Knife Skills
A knife cut that is a 1/2" cube.
What is a medium dice?
Cooking food in a hot pan with a small amount of fat.
What is sautéing?
My recipe yields 4 servings, but I want it to yield 16 servings. What is the conversion factor?
Four
16/4 = 4
This is used to accurately measure the temperature of cooking food.
What is a thermometer?
This is a fire that spreads quickly & is made worse by water.
What is a grease fire?
A knife cut that is 1/8" x 1/8" x 2".
What is a julienne cut?
Partially cooking by boiling and immediately cooling.
What is blanching?
The recipe yields 4 ounces, but I want it to yield 8 ounces, how much sugar will I need? The original recipe calls for 3/4 cup.
1 1/2 cups
This type of knife is used for peeling, trimming, and cutting small fruits and vegetables.
What is a paring knife?
41°F - 135°F
What is the Temperature Danger Zone?
A knife cut that is a 1/8" cube.
What is a brunoise cut?
Cooking in a flavorful liquid just below the simmering point.
What is poaching?
If the recipe yields 2 cups & I want it to yield 8 cups, how much flour will I need? The original recipe calls for 1 cup of flour?
4 cups of flour
This equipment provides the most accurate and consistent way to measure ingredients.
What is a kitchen scale?
This is a biological contaminant that can come from eating undercooked poultry & eggs.
A knife cut that is used for cutting leafy vegetables into long, thin strips.
What is a chiffonade cut?
Fat Frying (completely submerging food in hot fat or oil) is an example of this type of cooking method.
What is a dry heat cooking method?
The recipe yields 4 servings, but I want it to yield 2 servings, how much vanilla will I need? The original recipe calls for 1 Tablespoon, (using a standard measuring set).
1 1/2 teaspoons
This type of knife is used to cut items with a hard exterior and soft interior.
What is a serrated knife?
An internal temperature of 165°F is correct for this type of meat.
What is poultry?
A knife cut that is 1/4" x 1/4" x 2".
What is a batonnet cut?
Small pieces of food are seared then covered completely with a liquid and simmered.
What is stewing?
The recipe yields 4 lbs., but I want it to yield 16 lbs., how much cream will I need? The original recipe calls for 2 Tbsp.
1/2 cup
A process done to ensure accurate temperature measurements. +100 bonus points if you can describe the process.
What is calibrating a thermometer?
This is a biological contaminant that can come from eating undercooked ground beef, produce, and raw flour.
What is E-coli?