Introduction to Culinary Arts Vocab. Exam | Questions & Answers (100 %Score) Latest
Updated 2024/2025 Comprehensive Questions A+ Graded Answers | With Expert Solutions
Bench Mixer - A typical home stand mixer will include a wire whisk for whipping creams
and egg whites; a flat beater for mixing batters; and a dough hook for kneading.
Covection Oven - A cooking device that heats food by the circulation of hot air.
Flat Top Range - A flat top is a type of cooking range whose surface is sort of a cross
between a griddle and a grill. Unlike a grill, a flat top doesn't have a grate, but simply a
flat cooking surface.
Griddle Top Range - A cooking appliance with a smooth top
Stack Oven - A freestanding rectangular oven that has a series of well insulated shelves
stacked on top of one another; also
known as a deck oven
Small Equipment - Kitchen forks , ladles , colander strainer and can opener.
Bakers scale - Used to measure most baking ingredients; also called a baker's balance
China Cap - Used for straining sauce, stock, and gravy and for making puree.
Cleaver - A tool with a heavy broad blade, used by butchers for chopping meat. (Can
chop through bones)
Colander - Used to rinse and drain salad greens, vegetables, and fruit, also used to
strain water away from pasta.
Double Boiler - used when temperatures must be kept below boiling or for keeping food
warm without overcooking.
Dry Measuring Cups - Used to measure dry ingredients
Food Mill - Used for mashing, straining, pureeing.
French Whip - Used for general mixing, stirring, and beating of heavy liquid. Also called
a wire whip.
Grater - A device used to shred food, such as cheese, potatoes, and carrots, into
coarse pieces.
Ladle - A long handled spoon used to poor liquids.
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