High School

9. Which steamer grills, steams, braises, sautés, and stews different kinds of food?
A. Convection oven
B. Pressure oven
C. Steam-jacketed kettle
D. Tilting fry pan

10. Which broiler uses gas or electricity to mimic the effects of a charcoal grill?
A. Charbroiler
B. Countertop broiler
C. Rotisserie
D. Hotel broiler

11. Which broiler is used to cook large amounts of food quickly?
A. Charbroiler
B. Hotel broiler
C. Salamander
D. Countertop broiler

12. Which broiler places food on a stick and roasts it over or under a heat source?
A. Salamander
B. Charbroiler
C. Countertop broiler
D. Rotisserie

13. Which piece of equipment is the most frequently used in restaurant and foodservice kitchens?
A. Broilers
B. Ranges
C. Ovens
D. Fryers

14. Which piece of equipment cooks food in hot oil?
A. Salamander
B. Griddle
C. Deep-fat fryer
D. Rotisserie

15. Which piece of equipment supplies direct heat by way of an open flame to the item being cooked?
A. Open burner
B. Convection oven
C. Griddle
D. Salamander

16. Which oven has 2 to 4 shelves that are stacked on top of each other and on which food is directly cooked?
A. Convection oven
B. Tandoor oven
C. Conveyor oven
D. Deck oven

17. Which type of oven is primarily used by restaurants and foodservice kitchens to thaw and reheat food?
A. Rotary oven
B. Microwave oven
C. Convection oven
D. Deck oven

18. Which oven has a belt that moves the food along in one direction?
A. Microwave oven
B. Convection oven
C. Conveyor oven
D. Deck oven

Answer :

Final answer:

This answer outlines various cooking equipment used in commercial kitchens, detailing their specific functions and applications. It includes information about steamers, broilers, and ovens, highlighting the importance of each in food preparation. Understanding this equipment is vital for efficiency in the foodservice industry.


Explanation:

Understanding Commercial Cooking Equipment

In a professional kitchen, understanding the various cooking equipment and their functions is essential for efficient food preparation. Here is a detailed exploration of some common kitchen equipment and their roles:

  1. Steamer: The steamer that grills, steams, braises, sautés, and stews different kinds of food is a Pressure oven (Answer: B). This versatile appliance combines the functions of multiple cooking methods, making it ideal for a variety of dishes.
  2. Broilers: To mimic the effects of a charcoal grill, the appropriate broiler is a Charbroiler (Answer: A). This equipment utilizes gas or electric heat sources to give food a distinct grilled flavor.
  3. Large Scale Cooking: For cooking large amounts of food quickly, the Hotel broiler is the best option (Answer: B). It's specifically designed to handle high volume cooking tasks efficiently.
  4. Rotisserie Cooking: The equipment that places food on a stick and roasts it is the Rotisserie (Answer: D). Rotisserie machines are great for even cooking and browning.
  5. Most Common Equipment: In restaurant kitchens, the most frequently used piece of equipment is the Range (Answer: B). This versatile cooking device allows chefs to boil, simmer, and sauté various dishes.
  6. Deep-Frying: Food is cooked in hot oil using a Deep-fat fryer (Answer: C). This equipment is essential for preparing fried foods like french fries and chicken.
  7. Open Flame Cooking: Equipment that supplies direct heat via an open flame includes the Open burner (Answer: A). This is commonly used for quick sautéing and frying.
  8. Oven Types: An oven with 2 to 4 stacked shelves is referred to as a Deck oven (Answer: D). It's great for baking multiple trays of items at once.
  9. Thawing and Reheating: The primary oven used for thawing and reheating food in commercial kitchens is the Microwave oven (Answer: B). It is efficient for fast heating processes.
  10. Conveyor Ovens: Finally, the oven equipped with a moving belt that transports food is known as a Conveyor oven (Answer: C). This type is widely used in fast-food establishments for consistent cooking.

Understanding this equipment not only aids in cooking methods but also ensures efficiency and quality in food preparation in professional settings.


Learn more about Commercial Cooking Equipment here:

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