Unit 2: Advanced Knife Skills & Kitchen Basics

Required

1

Dry-heat cooking method in which food is cooked uncovered in an oven?

Required

1

Dry-heat cooking method in which food is cooked directly under or over a heat source?

Required

1

Dry-heat cooking method in which food is cooked in hot fat over moderate to high heat?

Required

1

Moist-heat cooking method in which food is placed in a container that prevents the
steam from escaping?

Required

1

Flavoring derived from the leaves or stem of a very aromatic plant?

Required

1

Combination cooking method in which food is browned in fat and then cooked, tightly
covered, in a small amount of liquid for a long period of time?

Required

1

Ingredient used to intensify or improve the natural flavor of foods.

Required

1

Dry-heat cooking method in which food that contains fat or that has fat added to it is
cooked uncovered at a high temperature in an oven or on a revolving spit over an open
flame?

Required

1

Moist-heat cooking method in which food is cooked in a liquid that is held between 160-
180F?

Required

1

Dry-heat cooking method in which food is cooked on open grates above a direct heat
source?

Required

1

Moist-heat cooking method in which food is briefly par-cooked and then shocked by
placing it in ice-cold water to stop the cooking process?

Required

1

Item that alters or enhances the natural flavoring of food.

Required

1

Combination cooking method in which bite-sized pieces of food are barely covered with
a liquid and simmered for a long period of time in a tightly covered pot?

Required

1

Flavoring derived from the bark, seeds, roots, flowers, berries, or bean of aromatic
plants?

Required

1

Dry-heat cooking method in which food is cooked quickly in a sauté pan over direct heat
using a small amount of fat?

Required

14

Match the following picture of culinary equipment with the correct name.

Hotel Pans
Bain Marie
Peeler
Colander
Laddle
Rubber Spatula
Tongs
Portion Scoops
Dough Hook
Whip Attachment
Paddle Attachment
Sifter
Sheet Pan
Saute Pan

Required

1

Letter A in knife diagram?

Required

1

Letter B in knife diagram?

Required

1

Letter C in Knife Diagram?

Required

1

Letter D in knife diagram?

Required

1

Letter E in knife diagram?

Required

1

Letter F in knife diagram?

Required

1

Letter H in knife diagram?

Required

1

Letter G in knife diagram, runs through the handle?

Required

1

Letter J in knife diagram?

Required

1

Letter I in knife diagram?

Required

16

________ #27
____________ #28
__________ #29
_________ #30
____________ #31
____________ #32
________ #33 
_________ #34
__________ #35
__________ #36
_______ #37
__________ #38
_________ #39
________ #40
______________ #41
___________ #42

Identify the knife in the picture.

Required

1

Identify the knife in the picture

Required

1

Identify the knife in the picture

Required

1

Identify the cut that is 1/8 x 1/8 x 2

Required

1

Identify the cut that is 1/16 x 1/16 x 2

Required

1

Identify the cut that is 1/4 x 1/4 x 2 - French Fry Cut

Required

1

Identify the cut that is 1/16 x 1/16 x 1/16

Required

1

Identify the cut that is 1/8 x 1/8 x 1/8

Required

1

Identify the cut that is 1/4 x 1/4 x 1/4

Required

1

Identify the cut that is 1/2 x 1/2 x 1/2

Required

1

Identify the cut that is 3/4 x 3/4 x 3/4

Required

1

To finely slice leafy vegetables and herbs (like basil).

Required

1

Chiffonade, Rounds, Diagonals, and Oblique Cut are all examples of what category of cuts?

Required

1

Which cut resembles a French Fry?

Required

1

To chop as finely as possible is know as?

Required

1

What tool is used for sharpening knives?

Required

1

What tool is used for straightening and should be used regularly?

Required

1

Unit 2: Advanced Knife Skills & Kitchen Basics

Dry-heat cooking method in which food is cooked uncovered in an oven?

Dry-heat cooking method in which food is cooked directly under or over a heat source?

Dry-heat cooking method in which food is cooked in hot fat over moderate to high heat?

Moist-heat cooking method in which food is placed in a container that prevents thesteam from escaping?

Flavoring derived from the leaves or stem of a very aromatic plant?

Combination cooking method in which food is browned in fat and then cooked, tightlycovered, in a small amount of liquid for a long period of time?

Ingredient used to intensify or improve the natural flavor of foods.

Dry-heat cooking method in which food that contains fat or that has fat added to it iscooked uncovered at a high temperature in an oven or on a revolving spit over an openflame?

Moist-heat cooking method in which food is cooked in a liquid that is held between 160-180F?

Dry-heat cooking method in which food is cooked on open grates above a direct heatsource?

Moist-heat cooking method in which food is briefly par-cooked and then shocked byplacing it in ice-cold water to stop the cooking process?

Item that alters or enhances the natural flavoring of food.

Combination cooking method in which bite-sized pieces of food are barely covered witha liquid and simmered for a long period of time in a tightly covered pot?

Flavoring derived from the bark, seeds, roots, flowers, berries, or bean of aromaticplants?

Dry-heat cooking method in which food is cooked quickly in a sauté pan over direct heatusing a small amount of fat?

Match the following picture of culinary equipment with the correct name.

Letter A in knife diagram?

Letter B in knife diagram?

