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Quick Breads And Cookies
Test Description: Test over culinary knife skills and material from chapter 37 and 38.
Instructions: Answer all questions to get your test result.
1) Cooks place a damp towel between the cutting board and worktable for which of the following reasons?
A
To soak up liquids during cutting.
B
To clean the knife with as needed.
C
All of the above
D
To keep the board from shifting during knife work.
2) Cutting horizontallyacross a carrot produces a slice called a ______.
A
batonnet
B
julienne
C
rondelle
D
brunoise
3) Paysanne is technically not a dice because ____.
A
it is always cut horizontally first
B
all the sides are not equal
C
it is technically closer to a mince
D
it is never cut from sticks
4) Which of the following is a characteristic of all boning knives?
A
Flexible blade.
B
Rigid blade.
C
Broad flat blade sturdy enough to cut through bones.
D
Thin, pointed blade designed to work around bones and in between muscles.
5) The knife stroke that is used with the chef knife is a combination of a ____.
A
downward and upward motion
B
downward and backward motion
C
downward and forward motion
D
back and forth motion
6) Paysanne is technically not a dice because ____.
A
it is technically closer to a mince
B
it is never cut from sticks
C
all the sides are not equal
D
it is always cut horizontally first
7) When creating stick cuts, after trimming the food item to be flat on one side, the next step is to trim the other five sides to create a ____.
A
football shape
B
rectangular box
C
cylinder shape
D
square box
8) Cutting batonnet sticks horizontally will create____.
A
brunoise
B
medium dice
C
large dice
D
small dice
9) For two hands to work together when using the chef knife, the knife must ____.
A
touch the middle joint of the front fingers of the guiding hand
B
stay well away from the middle joint of the front fingers of the guiding hand
C
never leave the product being cut
D
move down only when all fingers have moved up
10) When using a chef knife, the guiding hand ____ during the cutting process.
A
guides the knife and holds the product
B
powers the product toward the knife
C
guides the product and holds the knife
D
powers the hand holding the knife
11) To mince a product, begin by placing the tip of the knife on the cutting board and ____.
A
lower and raise the chef knife repeatedly in a chopping motion, lifting the whole blade from the board on each upswing
B
pull and push the chef knife repeatedly in a sawing motion
C
lower and raise the chef knife repeatedly while pivoting the knife on the rounded front section of the blade
D
holding the blade at a slight angle, slide the chef knife in a slow circular motion while pressing downward
12) Which of the following methods is correct for gripping a boning knife?
A
All the fingers grip the handle of the knife as if shaking someone’s hand.
B
All the fingers wrap around the handle with the blade pointing down.
C
All the fingers except the index finger grip the handle; the index finger rests on the back of the blade.
D
All of the above.
13) The correct grip for using the slicer and serrated bread knife is to ____.
A
wrap the hand around the handle, like a handshake, but rest the forefinger on the back of the blade
B
wrap the hand around the handle, like a handshake, with none of the fingers on the blade
C
wrap the hand around the handle with the index and middle fingers on the blade
D
wrap the hand around the handle, but place the thumb and forefinger on the blade
14) Which of the following is a typical task for which cooks choose the paring knife?
A
Peeling certain vegetables with thick skins.
B
All of the above.
C
Creating the classical tourné shape.
D
Trimming mushrooms and carving vegetables.
15) Overmixing quick bread dough can cause the finished product to be ____.
A
dry and flaky
B
tender and smooth
C
soft and dense
D
tough or chewy
16) Quick breads may begin in the form of ____.
A
batter
B
Both A and C.
C
pâte à choux
D
dough
17) Quick breads have a soft texture because the dough is usually ____.
A
low in moisture and low in shortening
B
high in moisture and low in shortening
C
low in moisture and high in shortening
D
high in moisture and high in shortening
18) To achieve light and flaky biscuits, many bakers use flour that is ____.
A
low in gluten and high in starch
B
high in gluten and high in starch
C
low in gluten and low in starch
D
high in gluten and low in starch
19) Which of the following can cause holes or tunnels to form in quick bread?
A
Over mixing the product during preparation.
B
Using insufficient shortening.
C
Under mixing the product during preparation.
D
Using too much shortening.
20) The key difference between a dough and a batter is the ____.
A
leavening used
B
length of time beaten
C
amount of fat added
D
proportion of liquid to flour
*select an answer for all questions
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