Culinary Review - Kitchen Equipment

Front

A batonnet cut is MOST similar in shape to a: Barrel, Ribbon, French Fry, Matchstick

Back

French Fry

Front

A vegetable cut best identified as an extra-small dice with even sides is:

Back

Brunoise

Front

Which classic vegetable cut is a 1/4 inch cube?

Back

Small dice

Front

A julienne cut is MOST similar in shape to a: Barrel, Ribbon, French Fries, Matchstick

Back

Matchstick

Front

What long, two-pronged fork do people use to hold roast meat while they cut it into serving slices with a knife?

Back

Carving fork

Front

What is the MOST important safety precaution when using large equipment?

Back

Perform proper maintenance and cleaning

Front

What is the LEAST safe place to store knives?

Back

Loose in drawers

Front

What type of oven cooks food faster by circulating heated air around the food?

Back

Convection oven

Front

What type of oven uses a fan to force hot air throughout the oven in a circular flow?

Back

Convection oven

Front

Which piece of equipment cooks food at a constant temperature, which is controlled by a thermostat, and may automatically lower and raise food baskets in and out of the cooking container at a preset time?

Back

Deep-fat fryer