Culinary Knowledge Bowl #1

Nutrition

100

This is an energy-providing nutrient in the form of a sugar, starch or dietary fiber and is the main source of energy for the body.

Carbohydrate

200

This is an energy providing made from fatty acids and includes solid fats and oils.

Lipids

300

This is an energy providing nutrient is made of carbon, hydrogen, oxygen and nitrogen assembled in chains of amino acids.

Protein

400

Believed to be the most important nutrient and is necessary is just about every process that occurs within the body.

Water

Knives

100

This knife is also known as a French knife. It is large and very versatile knife with a tapering blade used for slicing, dicing and mincing.

Chef's knife

200

This is a thin knife with a pointed 6-8 inch blade used to separate meat from bones with minimal waste.

Boning knife

300

This is a knife with a serrated blade 8-12 inches long and used to cut through the crusts of breads without crushing the soft interior.

Bread knife

400

This is a short knife with a stiff 2-4 inch blade used to trim and peel fruits and vegetables.

Paring knife

Name that Animal

100

This is the most common type of poultry consumed. They are classified by age and sometimes gender.

Chicken

200

Any classification of animal that has fins for moving through the water, gills for breathing, and an internal skeleton made of bones or cartilage. 

Fish

300

The flesh of domesticated cattle including steers, heifers, cows, bulls and stags.

Beef

400

The meat from slaughtered hogs that are less than one year old.

Pork

Ohhh Sugar

100

Also known as dextrose, this monosaccharide is the primary source of energy for plants and animals

Glucose

200

This is a dissacharide composed of glucose and fructose. The most common form is granulated sugar.

Sucrose

300

This disaccharide is also known as milk sugar. It is comprised of glucose and galactose.

Lactose

400

This disaccharide is composed of two units of glucose. It is also known as malt sugar.

Maltose

Cooking Techniques

100

A dry heat cooking method in which food is cooked on open grates above a direct heat source.

Grilling

200

A moist heat cooking method in which food is cooked by heating a liquid to its boiling point

Boiling

300

A dry heat cooking method in which food is cooked quickly in a sauté pan over direct heat using a small amount of fat.

Sautéing

400

Is a combination cooking method in which food is browned in fat and then cooked, tightly covered, in a small amount of liquid for a long period of time.

Braising