Part 1: Safety, Sanitation and Knife Skills
- Kitchen/Station Set-Up
- Mise en Place
- Introduction to Knife Skills
- Selecting and Securing Cutting Boards
- Knife Safety
- Cleaning Knives
- Storing Knives
- Knife Grips
- Chopping and Mincing
- Rondelles (Carrot)
- Bias Cut (Carrot)
- Obliques (Carrot)
- Chiffonade (Basil or Spinach)
Part 2: Salads and Salad Dressings
- Each student prepares the mise en place for the following recipes:
- Each student completes the following:
- Each group of 4 students completes the following:
- Cooking Methods
- Cooking Ratios
- “Ch. 1 Introduction to the Profession.” The Professional Chef, 9th ed.
- “Ch. 4 Food and Kitchen Safety.” The Professional Chef. 9th ed.
- “Ch. 27 Salad Dressings and Salads.” The Professional Chef. 9th ed.
- Industry Standard: Personal Hygiene
- Hand Washing and Glove Use
- The Uniform Standard
- Eating and Drinking Policies
- Introduction to the Kitchen
- The Chef’s Knife
- Video: Chiffonade
- Video: Chopping
- Video: Mincing
- Video: Garlic
- Video: Rondelles
- Video: Bias Cut
- Video: Oblique or Roll Cut
- Video: Vinaigrette
- Day 1 PowerPoint
CHRM 1030 Day 1: Practice QuizTime limit: 0
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1. Question1 points
What are the prerequisites (or corequisites) for this course?
2. Question1 points
Which of the following is NOT required for this course?
3. Question1 points
Which of the following is NOT part of the uniform requirement?
4. Question1 points
You may be dismissed from class without proper uniform, true or false?
5. Question1 points
There will be NO make-ups normally allowed for missed quizzes, exams or practical exams, true or false?
6. Question1 points
Your performance in lab is what percentage of your overall grade?
7. Question1 points
Uniforms are only required in culinary labs and not in culinary lectures, true or false?
8. Question1 points
Suppose you have an overall grade of an 89/100, a letter grade of “B”, and you were absent 2 classes. At a minimum, how would this affect your final grade?
9. Question1 points
Which knife blade material sharpens easily and is the most prone to rusting?
10. Question1 points
Which knife blade material is difficult to sharpen and but the most rust resistant?
11. Question1 points
Forged knives are die cut, generally less durable, and less expensive than stamped knives, true or false?
12. Question1 points
Sharpening and honing are the same thing, true or false?
13. Question1 points
Which part of the egg contains 3/4 of the eggs’s total calories and nutrients?
14. Question1 points
On average, how much does a “large” egg weigh?
15. Question1 points
Brown eggs are nutritionally superior to white eggs, true or false?
16. Question1 points
How many eggs are in a flat of eggs?
17. Question1 points
When washing your hands, how hot should the water be?
18. Question1 points
What is The Temperature Danger Zone?
19. Question1 points
With regard to food- safety, chicken should be cooked to this minimum internal temperature of what?
20. Question1 points
Side towels are to keep you hands dry, true or false?
21. Question1 points
“Peeled, seeded and chopped,” refers to what?
22. Question1 points
Which knife grip is INCORRECT?
23. Question1 points
What is the term for “A cutting technique in which herbs or leafy green vegetables are cut into long, thin strips?”
24. Question1 points
Knives should never be left to soaked in the sink, true or false?
25. Question1 points
When working at your station, your knives should be stored where?
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