lesson 1
問題一覧
1
A small hand tool used generally in decorative works such as making garnishes.
channel knives
2
A perforated bow of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash or cook ingredients from liquid.
colander
3
A broad — bladed implement bent to keep the hand off hot surfaces. It is used for turning and lifting eggs, pancakes, and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean griddles.
offset spatula
4
A small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze.
pastry brush
5
A broad flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream.
rubber spatula or scraper
6
A screen — type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.
sieve
7
A device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.
wire whip or whisk
8
A large stainless spoons holding about 3 ounces used for mixing, stirring, and serving. Slotted and perforated spoons are large, long-handled spoons with holes in the bow! used to remove larger solid particles from liquids.
spoon:solid, slotted and perforated
9
A miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching.
egg poacher
10
A kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar.
measuring cup
11
a heavy-based frying usually of cast iron or copper, with rounded sloping sides used exclusively for omelets and never washed after used but cleaned with absorbent paper.
omelet pan
12
A deep cooking pan with a handle used primarily for cooking sauce
sauce pan
13
These containers have smooth, rounded interior surfaces with no creases to retain some mixture and is used for mixing ingredients.
mixing bowl
14
A kitchen appliance where you store food at a cool temperature.
refrigerator
15
A chamber or compartment used for cooking, baking, heating, or drying.
oven
16
A hand-held mixer which usually comes with various attachments including a whisk attachment for whisking cream, batters and egg whites, and sugar.
electric mixer
17
Used to measure an amount of an ingredient, either liquid or dry, when cooking. Measuring spoons may be made of plastic, metal, and other materials.
measuring spoon
18
Refers to a poultry or fowl products
egg
19
Egg may be eaten cooked in its shell,fried or poached or may be combined with other ingredients to produce another dish in baking eggs acts both as an
emulsifier, leavener
20
Eggs protective coating
mucin layer
21
is the removal of visible soil while sanitizing means reducing the number of harmful microorganisms by using very hot
water or a chemical sanitizing solution.
cleaning
22
is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically. Manual ware washing uses a three-compartment sink and is used primarily for pots and pans.
Mechanical ware washing requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. In
large operations, heavy-duty pot and pan washing machines have been designed to remove cooked-on food.
ware washing
23
Manual dishwashing procedure
scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry
24
A hand-held mixer which usually comes with various attachments including a whisk attachment for whisking cream, batters and egg whites, and sugar.
electric mixer
quiz 1
quiz 1
Kent Junard Remolino · 14問 · 1年前quiz 1
quiz 1
14問 • 1年前extension,lesson 1
extension,lesson 1
Kent Junard Remolino · 10問 · 1年前extension,lesson 1
extension,lesson 1
10問 • 1年前lesson 1
lesson 1
Kent Junard Remolino · 6問 · 1年前lesson 1
lesson 1
6問 • 1年前問題一覧
1
A small hand tool used generally in decorative works such as making garnishes.
channel knives
2
A perforated bow of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash or cook ingredients from liquid.
colander
3
A broad — bladed implement bent to keep the hand off hot surfaces. It is used for turning and lifting eggs, pancakes, and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean griddles.
offset spatula
4
A small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze.
pastry brush
5
A broad flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream.
rubber spatula or scraper
6
A screen — type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.
sieve
7
A device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.
wire whip or whisk
8
A large stainless spoons holding about 3 ounces used for mixing, stirring, and serving. Slotted and perforated spoons are large, long-handled spoons with holes in the bow! used to remove larger solid particles from liquids.
spoon:solid, slotted and perforated
9
A miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching.
egg poacher
10
A kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar.
measuring cup
11
a heavy-based frying usually of cast iron or copper, with rounded sloping sides used exclusively for omelets and never washed after used but cleaned with absorbent paper.
omelet pan
12
A deep cooking pan with a handle used primarily for cooking sauce
sauce pan
13
These containers have smooth, rounded interior surfaces with no creases to retain some mixture and is used for mixing ingredients.
mixing bowl
14
A kitchen appliance where you store food at a cool temperature.
refrigerator
15
A chamber or compartment used for cooking, baking, heating, or drying.
oven
16
A hand-held mixer which usually comes with various attachments including a whisk attachment for whisking cream, batters and egg whites, and sugar.
electric mixer
17
Used to measure an amount of an ingredient, either liquid or dry, when cooking. Measuring spoons may be made of plastic, metal, and other materials.
measuring spoon
18
Refers to a poultry or fowl products
egg
19
Egg may be eaten cooked in its shell,fried or poached or may be combined with other ingredients to produce another dish in baking eggs acts both as an
emulsifier, leavener
20
Eggs protective coating
mucin layer
21
is the removal of visible soil while sanitizing means reducing the number of harmful microorganisms by using very hot
water or a chemical sanitizing solution.
cleaning
22
is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically. Manual ware washing uses a three-compartment sink and is used primarily for pots and pans.
Mechanical ware washing requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. In
large operations, heavy-duty pot and pan washing machines have been designed to remove cooked-on food.
ware washing
23
Manual dishwashing procedure
scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry
24
A hand-held mixer which usually comes with various attachments including a whisk attachment for whisking cream, batters and egg whites, and sugar.
electric mixer