Safety In The Kitchen
Seasonings and Flavorings
Cooking Techniques
Types of Knives
Knife Skills
100
Which is safer? A sharp knife or a dull one?
Sharp Knife
100
What was one of the spices we had to guess for a lab? (Sniff/taste test)
Ginger, Nutmeg, Rosemary, Paprika, Parsley, Black Pepper/Pepper Corn, Garlic Powder, Cloves, Ground Cinnamon, and Cumin
100
Define cooking
The transfer of energy from a heat source to food
100
What type of knife is this?
Chef's Knife
100
Define a rondelle cut
Coin cut, round shape
200
What are the 3 types of hazards that make foods unsafe?
Biological, Chemical, and Physical
200
What are the 6 flavor types?
Bitter, Sweet, Sour, Spicy, Salty, and Savory
200
Define the differences between moist and dry heat
Dry heat: Applies heat directly with flame or indirectly by surrounding food with heated air or fat
Moist heat: Applies heat to food by submerging it directly in hot liquid or steam
200
What might you use this knife for?
Peeling
200
What is a chiffonade cut made from?
Leaves
300
What is the temperature danger zone?
41-135
300
Define Seasoning
Ingredients that enhance the flavor of food without changing the natural flavor
300
Cooking affects what?
nutritional value, texture, color, aroma, and flavor
300
What is the name of this knife?
Cleaver
300
What are 2 ways to sharpen knives?
Whetstone, Honing Steel (or ceramic one)
400
How do you put out a grease fire?
Cover with a lid, baking soda or salt, or a fire extinguisher
400
Define Flavoring
An item that adds a new taste to food and/or alters its natural flavors
400
What are 2 ways you can use a combination of dry and moist heat?
Braising and Stewing
400
What is this knife used for?
Cutting breads
400
What is the most popular knife cut?
Dice
500
What are the words listed in the acronym: FATTOM?
Food, Acidity, Time, Temperature, Oxygen, Moisture
500
Umami is Japanese for...
Savory
500
You need chicken for tonight's meal. But it is frozen. It is 3pm and dinner is at 6, how might you thaw the chicken?
Use it in the cooking process, under cold running water, or in the microwave to use immediately
500
Is this a pairing or boning knife?
Boning
500
How is a mince different than a brunoise?
Brunoise has set shape and size, mince is just to chop into very small pieces