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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 ____.
small dice
All of the above.
proportion of liquid to flour
To keep the board from shifting during knife work.
Both A and C.
Over mixing the product during preparation.
rectangular box
high in moisture and high in shortening
Quick breads have a soft texture because the dough is usually ____.
small dice
All of the above.
proportion of liquid to flour
To keep the board from shifting during knife work.
Both A and C.
Over mixing the product during preparation.
rectangular box
high in moisture and high in shortening
Which of the following can cause holes or tunnels to form in quick bread?
small dice
All of the above.
proportion of liquid to flour
To keep the board from shifting during knife work.
Both A and C.
Over mixing the product during preparation.
rectangular box
high in moisture and high in shortening
Cooks place a damp towel between the cutting board and worktable for which of the following reasons?
small dice
All of the above.
proportion of liquid to flour
To keep the board from shifting during knife work.
Both A and C.
Over mixing the product during preparation.
rectangular box
high in moisture and high in shortening
Which of the following methods is correct for gripping a boning knife?
small dice
All of the above.
proportion of liquid to flour
To keep the board from shifting during knife work.
Both A and C.
Over mixing the product during preparation.
rectangular box
high in moisture and high in shortening
Cutting batonnet sticks horizontally will create____.
small dice
All of the above.
proportion of liquid to flour
To keep the board from shifting during knife work.
Both A and C.
Over mixing the product during preparation.
rectangular box
high in moisture and high in shortening
The key difference between a dough and a batter is the ____.
small dice
All of the above.
proportion of liquid to flour
To keep the board from shifting during knife work.
Both A and C.
Over mixing the product during preparation.
rectangular box
high in moisture and high in shortening
Quick breads may begin in the form of ____.
small dice
All of the above.
proportion of liquid to flour
To keep the board from shifting during knife work.
Both A and C.
Over mixing the product during preparation.
rectangular box
high in moisture and high in shortening
Check it!