cooker called?

A

Hob

19
Q

What is the part of the cooker when heat radiates from the top called?

A

Grill

20
Q

What is the main part of a cooker called?

A

Oven

21
Q

What piece of equipment could you use to make smooth shaped meringues?

A

Piping bag

22
Q

What two spoons are used as measurements?

A

Teaspoon and tablespoon

23
Q

What does tsp stand for?

A

Teaspoon (little one)

24
Q

What does tbsp stand for?

A

Tablespoon (big one)

25
Q

What piece of equipment do you chop foods on?

A

(Colour coded) chopping boards

26
Q

What piece of equipment could you use to easily portion soup?

A

Ladle

27
Q

What piece of equipment should you use to remove the skin from vegetables?

A

Peeler

28
Q

What piece of equipment could you use to remove the liquid from a lemon?

A

Juicer

29
Q

Knives should always be kept …

A

sharp

30
Q

What piece of electrical equipment cooks foods really quickly?

A

Microwave

31
Q

What piece of electric equipment cooks foods in lots of oil?

A

Deep fat fryer

32
Q

Whose instructions should you follow when using electrical equipment?

A

Manufacturers

33
Q

How often should fridge temperatures be checked?

A

At least twice a day

34
Q

How often should electrical equipment be tested for safety?

A

Yearly