KNIFE SKILLS
This common kitchen knife has a broad blade and is used for most cutting tasks.
What is a Chefs Knife?
Name one situation where you must wash your hands immediately.
After handling raw meat (or after touching face, hair, trash, etc.
Name a cooking method that uses water at high heat.
What is Boiling?
Name a chemical leavening agent.
What is Baking soda?
How many cups are in 1 pint?
What is 2 cups?
Name the cut that creates long, thin shaped pieces.
What is a Julienne cut?
What is cross‑contamination?
What is The transfer of harmful bacteria from one surface or food to another.
This method starts with searing and finishes with slow cooking in liquid.
Braising
What does gluten provide in baked goods?
What is Structure ?
How many ounces are in 1 pound?
What is 16 ounces?
Explain why knives should never be left soaking in a sink.
It’s dangerous — someone can reach in and get cut.
State the temperature range known as the “danger zone.
What is 41°F–135°F?
Explain the difference between sautéing and pan‑frying.
Sautéing uses high heat and little fat; pan‑frying uses moderate heat and more fat.
What is the purpose of “proofing” yeast dough?
To allow yeast to produce gas and make the dough rise.
How many tablespoons equal 1 cup?
What is 16 tablespoons?
This tiny dice cut is typically 1/8‑inch cubes.
What is a Brunoise cut?
What type of fire extinguisher is used for grease fires?
What is a Class K fire extinguisher?
Name a dry‑heat cooking method done in an oven.
What is Baking?
Why do some recipes tell you to rotate your baking pans halfway through baking?
What is to cook baked goods evenly and prevent uneven browning.
How much is 8 ounces in cups?
What is 1 cup?
What’s the difference between honing and sharpening?
Honing realigns the blade; sharpening removes metal to create a new edge.
Name one critical control point in a HACCP plan.
What is Cooking Temperatures?(cooling,reheating,receiving)
Explain how conduction, convection, and radiation transfer heat in cooking.
Conduction: Direct contact (pan to food)
Convection: Heat moves through air or liquid (oven, boiling)
Radiation: Heat waves (broiler, grill)
In baking what creates layers and produces flakiness?
What is Steam?
A recipe calls for 1 quart of stock. You only have cups. How many cups is that?
What is 4 cups?