Kitchen Equipment and Tools: quizzes, mind maps and notes

Top Kitchen Equipment and Tools resources

38 cards
Culinary Arts Chapter 5 Group E Flashcards Used to steam food items like vegetables and grains. Uses low or high steam pressure. Steamer often consist... Average rating 4.0 out of 5 (2 ratings) · Alyssa Jenkins
36 cards
Group D Chapter 5 Vocab Terms (Collin and Autumn) COLLIN PRIEN
18 cards
Jp's Culinary Flashcards Joey Price
38 cards
Chapter 5 Vocabulary Balance scale/baker's scale Emily Campbell
28 cards
Chapter 5 Essentials malcum kroll
19 cards
Steamers, Broilers, Holding & Serving Equipment Khaelah Miles, Kelisha Lewis, & Bre'Yana Williams BREYANA WILLIAMS
18 cards
Group D People in the group: Jade Cox, Deneidra W. Tyasia Powell, Asaijah C. Mary Vaughan MARY VAUGHAN
10 cards
Chapter 5 Kitchen Essentials Emily Jerovetz

Quizzes

See all 18 quizzes

Mind maps

See all 126 mind maps

Flashcards

See all 733 flashcards

Notes

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Slides

11 slides
Group B, equipment project culinary equipment Zoe Bishop

Topics in Kitchen Equipment and Tools

Kitchen Hand Tools and Utensils132 Measuring Tools and Thermometers28 Pots, Pans and Bakeware105 Baking Tools and Equipment10 Food Processors, Cutters and Mixers38 Ovens and Microwaves136 Ranges, Burners, Griddles and Fryers17 Broilers19 Steamers and Steam Cooking Equipment30 Holding and Serving Equipment38

About Kitchen Equipment and Tools

GoConqr Original

What this page covers

This unit sits in the Kitchen Foundations strand of Cooking and gastronomy. Most of what is listed here is flashcards, made by people learning to name equipment and say what it is used for. The mind maps and quizzes add a second way in.

Hand tools and small equipment: the Kitchen Tools deck runs from the bowl scraper and bench scraper to the channel knife, cheese cloth and china cap.
Pots and pans: a deck of pans and pots covers the double boiler, saucepot, stockpot, springform pan, muffin tin, hotel pan and roasting pan.
Large equipment: decks on steamers, broilers and holding and serving equipment, plus many on ovens.

Where to start

Begin with the Kitchen Tools deck to learn the everyday names. Then move to the Dalton Pawlak 41-57 deck for pots and pans. After that, try Steamers, Broilers, Holding & Serving Equipment. Finish with an oven deck such as Will-Ovens or Group D Chapter 5 Vocab Terms (Collin and Annie is not listed, so use the titles shown).

Several decks follow a Chapter 5 pattern, and one is labeled for ProStart 1. If you are preparing for that course, these are the natural place to look first.

Using quizzes and maps together

The quizzes are a small set, so use them as checkpoints. Try Hand Tools and Small Equipment after the tools deck. Use Cutting Utensils, Spoons and Spatulas and Mixing Appliances for narrower checks. Pans & Different Types Of baking Materials fits after the pots and pans work. Choosing a Main Knife is a good test of knife choice.

Mind maps help when you want the big picture. There are many on microwaves and convection ovens, plus maps called Types of Ovens, Measuring and Weighing Tools, Mixing and whisking, and HOLDING AND SERVICE EQUIPMENT. Read a map first, then take a quiz to see what stuck. If a quiz question surprises you, go back to the matching deck.

Make it your own

Many decks were written by students working in groups, so wording and detail vary. Compare two decks on the same topic and note what differs. Then pick one unit area, such as ovens, and write your own flashcards and map.

Frequently asked questions

Which resource should I open first?

Start with the Kitchen Tools flashcard deck. It names common items such as the bowl scraper, bench scraper, channel knife and china cap. Once those feel familiar, move on to the pots and pans decks, then to steamers, broilers and ovens, and finish with a quiz.

What do the mind maps cover?

Most mind maps focus on ovens, especially microwaves and convection ovens, with maps on types of ovens and the conventional oven. Others cover holding and service equipment, measuring and weighing tools, mixing and whisking, and knives. Over 100 maps are listed, so you can compare several takes on one topic.

Are the resources free to use?

Yes. Every resource listed here is free to open, study and take, with no account needed. They were made by GoConqr users, not by GoConqr itself. A free account also saves your quiz scores and lets you make your own quizzes, mind maps, flashcards and notes.

Which quizzes are on this page?

There is a small set of quizzes. They include Hand Tools and Small Equipment, Cutting Utensils, Spoons and Spatulas, Mixing Appliances and Choosing a Main Knife. There is also a quiz on pans and baking materials. Use them to check what you learned from the decks.

Do these resources suit a particular course?

Some decks mention ProStart, including one labeled Prostart 1 Chapter 5 flash cards, and many others use Chapter 5 titles. They suit professional candidates and school students learning kitchen equipment, and teachers can use them as ready-made material for class.

What if I can't find the equipment I need?

Try a different deck on the same theme, since many users cover the same topics in their own words. Check the mind maps and notes too. If something is still missing, you can make your own flashcards or map and keep them for later studying.

Kitchen Equipment and Tools