2nd test Flashcards
1/4 by 1/4 by 2-3
Batonnet
🏉
Diagonal rondelle sizes vary
⚫️
Rondelle sizes vary
1/2 by 1/2 by 1/2
Medium dice
1/4 by 1/4 by 1/4
Small dice
1/8 by 1/8 by 1-2
Julienne
Small cubes
Mince
Strainer
Mesh like material or metal with holes in it (no feet)
Colander
Drains liquids from pastas etc. (feet)
Portion scale
Measure ingredients from 1/4 ounce to 2 lb.
Pastry blender
Blend dry and wet ingredients
Egg separator
Separates egg whites from yolks
Sifter
Incorporate air into dry baking ingredients
Liquid measuring cup
Measure liquids semi-accurately
Peeler
Peels fruits and vegetables
Measuring cups
Measures dry and wet ingredients
Measuring spoons
Measure small quantities of wet or dry ingredients
Rolling pin
Used to flatten or shape pastry batter
Zester
Shreds small pieces of peel from citrus fruits
Rubber spatula
Fold ingredients together and scrape the sides of bowls
Grater
Grates hard foods
Can opener
Open different sizes of cans
Offset spatula
Turns or flips food on a griddle or broiler
Straight spatula
Icing cakes, spreading fillings and glazes, leveling dry ingredients, and even flipping pancakes or other foods.
Ladle
Used to portion out liquids
Tongs
Used to pick up and handle all types of solid food
Garlic press
Squeeze out the juices from garlic and crush it
Slotted spoon
Has holes to let liquid drain from the bottom of the spoon
Cooks fork
Use with two long tines to test the doneness of meats and vegetables
Wire whip (whisk)
Mix, beat, and stir foods
Kitchen shears
Cut string, butchers twine, and grapes into small clusters
Pastry brush
Brush sauces, glazes, and butter onto solid items
How do you find the conversion factor
New yield divided by old yield
What is yield?
Amount of food the recipe will make
1/8 by 1/8 by 1/8
Brunoise
What are five of the ten knife safety rules?
Keep knives sharpened Never touch the sharp edge of a knife Use only for intended purpose Damp cloth under cutting board Set knife down if interrupted Never leave knives soaking under water Never catch a falling knife Carry at the base of thigh, sharp edge pointed away Pass knives by setting them down Store knives properly
How many teaspoons are in a tablespoon?
3
How many tablespoon are in a cup?
16
How many ounces are in a pound?
16
How many fluid ounces are in a cup?
8
How many cups are in a pint?
2
How many pints are in a quart?
2
How many quarts are in a gallon?
4
Qt.
Quart
Gal.
Gallon
C.
Cup
t.
Teaspoon
T.
Tablespoon
Tsp.
Teaspoon
Tbs.
Tablespoon
Pt.
Pint
Fl. Oz.
Fluid ounces
Oz.
Ounces
Lb.
Pound
#
Pound
When do you measure dry ingredients while sifting?
After
How do you measure liquids?
At eye level
What special step is used when measuring brown sugar?
Packing
What tool do you use to remove large solids from liquids?
Tongs
How should you hold your fingers when cutting?
Cats claw
What is the lowest su face of a liquid?
Meniscus
What ribbon like cut is used on rolled greens and fresh herbs?
Chiffonade
Chefs knife
All purpose (chopping, dicing, mincing)
Cleaver
Chops all kinds of foods from vegetables to meat. Can cut bones
Paring knife
Trim and pare vegetables and fruit
Tourné
Cuts the curved surfaces of vegetables
Serrated slicer
Slices breads and cakes. Has serrated edges
Boning knife
Removes meat from bones
What process is used to clean metal fragments after sharpening a knife?
Trueing
