EQUIPMENT CLASSIFICATION

EQUIPMENT CLASSIFICATION

University - Professional Development

10 Qs

quiz-placeholder

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EQUIPMENT CLASSIFICATION

EQUIPMENT CLASSIFICATION

Assessment

Quiz

Life Skills

University - Professional Development

Hard

Created by

Nurul Othman

Used 4+ times

FREE Resource

10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Combination Steamer Oven can be operated in three modes, except...

as a convection oven

as a high-humidity oven

as a convection steamer

as the shelves move around a central rod

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is not the usage of Food Processor ?

To mix or emulsify

Used to chop or purée foods

Used to prepare certain drinks

Slice, shred and julienne solid foods

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Charcoal taste is created by smoke from meat fats that drip into the heat source.


Based on the statement above, which equipment is meant?

Grill

Griddle

Rangetops

Salamander

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The following are the features of Griddle, except...

Flat & smooth

Used to mix, purée, and emulsify liquids

Heated surfaces on which food is cooked directly

Available as separate units or as part of a rangetop

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is not the usage of food chopper/grinder attachments ?

Powered by either gas or electricity.

The food grinder is used mostly for grinding meats, although other moist foods may be ground also.

The slicer/shredder consists of a hopper and a lever that feeds the food onto a rotating disk or plate.

The dicer attachment forces foods through a grid-type blade that cuts them into perfect dice.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the 3 main mixer attachments ?

Wire whip

Flat beater

Hand whisk

Dough hook

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is not Steam-jacketed kettle usage advantage ?

Heats much more quickly.

Foods cook more quickly at lower temperatures.

Heated not just on the bottom but on the sides as well.

Have more uniform and controllable heat than pots on the range.

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