kitchen safety

Welcome to Culinary Arts .
Where we are professional everyday. All day


Homework for March 22, 2019
level 1
Name ________________________date _____

. Why did we add lemon juice to the water when we made Julienne apples?

a)      To add flavor to our apples

b)      To stop the apples from turning brown

List three types of knives we use in the culinary kitchen

1. ________________________________________________________

2. ________________________________________________________

3. ________________________________________________________

Answer YES   or   NO to the following questions

 3) Should you catch a falling knife     YES   or   NO

  4) When passing a knife to someone place on the work SURFACE      YES   or   NO%6) 5) 5)This is the most used knife in the culinary kitchen. It is used for Trimming, chopping, dicing, peeling, and slicing various food items. What is it?

A)      Chef Knife

B)      Pairing knife

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

. Level 2

Name ______________________________________date ________

Why did we add lemon juice to the water when we made Julienne apples?

a)      To add flavor to our apples

b)      To stop the apples from turning brown

List three types of knives we use in the culinary kitchen

1. ________________________________________________________

2. ________________________________________________________

3. ________________________________________________________

Answer YES   or   NO to the following questions

 3) Should you catch a falling knife     YES   or   NO

  4) When passing a knife to someone place on the work SURFACE      YES   or   NO

5) When walking with an unsheathed knife hold knife   SRAIGHT ACROSS your side YES   or   NO

6) This is the most used knife in the culinary kitchen. It is used for Trimming, chopping, dicing, peeling, and slicing various food items. What is it?

A)      Chef Knife

B)      Pairing knife

+++++++++++++++++++++++++++++++++++

Level 2

Name ______________________________________date ________

Why did we add lemon juice to the water when we made Julienne apples?

a)      To add flavor to our apples

b)      To stop the apples from turning brown

List three types of knives we use in the culinary kitchen

1. ________________________________________________________

2. ________________________________________________________

3. ________________________________________________________

Answer YES   or   NO to the following questions

 3) Should you catch a falling knife     YES   or   NO

  4) When passing a knife to someone place on the work SURFACE      YES   or   NO

5) When walking with an unsheathed knife hold knife   SRAIGHT ACROSS your side YES   or   NO

6) This is the most used knife in the culinary kitchen. It is used for Trimming, chopping, dicing, peeling, and slicing various food items. What is it?

A)      Chef Knife

B)      Pairing knife

Which knife does the job 2?

Welcome to Culinary Arts .
Where we are professional everyday. All day


Homework for March 19, 2019

Level 1

Name _______________________________________date __________

Jack and Roger are going hunting they are using the most used knife in the kitchen. What is the name of that knife?

a)   Utility knife

b)   Chef knife

The boys want to make the beet they dug up rounded which knife should they use?

a)   Tournee knife

b)   Pairing knife


    All homework must be signed by a parent__________
    Comments
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Level 2

Name _______________________________________date __________

Jack and Roger are going hunting they are using the most used knife in the kitchen. What is the name of that knife?

a)   Utility knife

b)   Chef knife

The boys want to make the beet they dug up rounded which knife should they use?

a)   Tournee knife

b)   Pairing knife

      All homework must be signed by a parent__________

    Comments

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

        Level 2

    Name _______________________________________date __________   

 Jack and Roger are going hunting they are using the most used knife in the kitchen. What is the name of that knife?

a)     Utility knife

b)    Chef knife

c)     Tournee

The boys want to make the beets they dug up rounded which knife should they use?

a)     Tournee knife

b)    Paring knife

c)     Boning knife

Roger, Jack and Simon need to cut around the bones, between muscle and under gristle of the pig they caught. Which knife will they need?

a)     Paring knife

b)    Boning knife

c)     Tournee 

      All homework must be signed by a parent__________

    Comments

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Which knife does the job?

Welcome to Culinary Arts .
Where we are professional everyday. All day

Homework for March 18th, 2019

level 1
Name ______________________date _____

This is the most used knife in the culinary kitchen. It is used for Trimming, chopping, dicing, peeling, and  slicing various food items. What is it?

           a)   Chef Knife

           b)   Pairing knife

1.   Which knife is used for cutting, slicing, and peeling mostly fruits and smaller item food? 

             a)paring knife

            b) butcher knife

All homework must be signed by a parent__________________

comments __________________________________________ 

++++++++++++++++++++++++++++++++++
level 2
Name ______________________date _____

This is the most used knife in the culinary kitchen. It is used for Trimming, chopping, dicing, peeling, and  slicing various food items. What is it?

           a)   Chef Knife

           b)   Pairing knife

Which knife is used for cutting, slicing, and peeling mostly fruits and smaller item food? 

             a) paring knife

            b) butcher knife

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

level 3

Name ______________________date _____

This is the most used knife in the culinary kitchen. It is used for Trimming, chopping, dicing, peeling, and  slicing various food items. What is it?

           a)   Chef Knife

           b)   Pairing knife

Which knife is used for cutting, slicing, and peeling mostly fruits and smaller item food? 

             a) paring knife

            b) butcher knife

which knife is called the bird beak knife

      a) tournee

       b)  utility

     All homework must be signed by a parent___________________

comments

What are the different knives used in the Culinary kitchen?

