ATOT Help me with these cooking questions...

[ManBearPig]

1)What are the two most common types of injury in kitchens? (i put burns and cuts).

2)What are two food safety practices to avoid burns in a kitchen?

3)Whats the proper way to wash knives?

4)What should you do if there is a)a fire burning in the oven and b)a fire burning in a pot or frying pan on the stovetop?

5)If your recipe calls for sifted flour and you dont have a sifter, how do you adjust the recipe for unsifted flour?

6)What type of flour shouldnt be sifted and why?

7)Why shouldnt you tap a dry measuring cup when measuring flour?

8)What's a meniscus?

9)What the most accurate way to measure ingredients and why?

and google searches did NOT turn these up...wtf lol

 

[spidey07]

1) good guess
2) never leave a hot pan off a burner
3) soap and water, one side at a time
4) water in oven, flour on a pan
5) no idea, guess reduce by 1/8th
6) again, don't bake -edit- I would guess fine baking flour needs sifting to get it fully incorporated into whatever you're baking (crust, bread, etc).
7) it's a dry measurement, tapping results in more than you want
8) the membrane formed by surface tension
9) read bottom of meniscus for wet, do not shake/tap/settle for dry.

I'm not a chef, these are my best guesses.

 

[OdiN]

Originally posted by: Kazaam
1)What are the two most common types of injury in kitchens? (i put burns and cuts).

2)What are two food safety practices to avoid burns in a kitchen?

3)Whats the proper way to wash knives?

4)What should you do if there is a)a fire burning in the oven and b)a fire burning in a pot or frying pan on the stovetop?

5)If your recipe calls for sifted flour and you dont have a sifter, how do you adjust the recipe for unsifted flour?

6)What type of flour shouldnt be sifted and why?

7)Why shouldnt you tap a dry measuring cup when measuring flour?

8)What's a meniscus?

9)What the most accurate way to measure ingredients and why?

and google searches did NOT turn these up...wtf lol

1 - Probably right.
2 - Don't be stupid.
3 - With soap.
4 - See number 2 and this won't happen.
5 - Buy a sifter.
6 - Any of it.
7 - It won't hurt anything.
8 - Duh.
9 - Carefully.

 

[Kreon]

1) I dunno what they are clinically, but I usually burn myself and cut myself the most
2) No Clue
3) Wipe them off with a damp towel or cloth, rinse in dishwater, and dry
4)a) Close the oven door, dial 911, and leave.
b) If you can safely move the pan to another burner that's off, do so. The fire may go out after the burner heat is removed. If it doesn't go out, use a fire extinguisher
5) No Idea
6) No Idea
7) Didin't even know you weren't supposed to
8) It's the place where you measure liquids. It's a depression in the water line thats caused by the liquid "sticking" to the sides of the measuring instrument
9) Also an I Dunno

This seems a lot like a cooking class homework sheet

 

[MagnusTheBrewer]

Originally posted by: Kazaam
1)What are the two most common types of injury in kitchens? (i put burns and cuts).
Slips, falls and, burns
2)What are two food safety practices to avoid burns in a kitchen?
Use hot pads and know where you are going to land the food
3)Whats the proper way to wash knives?
One at a time in a sink where nothing else is being washed. Then sanitize
4)What should you do if there is a)a fire burning in the oven and b)a fire burning in a pot or frying pan on the stovetop?
Turn off gas and cover if on top of the stove.
5)If your recipe calls for sifted flour and you dont have a sifter, how do you adjust the recipe for unsifted flour?
25% less
6)What type of flour shouldnt be sifted and why?
Pastry flour should always be weighed as it is more accurate.

7)Why shouldnt you tap a dry measuring cup when measuring flour?
It settles the flour

8)What's a meniscus?
The curve observed in a clear measuring cup. Concave for water and convex for oil
9)What the most accurate way to measure ingredients and why?
Weight is the most accurate form of measurement because it is unaffected by temp or siftings.

and google searches did NOT turn these up...wtf lol

I applaud a manager or Chef who is trying to check for minimum knowledge at least.

 

[Squisher]

1. Yeah, I'll say cuts and burns too
2. Never leave handles extending off the front of a stove and test everything to see if it's hot with the back of your hand first
3. ?
4. a) turn off oven, do not open until fire goes out. b) baking soda
5. ?
6. ?
7. ? maybe, it compresses
8. The curvature of a liquid up toward the sides of its container
9. Weight, isn't dependent on settling


I could ask my wife, The Master Baker, she'd know the answers.