Cutting and Knife Term Review

Cutting and Knife Term Review

12th Grade

42 Qs

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Cutting and Knife Term Review

Cutting and Knife Term Review

Assessment

Quiz

Other

12th Grade

Easy

Created by

Lara Hammerly

Used 31+ times

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42 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Used to remove bones from meat.

Chef Knife

Utility Knife

Slicer Knife

Boning Knife

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Juliene Cut

What is it used for?

Soups and Stocks

Vegetable Dips & Linear Appeal

Garnish on Soup

Even and Quick Cooking Time

Appearance and Even Cooking Time

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Batonnet Cut

What is it used for?

Soups and Stocks

Vegetable Dips & Linear Appeal

Garnish on Soup

Even and Quick Cooking Time

Appearance and Even Cooking Time

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Brunoise Cut

What is it used for?

Soups and Stocks

Vegetable Dips & Linear Appeal

Garnish on Soup

Even and Quick Cooking Time

Appearance and Even Cooking Time

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Small Dice Cut

What is it used for?

Soups and Stocks

Vegetable Dips & Linear Appeal

Garnish on Soup

Even and Quick Cooking Time

Appearance and Even Cooking Time

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Large Dice Cut

What is it used for?

Soups and Stocks

Vegetable Dips & Linear Appeal

Garnish on Soup

Even and Quick Cooking Time

Appearance and Even Cooking Time

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Medium Dice Cut

What is it used for?

Soups and Stocks

Vegetable Dips & Linear Appeal

Garnish on Soup

Even and Quick Cooking Time

Appearance and Even Cooking Time

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