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WorksheetsCooking Techniques/Knife Safety Test
Total questions: 20
Worksheet time: 26mins
To quickly brown the outside of foods at the start of the cooking process
Deglaze
Sear
Radiation
Dry Cooking
The cooking that takes place after you remove something from its heat source is known as
(a)
Water begins to boil at what degrees
(a)
Ms. Kelley is making French fries for dinner. She will completely submerge the fries in oil to cook them. This is an example of what cooking technique?
Pan-Frying
Air-Frying
Sautéing
Deep-Frying
Cooking vegetables or other foods in a closed environment filled with steam, such as in a pot with a tight-fitting lid.
Sear
Microwaving
Steaming
Poaching
This picture is an example of what?
Also, provide the definition of your answer
The back of the blade. It is the thickest part of the blade and provides
strength.
Spine
Handle
Butt
Rivets
the thicker band of metal located where the blade joins the handle. This is the part your grip to have the best control of your knife
Handle
Tip
Cutting(Edge)
Bolster/Shank
Rivets- ???
Metal fasteners used to attach the tang of a knife to the handle
The back end of the knife
The unsharpened tail of the blade that extends into the handle of a knife
The lower end of the blade, close to the bolster
Rivets
Spine
Bolster
Heel
Describe the difference between dry cooking vs. moist cooking
Any moisture that comes from the foods in dry cooking does what into the air
Smells
Evaporates
Coagulates
Steam
Provide to three examples of dry cooking methods
I am preparing to make Chocolate Chip Cookies. What piece of equipment will I NOT need?
Measuring spoons
Baking Sheet
Slotted Spoon
Dry measuring cups
What is a chiffonade cut?
Mr.Morris cuts his bell peppers into 1/4 " thickness. This is an example of what kind of knife cut?
Julienne
Diagonal
Chiffonade
Batonnet
Chef A is handing a knife to Mr.Morris with the top of the knife facing him why is this an issue?
How should the knife be handed to him?
What is the difference in stewing vs braising?
(Describe in details!)
Which of the following is the transfer of heat from one item to another when the items come in direct contact with each other?
Radiation
Conduction
Convection
Infrared
The foundation of sauces typically made from bits of foods from the bottom of the pan and some liquid
Burnt ends
Roux
Fond
Gravy
