Culinary Cuts
Which culinary cut results in a cube? -(Can be large, medium or small)
Dice
Tinfoil, grapes
What should you do if you are unable to reach something on a high shelf?
Climb on a step stool.
What should you never attempt to do to a falling knife?
Catch it.
Why should you never rinse raw chicken?
It spreads salmonella bacteria.
Which culinary cut is commonly used to prepare garlic? (A very very fine chop)
Mince
What should you never pour onto a grease fire?
Water.
When is the only time where it is safe to have electrical tools/appliances plugged in?
When they are in use.
Which part of a knife is used for crushing ingredients like garlic?
The blade face
Which common cosmetic procedure uses toxins produced by the Clostridium botulinum bacteria?
Botox
Which culinary cut produces thin "matchsticks"?
Alumette
The procedure for using a fire extinguisher is:
Pull, Aim, Squeeze, Sweep
Why should heavy items be stored as close to the floor as possible?
Which part of the knife is used to cut food?
The edge.
What foodborne illness is commonly contracted by babies when they are fed honey?
Botulism
Which culinary cut is ribbon cut made by rolling leafy herbs/foods and slicing thinly?
Chiffonade
What is the only type of fire extinguisher that can safely put out grease fires?
Wet Chemical
Where should you apply force when plugging or unplugging an electrical device?
The plug (not the cable)
Why should you never put an open wound in your mouth?
Your mouth will introduce harmful bacteria to the wound.
Which range of temperatures is "The Danger Zone?" (The temperatures where bacteria grows quickly) (Hint: remember the ideal internal temperature of a refrigerator)
4°C – 60°C
Which culinary cut produces small cubes made from julienned vegetables?
Brunoise
A burn that results in redness and blisters but does not require medical attention from a healthcare professional
A second degree burn less than 2 inches in diameter
Why should you never plug or unplug electrical appliances with wet hands?
Water is a conductor of heat and electricity and you might get shocked.
What is the correct positioning of your fingertips when securing food for cutting?
Fingertips curled inwards
How is listeriosis and salmonellosis different from staphylococcus aureus and botulism?
Listeriosis and salmonellosis are contracted by ingesting living bacteria. Staphylococcus aureus and botulism are contracted by ingesting toxins produced by bacteria.