Question

5:31 < Back Second Exam_Study guide_Fall2... Second Exam-NUSC161 Chapter 85 • Knife blades (materials) • Knife Sharpening • Using Knives (different types) • Weights (The best method for dry ingredients) and Measures • Metric system and U.S. customary system Chapter 6 • Why do we Cook Food? • Temperature Measurement o Fahrenheit scale and Celsius (Centigrade) scale for boiling, freezing temperature of water at sea level Room temperature • Effect of Pressure On boiling temperature and on cooking time • Latent Heat Latent Heat of Fusion and Solidification o Latent Heat of Vaporization and Condensation • Types of Heat Transfer with examples of each o Conduction o Convection o Radiation Induction • Media for Heat Transfer Chapter 7 • Advantages • Industry Food-related Uses • What are microwaves? • How do microwaves cook food? • Safety and Regulation • Limitations of microwave • Microwave Safe Materials • Cooking Suggestions Chapter 8 • Salt • Flavor Enhancers • MSG • Whole or Ground Spice • Flavor Extracts • Alcohol(usage to flavor dishes) • Food Additives • Scoville Heat Units Dashboard Calendar To Do Notifications

Answer 1

Chapter 5:-

1. Knife blades :-

20 knife blade

goes with #4 knife handle

"skin handle"

#10 knife blade

used on #3 and #7 knife handle

#3 most common

#15 knife blade

most commonly used on #7 knife handle

#11 knife blade

used on #3 or #7 knife handle

#12 knife blade

used on #3 or #7 knife handle

"hook blade"

2. Knife sharpening :-

- anneal

make less brittle by subjecting to heat then cooling (may weaken steel)

- quench

to cool (as heated steel) suddenly by immersing in water or oil(becomes brittle)

- forge

to form strong mental by heating and hammering

- temper

state of metal or other substance with respect to various qualities or hardness

- reveal

to open up to view (sharpened surface)

high carbon stainless steel

an alloy of carbon and stainless, will not rust or corrode

- carbon steel

alloy of carbon and iron used for knife blades, corrodes and discolors easily

- stainless steel

alloy of steel, usually with chromium; strong, will not rust or corrode, difficult to sharpen.

3. Types of knifes and uses :-

- Chef's Kife

This knife is also known as a French knife. It has an 8-14 in triangular blade that can be used for peeling, trimming, chopping, slicing, and dicing.

- Utility Knife

This knife is small yet similar shape to the chef knife. It has a 5-7in blade mainly used for peeling and slicing fruits and vegetables.

- Slicer

This knife has a long, thin blade that is ideal for cutting large foods such as meat and poultry. The tip may be pointed or round. The blade may be rigid or flexible. The blade may also be serrated, good for cutting coarse foods.

- Boning Knife

This knife is small with a thin, angled 5-7in blade. The knife is used to remove bones from meat, fish, and poultry. You can also use this knife to remove fat from meat.

- Paring Knife

This knife has a rigid blade that is only 2-4in long. You use it to trim off a thin outer layer or peel from fruits or vegetables.

- Tournée Knife

This knife is similar in size to the paring knife but has a curved blade that looks like a bird's beak. It's used to trim potatoes and vegetables into shapes that resemble footballs.

- Fillet Knife

This knife had an 8-9in blade with a pointed tip. It is mainly used to filet fish.

- Butcher Knife

This knife has a 6-14in rigid blade whose tip curves up at a 25° angle. You use it to cut meat, poultry, and fish.

4. Weights and measures :-

- 1 pound

16 ounces

- 1 gallon

4 quarts

- 1 quart

2 pints

- 1 pint

2 cups

- 1 cup

8 fl. oz.

- 1 fluid ounce (fl. oz.)

2 tablespoon (T.)

- 1 tablespoon (T.)

3 teaspoons (t.)

- 1 oz. (dry)

32 grams (g)