Quick Breads And Cookies Question Preview (ID: 16413)


Test Over Culinary Knife Skills And Material From Chapter 37 And 38. TEACHERS: click here for quick copy question ID numbers.

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) To keep the board from shifting during knife work.
d) All of the above

Cutting horizontallyacross a carrot produces a slice called a ______.
a) rondelle
b) batonnet
c) brunoise
d) julienne

Paysanne is technically not a dice because ____.
a) it is never cut from sticks
b) all the sides are not equal
c) it is always cut horizontally first
d) it is technically closer to a mince

Which of the following is a characteristic of all boning knives?
a) Thin, pointed blade designed to work around bones and in between muscles.
b) Flexible blade.
c) Broad flat blade sturdy enough to cut through bones.
d) Rigid blade.

The knife stroke that is used with the chef knife is a combination of a ____.
a) downward and forward motion
b) downward and backward motion
c) back and forth motion
d) downward and upward motion

Paysanne is technically not a dice because ____.
a) it is never cut from sticks
b) all the sides are not equal
c) it is always cut horizontally first
d) it is technically closer to a mince

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) square box
b) football shape
c) cylinder shape
d) rectangular box

Cutting batonnet sticks horizontally will create____.
a) large dice
b) medium dice
c) small dice
d) brunoise

For two hands to work together when using the chef knife, the knife must ____.
a) never leave the product being cut
b) touch the middle joint of the front fingers of the guiding hand
c) stay well away from the middle joint of the front fingers of the guiding hand
d) move down only when all fingers have moved up

When using a chef knife, the guiding hand ____ during the cutting process.
a) powers the hand holding the knife
b) powers the product toward the knife
c) guides the product and holds the knife
d) guides the knife and holds the product

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) lower and raise the chef knife repeatedly while pivoting the knife on the rounded front section of the blade
c) pull and push the chef knife repeatedly in a sawing motion
d) holding the blade at a slight angle, slide the chef knife in a slow circular motion while pressing downward

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 except the index finger grip the handle; the index finger rests on the back of the blade.
c) All the fingers wrap around the handle with the blade pointing down.
d) All of the above.

The correct grip for using the slicer and serrated bread knife is to ____.
a) wrap the hand around the handle, but place the thumb and forefinger on the blade
b) wrap the hand around the handle, like a handshake, but rest the forefinger on the back of 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, like a handshake, with none of the fingers on the blade

Which of the following is a typical task for which cooks choose the paring knife?
a) Trimming mushrooms and carving vegetables.
b) Peeling certain vegetables with thick skins.
c) Creating the classical tourné shape.
d) All of the above.

Overmixing quick bread dough can cause the finished product to be ____.
a) soft and dense
b) dry and flaky
c) tender and smooth
d) tough or chewy

Quick breads may begin in the form of ____.
a) dough
b) pâte à choux
c) batter
d) Both A and C.

Quick breads have a soft texture because the dough is usually ____.
a) high in moisture and low in shortening
b) low in moisture and high in shortening
c) low in moisture and low in shortening
d) high in moisture and high in shortening

To achieve light and flaky biscuits, many bakers use flour that is ____.
a) high in gluten and low in starch
b) low in gluten and high in starch
c) low in gluten and low in starch
d) high in gluten and high in starch

Which of the following can cause holes or tunnels to form in quick bread?
a) Using insufficient shortening.
b) Using too much shortening.
c) Under mixing the product during preparation.
d) Over mixing the product during preparation.

The key difference between a dough and a batter is the ____.
a) proportion of liquid to flour
b) leavening used
c) length of time beaten
d) amount of fat added

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