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Biblioteka

Unit 2: Advanced Knife Skills & Kitchen Basics

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Posljednje ažuriranje 4 months ago
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Pitanje 1
1.

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

Pitanje 2
2.

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

Pitanje 3
3.

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

Pitanje 4
4.

Moist-heat cooking method in which food is placed in a container that prevents the

steam from escaping?

Pitanje 5
5.

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

Pitanje 6
6.

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?

Pitanje 7
7.

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

Pitanje 8
8.

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?

Pitanje 9
9.

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

180F?

Pitanje 10
10.

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

source?

Pitanje 11
11.

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?

Pitanje 12
12.

Item that alters or enhances the natural flavoring of food.

Pitanje 13
13.

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?

Pitanje 14
14.

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

plants?

Pitanje 15
15.

Dry-heat cooking method in which food is cooked quickly in a sauté pan over direct heat

using a small amount of fat?

Pitanje 16
16.

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

Pitanje 17
17.

Letter A in knife diagram?

Pitanje 18
18.

Letter B in knife diagram?

Pitanje 19
19.

Letter C in Knife Diagram?

Pitanje 20
20.

Letter D in knife diagram?

Pitanje 21
21.

Letter E in knife diagram?

Pitanje 22
22.

Letter F in knife diagram?

Pitanje 23
23.

Letter H in knife diagram?

Pitanje 24
24.

Letter G in knife diagram, runs through the handle?

Pitanje 25
25.

Letter J in knife diagram?

Pitanje 26
26.

Letter I in knife diagram?

Pitanje 27
27.
Drugi mogući odgovor:
3 gal
15 C
2 oz
2 T
3/4 lb
1/2 T
1 1/2 Qts
1/2 Gal
1 C
3/4 C
1/2 tsp
3T
3/4 G
1 Pt
2 1/2 C
1 T
Pitanje 28
28.

Identify the knife in the picture.

Pitanje 29
29.

Identify the knife in the picture

Pitanje 30
30.

Identify the knife in the picture

Pitanje 31
31.

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

Pitanje 32
32.

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

Pitanje 33
33.

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

Pitanje 34
34.

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

Pitanje 35
35.

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

Pitanje 36
36.

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

Pitanje 37
37.

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

Pitanje 38
38.

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

Pitanje 39
39.

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

Pitanje 40
40.

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

Pitanje 41
41.

Which cut resembles a French Fry?

Pitanje 42
42.

To chop as finely as possible is know as?

Pitanje 43
43.

What tool is used for sharpening knives?

Pitanje 44
44.

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

Pitanje 45
45.

What angle should a knife be sharpened at?