Culinary 2 Review

Which knife cut is 2in. x 1/4 x 1/4

• Julienne

• Brunoise

• Batonnet

• Large Dice

Which knife cut is 2in. x 1/8 x 1/8

Which knife cut comes from a julienne cut?

• Brunoise

• Small Dice

• Medium Dice

• Batonnet

What is the temperature danger zone?

• 41-135F

• 35-141F

• 70-135F

• 50-140F

Which is Not an aspect of professionalism?

• Being late to work

• Clean Uniform

• Responsibility

• Positive Attitude

Which is not a rule in Chef Lea's classroom?

• No phones in the kitchen

• Headphones allowed in class

• Be on time to class

• Be respectful to your peers

Which is a types of COMMERCIAL restaurant segments

• Foodtrucks

• Concession Stands

• Cafeteria

• government facilities

Which is NOT a high risk population for foodborne illnesses?

• Elderly

• people who have a cold

• Compromised immune systems

• Children

Which knife is used to make small cuts, peels, or small fruit carving

Which position is in the back of the house

• line cook

• server

• busser

• host