Chapter 5: Phase 1- Tools and Equipment

  1. What does NSF stand for?
    National Sanitation Foundation
  2. What are the types of materials used in knife construction?
    • Carbon Steel
    • Stainless Steel
    • High Carbon Stainless Steel
    • Ceramic
  3. This metal is an alloy of carbon and iron.  It is traditionally used because it is soft enough to be sharpened easily. It corrodes and discolors easily.
    Carbon Steel
  4. This metal will not rust, corrode or discolor and is extremely durable. It is much more difficult to sharpen.
    Stainless Steel
  5. This metal is an alloy combining the best features of carbon steel and stainless steel. It neither corrodes nor discolors and can be sharpened almost as easily as carbon steel.
    High Carbon Stainless Steel
  6. This material is made of zirconium oxide.  It is extremely sharp, very easy to clean, rustproof and non reactive. However, it is extremely fragile.
  7. What are the parts of a knife?
    • Tip
    • Cutting edge
    • Spine
    • Bolster
    • Heel
    • Tang
    • Rivets
  8. This type of pan has sloped sides.

    Remember: Sauce Pan
  9. What are the dimensions of a standard full-sized hotel pan?
    12 x 20 inches and 2 inches deep
  10. What is the most important factor when choosing a deep fat fryer?
    Recovery time

    Recovery time is the length of time it takes the fat to return to the desired cooking temperature after food is submerged in it.
  11. What are the different types of fire extinguishers available?
    • A- ordinary combustibles
    • B- grease and flammable liquids
    • C- electrical equip or wiring
    • K- cooking oils or fats in commercial cooking

    Combo: AB, BC, ABC
  12. What are the six types of materials used to produce commercial cookware?
    • Copper
    • Aluminum
    • Stainless Steel
    • Cast Iron
    • Glass
    • Ceramic
  13. What is the difference between a work section and a work station?
    A work station is the main area of operations; a work section is a section within a work station responsible for related task of that station.

    i.e. Beverage section= hot/cold/alcohol station
  14. Who developed food rations during the Crimean War?
    Alexis Soyer
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Chapter 5: Phase 1- Tools and Equipment
Chapter 5 review