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14: In Review Questions
True or false. OSHA tests and certifies that foodservice equipment meets public health and safety standards.
A. True
B. False
The open-burner range has the advantage of instant _____ control.
Compare the flattop range and the griddle.
True or false. The device that regulates heat in an oven is called a
salamander
.
A. True
B. False
List two modifications you could make to a conventional oven recipe in order to prepare it using a convection oven.
What piece of equipment would you use to roast a large cut of beef with the least amount of shrinkage?
A. microwave oven
B. cook-hold oven
C. conventional oven
D. broiler
E. convection steamer
True or false. In a broiler, the radiant heat source is placed above the food to be cooked.
A. True
B. False
Deep fryers are classified by the amount of _____ they hold.
List two types of equipment used to hold hot foods.
Why is refrigeration equipment some of the most important equipment in the commercial kitchen?
List five things kitchen staff can do to help keep refrigerators and freezers working properly.
True or false. A preventive maintenance schedule is a tool chefs use to help them manage the repair and replacement of equipment.
A. True
B. False
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