knowledge 1
Which knife is best for removing bones from meat?
Boning Knife
Which is NOT a danger zone temperature range?
0–4°C
You should use separate cutting boards for raw meat and salad. True or False?
True
What is the safest way to thaw meat?
In the refrigerator
Simmering cooks food faster than boiling. True or False?
False
Which knife should you use to cut bread?
Serrated Slicing Knife
Which food is most likely to contain pathogens?
Raw poultry
A severe allergic reaction may require an injection from an _____.
EpiPen
Which is a safe fridge temperature?
4°C
Which cooking method involves browning meat first, then slowly cooking with liquid?
Braising
True or False: A sharp knife is safer than a dull knife.
True
What is cross-contamination?
When bacteria transfer from one food to another
Foods should not stay too long in the _____ where bacteria grow rapidly.
Danger Zone
Which kitchen measuring tool should be transparent?
Liquid measuring cup
What should you do if a knife falls?
Step away and let it fall
Which cutting technique is used to create 1/4” squares?
Dicing
Which knife is best for peeling small fruits or vegetables?
Paring Knife
Cold foods should be stored properly in a fridge to ____ them.
Refrigerate
List two ways to prevent cross-contamination in a kitchen.
Use separate cutting boards; wash hands
Name three types of knives and their primary uses.
Chef’s Knife – chopping; Boning Knife – removing bones; Paring Knife – peeling/small cutting
Which appliance uses electromagnetic radiation to heat food?
Microwave
Which method cooks food gently below a boil to keep delicate foods intact?
Simmering
Cooking food gently and slowly just below boiling point is called _____.
Simmering
Explain why simmering might be preferred over boiling for certain meats.
Cooks gently, keeps delicate texture, prevents toughening
name all 8 parts of a recipe
title, yield, ingredients and amounts, time, step by step directions, equipment, temperature, nutritional analysis