Knife Skills
Explain a Chiffonade cut & 1 example of food that you can chiffonade.
Ribbon like cut; Basil/Spinach
The water temperature for detergent should be ... hot or cold?
The water temperature for sanitizer should be ... hot or cold?
detergent- warm to hot
sanitizer- cold
What leavening agent makes bread rise by producing carbon dioxide through fermentation
Yeast
True or False: 1 cup of flour weighs the same as 1 cup of sugar.
False
If sauteeing food is producing liquid bubbles instead of sizzling, the problem is:
the pan is too crowded and/or the food was not blotted
What is the cut that produces matchstick-shaped vegetables, 1/8 inch by 1/8 inch by 2 inches?
Julliene
What is the order to properly fill a 3 compartment sink?
1. Detergent water
2. Fresh Water to Rinse
3. Sanitizer
“A recipe calls for 2/3 cup oil. If you cut the recipe in half, how much oil do you need?
1/3 cup
How many ounces are in 2.5 pounds?
40 ounces
To retain flavorful browned bits when sauteeing is complete, add a little ______ and gently scrape the pan.
Water or Stock
What is the correct angle (in degrees) to hold a knife when sharpening on a whetstone?
between 15 and 20 degrees for most Western-style knives and 10 to 15 degrees for Asian-style knives
What is the difference between Clean & Sanitized?
Clean is something that is visual, Sanitized is the removal of what you cannot see like bacteria.
In baking, what role does gluten play in dough?
It provides structure and elasticity
How many ounces are in 2 Gallons?
256 ounces
128/gal
What does it mean when food has a resting period after being cooked?
To have time for the juices to redistribute between the muscles and for the temperature to reach it's peak point.
List 3 different kitchen knives and their uses:
Pairing: peeling, cutting foods
Chef/ French: chopping/slicing/dicing- versatile knife
Slicer/ carving: larger knife used for larger items like roast and even cutting
Boning: removing flesh from an animal's carcass
Filet: used for fish & cutting through their small bones
List at least 4 parts of your Culinary Arts uniform and their safety purpose
Non-Slip shoes: help prevent falls/ slips in the kitchen
Long Pants: helps prevents burns to the legs
Chef Coat: helps protect from burns/ punctures adding an additional layer of cloth for protection
Apron: helps protect from burns/ punctures adding an additional layer of cloth for protection
Hat/Hair Covering: keeps hair restrained and out of face & food
Socks: helps prevents major burns in the case of hot liquid on your feet
What is the temp range for the Temperature Danger Zone?
41F- 135F
how many tsp are in 1 Tbsp?
3 tsp in 1 Tbsp
What cooking method involves briefly boiling food, then shocking it in ice water?
Blanching & refreshing
List the dimensions for each:
Small Diced-
Medium Diced-
Large Diced-
Sm- 1/4 X 1/4 X 1/4
Md- 1/2 X 1/2 X 1/2
Lg- 3/4 X 3/4 X 3/4
List 3 different ways to help prevent Cross- Contamination
Use separate cutting boards for different food types.
Wash hands between tasks and wear gloves when handling ready-to-eat foods.
Store raw meat and seafood below other foods in the fridge.
Name 2 Chemical Leavening agents in baking.
Which chemical agent is mostly used in quick breads for it's short life?
Baking Soda & Baking Powder
Baking Soda
A recipe yields 24 cookies and uses 6 cups of flour. If you only want to make 12 cookies, how many cups of flour should you use?
3 cups
What is the cooking method where food is sealed in a vacuum bag and cooked in a water bath at a precise temperature?
Sous-Vide