Knife Skill & Equipment
What grip is preferred for control and safety while cutting?
Pinch grip
What is heat transferred through direct contact called?
Conduction
What is the temperature danger zone?
41-135 degrees F
What is the white part of the egg called?
Albumin
What does "mise en place" translate to in English?
Everything in its place
What grip protects fingertips while cutting?
Claw grip
Name two dry heat cooking methods and what they are.
Roasting, grilling, sauteing, frying, etc.
What is cross-contamination?
Spreading bacteria between foods or surfaces
What helps poached eggs keep their shape while cooking?
Vinegar in the water
What gas causes fruit to ripen?
Ethylene gas
What cut creates long thin strips?
Julienne
Name two moist heat cooking methods and what they are.
Steaming, simmering, poaching, boiling, etc.
What does FIFO stand for?
First in, First out
Why should eggs cook at lower temperatures?
Prevents the egg from getting rubbery
Which potato is best used for mashed potatoes?
Russet potatoes
Why are uniform cuts important? (2 reasons)
Even cooking and consistent presentation
What is the difference between grilling and broiling?
Grilling uses heat from below; broiling uses heat from above
What is the safest way to to thaw food?
In the refrigerator
What is the difference between French and American omelets?
French are soft/smooth; American are fluffy and browned
What compound gives peppers their heat?
Capsaicin
What knife part runs through the handle for strength?
tang
Why is steaming sometimes preferred over boiling?
Preserves nutrients and texture
Put the following foods in the correct fridge storage order from TOP to BOTTOM:
Raw chicken, RTE cake, ground beef, raw fish
RTE cake
Raw Fish
Ground Beef
Raw chicken
What are three functions of eggs in cooking?
Binding, leavening, emulsifying, thickening, coating, or moisture addition
How are fruit classified?
How are vegetables classified?
Fruit: By seed development
Vegetables: by the edible part of a plant