Knife Skills MEP
Herbs and Spices
Proteins
Cooking Techniques
Cooking For Health
Short Answers
100


Carry your knife on your cutting board through the kitchen.

Which answer is NOT a knife safety precaution to take in the kitchen?

100

Drying them or making an herbed salt

What are 2 ways to preserve unused fresh herbs for future use?

100

An ingredient or combination of ingredients that contain all 9 essential amino acids

 

What does complete protein mean?

100

The heat is from above.

 

Where is the heat source when broiling?

100

Seasonal, organic, unrefined, local

What does S.O.U.L. stand for?

100

Rolling Boil

What culinary term describes the heat level or water activity when blanching collard greens?

200

Keeping the tip of the knife in contact with the board, picking up the handle while pulling back, and then moving the knife forward while bringing it back down through the vegetable.

 

What is the rocking method of cutting?

200

A floral earthy flower seed pod from an orchid

What is real Vanilla made from?

200

There will be 16 to 20 individual shrimp per pound.

 

X-large shrimp are referred to as 16/20 on the shrimp sizing chart. What does this mean?


200

 Pasta method

Which method of cooking grains avoids needing an exact measurement of liquid?

200

A list of produce from the Environmental Working Group that is considered “cleaner” or safer to purchase with a conventional label compared to other types of produce, based on lowest pesticide residue.

 

What is the clean 15?

200

Temperature of oven for roasting potatoes

What is 400 degrees?

300

When you place your knife diagonally across the cutting board there is an inch of cutting board on either end of the knife.

How do you know if your cutting board is big enough?

300

Chopped Herbs + Olive Oil to cover + Shallots in Acid = Herb Salsa

According to Salt Fat Acid Heat, what is Salsa Math?

300

Cook Poultry to an internal temperature of 165 ℉.

 

What cooking temperature should poultry reach in order to be safe?

300

Choose larger cuts of food, with flatter sides such as steaks, chops, or vegetables cut into ¼”-thick medallions or panels.

What is the best way to prepare food for pan frying?

300

Broccoli, Apple, Peanuts, Chickpeas

Which are good sources of fiber?

400

Place in lemon water.

 

How can you prevent oxidizing of artichokes?


400

Roots, Bark, Seeds, Flowers

What are Spices are composed of?

400

Liver

 

Which organ meat (offal) contains the most Vitamin A?

400

160-180ºF poaching, 195-205ºF simmering, 212ºF boiling

What are the correct temperature ranges for poaching, simmering, and boiling?

400

Through a varied and diverse, whole foods diet.

 

Which is the best way to get a good balance of micronutrients?

500

They often have dirt and rocks in their layers.

 

Why is it important to thoroughly wash leeks?

500

Paprika, garlic, thyme, oregano, black pepper or white pepper, may include bay leaf, celery powder, cayenne pepper, and salt are the ingredients for which uniquely U.S. regional spice blend

What is Creole seasoning from Louisiana?

500

The home refrigerator is cold enough to store fish for up to one week.

Which of the following is NOT true?

500

Roux

What is flour toasted in fat added to a liquid to help thicken it?

500

Produce that has to travel a long distance is harvested before its peak ripeness, which is also its peak of nutrient density. 

After produce is harvested, nutrients start to degrade. The longer it takes to get to you, the fewer nutrients it has.

Why is it important to purchase local produce whenever possible?

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