Culinary Arts questions 2 1. Imagine you are cooking a fancy dinner for your friends in a commercial kitchen. Describe what types of dishes you would include in this dinner. Then identify at least four different types of knives that you would need to prepare your menu, explaining why that is the best knife choice for the type of work you are doing. In your explanation, clearly describe each knife’s general use, parts, and components.

2. Imagine that you just started working in a kitchen and are informed that the head chef is extremely strict about mis-en-place in their kitchen—what is meant by this? What strategies would you use in order to ensure that you adhere to the head chef’s strict mis-en-place policy?

3, You are making a huge fruit salad and want to show off the knife cuts you just learned. Identify at least five ingredients that are going into your salad and what type of knife cut would be best to use on each. Note that the information in the unit focused on how these cuts relate to the cooking of vegetables, but since you are making a cold fruit salad, you will have other reasons to choose a certain type of cut for a certain fruit.

4. Is it acceptable to clean your best kitchen and chef knives the same way that you would clean dinner plates or plastic cups? Why or why not? Explain why different cleaning methods may be necessary for different knives and provide an example. Of all the cleaning methods that you’ve learned about, which would you employ for your own knives and would you need more than one cleaning method? Explain your choice.

5. Pretend that you are teaching your younger sibling how to cook and a big part of the recipe that you will be working on requires quite a few knife skills. What would you say to your sibling to make sure that they understand proper safety techniques to employ when working with knives? Explain.