Knife Skills 1
This is a matchstick cut measuring 1/8 x 2 inches
What is Julienne?
This is the amount of teaspoons that are equal to a tablespoon
What is 3 tsp?
This term refers to a variety of cold foods such as salads, canapes, and cold hors d'oeuvres
What is Garde Manger?
What is false?
This is the Process by which cheeses are stored in a controlled environment in order to affect the texture and flavor.
What is ripening?
This is a matchstick cut measuring 3/4 x 2 inches
What is Baton?
This is the amount of tablespoons equal to a cup
What is 16 tbsp?
Sausages are an example of this category of garde manger
What is charcuterie?
This is the Italian word for Ham.
What is prosciutto?
This is the liquid portion of coagulated milk
What is whey?
These are the types of knives every good chef should have in the kitchen
What are Chef's knife, Paring knife, and Serrated knife?
One Pound is equal to which of the following
What is 16 oz?
This is an edible item added to a dish to make it more attractive, impressive, or mouthwatering
What is garnish?
This is the term used for various bite-sized foods served before a meal
What is hors d'oeuvres?
The solid portion of coagulated milk
What is curds?
This is a matchstick cut measuring 1/4 x 2 inches
What is Batonnet?
This is the ingredient you add to simmering water to help egg whites coagulate when making poached eggs
What is vinegar?
This is a small open-faced sandwich
What is canape?
This is a platter of cold meats, assorted cheeses, olives, and marinated vegetables
What is crudite?
These types of cheeses contain beneficial mold
What is veined?
This is a block cut measuring 1/8 x 1/8 inch
What is Brunoise
Cooling large stockpots of hot food in a refrigerator is an example of what abuse according to our acronym FATTOM?
What is time/temperature abuse?
This is a savory gelatin made with meat and/or vegetables
What is aspic?
This is a platter of raw sliced vegetables served with dip
What is antipasto?
This is the Process by which slabs of cheese are stacked and turned to squeeze out the whey and gives this cheese its special texture
What is cheddaring?