Welcome to Culinary Arts .
Where we are professional everyday. All day

Homework for March 8th, 2019

Level 1

List three different types of knives discussed today in class?

1.     ______________________________________________________

2.     ______________________________________________________

3.       ______________________________________________________

Level 2

List four  different types of knives discussed today in class?

1.       ______________________________________________________

2.       ______________________________________________________

3.      ______________________________________________________

4.      ______________________________________________________

Level 3

List five  different types of knives discussed today in class?

1.       ______________________________________________________

2.       ______________________________________________________

3.       ______________________________________________________

4.       ______________________________________________________

5.       ______________________________________________________

All homework needs to be signed by a parent

Comments

Knife safety

Welcome to Culinary Arts .
Where we are professional everyday. All day

 Homework  for March 5th, 2019

Level 1

 List three knife  safety rules discussed today in class

 

1.     __________________________________________________________________

2.     __________________________________________________________________

3.       __________________________________________________________________

Level 2

1.     List four knife  safety rules discussed today in class

2.       _______________________________________________________________________________

3.       ________________________________________________________________________________

4.      __________________________________________________________________________________

Level 3

1.     List five knife  safety rules discussed today in class

2.       _______________________________________________________________________________

3.       ________________________________________________________________________________

4.       __________________________________________________________________________________

5.       __________________________________________________________________________________

All homework needs to be signed by a parent

Comments

What are the cooking methods and benefits of various potatoes?

Welcome to Culinary Arts 
Where we are professional everyday. All day

 Homework  for February 26, 2019


Read the information and answer the questions

There are over 200 kinds of potatoes sold in the United States. They are seven categories the potato  around the world.

1. Russet Potatoes

These are the most common form of potato. Russets are a floury potato with a light and fluffy texture. an excellent source of potassium (more than a banana) and vitamin C. 

. The cooking methods used for russets are  baked, mashed and roasted potatoes.

2. Red Potatoes

Red potatoes are waxy, which means they have cells that stay together when cooked. When sliced into chunks they will retain their shape and not break up, even when boiled.

They are an excellent source of potassium (more than a banana) and vitamin C.  Reds are also a good source of vitamin B6 and are fat, sodium and cholesterol free.

The cooking methods used for red potatoes are perfect for salads, soups, stews and roasting.

3. White Potatoes

White potatoes get their name from the white coloring of their skin and flesh. They are an excellent source of potassium (more than a banana) and vitamin C.  Reds are also a good source of vitamin B6 and are fat, sodium and cholesterol free.

Much like russet potatoes, whites are perfect for mashing. They also can be used well in salads and are perfect for steaming, boiling and frying.

4. Yellow Potatoes

Yellow potatoes are waxy, velvety and moist. They are an excellent source of potassium (more than a banana) and vitamin C.  Reds are also a good source of vitamin B6 and are fat, sodium and cholesterol free.

Yellow potatoes are perfect for dishes that involve grilling and roasting.

5. Purple Potatoes

Purple potatoes are waxy and moist. Their name is comes from their purple skin and lavender flesh. They have an earthy, nutty flavor with low sugar content. They’re perfect for grilling, baking and roasting.

6. Fingerling Potatoes

Fingerling potatoes range in size from two to four inches and are shaped like a human finger. They’re waxy and firm with red, orange, purple or white skin.They are an excellent source of potassium (more than a banana) and vitamin C.  The flesh of this potato is very diverse, ranging from red orange to purple, yellow or white. These are very popular for pan-frying and roasting.

7. Petite Potatoes

These little guys get their name from their teeny tiny size. These aren’t actually a type of potato, but a classification of size. Smaller potatoes of the other six categories are classified as petites. Their flavors tend to be more concentrated than their larger sized counterparts and are perfect for salads, roasting and frying

level 1

 Name _____________________________date __________
Read the information above and fill in the blanks

Potato  types	Cooking methods
Russet potato
Red potato
White potato

All homework must be signed by a parent____________________
comment
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
level 2  & 3


 Name _____________________________date __________

Potato  types	Cooking methods	Nutritional benefits
Russet potato
Red potato
White potato
Yellow potato
Purple potato
Fingerling potato

 All homework must be signed by a parent____________________

comment