ProStart Chapter 11: Food Service Equipment – Kitchen Tools, Machines & Safe
Operation Guide
A mandoline is used to - correct answer ✔✔Slice precisely
A convection steamer - correct answer ✔✔Uses steam piped into the cooking chamber, where
it is vented over the food
An immersion blender is - correct answer ✔✔Also called a stick blender and can pur'ee food in
a container
A salamander is - correct answer ✔✔A small radiant broiler that is used to finish food items
A deck oven is an oven - correct answer ✔✔That has multiple shelves on which to cook food
directly
a " wok hei" refers to - correct answer ✔✔A commercial wok setup consisting of numerous
flame jets
For a proper cleaning of equipment, the operator should - correct answer ✔✔Make sure the
equipment is unplugged first before servicing
A proofing cabinet is a piece of equipment that is - correct answer ✔✔Designed to help yeast
products proof properly
What is a bain-marie - correct answer ✔✔A cylindrical pot that is used to keep hot food hot for
service
Operation Guide
A mandoline is used to - correct answer ✔✔Slice precisely
A convection steamer - correct answer ✔✔Uses steam piped into the cooking chamber, where
it is vented over the food
An immersion blender is - correct answer ✔✔Also called a stick blender and can pur'ee food in
a container
A salamander is - correct answer ✔✔A small radiant broiler that is used to finish food items
A deck oven is an oven - correct answer ✔✔That has multiple shelves on which to cook food
directly
a " wok hei" refers to - correct answer ✔✔A commercial wok setup consisting of numerous
flame jets
For a proper cleaning of equipment, the operator should - correct answer ✔✔Make sure the
equipment is unplugged first before servicing
A proofing cabinet is a piece of equipment that is - correct answer ✔✔Designed to help yeast
products proof properly
What is a bain-marie - correct answer ✔✔A cylindrical pot that is used to keep hot food hot for
service
