name: renata luola period: 5 period\nknife cuts and knife safety quiz: (you should have \knife cut\ notes in…

name: renata luola period: 5 period\nknife cuts and knife safety quiz: (you should have \knife cut\ notes in your google drive, but you can also use my powerpoint notes in google classroom to answer the quiz questions)\n1. when cutting with a chefs knife, what is the grip called that requires you to tuck/curl your fingers inward and place your thumb behind the ingredient to ensure you wont cut your fingertips?\n2. what is the culinary term for squaring off a vegetable so it doesnt move/wobble? this also helps to make the ingredient stationary and also makes it easier to handle/grip on your cutting board.\n3. what is the culinary term for the knife cut used to make cube/square shape cuts?\n4. for knife safety before you start cutting items, placing a damp towel underneath your cutting board is called what?\n5. a knife cut that produces disk/oval shape slices is called what?\n6. what is the name of the knife cut that resembles a thick matchstick shape?\n7. to finely chop an ingredient is known as what culinary knife cut?\n8. to cut an ingredient in large thin pieces is what culinary knife cut?

name: renata luola period: 5 period\nknife cuts and knife safety quiz: (you should have \knife cut\ notes in your google drive, but you can also use my powerpoint notes in google classroom to answer the quiz questions)\n1. when cutting with a chefs knife, what is the grip called that requires you to tuck/curl your fingers inward and place your thumb behind the ingredient to ensure you wont cut your fingertips?\n2. what is the culinary term for squaring off a vegetable so it doesnt move/wobble? this also helps to make the ingredient stationary and also makes it easier to handle/grip on your cutting board.\n3. what is the culinary term for the knife cut used to make cube/square shape cuts?\n4. for knife safety before you start cutting items, placing a damp towel underneath your cutting board is called what?\n5. a knife cut that produces disk/oval shape slices is called what?\n6. what is the name of the knife cut that resembles a thick matchstick shape?\n7. to finely chop an ingredient is known as what culinary knife cut?\n8. to cut an ingredient in large thin pieces is what culinary knife cut?

Answer

Brief Explanations:

  1. El agarre se llama "pinch grip" (agarre de pinza) en culinaria, donde se doblan los dedos hacia adentro y se coloca el pulgar detrás del ingrediente para evitar cortarse las yemas.
  2. El término culinario es "trimar" o "ajustar", que implica recortar o recortar los bordes de un vegetal para que sea estacionario.
  3. Se llama "brunoise" o "corte en cubos" cuando se cortan ingredientes en forma de cubos o cuadrados.
  4. Colocar una toalla húmeda debajo del taburete de corte se llama "estabilizar" el taburete de corte.
  5. Un corte de cuchillo que produce rodajas en forma de disco u óvalo se llama "rodajas" o "corte en rodajas".
  6. El corte de cuchillo que se asemeja a una cerilla gruesa se llama "julienne" o "corte en juliana".
  7. Picar finamente un ingrediente se conoce como "picado fino" o "mincear".
  8. Cortar un ingrediente en trozos grandes y delgados se llama "filetear" o "corte en filetes".

Answer:

  1. Pinch grip (agarre de pinza)
  2. Trimar/ajustar
  3. Brunoise/corte en cubos
  4. Estabilizar el taburete de corte
  5. Rodajas/corte en rodajas
  6. Julienne/corte en juliana
  7. Picado fino/mincear
  8. Filetear/corte en filetes