knife skills and sanitation

Question 1

Japanese sharpening angel

Answer 1

10 degrees

Question 2

french sharpening angel

Answer 2

15-22 degrees

Question 3

dice sizes

Answer 3

large 3/4 inch medium 1/2 inch small 1/4 inch
batonnet 1/4 by 1/4 thick amd two inched long
julienne is 1/8 by 1/8 thick and one ti two inches long

Question 4

Sanitation

Answer 4

The cleanliness of the premises and the physical, chemical and microbiological wholeness of the food

Question 5

french name for 1/8 inch cubes

Answer 5

Brunoise

Question 6

french term for seeding and peeling tomatoes

Answer 6

Concassé

Question 7

french name for finely shredding cabbage or greens

Answer 7

chiffonade

Question 8

knife material 1

Answer 8

carbon steel
soft(takes edge easy)/ easy to sharpen
dulls easy/stains and rusts easy

Question 9

knife material 2

Answer 9

stainless steel
stong blade/resists abrasion/cheap.looks attractive
difficult to sharpen and maintain an edge

Question 10

knife material 3

Answer 10

high carbon stainless steel
looks attractive, won’t corrode or stain/hard material, sharpen less often
difficult to bring the edge back once dull, expensive

Question 11

3 potential food hazards and examples

Answer 11

physical: glass, metal, bandaids
chemical: cleaners, pesticides, soap
microbiological: parasites pathogens

Question 12

food temp danger zone

Answer 12

41-135

Question 13

bacteria we are concerned with when it comes to the proper sanitation of the kitchen

Answer 13

1. spoilage causing

2. disease-causing

Question 14

conditions that affect the growth of bacteria

Answer 14

Food (particularly “potentially hazardous foods”)
Acidity (pH in the range of 4.6 – 7.5)
Temperature (food danger zone: 41-135° F)
Time
Oxygen (aerobic/anaerobic)
Moisture

Question 15

definition of food spoilage

Answer 15

Food not fit for human consumption (food that is sour
tasting, slimy in texture, discolored, moldy – “when in
doubt, throw it out”)

Question 16

ways to control pests in your kitchen

Answer 16

1.Deny pests access to the establishment
2.Deny pests food, water, and a hiding or nesting place
3.Work with a licensed pest control officer (PCO) to
eliminate pests that do enter

Question 17

the proper way to defrost frozen food

Answer 17

thaw in refrigerator or cold water

Question 18

proper freezer temp

Answer 18

below 0 degrees

Question 19

proper fridge temp

Answer 19

below 41 degrees