Commercial Kitchen Equipment and Tools Quiz

Spatula is a versatile kitchen tool for flipping and turning food during the cooking process.

A mandoline slicer is employed in commercial kitchens for efficiently and uniformly slicing vegetables into thin pieces.

A juicer is commonly used in commercial kitchens for extracting juice from fruits and vegetables.

The primary purpose of a commercial griddle in a kitchen is for grilling various food items.

A Microplane is commonly used in the kitchen for zesting citrus fruits, producing fine, flavorful zest.

A convection oven's primary function in a commercial kitchen is for baking, providing even heat distribution.

Stainless steel is chosen for commercial kitchen countertops due to its durability and heat-resistant properties.

A kitchen scale is a common tool for accurately measuring ingredients in small quantities during food preparation.

A salamander broiler's primary function in a commercial kitchen is for quick broiling, providing high heat for browning.

A bain-marie in a commercial kitchen serves the purpose of a water bath, gently heating food items.

A Blast Freezer is utilized in commercial kitchens for rapid freezing of food items, preserving texture and quality.

A blast chiller in a commercial kitchen is used to rapidly cool hot food, preserving its quality and safety.

A Microwave Oven is used in commercial kitchens for rapid cooking through high-frequency electromagnetic waves.

Silicone is chosen for the construction of commercial kitchen utensils due to its heat resistance and non-reactive properties.

A sous vide machine is used in commercial kitchens for the purpose of slow cooking, maintaining precise temperature control.

A broiler in a commercial kitchen is primarily used for grilling or broiling at high heat, achieving a desirable sear.

A peeler is a common kitchen tool used for efficiently removing the skin from fruits and vegetables.