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Knifes
Types of cuts
Cooking Tools
Culinary Math
Misc.
100
The heel of blade, where blade and handle come together
What is Bolster?
100
French term for "rounds".
What is Rondelles
100
cuts thin layers from vegetables and fruits more efficiently
What is a peeler
100
128 ounces
How many ounces in a gallon
100
The temperatures where pathogens grow
What is Temperature Danger Zone
200
The second most used knife
What is paring knife
200
Long, rectangular, french fry shape, 1/8 inch thick
What is julienne
200
Transfers heat rapidly and evenly, reacts with high-acid food
What is copper
200
Ounces in a pint
What is 16
200
An illness that results from eating contaminated foods
What is foodborne illness
300
3 basic cutting techniques
What is slicing, chopping and mincing, and shredding and grating.
300
French term for "farmer" has a rustic look, start with batonnet 1/8 to 1/2 inch thick
What is fermiere
300
Has straight or slightly lared sides and a single long handle
What is sauce pan
300
There are 4 quarts in a...
What is gallon
300
The mixing bowl that does not move
What is planetary mixer
400
Long, curved blade, cuts through large meats
What is Scimitar
400
1/4 x 1/4 x 1/4 inch
What is small dice
400
cuts away thin strips from fruit peels
What is zester
400
pints in a gallon
What is 8
400
The french term meaning for mise en place
What is "to put in place"
500
When passing knife to someone always..
What is lay knife down on work surface and let them pick it up.
500
Cuts are not parallel or perpendicular, rolling the vegetable after each cut.
What is oblique
500
Used to strain or puree foods, a very fine mesh sieve shaped like a cone.
What is conical sieve
500
Teaspoons are in 3 tablespoons
What is 9 teaspoons in 3 tablespoons
500
Perishable goods should be kept at this temperature
What is 36-40 degrees fahrenheit