Skills 1
When you're cutting, you should be holding the object with your hands shaped like what?
a. Fingers pointed out
b. clenched knuckles
c. fingers bent into a claw
c. fingers bent into a claw
When cracking an egg, you want to crack it against the side of the bowl.
True or False
False
Crack the egg firmly on a flat surface, then gently lower it over the bowl and drop the yolk.
When prepping your pan to cook a steak, what should you do?
a. Set your pan over medium heat and preheat for 7 minutes
b. Preheat your pan to low heat for 5 minutes
c. set the pan over high heat and preheat for 10 minutes
c. set the pan over high heat and preheat for 10 minutes
What are three types of common salt that you would use in the kitchen?
a. Fine salt, kosher Salt, and finishing salt
b. iodized salt, Kosher salt, and pink salt
c. Fine salt, iodized salt, and sea salt
a. Fine salt, kosher Salt, and finishing salt
When cutting an onion, what is the standard method for chopping it?
a. Cut through the root and make thick vertical cuts
b. Make about two horizontal cuts, then a set of vertical cuts
c. hack at the skin of the onion with the blunt part of the knife
b. Make about two horizontal cuts, then a set of vertical cuts
When whipping egg whites, what setting should your mixer be on?
a. Keep your electric mixer on high when whisking at all times
b. Keep it on a low speed when mixing
c. Change the setting from high and low incrementally
b. Keep it on a low speed when mixing
When cutting a whole chicken, how many pieces can you work with?
a. 7 pieces of chicken
b. 4 pieces of chicken
c. 2 pieces of chicken
d. 8 pieces of chicken
d. 8 pieces of chicken
(2 breasts, 2 thighs, 2 drumsticks, 2 wings)
When you first lay out your cutting board, it is not necessary to put a mat underneath
true or false
False
It is always important to place a non-slip mat or a damp paper towel under your cutting board
When mincing garlic, what is the proper way to move your knife
a. Use your knife in a steady rocking motion
b. rock your knife in quick, repetitive motions
c. Bring the knife down in a steady chopping motion
a. Use your knife in a steady rocking motion
Adding an emulsifier to salad dressing helps it stay together and prevent separation.
True or false
True
An emulsifier, like mustard, helps bind vinegar and oil
When cutting a chicken, you should start with what part of the body?
a. start with the breast of the chicken
b. Pull off the wings of the chicken
c. start with the legs an thighs
c. start with the legs an thighs
When using a knife, it is always better to use a sharpened knife than a dull one
True or false
True
It's safer to cut with a sharp knife than a dull one. Prevents less injury
You will know when a hot pan is ready when you drip water onto it, and ____
a. The water swims in the pan
b. the water sizzles
c. the water sizzles into bubbles
c. the water sizzles into bubbles
When preparing a salad dressing, you need these key ingredients to start
a. honey, a fat, and sugar
b. Mayonnaise, olive oil, and an acid
c. an acid, a fat, and an emulsifier
c. an acid, a fat, and an emulsifier
After cutting chicken or any other meats with bone, it is ok to throw the bones away
True or false
False
It is always good to save your bones to make different stocks or for a soup
When cooking ground meat, put the meat in a smaller pan.
True or false
False
Cooking the meat in a smaller pan will cause it to steam and become overcrowded. It is better to put it in a bigger pan so it can brown.
When cutting with a round object, it is best to always
a. cut it in half
b. hold it steady while still cutting into it whole
c. cut it horizontally
d. Cut off one side to give yourself a flat surface
d. Cut off one side to give yourself a flat surface
With beans, it is essential to do this first.
a. strain your beans and place them into a bowl
b. Leave them sitting in a bowl with the canned juice
c. soak them in a bowl with some baking soda over night
c. soak them in a bowl with some baking soda over night
When storing your broth in the freezer, how long is it good for?
a. 3 months
b. 5 months
c. 6 months
d. 7 months
c. 6 months
When seasoning your meat, it is always best to do these two things.
a. Season the meat around 10 to 30 minutes before cooking
b. Season the meat around 40 mins before cooking
c. Season the meat around 1 to 5 min
d. season the meat 10+ hrs overnight
c. Season the meat around 1 to 5 min
d. season the meat 10+ hrs overnight