Knives
Bacteria
Safety
Recipe Skills
Bonus (x2 pts)
100
**What knife is this?
Large (between 8-10 inches), one of the most frequently used types.
Chef Knife
100
A staple in lettus is what type of food hazard?
Physical hazard
100
**What type of risk/hazard is this?
A bag left on the floor
Tripping hazard
100
The two types of measuring systems are...
Weight and volume
100
**What knife is this?
Small (4-6 inches), serrated edge.
Tomato Knife
200
**What knife is this?
Large (7-10 inches), serrated edge.
Bread Knife
200
What is the most common/main cause of food borne illness?
Poor hygiene
200
**What type of risk/hazard is this?
You forget to close the cabinet door
Open doors and drawers
200
**What is the correct method to measure something dry like flour?
Dip the measuring cup into the flour container, and use a flat edge to scrape/sweep extra off the top to level it
200
Which is more dangerous? A sharp knife or a dull knife?
A dull knife! They require more force to cut which makes it more likely to slip and causes more jagged injuries
300
**What knife is this?
Small (3.5 inches or less), good for detail work.
Paring Knife
300
What does poor cleaning and sanitation cause?
Bacteria moves from surfaces to food
300
**What type of risk/hazard is this?
Tap turned all the way to hot to do the dishes
Burn risk
300
**What is the correct method to measure a liquid like water?
Fill the liquid measuring cup to just below the line, then get to eye level to check the measurements as you add the last bit of liquid
300
What size is a medium dice?
1/2 inch squares
400
**What knife is this?
Medium (about 6 inches), longer than certain knives, and thinner than other knives, making it good for many things.
Utility Knife
400
The safe internal temp. for chicken/poultry is...
165
400
**What type of risk/hazard is this?
After peeling potatoes, you throw the potato peeler into the full sink
Sharp risk
400
Which system of measurement is more common across the world? (Weight or Volume)
Weight! Volume is more common in America, while weight is more common world wide
400
What is mise en place?
Prepping all your ingredients (cut and measured) in advance before you start cooking
500
**What knife is this?
Large (7-10 inches), Japanese knife with a thinner blade and lighter build that works for many things.
Vegetable (Santoku) knife
500
FATTOM stands for...
Food, acidity, time, temp, oxygen, moisture
500
**What type of risk/hazard is this?
An extension cord is used to plug in a mixer
Electrical hazard
500
Double this recipe:
1 cup flour
2 1/2 cups sugar
3/4 cup water
2 eggs
3 tablespoons of butter
2 c
5 c
1 2/4 (1 1/2)
4
6
500
What is the ideal internal temp. for a medium rare steak?
Around 130 degrees