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Q1. Are robots the future of the food industry?

Q2. Can human chefs be replaced entirely with robots?

Q3. Unit 2 – Review & Exercises – Exercise 4 – Q2

Q4. What other tech is currently used in kitchens?

1. The first extensive use of this machine was the invention of Maxson Corporation in 1945. This machine has fans to circulate air around food.
2. They are generally available in either counter top (also called bench) or floor models. They include a wire whisk for whipping creams and egg whites, a flat beater for mixing batters and a dough hook for kneading.
3. This is a device also known as “sieve” for separating wanted elements from unwanted material. In professional kitchens, the hemispherical mesh version with a handle is mostly used.
4. The easy removal of the sides from this piece of equipment lends itself to dishes with delicate bottom layers. The base and the sides are separate pieces that are held together when the base is aligned with a groove that rings the bottom of the walls.
5. This utensil has several types and is also known as a “shredder”. It was invented by François Boullier in the 1540s.

1. This stainless steel tool with convenient scissor handles and spoon and fork heads serve, turn, transfer and toss all manner of foods and clean up in the dishwasher without rusting.

2. This is a usually but not necessarily flat, sieve-like scoop or spoon used for skimming cooking liquids.

3.  a metal cooking or serving pan on a stand with an alcohol burner holding chafing fuel below it. It is used for cooking at table or as a food warmer for keeping dishes at a buffet warm.

4. Specifically designed to measure various ingredients that are used for preparing all sorts of dishes. It can quantify liquid, dry, chopped or mixed ingredients and give the accurate measurement.

Match the terms with the pictures.

1. This is a utensil which can be used to blend ingredients smooth or to incorporate air into a mixture. Most of them consist of a long, narrow handle with a series of wire loops joined at the end. The wires are usually metal, but some are plastic for use with nonstick cookware.

2. You need this tool when spreading a substance onto a flat surface, such as frosting on a cake. It is used while cover or decorate baked goods.

3. What is your weight? Obviously, this does not weigh you, but the same does not apply to flour, sugar or butter. If your business with gold, then you need the more sensitive one. Thank God, we only cook!

4. Many of you have seen this in your mother’s hands. Especially when she’s making delicious baked foods with the puff pastry. She uses this utensil to shape and flatten dough.

5. It was originally invented for grating cheese. However, today it is also used for lemon and orange zest. This utensil is also used as a traditional musical instrument, in Jamaica and Belize.

6. You can’t strew the granulated sugar, by using a container with a small holes. Because, this container is used specifically for confectioners’ sugar.

7. This is a tool for separating wanted elements from unwanted material. It is used mostly for flour, in bakery. The flour is put into this tool and shake from right to left and left to right, until the flour in the utensil is finished. The main purpose of this process is to make it easier mixing the flour with other ingredients when forming a cake batter or making dough.

8. This kitchen utensil is used to measure the volume of liquid or bulk of solid cooking ingredients. These cups may be made of plastic, glass, or metal. Transparent ones have a scale that can be read from the outside.

9. It is a flat, rectangular piece of metal or plastic, often with a handle on the top. You may also see it called a bench knife or dough cutter. When you work with sticky dough, it can become quite messy. This utensil keeps your hands out of the dough.

1. It is commonly used both to slice meat on and serve the sliced meat at the dining table or a sideboard. It will have grooves to catch juices running off the meat. Some of them have spikes to constant the meat.

2. The degree of doneness of meat correlates closely with the internal temperature, so this tool indicates when it is cooked as desired.

3. This utensil is primarily, or even exclusively, used to cut raw products such as zucchini, mushroom, and leek.

4. This cookware is made in several materials such as stainless steel and iron which each offer unique benefits. This utensil may generally be used with a rack that sits inside it and lets the meat sit above the fat and juice drippings.

5. It is a large, two-tined material with a metal guard to protect the hand, used to hold meat in place as it is while it’s carved.

6. It’s large kitchenware (between 8 and 15 inches) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats.

XV. Orders can be distributed to the stations.

I. Can’t provide average delivery time information

II. A digital screen shows the guest orders

III. Recipes can be shown on the tickets.

IV. A server can be notified when the order finalized.

V. A cook’s tasks can be monitored.

VI. Helps to save food costs.

VII. Beeps when a new ticket received.

VIII. Paper tickets are used to send the guest’s order info.

IX. Writes the order on a paper.

X. Can’t triggers the pager.

XI. Each station has its own order printer.

XII. Cooks hit the bump bar when the food is finalized.

XVI. Can’t queue the orders by coloring.

XIII. Chef needs to calculate the order sequence.

XIV. Managers can’t manage the line cook’s performance.

1. This is a device also known as “sieve” for separating wanted elements from unwanted material.

2. A sheet of soft thick paper used for drying your hands, cleaning objects, absorbing liquids, etc.

3. The most common materials for manufacturing this utensil are stainless steel, aluminum, copper, and enamel on metal. It has a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle on top.

4. This is a utensil which lets liquid pass through while preserving the larger solids on top.

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