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Chapter 13 - Smallwares: In Review

1. True or false. An important factor to chefs when selecting cookware is how well the pot or pan transfers heat from the source to the food.
     A. True B. False
2. Carbon steel is a good conductor of heat but gives off a metallic taste when used to cook _____ foods.
   
3. List the professional names for the following pots and pans:

1. straight-sided sauté pan
   
2. sauté pan with sloped sides
   
3. cone-shaped strainer
   
4. tall, cylindrical containers placed in steam tables or ice baths
   

4. A square or rectangular piece of cookware with high sides and a tight-fitting lid that is designed for cooking items first on the range top and then covered in the oven is a _____.
     A. braising pan B. colander C. hotel pan D. stockpot
5. True or false. A portion scale is preferred by bakers and pastry chefs for weighing large amounts of dry ingredients.
     A. True B. False
6. Cheesecloth is sometimes used in place of a _____ for straining out fine particles.
   
7. True or false. A mandoline is a piece of equipment commonly used to purée foods.
     A. True B. False
8. Identify the tool(s) a chef would use to do the following:

1. shred cheese
   
2. purée cooked carrots
   
3. cook a soup
   
4. sauté diced vegetables
   

9. A(n) _____ blender is used to mix or purée food in the container in which it was prepared.
   
10. True or false. Pots and pans should be stored on a shelf right-side up.
      A. True B. False
11. List three safety recommendations to follow when operating food processors or mixers.
    

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