Question

1. what type of equipment is used to slice fruits and vegetables into slices, sticks, and waffle cuts while protecting hands and fingers using a guard?

a mandoline
b. pizza cutter
c. paring knife
d. swivel peeler

1. which are examples of hand tools in a commercial kitchen?

a tables, carts, and wire racks
b. spatulas, tongs, and knives
c. ovens, broilers, and kettles
d. sinks, walk-ins, and scales

1. which is a paring knife?

a
b.
c.
d.

1. which piece of equipment cooks food at a constant temperature, which is controlled by a thermostat, and may automatically lower and raise food baskets in and out of the cooking container at a preset time?

a deck oven
b. salamander
c. bench mixer
d. deep - fat fryer

Explanation:

• Question 39: A mandoline is a kitchen tool that can slice fruits and vegetables into various thicknesses (including sticks and waffle - cut shapes) while a guard protects hands. A pizza cutter is for cutting pizza, a paring knife is for small cutting tasks like peeling, and a swivel peeler is for peeling.
• Question 40: Hand tools are tools that are held in the hand. Spatulas, tongs, and knives are hand - held. Tables, carts, wire racks (A) are not hand tools. Ovens, broilers, kettles (C) are larger equipment. Sinks, walk - ins, scales (D) are also not hand tools.
• Question 41: A paring knife is a small knife. Option C is a small knife. Option A is a serrated knife (maybe for bread), option B is a cleaver, and option D is a chef's knife.
• Question 42: A deep - fat fryer cooks food at a constant temperature (controlled by a thermostat) and can lower and raise food baskets at preset times. A deck oven is for baking, a salamander is for broiling/finishing, and a bench mixer is for mixing.

Answer:

1. A. mandoline
2. B. spatulas, tongs, and knives
3. C
4. D. deep - fat fryer