Worksheets2nd 9 weeks (1)
Total questions: 20
Worksheet time: 20mins
What is this piece of equipment called
(a)
Do this after cutting lettuce after cutting raw meat
Dip the knife in sanitizer
Run the knife through the dishwasher
Wash and sanitize the knife separately
Wash the knife with other dishes
What is the best tool to sharpen the knife?
Diamond grade sandpaper
Knife of equal size
Sharpening stone or whetstone
Knife steel
Why is the hand-claw technique important when cutting?
Keeps fingers from cramping
Prevents strain on wrist
Keeps food sanitary
Guides food and prevents cuts
This cut resembles a matchstick
Julienne
Chiffonade
Diagonal
Mince
Similar to Julienne but larger
Brunoise
Diagonal
Battonnet
Tournee
Which vegetable cut is a 3/4" cube?
Julienne
large dice
mince
tournee
Why is it important to cut foods into uniform shapes?
Improves flavors
Conserves nutrients
Ensure that the foods are safe to eat
Helps cooks food evenly
A _____ knife is a safe knife.
Dull
Small
Large
Sharp
use the _________ technique to protect fingers while cutting foods.
Claw grip
flat fingers
Nuckle grip
Palm grip
True or false: a mince is smaller than a course chop.
True
False
What size is a minced food?
Large, irregular sized pieces
Medium, irregular sized pieces
Small, irregular sized pieces
Cutting boards must be cleaned and sanitized after each use to avoid cross-contamination?
True
False
A knife does a better job of cutting or slicing food when it is sharp?
True
False
What should be placed underneath a cutting board to prevent it from slipping?
Damp paper towel
Dry paper towel
Which is the correct way to hold a knife?
#1
#2
#3
What is the difference between a large, medium, & small dice?
Type of vegetable being used
Type of knife being used
The measurements
Sharpness of the knife
Chef's Knives are mostly used for..
slicing tomatoes and soft foods
Chopping, Dicing, and mincing
Small items like fruits and vegetables
removing bones from fish
julienne
rondelle
oblique
battonette
