Life Skills - Cookery F #1

1. What kind of knife is great for slicing and chopping small to midsize vegetables and cuts of meat.

• utility Knife

• paring knife

• chefs knife

• cleaver

2.. It is a knife technique, where cutting ingredients into smaller, more manageable pieces is being implemented.

• cross cut

• bridge

• claw

• cross chop

3. . What basic knife cuts that create a rectangular stick that measures 1/2 inch × 1/2 inch × 2 1/2 to 3 inches?

• Allumette

• Julienne

• Batonnet

• Brunoise

4. 4. A basic knife cut measures 1/16 inch × 1/16 inch × 2 inches.

• Fine brunoise

• Fine julienne

• mince

• alumette

5. A basic knife cuts that are extremely useful for preparing large, rustic vegetable chunks for roasting or to simmer in a stew

• rondelle

• slice

• oblique

• tourne

6. . It is the part of the blade that extends into the handle of the knife, what part of knife is it?

• bolster

• rivets

• scales

• tang

7. . What kind of knife has a short blade that is curved, like a bird’s beak?

• tourne

• paring

• stake

• boning

8. What basic knife cut Measures  1/4 inch × 1/4 inch × 2 1/2 to 3 inches?

• Batonnet

• Julienne

• Alumette

• Brunoise

9. .  What is the part of the knife where the edge and spine come together?tip

• tip

• edge

• point

• heel

10. . What do you call to a general term that means to cut across the grain into thin, uniform pieces?

 

• slice

• chiffonade

• rondelle

• lozenge