Chapter 11 Foodservice Equipment
Exam Questions and Answers
Receiving Table/Area - Answer-Place in a foodservice operation where employees
weigh, inspect, and check delivered items
Scales - Answer-Equipment in the receiving area that employees use to weigh items in
order to confirm that what was ordered matches what is delivered.
Utility Carts - Answer-Wheeled equipment used in the receiving area made of durable
injection molding (plastic), molded shelving, or heavy steel and used to carry food cases
to storage areas.
Shelving - Answer-Equipment used to store dry goods; operations use stainless steel
shelves because they are very strong and easy to clean
Refrigerators (Walk-in and Reach-in) - Answer-Equipment used to maintain food
temperatures between 32°F and 41°F (0°C and 5°C). A walk-in refrigerator (often just
called a "walk-in") is built into the foodservice facility itself, whereas a reach-in
refrigerator (often just called a "reach-in") can have one, two, or three internal
compartments. A reach-in might have full-sized doors or half doors, windows in the
doors, or doors on both sides. Some have wheels so that they can be used in different
areas of the kitchen. They are also, roll-in, display, on-site, and portable refrigerators.
Freezers (Walk-in and Reach-in) - Answer-Equipment used to maintain food
temperatures of 0 degrees or lower. A walk-in freezer (often just called a "walk-in") is
built into the foodservice facility itself, whereas a reach-in freezer (often just called a
"reach-in") can have one, two, or three internal compartments. A reach-in might have
full-sized doors or half doors, windows in the doors, or doors on both sides. Some have
wheels so that they can be used in different areas of the kitchen. They are also, roll-in,
display, on-site, and portable freezer.
Cutters - Answer-Machines used in a professional kitchen to cut meats, vegetables, and
other food.
Mixers - Answer-Machines used in a professional kitchen to mix and blend sauces and
batters
Steamers - Answer-Machines used in a professional kitchen to cook vegetables and
grains by allowing the food to come into direct contact with steam, heating the food very
quickly.
Exam Questions and Answers
Receiving Table/Area - Answer-Place in a foodservice operation where employees
weigh, inspect, and check delivered items
Scales - Answer-Equipment in the receiving area that employees use to weigh items in
order to confirm that what was ordered matches what is delivered.
Utility Carts - Answer-Wheeled equipment used in the receiving area made of durable
injection molding (plastic), molded shelving, or heavy steel and used to carry food cases
to storage areas.
Shelving - Answer-Equipment used to store dry goods; operations use stainless steel
shelves because they are very strong and easy to clean
Refrigerators (Walk-in and Reach-in) - Answer-Equipment used to maintain food
temperatures between 32°F and 41°F (0°C and 5°C). A walk-in refrigerator (often just
called a "walk-in") is built into the foodservice facility itself, whereas a reach-in
refrigerator (often just called a "reach-in") can have one, two, or three internal
compartments. A reach-in might have full-sized doors or half doors, windows in the
doors, or doors on both sides. Some have wheels so that they can be used in different
areas of the kitchen. They are also, roll-in, display, on-site, and portable refrigerators.
Freezers (Walk-in and Reach-in) - Answer-Equipment used to maintain food
temperatures of 0 degrees or lower. A walk-in freezer (often just called a "walk-in") is
built into the foodservice facility itself, whereas a reach-in freezer (often just called a
"reach-in") can have one, two, or three internal compartments. A reach-in might have
full-sized doors or half doors, windows in the doors, or doors on both sides. Some have
wheels so that they can be used in different areas of the kitchen. They are also, roll-in,
display, on-site, and portable freezer.
Cutters - Answer-Machines used in a professional kitchen to cut meats, vegetables, and
other food.
Mixers - Answer-Machines used in a professional kitchen to mix and blend sauces and
batters
Steamers - Answer-Machines used in a professional kitchen to cook vegetables and
grains by allowing the food to come into direct contact with steam, heating the food very
quickly.
