Knife Skills Question Preview (ID: 59994)
Knife Skills.
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a ______ knife has a 8-10 in. blade which features evenly spaced teeth that's used for cutting bread, cakes, and vegetables
a) Tournes
b) Serrated
c) Butcher
d) Pairing
A _________ knife similar to paring knife with a curved blade to trim potatoes and vegetables into shapes that resemble footballs
a) Serrated
b) Butcher
c) Slicer
d) Tournes
A _______ knife A 6-14 in. rigid blade whose tip curves up; used to cut meat, poultry, and fish
a) Pairing
b) Serrated
c) Butcher
d) Tournes
What type of knife has a 5-7 in. thin blade used to remove bones from meat, fish, poultry, and to remove fat.
a) Boning
b) Chef
c) Pairing
d) Slicer
A _________ knife is rigid 2-4 in. blade used to trim outer layer from fruits and vegetables
a) Slicer
b) Fillet
c) Pairing
d) Butcher
A ________ knife is an 8-9 in. pointed blade that is used to fillet fish.
a) Fillet
b) Tourne
c) Butcher
d) Pairing
What type of knife tip may be pointed or rounded?
a) Chefs
b) Tourne's
c) Fillet
d) Slicer
A chef's knife is used to make what type of cuts?
a) used to remove bones from meat, fish, poultry, and to remove fat.
b) Used to peel, trim, chop, slice, dice, fillet, and cut.
c) Used to cut meat, poultry, and fish
d) used for cutting bread, cakes, and vegetables
What is a slicer knife?
a) A knife that has a 5-7 in. thin blade used to remove bones from meat, fish, poultry, and to remove fat.
b) A knife that has a 6-14 in. rigid blade whose tip curves up and it's used to cut meat, poultry, and fish
c) A knife that has a long, thin blade used to cut large items, such as meats
d) A knife that has a 8-10 in. blade which features evenly spaced teeth that's used for cutting bread, cakes, and vegetables
What is a chef's knife?
a) All-purpose knife with a triangular 8-14 in. blade.
b) Long, thin blade used to cut large items, such as meats
c) An 8-9 in. pointed blade Used to fillet fish, may be rigid or flexible
d) 5-7 in. thin blade used to remove bones from meat, fish, poultry, and to remove fat.
_________ cuts herbs or leafy green vegetables and are cut into long, thin strips.
a) Chiffonade
b) Rondelle
c) Battonet
d) Brunoise
__________ is a type of cut that creates round or oval, flat pieces by cutting a cylindrical vegetable crosswise
a) Chiffonade
b) Rondelle
c) Brunoise
d) Julienne
This type of cut makes the food ingredients finely divided.
a) Brunoise
b) Julienne
c) Mincing
d) Battonet
_______ the food item is cut into small blocks or dice.
a) Battonet
b) Brunoise
c) Mincing
d) Dicing
_______ cuts are sliced on four sides to create a thick regular stick, then cut lengthwise into approximately 2 inches and 1/16 by 1/16 inch or 1/8 by 1/8 in width
a) Julienne
b) Mincing
c) Chiffonade
d) Brunoise
________ cuts look like the julienne but larger; 1/4 of an inch by 1/4 and 1-1/2 to 2 inches long
a) Mincing
b) Battonet
c) Brunoise
d) Julienne
__________ cuts the food item is first julienned and then turned 90 degrees and diced again, producing cubes of a side length of about 3 mm on each side or less
a) Brunoise
b) Battonet
c) Mincing
d) Chiffonade
Always cut with the blade facing _________ from your body.
a) Up
b) Down
c) Against
d) Away
Never leave a knife in a sink filled with water
a) True
b) False
c)
d)
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