Culinary Arts Basics Flashcard

Front

What is the proper way to hold a chef's knife for maximum control and safety?

Back

With a firm grip on the handle and thumb and index finger pinching the blade.

Front

Which of the following is a dry-heat cooking method? Boiling, Steaming, Grilling, Poaching

Back

Grilling

Front

What is the minimum internal temperature that chicken should be cooked to ensure it is safe to eat?

Back

165°F (74°C)

Front

Which of the following ingredients is commonly used to thicken sauces? Baking soda, Cornstarch, Baking powder, Yeast

Back

Cornstarch

Front

What is the term for cutting food into small, uniform cubes?

Back

Dice

Front

Which of the following is a sign that food has been contaminated with bacteria? It has a sour smell, It is brightly colored, It is dry to the touch, It is firm and crisp

Back

It has a sour smell

Front

What is the primary purpose of blanching vegetables?

Back

To preserve color and nutrients

Front

Which of the following is a root vegetable? Spinach, Carrot, Broccoli, Tomato

Back

Carrot

Front

What is the first step in reading a recipe?

Back

Read through the entire recipe

Front

Which knife is best suited for slicing bread? Options: Chef's knife, Paring knife, Serrated knife, Boning knife

Back

Serrated knife