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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
All of the above
C
To clean the knife with as needed.
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
it is never cut from sticks
C
all the sides are not equal
D
it is technically closer to a mince
4) Which of the following is a characteristic of all boning knives?
A
Rigid blade.
B
Broad flat blade sturdy enough to cut through bones.
C
Flexible blade.
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 backward motion
B
downward and upward motion
C
downward and forward motion
D
back and forth motion
6) Paysanne is technically not a dice because ____.
A
it is always cut horizontally first
B
it is never cut from sticks
C
all the sides are not equal
D
it is technically closer to a mince
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
rectangular box
B
football shape
C
cylinder shape
D
square box
8) Cutting batonnet sticks horizontally will create____.
A
small dice
B
medium dice
C
brunoise
D
large 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
powers the product toward the knife
B
guides the product and holds the knife
C
powers the hand holding the knife
D
guides the knife and holds the product
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 while pivoting the knife on the rounded front section of the blade
B
lower and raise the chef knife repeatedly in a chopping motion, lifting the whole blade from the board on each upswing
C
holding the blade at a slight angle, slide the chef knife in a slow circular motion while pressing downward
D
pull and push the chef knife repeatedly in a sawing motion
12) Which of the following methods is correct for gripping a boning knife?
A
All the fingers except the index finger grip the handle; the index finger rests on the back of the blade.
B
All the fingers grip the handle of the knife as if shaking someone’s hand.
C
All the fingers wrap around the handle with the blade pointing down.
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, with none of the fingers on the blade
B
wrap the hand around the handle with the index and middle fingers on the blade
C
wrap the hand around the handle, but place the thumb and forefinger on the blade
D
wrap the hand around the handle, like a handshake, but rest the forefinger on the back of the blade
14) Which of the following is a typical task for which cooks choose the paring knife?
A
All of the above.
B
Creating the classical tourné shape.
C
Trimming mushrooms and carving vegetables.
D
Peeling certain vegetables with thick skins.
15) Overmixing quick bread dough can cause the finished product to be ____.
A
tender and smooth
B
tough or chewy
C
dry and flaky
D
soft and dense
16) Quick breads may begin in the form of ____.
A
Both A and C.
B
batter
C
pâte à choux
D
dough
17) Quick breads have a soft texture because the dough is usually ____.
A
high in moisture and high in shortening
B
low in moisture and low in shortening
C
high in moisture and low in shortening
D
low 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
low in gluten and low in starch
C
high in gluten and low in starch
D
high in gluten and high in starch
19) Which of the following can cause holes or tunnels to form in quick bread?
A
Under mixing the product during preparation.
B
Using insufficient shortening.
C
Over mixing the product during preparation.
D
Using too much shortening.
20) The key difference between a dough and a batter is the ____.
A
proportion of liquid to flour
B
length of time beaten
C
amount of fat added
D
leavening used
*select an answer for all questions
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