The most important knife. 8-14in, triangular blade. Used for peeling, trimming, chopping and dicing.
This knife is used when you need to cut through bone.
What is the Chefs knife and the cleaver?
100
This cut creates a cube of food ranging in side from 1/4 to 3/4in.
What is the dice?
100
Temperatures in the area of 40-140°f is known as this.
Food can sit in this zone for no more than ____hrs.
What is the Temperature Danger Zone, and 2hrs?
100
This method works well for thawing an individual portion of food, however, it does NOT thaw food evenly.
What is thawing in the microwave?
100
A Dry Heat Cooking Method ~
What is baking, or grilling?
200
2- 4in long. Used to pare, or trim off a thin layer of skin from fruits and vegetables.
What is a Paring Knife?
200
DAILY DOUBLE!!!! This cut is used to cut herbs or leafy green vegetables (like basil or spinach) into long fine thin strips.
What is the chiffonade?
200
When germs from raw foods are tracked onto "ready-to-eat foods."
What is cross-contamination?
200
Safest and most effective method of thawing.
What is in the refrigerator?
200
Moist Heat Cooking Methods ~
What is simmering,or boiling?
300
At 5-7in this knife is smaller but similar to the chefs knife. Used for peeling, and slicing fruits and vegetables.
What is the Santoku knife?
300
This cut involves creating a "grid" within the food and cutting the pieces very small. Most commonly used when cutting garlic, shallots, tomatoes, or any hard vegetable.
What is Mincing?
300
Before cooking you must
What is wash hands, cover any cuts or abrasions, tie hair back or put on a hair net, and wear an apron?
300
The two stage cooling method.
What is cooling the food to 70 degrees in the first 2 hours and then to 41 degrees in the next 4 hours?
300
Using both a Dry and Moist Heat Cooking method ~
What is Combination Cooking?
400
These knives are used to cut coarse foods like breads and cakes, or very soft food without tearing. Has saw-like teeth.
What is a serrated knife?
400
This cut is larger than a mince but generally smaller than a chop. A very precise cut.
What is to dice?
400
We first prepare a kitchen for cooking by this.
What is cleaning the surfaces with an anti-bacterial spray/cleaner to remove bacteria and germs
400
For food to be safe it must be heated to at least ____°F and kept there for at least ____ seconds.
What is 65°F for at least 15 seconds?
400
Another Dry Heat Cooking Method ~
What is broiling, or roasting
500
This knife is generally used for dividing dough or "scraping" a surface. While these are used for cutting herbs and pastry dough, works like scissors.
What is a Bench Scraper and Kitchen Shears?
500
This cut generally involves using a chefs or serrated knife and involves cutting thin pieces of the product.
What is to slice, or slicing?
500
The three steps for cleaning dishes in a Culinary environment
What is to wash, rinse, and sanitize?
500
To be safe, when you are preparing food for storage it needs to be cooled to < _______°F asap.