Letter C in Knife Diagram?

Letter D in knife diagram?

Letter E in knife diagram?

Letter F in knife diagram?

Letter H in knife diagram?

Letter G in knife diagram, runs through the handle?

Letter J in knife diagram?

Letter I in knife diagram?

Identify the knife in the picture.

Identify the knife in the picture

Identify the knife in the picture

Identify the cut that is 1/8 x 1/8 x 2

Identify the cut that is 1/16 x 1/16 x 2

Identify the cut that is 1/4 x 1/4 x 2 - French Fry Cut

Identify the cut that is 1/16 x 1/16 x 1/16

Identify the cut that is 1/8 x 1/8 x 1/8

Identify the cut that is 1/4 x 1/4 x 1/4

Identify the cut that is 1/2 x 1/2 x 1/2

Identify the cut that is 3/4 x 3/4 x 3/4

To finely slice leafy vegetables and herbs (like basil).

Chiffonade, Rounds, Diagonals, and Oblique Cut are all examples of what category of cuts?

Which cut resembles a French Fry?

To chop as finely as possible is know as?

What tool is used for sharpening knives?

What tool is used for straightening and should be used regularly?

What angle should a knife be sharpened at?

Dry-heat cooking method in which food is cooked uncovered in an oven?

Dry-heat cooking method in which food is cooked directly under or over a heat source?

Dry-heat cooking method in which food is cooked in hot fat over moderate to high heat?

Moist-heat cooking method in which food is placed in a container that prevents thesteam from escaping?

Flavoring derived from the leaves or stem of a very aromatic plant?

Combination cooking method in which food is browned in fat and then cooked, tightlycovered, in a small amount of liquid for a long period of time?

Ingredient used to intensify or improve the natural flavor of foods.

Dry-heat cooking method in which food that contains fat or that has fat added to it iscooked uncovered at a high temperature in an oven or on a revolving spit over an openflame?

Moist-heat cooking method in which food is cooked in a liquid that is held between 160-180F?

Dry-heat cooking method in which food is cooked on open grates above a direct heatsource?

Moist-heat cooking method in which food is briefly par-cooked and then shocked byplacing it in ice-cold water to stop the cooking process?

Item that alters or enhances the natural flavoring of food.

Combination cooking method in which bite-sized pieces of food are barely covered witha liquid and simmered for a long period of time in a tightly covered pot?

Flavoring derived from the bark, seeds, roots, flowers, berries, or bean of aromaticplants?

Dry-heat cooking method in which food is cooked quickly in a sauté pan over direct heatusing a small amount of fat?

Match the following picture of culinary equipment with the correct name.

Letter A in knife diagram?

Letter B in knife diagram?

Letter C in Knife Diagram?

Letter D in knife diagram?

Letter E in knife diagram?

Letter F in knife diagram?

Letter H in knife diagram?

Letter G in knife diagram, runs through the handle?

Letter J in knife diagram?

Letter I in knife diagram?

Identify the knife in the picture.

Identify the knife in the picture

Identify the knife in the picture

Identify the cut that is 1/8 x 1/8 x 2

Identify the cut that is 1/16 x 1/16 x 2

Identify the cut that is 1/4 x 1/4 x 2 - French Fry Cut

Identify the cut that is 1/16 x 1/16 x 1/16

Identify the cut that is 1/8 x 1/8 x 1/8

Moist-heat cooking method in which food is placed in a container that prevents the
steam from escaping?

Combination cooking method in which food is browned in fat and then cooked, tightly
covered, in a small amount of liquid for a long period of time?

Dry-heat cooking method in which food that contains fat or that has fat added to it is
cooked uncovered at a high temperature in an oven or on a revolving spit over an open
flame?

Moist-heat cooking method in which food is cooked in a liquid that is held between 160-
180F?

Dry-heat cooking method in which food is cooked on open grates above a direct heat
source?

Moist-heat cooking method in which food is briefly par-cooked and then shocked by
placing it in ice-cold water to stop the cooking process?

Combination cooking method in which bite-sized pieces of food are barely covered with
a liquid and simmered for a long period of time in a tightly covered pot?

Flavoring derived from the bark, seeds, roots, flowers, berries, or bean of aromatic
plants?

Dry-heat cooking method in which food is cooked quickly in a sauté pan over direct heat
using a small amount of fat?

Moist-heat cooking method in which food is placed in a container that prevents the
steam from escaping?

Combination cooking method in which food is browned in fat and then cooked, tightly
covered, in a small amount of liquid for a long period of time?

Dry-heat cooking method in which food that contains fat or that has fat added to it is
cooked uncovered at a high temperature in an oven or on a revolving spit over an open
flame?

Moist-heat cooking method in which food is cooked in a liquid that is held between 160-
180F?

Dry-heat cooking method in which food is cooked on open grates above a direct heat
source?

Moist-heat cooking method in which food is briefly par-cooked and then shocked by
placing it in ice-cold water to stop the cooking process?

Combination cooking method in which bite-sized pieces of food are barely covered with
a liquid and simmered for a long period of time in a tightly covered pot?

Flavoring derived from the bark, seeds, roots, flowers, berries, or bean of aromatic
plants?

Dry-heat cooking method in which food is cooked quickly in a sauté pan over direct heat
using a small amount of fat?