y.1.u5 flash equipment/mise/flavor/nutrition intro
TRANSCRIPT
A light, fine, mesh gauze for straining liquids, bundling
herbs, or thickening yogurt is called a
11
What piece of equipment removes foam from stock or
soup and removes solid ingredients from liquids?
14
Which piece of small equipment is used to purée
very soft foods and to remove solids from purées?
15
Which hand tool cuts a thick layer from vegetables and
fruits more efficiently than a paring knife?
17
Which type of pot includes a lower pot that holds boiling or
simmering water to gently cook the food in the upper pot?
18
Which type of pan is used to hold prepared food in a steam table, hot-holding cabinet, or
refrigerator?
19
A manually operated slicer made of stainless steel with adjustable blades that slice
and julienne is a
23
In which type of steamer is steam generated in a boiler and then piped to the cooking chamber,
where it is vented over the food?
25
Which type of burner cooks food on a thick slate of cast iron and provides consistent
and even heat?
28
A ____________ oven has three to five circular shelves on
which food cooks as the shelves move around a central
rod.
30
Which type of holding equipment is a unit designed to hold either
one full-size hotel pan or multiple smaller hotel pans per slot?
32
The transfer of heat caused by the movement of molecules (in
the air, water, or fat) from a warmer area to a cooler one is
34
Inserting long, thin strips of fat into a large, naturally lean piece of meat with
a special needle before cooking to baste the meat from the inside is
known as
35
Which dry-heat cooking method cooks a food item on a hot flat
surface or in a relatively dry, heavy-bottomed fry pan or cast-iron skillet?
37
Which moist-heat cooking method completely submerges food in a
liquid that is at a constant, moderate temperature?
38
A braised dish usually made with red meat (often beef), vegetables, red wine, and
seasoning is called
40
A white stew traditionally made from veal, chicken, or lamb,
garnished with mushrooms and pearl onions and served in a white sauce is referred to as
41
Which stew is usually prepared from mutton or
lamb, with a garnish of root vegetables, onions, and
peas?
42
According to the CDC, what percentage of adult
Americans aged 20 years and older are either
overweight or obese?
46
According to the Dietary Guidelines for Americans,
less than ________ percent of calories should come from
fat.
47
According to the Dietary Guidelines for Americans,
how many nutrients does the human body require for good
health?
48
The Dietary Guidelines for Americans’ daily
recommendations state that cholesterol should not exceed ___________
milligrams.49