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To mince a product, begin by placing the tip of the knife on the cutting board and ____.
Over mixing the product during preparation.
To keep the board from shifting during knife work.
low in gluten and high in starch
proportion of liquid to flour
small dice
lower and raise the chef knife repeatedly while pivoting the knife on the rounded front section of the blade
wrap the hand around the handle, like a handshake, with none of the fingers on the blade
tough or chewy
The key difference between a dough and a batter is the ____.
Over mixing the product during preparation.
To keep the board from shifting during knife work.
low in gluten and high in starch
proportion of liquid to flour
small dice
lower and raise the chef knife repeatedly while pivoting the knife on the rounded front section of the blade
wrap the hand around the handle, like a handshake, with none of the fingers on the blade
tough or chewy
The correct grip for using the slicer and serrated bread knife is to ____.
Over mixing the product during preparation.
To keep the board from shifting during knife work.
low in gluten and high in starch
proportion of liquid to flour
small dice
lower and raise the chef knife repeatedly while pivoting the knife on the rounded front section of the blade
wrap the hand around the handle, like a handshake, with none of the fingers on the blade
tough or chewy
Overmixing quick bread dough can cause the finished product to be ____.
Over mixing the product during preparation.
To keep the board from shifting during knife work.
low in gluten and high in starch
proportion of liquid to flour
small dice
lower and raise the chef knife repeatedly while pivoting the knife on the rounded front section of the blade
wrap the hand around the handle, like a handshake, with none of the fingers on the blade
tough or chewy
Which of the following can cause holes or tunnels to form in quick bread?
Over mixing the product during preparation.
To keep the board from shifting during knife work.
low in gluten and high in starch
proportion of liquid to flour
small dice
lower and raise the chef knife repeatedly while pivoting the knife on the rounded front section of the blade
wrap the hand around the handle, like a handshake, with none of the fingers on the blade
tough or chewy
Cutting batonnet sticks horizontally will create____.
Over mixing the product during preparation.
To keep the board from shifting during knife work.
low in gluten and high in starch
proportion of liquid to flour
small dice
lower and raise the chef knife repeatedly while pivoting the knife on the rounded front section of the blade
wrap the hand around the handle, like a handshake, with none of the fingers on the blade
tough or chewy
To achieve light and flaky biscuits, many bakers use flour that is ____.
Over mixing the product during preparation.
To keep the board from shifting during knife work.
low in gluten and high in starch
proportion of liquid to flour
small dice
lower and raise the chef knife repeatedly while pivoting the knife on the rounded front section of the blade
wrap the hand around the handle, like a handshake, with none of the fingers on the blade
tough or chewy
Cooks place a damp towel between the cutting board and worktable for which of the following reasons?
Over mixing the product during preparation.
To keep the board from shifting during knife work.
low in gluten and high in starch
proportion of liquid to flour
small dice
lower and raise the chef knife repeatedly while pivoting the knife on the rounded front section of the blade
wrap the hand around the handle, like a handshake, with none of the fingers on the blade
tough or chewy
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