Unit 2: Advanced Knife Skills & Kitchen Basics

Last updated 3 months ago

45 questions

Untitled Section

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

14

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

16

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Required

1

Unit 2: Advanced Knife Skills & Kitchen Basics

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 the
steam 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, tightly
covered, 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 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?

Item that alters or enhances the natural flavoring of food.

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?

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

Unit 2: Advanced Knife Skills & Kitchen Basics

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

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?