Knife skills, food safety, steak, grilling and the kitchen basics for someone who wants to cook properly for himself and other people.
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Which knife to use, how to hold it, the standard cut names and sizes, and how to look after a cast iron pan.
41 total questions
Card #1
What is a chef's knife for, and how long is a typical one?
Card #2
What is a paring knife for?
Card #3
What is the difference between honing and sharpening a knife?
1. You want to slice a crusty sourdough loaf without squashing it. Which knife do you reach for?
2. Your cutting board keeps sliding around on the counter while you chop. What is the usual fix?
3. A knife gets knocked off the counter and starts to fall. What should you do?
1. A batonnet is a stick about ___ inch square and 2 to 2.5 inches long, the size of a thick French fry.
Hint: A fraction of an inch, twice the width of a julienne
2. A medium dice is a cube about ___ inch on each side.
Hint: A fraction of an inch
3. Slicing a carrot or green onion at an angle, so the pieces are oval, is called a ___ cut.
Hint: Another word for diagonal, also used in sewing
