Copyright Goodheart-Willcox Co., Inc. 216 Unit Two Culinary Fundamentals Summary Points • Selecting the right piece of equipment is important when preparing food. Chefs must consider the material used in the cookware as well as the type of pot or pan best suited to the job. • Many pieces of equipment exist that help cooks measure weights, volumes, and temperatures. • Straining equipment varies depending on the size particles to be strained out and the end product desired. • Cutting and processing equipment can range from simple, handheld tools to complex, motorized machines. • Smallwares should be clean, sanitized, and dry before storing in a clean location. • Individuals should receive training on the safe use of a piece of equipment before using it. In Review 1. True or false. An important factor to chefs when selecting cookware is how well the pot or pan transfers heat from the source to the food. 2. Carbon steel is a good conductor of heat but gives off a metallic taste when used to cook _____ foods. 3. List the professional names for the following pots and pans: A. straight-sided sauté pan B. sauté pan with sloped sides C. cone-shaped strainer D. tall, cylindrical containers placed in steam tables or ice baths 4. A square or rectangular piece of cookware with high sides and a tight-fitting lid that is designed for cooking items first on the range top and then covered in the oven is a _____. A. braising pan B. colander C. hotel pan D. stockpot 5. True or false. A portion scale is preferred by bakers and pastry chefs for weighing large amounts of dry ingredients. 6. Cheesecloth is sometimes used in place of a _____ for straining out fine particles. 7. True or false. A mandoline is a piece of equipment commonly used to purée foods. 8. Identify the tool(s) a chef would use to do the following: A. shred cheese B. purée cooked carrots C. cook a soup D. sauté diced vegetables 9. A(n) _____ blender is used to mix or purée food in the container in which it was prepared. 10. True or false. Pots and pans should be stored on a shelf right-side up. 11. List three safety recommendations to follow when operating food processors or mixers. Core Skills 12. Math. Calculate how many 3-inch square brownies can be cut from a standard sheet pan. Draw a picture illustrating how you came to your answer. 13. Math. You have a half-size hotel pan of sliced beef and you need to record the weight of the beef on the production sheet. The pan and beef together weigh 13¼ pounds. The tare weight of the pan is ¾ pound. The scale does not allow you to reset the scale for tare weight. How much does the beef weigh? 14. Writing. Obtain permission to tour the school kitchen or another commercial kitchen. Create a list noting all the equipment a new employee should be trained on before operating. Next to each piece of equipment on the list, give your reason for including it. 15. Speaking. Choose a pot or pan from your home or school kitchen. Prepare and give an informative speech identifying the materials Assess