2021 Semester Exam Review Culinary Arts

Turner/Spatula

• to flip food items, scrape off of a pan or baking sheet

• to incorporate air, to mix smooth

• to spread icing or cut cake slices

• long 8-12 inch knife to chop and dice meat, produce or other food items

Chef's Knife

• to flip food items, scrape off of a pan or baking sheet

• to incorporate air, to mix smooth

• to spread icing or cut cake slices

• long 8-12 inch knife to chop and dice meat, produce or other food items

Icing/Cake Spatula

• to flip food items, scrape off of a pan or baking sheet

• to incorporate air, to mix smooth

• to spread icing or cut cake slices

• long 8-12 inch knife to chop and dice meat, produce or other food items

Wire Whisk

• to flip food items, scrape off of a pan or baking sheet

• to incorporate air, to mix smooth

• to spread icing or cut cake slices

• long 8-12 inch knife to chop and dice meat, produce or other food items

Slotted Spoon

• to lift solid items out of a liquid

• to incorporate air, to mix smooth

• to cut in fat (butter) to flour

• to scrape the sides/bottoms of bowls/pans

Pastry Blender

• to lift solid items out of a liquid

• to incorporate air, to mix smooth

• to cut in fat (butter) to flour

• to scrape the sides/bottoms of bowls/pans

Pastry Blender

• to lift solid items out of a liquid

• to incorporate air, to mix smooth

• to cut in fat (butter) to flour

• to scrape the sides/bottoms of bowls/pans

Rubber Spatula

• to lift solid items out of a liquid

• to incorporate air, to mix smooth

• to cut in fat (butter) to flour

• to scrape the sides/bottoms of bowls/pans

Liquid Measuring Cup

• to lift solid items out of a liquid

• to incorporate air, to mix smooth

• used for measuring liquid ingredients only, usually made of clear plastic or glass

• to scrape the sides/bottoms of bowls/pans

Internal cooking temperature of RTE food is

• 135

• 165

• 145

• 155