Knife Cuts
Which knife cut produces long, thin strips measuring approximately 1/8" × 1/8" × 2"
What is Julienne
These type of shoes are required in the kitchen
What are non-slip, closed-toe shoes
This term refers to harmful microorganisms that cause illness
What are pathogens
This tool is best for removing citrus zest without cutting into the bitter pith
What is a Zester
Three of these make up one tablespoon.
What are teaspoons?
This cut is a medium-sized rectangular stick, larger than a julienne
What is Batonnet?
This should be said when walking behind someone with a hot item
“Hot Behind!”
“Contaminated food” contains
What are harmful substances or microorganisms?
Correct tool to drain cooked pasta safely
What is a strainer
Sixteen of these are equal to one cup
What are tablespoons?
A brunoise is best described as:
Very small, even cubes 1/8"
To prevent steam and hot liquid burns (Hint: Pot Lids)
Why should pot lids be opened away from your body
The Temperature Danger Zone (TDZ)
41°F to 135°F
This pan is most appropriate for preparing soups and stocks in large quantities
What is a stock pot
Two of these are equal to one quart
What are pints?
This cut is created by stacking leafy greens, rolling them tightly, and slicing into thin ribbons
What is chiffonade
Foodservice gloves should be worn
What is when handling ready-to-eat food?
This acronym describes conditions that allow bacteria to grow
What is FAT-TOM
This tool is designed for tossing and turning food without piercing it
What are tongs
Four quarts are equal to one of these
What is a gallon
These 3 knife cuts measure 1/4"x1/4"x1/4", 1/2"x1/2"x1/2", and 3/4"x3/4"x3/4"
What are small, medium, and large dice
This class of extinguisher should be used for a grease fire
What is a Class K extinguisher
These are the 3 hazards in a kitchen
What are physical, biological, and chemical
This tool is best for grating cheese or chocolate into very fine pieces
What is a microplane
This unit is commonly used to measure very small amounts of spices and equals 1/8 of a teaspoon
What is a pinch?