Tools of the Trade
This is the primary purpose of smallware in food operations
What is "to aid in the pre-preparation of food?"
This is the general purpose of a pot in a professional kitchen.
What is "to boil, simmer, or make stocks and soups?"
This part of the knife is primarily used for detailed work like paring and trimming.
What is the tip?
This is the primary purpose of using a honing steel.
What is "to maintain sharpness by realigning the blade?"
This is the action you should always take if a knife is dropped.
What is "jump back and allow it to fall safely?"
This flexible, round-tipped tool is used for icing cakes and leveling dry ingredients.
What is a straight spatula?
These are three common culinary uses for pans in the kitchen.
What is "sautéing, frying, and reducing liquids?"
This blade type is characterized by a row of teeth that can be closely or widely spaced.
What is serrated?
This is the correct angle to hold a knife when using a sharpening stone.
What is 20°?
This grip is considered the most acceptable for the guiding hand when cutting.
What is "a claw grip?"
This specific hand tool is used to cut a lengthwise groove in a vegetable.
What is a channel knife?
This is the physical characteristic that distinguishes a pan from a pot.
What is "pans are smaller, shallower, and have one long handle?"
This is the primary function of the bolster on a professional knife.
What is "to provide balance between the handle and the blade?"
This is the specific time when a sharpening stone should be used on a knife.
What is "when a knife is so dull that honing cannot restore the edge?"
This is the primary function of the guiding hand during the cutting process.
What is "to prevent slippage and control the size of the cut?"
These are the three materials measuring utensils are most commonly made from.
What is plastic, metal, or wood?
To prevent pots and pans from warping, you should avoid this cleaning habit.
What is "avoid washing them immediately after use while hot?"
This is the purpose of the tang in a high-quality knife.
What is "to connect the blade to the handle and improve strength and balance?"
A steel maintains a knife's sharpness by performing these two physical actions.
What is "removing microscopic burrs and returning the blade to a convex shape?"
This heavy-duty knife is specifically designed to be able to cut through bones.
What is a cleaver?
In addition to ingredients, these two types of measurements are vital in restaurant operations.
What is weight and temperature?
This is the recommended method for cleaning cast iron to prevent rust and pitting.
What is "apply a thin layer of fat or oil and air-dry after washing?"
This is the main manufacturing difference between a forged and a stamped blade.
What is "a forged blade is made from heated metal; a stamped blade is cut from sheets of steel?"
This is the correct method for using a bimetallic stemmed thermometer on thick meat.
What is "insert it into the thickest part and submerge the dimple?"
During a cut, this should be the angle of the knife blade relative to the cutting board.
What is 90°?