Chefs knife - Study guides, Class notes & Summaries

How much water do you add to breader station pan after adding marinated fingers? - 16 oz; ONLY if the pan is empty of liquid How do you prep lemons? - rinse lemons under cold running water; use a paring knife to cut no more than 1/4 inch from each end How do you prep buffalo dip? - First air cool 32 ounces of chicken fingers for 5 minutes (covered with plastic wrap), then cool for another 30 in the walk-in cooler Then, cut the chicken fingers into 1/4-1/2 inch pieces Mix Mayonnaise, TT, a...

What 18th century chef was known as the "King of Chefs and Chef of Kings"? correct answer: Marie-Antoin Careme This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in hotel kitchens. What is the name of the system? correct answer: Kitchen brigade system or brigade system According to the FDA August 2003 Revision of the Model Food Code, what temperature range is known as the temperature danger zone? correct answer: 41F - 135F As yeast ferment...

A factor that helps determine the frequency of health inspections at a foodservice establishment is the ... - operation's prior inspection results A restaurant that keeps the base menu unchanged, but offers daily specials based on products available in the local market, is combining which of the following formats? - Static and market A versatile piece of equipment designed especially to stew or braise large quantities of product, but which can also be used for sautéing, pan frying, simmer...

Within the noncommercial segment, foodservice is typically handled in what two ways? - Answercontract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? - Answer-quick service The most widely recognized rating service in the US is the: - Answer-AAA (tourbook) One disadvantage of building a business by word of mouth is that the process is typically.... - Answerslow Which segment of the restaurant and foodservice industry provides food in sup...

Chef's Knife - ANSWER All purpose large knife used to slice, mince, chop, cube and dice. boning knife - ANSWER A 6-inch knife used to separate raw meat from the bone. The blade is thin, flexible, and shorter than the blade of a chef's knife. paring knife - ANSWER a small knife used mainly for peeling fruits and vegetables. serrated knife - ANSWER knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outside yet soft inside knives - ANSWER ...

What 18th century chef was known as the "King of Chefs a What 18th century chef was known as the "King of Chefs and Chef of Kings"? - Correct Answer Marie-Antoin Careme This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in hotel kitchens. What is the name of the system? - Correct Answer Kitchen brigade system or brigade system According to the FDA August 2003 Revision of the Model Food Code, what temperature range is known as the tem...

Precision Exam: Culinary| 95 QuestionChef's Knife - ANSWER All purpose large knife used to slice, mince, chop, cube and dice. boning knife - ANSWER A 6-inch knife used to separate raw meat from the bone. The blade is thin, flexible, and shorter than the blade of a chef's knife. paring knife - ANSWER a small knife used mainly for peeling fruits and vegetables. serrated knife - ANSWER knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outsid...

3 basic rules - Answer-1. sharp is safe 2. use a wooden, plastic, or compost cutting board 3. clean knives by hand, not dishwasher 3 basic knives - Answer-1. chefs - for dicing and chopping 2. paring - for peeling, seeding, and trimming 3. serrated - for tomatoes, bread, etc. whats the correct way to hold a knife? - Answer-grasp blade of knife when holding handle, never put index finger along top of blade, pinch knife between thumb and index finger claw grip - Answer-keep fingers cu...

Kitchen Essentials Study Guide Quizzes & Ans!!

PROSTART CHAPTER 5 TEST REVIEW 2023 What are the 5 main types of equipment used in the free flow of food? - ANS1)Receiving- Tables/ Utility Carts 2)Storage- Shelving/Refrigerators 3)Pre-preparation- Knives/Measuring untensils 4)Food Prep- Cutters/Steamers 5)Holding and Serving- Coffee maker/food warmer/ Ice machine Common use for Boning Knife? - ANS-Separate meat from bones. Common use for Chef's Knife? - ANS-All purpose Common use for Cleaver? - ANS-Chops vegetables/Meat Common use ...