Knife Skills
what are 5 different knife cuts?
what is....
chiffonade
rondelles
diagonals
oblique
chopping
julienne
small med or large dice
batonnet
brunoise
paysanne
What are the 5 mother sauces
What is Tomato, Hollandaise, Veloute, Béchamel and Espagnole
what are the three cooking methods?
what is combination, moist and dry heat
What is the acronym for using a fire extinguisher?
What is PASS
what is the procedure to cut an onion?
what is trim the root, cut onion in half through the stem, cut parallel slices of the desired thickness, make single horizontal cuts on a small onion, turn the onion and cut perpendicular to produce diced onion
what is the most used mother sauce?
what is tomato sauce
what is carryover cooking?
What is the cooking continues to occur after a food is removed from a heat source
Most fire extinguishers are multiple class extinguishers, which mean they will suppress a number of different materials. What is the class type that we in culinary see more than the other type ?
What is Class K
when controlling your knife how is your other hand supposed to be placed?
what is gripping the item by using the claw method
what sauce is the most difficult to make?
What is the espagnole
what is sous vide
what is a cooking technique that uses low temp, similar to braising or poaching
Who is considered to be the "King of Chefs" and the "Chef of Kings"?
Who is Antoine Careme