Measuring
How many teaspoons are in a tablespoon?
3
Name the temperature danger zone range
41F-135F
What 2 ingredients activate yeast?
Warm water and sugar
What is the purpose of yelling "knife knife knife" in the kitchen?
To alert others in the space that you are carrying a knife to prevent injuries.
Describe the difference between "softened" and "melted" butter. Which one would you use to make frosting?
Softened butter is butter that has been left out in room temperature, so it's soft but still holds its shape. Melted butter is butter that has turned in to liquid from heating it up. You would use softened butter for frosting.
Name the 2 different types of measuring cups and provide an example of what you would measure for each of them.
Dry measuring cup (Flour, sugar, rice, seasoning, etc.)
Liquid Measuring Cup (water, milk, juice, etc.)
What is the correct temperature for cooked poultry?
165F
Define yeast
Living organism/fungus, used as a leavening agent in baking.
Why is it important for ingredients to be cut into same size in a recipe? (Ex: potatoes for roasting)
To ensure even cooking
Define mise en place.
"Everything in its place" Measuring out all ingredients individually for organization and efficiency.
How do you properly measure each of the following sugar? Name the equipment and method.
1. Granulated sugar
2. Powdered sugar
3.Brown sugar
1. Dry measuring cup- scoop directly, level off
2. Same as flour- dry measuring cup, spoon in, level off
3. Dry measuring cup- spoon, pack it in, level off
Name the 3 different types of Hazards and provide an example for each.
Biological (ex: parasites, virus, bacteria, fungus, pathogens, etc.)
Physical (any physical objects found in food- hair, nails, glass, bone, bandaid, etc.)
Chemical (any chemical such as cleaning supplies, pest control)
Define emulsion
Forced mixture of two different liquids that normally do not naturally mix together. (ex:Oil and vinegar)
Draw out a mince, dice, julienne cut on the whiteboard.
Ask the class- is it accurate?
What is the difference between "Marinade" vs "Marinate"
Marinade is a noun, marinate is a verb. (Ex: you marinate a chicken in a spicy marinade)
What is the purpose of using a sieve for sifting? Why wouldn't a colander not work?
Sieve has much smaller holes compared to colander. Purpose of sifting is to break up clumps found in ingredients such as flour to make it much finer.
How do you properly calibrate a thermometer?
Fill a container with ice and cold water. Put the thermometer in the container. Turn/adjust the reading so it reads 32F or 0C.
Name (1) an emulsifier (an ingredient that HELPS emulsify 2 liquids like oil and vinegar)
Egg yolk
Mustard
You have a piece of romaine lettuce. Describe the process of how you would cut it into chiffonade cut?
Roll up the lettuce, thinly slice to create ribbons.
Define saute.
Using a small amount of fat and high heat to quickly cook an ingredient (often on saute/frying pan)
1/8 cup would be equivalent to how many Tablespoons?
2 Tablespoons. Every cup has 16T so 1/8 of 16 would be 2.
Describe the difference between "cleaned" vs "sanitized"
Cleaned is only getting rid of the surface level dirt or putting a dish through just wash sink and rinse sink.
Sanitized is reducing as many pathogens as possible by using sanitizer solution.
Explain the purpose of kneading.
To develop the gluten for elasticity and structure, and incorporating air into the dough.
Name the proper use for each cutting board color.
Red, green, yellow, blue, white, brown. (All must be correct)
Red= Non-poultry meat (ex: beef, pork, etc.)
Green= Produce
Yellow= Raw poultry
Blue= Seafood
White= Miscellaneous (ex: bread)
Brown= Cooked Poultry
You are trying to blanch broccoli. Explain the steps, and explain how an ice bath is part of the process.
Add the cut broccoli into boiling water for a short amount of time (30-45 seconds or so). Remove from heat using a sieve and place into an ice bath (bowl filled with ice water) until chilled. Pat dry and serve.