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Foundations 1 Chapter 12 Mark II

Quiz by Christopher Wright

Grades 9-12
Hospitality and Tourism
Ohio Career Tech

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10 questions
Show answers
  • Q1
    What is a screen that stretches across a metal or wood base that is shaped like a drum and that food is forced through?
    offset spatula
    food mill
    tamis/drum sieve
    parisienne scoop
    120s
  • Q2
    A honing steel should be used?
    when a knife is extremely dull
    if a knife seems to sharp
    daily and before each cut
    to guide the cut when using a knife
    120s
  • Q3
    A parisienne scoop is?
    one of the classical knife cuts
    a large stainless steel pot used for braising
    another name for a melon baller
    a large scoop used to portion soups and stews
    120s
  • Q4
    How many 1/9 th pans fit inside of a hotel pan?
    3
    9
    6
    2
    120s
  • Q5
    Often called a scraper, this piece of equipment has a rubber blade and long handle and is used to fold ingredients and scrape the sides of bowls?
    ricer
    rubber spatula
    bench scraper
    grater
    120s
  • Q6
    A flexible, round tipped tool used for icing cakes, spreading fillings, and leveling dry ingredients when measuring?
    straight spatula
    offset spatula
    ricer
    rubber spatula
    120s
  • Q7
    These pieces of equipment come in varying sizes identified with different colored handles and stamps. These pieces are commonly used for portioning out soft foods?
    colander
    ricer
    portion scoops
    thermocouple
    120s
  • Q8
    How many 1/6th pans fit inside of a hotel pan?
    9
    6
    2
    3
    120s
  • Q9
    A heavy, thick pan made of cast iron, used to pan fry food like meat or vegetables?
    crepe pan
    saute pan
    cast iron skillet
    springform pan
    120s
  • Q10
    A metal tray with small, round cups or molds used to make muffins, cupcakes, or other small baked items?
    sheet tray
    spring form pan
    sauce pan
    muffin tray
    120s

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