Knife Skills
What knife cut is 1/4" x 1/4" x 1/4"?
What is small dice
This cooking method literally translates to "to jump."
What is Saute?
What temperature range is known as the Temperature Danger Zone?
What is 41°F-135°F?
What do you say when you run out of an item or take it off the menu?
What is 86'd?
The 5 mother sauces were popularized by which famous Chef?
Who is Auguste Escoffier?
What does the steel do to a knife?
What is realigning/honing the edge of the blade?
What is included in the standard breading procedure?
What are flour, egg wash, and breadcrumbs (Panko or Italian)
What type of cutting board should be used for raw beef tenderloin?
What is a red cutting board?
What does a "two-top" refer to?
What is a seated table of two people?
Which Japanese ingredient is made from fermented soybeans, rice, or barley?
What is miso?
Which knife cut is a 7-sided football shape, 2" in length?
What is tourne?
Food is partially cooked and then "shocked", usually into ice water.
What is blanching?
What is the most common system of organizing food?
What is FIFO (First in First Out)?
Where does the expeditor work?
What is the pass?
What are the two byproducts of fermentation from yeast? (Think sourdough)
What are Carbon Dioxide and Lactic Acid?
What is the best knife to use to slice a tomato for a burger?
What is a serrated knife?
Food is placed in liquid at 165°F -185°F for this cooking method to occur.
What is poaching?
How long can perishable food safely stay in the TDZ before it has to be discarded?
What is 4 hours?
What do you call a plate of food that looks old and has gotten cold?
What is a dead plate?
What is the primary ingredient in Gochujang?
What is Gochugaru? (Korean Chili Flake)
What angle should Western knives be sharpened to?
20°
Food is placed under a vacuum and put in a controlled hot water bath. Literally translates to "under vacuum"
What is Sous Vide?
What bacteria are associated with untreated garlic and oil mixtures?
What is Clostridium botulinum (Botulism)?
If a line cook yells back "4 out!", what are they saying?
What is the dish will be ready in 4 minutes?
What are the five effects of heat on food?
Sugars, Starches, Proteins, Water, and Fats.
What are...
Sugar-Caramalize, Starch-Gelatinize, Protein-Coagulate, Water-Evaporate, Fat-Melt