Kitchen Tools and Equipment
Principles of Cooking
Product presentation
Flour
Sugar
100
  • Tang, Bolster and Heel are all parts of ___________________.


Chef’s knife or knife

Tang- The portion of the blade that fits inside of the handle

Bolster – where the blade meets the handle. It is part of the blade.

Heel – Bottom of the blade below the bolster

100

________________ is a system of staffing a kitchen so that each worker is assigned a set of specific tasks which are often related by cooking method, equipment or types of food being cooked.

Brigade

100
  • True or false? -When arranging food on a plate for a customer you must consider the shapes, colors, textures, and placement.

True

100

What are the layers of the wheat kernel?

bran, germ, endosperm

Flour made from the portion of the endosperm closest to the germ is known as patent flour (finer)

Flour made from the portion of the endosperm closer to the bran (clear flour) is courser and darker 

100

True or false: Sugars are complex carbs

False, simple carbohydrates

200
  • To use a whetstone, place the heel of the blade against the stone at a ____-____ degree angle. Maintaining the angle throughout the sharpening process.

15-20 degree angle


200

Identify some of the Chefs de partie or station chef positions in the classic kitchen brigade

  • Saucier – sauté and sauce station chef
  • Poissonier – fish chef
  • Grillardin – grill chef
  • Friturier – fry station chef
  • Rotisseur – roast station chef
  • Potager – soup station chef
  • Legumier Vegetable station chef
  • Garde manger – pantry chef
  • Boucher – butcher
  • Tournant – swing cook/roundsman
  • Pâtissier – pastry chef
  • Extra credit – the Potager  + Legumier  stations combined are referred to as the Entremetier
200
  • _____________reinterprets traditional dishes and presents food in unexpected ways.

Deconstructed plating


200

True or false: Soft wheat yields a soft flour with low protein content.

True, hard weight yields hard flour with high protein content. Used for bagels, buns, rolls, breads, etc. 

200

What is table sugar commonly produced from? 

Sugar cane or sugar beets

300
  • Measuring spoons and measuring cups are used to measure the _________ of ingredients.

volume

300

Identify the knife cuts:

  • 3/8” x 3/8” x 3/8”
  • ¼” x ¼” x 2”
  • ¼” x ¼” x ¼”
  • 1/8” x 1/8” x 1/8”
  • ½” x ½” x ½”
  • 1/8” x 1/8” x 2”
  • Large dice
  • Batonnet
  • Sm dice
  • brunois
  • Med dice
  • Julienne
300

What is the easiest way to add color, texture and flow to a plate?

Garnish with fresh herbs/greens

300

What are the proteins responsible for gluten development? 

Glutenin and gliadin

300

What is added to powdered sugar and why?

Bonus: what does 4x, 6x and 10x refer to?

Cornstarch, to prevent clumping 

400
  • True or false – Hotel pans are used for baking, smoking, poaching, or roasting inside an oven as well as holding foods in a steam table

False, they are used for all of those, EXCEPT smoking

400

How many sides does a tourner have?

7 equal sides

400

Asymmetrical, Bullseye and Triangular are plating examples that describe what?

Composition

400

What parts of the kernel are in whole wheat flour? 

the whole kernel, bran and germ are included

400

At what temperature does sugar begin to brown or caramelize?

320F (160C)

500
  • Which Class of Fire extinguisher should be used  for fires involving cooking oils or fat and fats in commercial cooking equipment?

Class K

500

What is the only difference between grilling and broiling?

heat source location – grilling is heated from the bottom; broiling is heated from the top.


500

Give an example of a grosse piece on a buffet platter

a large piece of the principal food that serves as a centerpiece for that dish (block of cheese on a platter with cheese slices)

500

What is the protein content of cake flour (in percent)?

6-8 percent

AP is 9.5-12

High gluten is 13.5-14.5

500

What is an interferent when it comes to cooking sugar and why is it used?

Cream of tartar, vinegar, glucose (monosaccharide) or lemon juice are examples, they interfere with the formation of sugar crystals. 

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