Professional Kitchen Etiquette Quiz

Kitchen Essentials

• A professional attitude and standard ethics of good kitchen practice are essential in the kitchen.
• Familiarity with kitchen equipment and tools is crucial.

Kitchen Equipment

• Stockpot
• Saucepan
• Fry Pan
• Brazier
• Sautépan (straight-sided and slope-sided)
• Casserole
• Cast-iron Skillet
• Double Broiler
• Sheet Pan
• Bake Pan
• Roasting Pan
• Hotel Pan
• Bain-marie Insert
• Steel Bowl
• Scales
• Measuring Cup
• Volume Measures
• Thermometer
• Ladle
• Measuring Spoons
• Ball Cutter
• Bench Scraper
• Can Opener
• Channel Knife
• China Cap
• Chopping Board
• Colander
• Cook’s Fork
• Fine China Cap
• Food Mill
• Grater
• Mandoline
• Offset Spatula
• Pastry Bag and Tubes
• Pastry Blender
• Pastry Brush
• Pastry Wheel
• Pie Server
• Rubber Spatula
• Scooper
• Sieve
• Sifter
• Skimmer
• Spoons
• Sandwich Spreader
• Steel Spatula
• Straight Spatula
• Strainer
• Kitchen Timer
• Tongs
• Wire Whisk
• Zester
• KNIVES:
  • Chef’s Knife
  • Santoku Knife
  • Salad Knife
  • Paring Knife
  • Boning Knife
  • Scimitar Cleaver
  • Oyster Knife
  • Clam Knife
  • Vegetable Peeler
  • Bread Knife
  • Honing Rod

Common Weights and Measurements

• Weights and measurements can be measured using different equipment and tools.
• Measuring devices commonly used in the kitchen include:
  • Scales
  • Volume measures
  • Measuring cups
  • Measuring spoons
  • Ladles
  • Scoops
  • Thermometers (meat, instant-read, fat, or special thermometers)

Measurement Conversion

• Measurement conversion is necessary when increasing or decreasing recipe sizes.

Cutting Techniques

Slicing

• Slicing refers to cutting food into broad or flat thin pieces.

Mirepoix

• Mirepoix cut refers to roughly cutting vegetables equally, usually done on mirepoix vegetables such as carrots, onions, and celery.

Cube Cuts

Dicing

• Dicing refers to cutting food items into small, uniform, cube-shaped pieces of 1/8 – ¼ inches in size.

Macédoine

• Macédoine cut refers to a diced cut of fruit or vegetable, usually small dice measuring ¼ inch on sides; 5mm diced cube.

Brunoise

• Brunoise cut refers to very small diced cube cuts; usually by 1/8 x 1/8 x 1/8 inches.

Matignon

• Matignon cut is used to evenly cut root vegetables.

Stick Cuts

Jardinière

• Jardinière cut refers to the “soup cut”, short thin batons 2.5 cm long x 3 mm wide and thick.

Batonnet

• Batonnet cut refers to cutting vegetables into strips, technically ¼” by ¼” by 2.5 – 3” long.

Julienne

• Julienne cut refers to progressively cutting thinner and thinner lengthwise strips of food.

Chiffonade

• Chiffonade cut refers to cuts on leafy vegetables; usually at 1/8” wide into thin strips and ribbons.

Fancy Cuts

Paysanne

• Paysanne refers to a cut ½ x ½ x 1/8 inch either round, square, or rectangular.

Tournee

• Tournee cut refers to cutting vegetables into a football shape with seven equal sides and ends left flat.

Conversions

• Converting to smaller units:
  • 1 lb x 16 = total oz
  • 1 Qt x 32 = total fl oz
  • 1 cup x 8 = total fl oz
  • 1 cup x 16 = total tbsp dry weight
• Converting to larger units:
  • oz ÷ 16 = total lb
  • fl oz ÷ 32 = Qt
  • tbsp ÷ 16 = cups

Weight, Volume, and Dry Measures Conversions

• Difference between weight ounces and volume ounces:
  • Weight ounces (net wt oz) are used for dry food.
  • Volume ounces (net fl oz) are used for fluid substances and food products.

Food Safety

• Safety measures in the kitchen:
  • Keep potholders nearby and use them.
  • Turn pot handles away from the front of the stove.
  • Don’t let temperature-sensitive foods sit out in the kitchen.
  • Wipe up spills immediately.

Knife Skills

Basic Cuts

• Coarse cut refers to rough cuts used for many vegetables and irregularly-shaped food items such as mushrooms and rhubarbs.