ProStart Level 1 Chapter 11 – Kitchen Equipment & Culinary Skills Review

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ProStart Level 1 Chapter 11 – Kitchen Equipment & Culinary Skills Review

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ProStart Level 1 Chapter 11 – Kitchen Equipment & Culinary Skills Review

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ProStart Level 1 Chapter 11 – Kitchen Equipment & Culinary Skills Review

5 categories of foodservice equipment - ANS ✔✔receive

store

prepare

hold

serve

Receiving area - ANS ✔✔first stop in the flow of food

3 types of equipment used in receiving - ANS ✔✔Receiving table/area

Scales

Utility carts

How to store dry foods - ANS ✔✔6 inches off the floor on stainless steel shelving

32-41 - ANS ✔✔temperature range that must be maintained in refrigerators

0 or lower - ANS ✔✔temperature range freezers must maintain

6 categories of food-preparation equipment - ANS ✔✔cutters and mixers

steamers

broilers

ranges, griddles, fryers

ovens

proofing cabinets

, Countertop blender - ANS ✔✔purees, liquefies, and/or blends food

Food processor - ANS ✔✔grinds, purees, blends, crushes, and/or kneads food

Immersion blender - ANS ✔✔Also known as a hand blender, stick blender, or burr mixer.

A long, stick-like machine that houses a motor on one end of the machine with a blade on the
other end.

Mandoline - ANS ✔✔A manually operated slicer made of stainless steel with adjustable slicing
blades to slice and julienne.

7 Mixer attachments - ANS ✔✔paddle

wire whips

dough hooks

meat grinders

shredders

slicers

juicers

Flat beater paddle - ANS ✔✔attachment used to mix, mash, and cream soft foods

Wire whip - ANS ✔✔attachment used to beat and add air to light foods, such as egg whites and
cake frosting

Wing whip - ANS ✔✔A heavier version of the wire whip; used in a mixer to whip, cream, and
mash heavier food items.

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Uploaded on: June 2, 2026
Number of pages: 6
Written in: 2025/2026
Type: Exam (elaborations)
Contains: Questions & answers

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