L1 Chapter 12 quiz

A paring knife with a curved blade that makes cutting rounded surfaces easier is known as a

• toumé.
• scimitar.
• chef's knife.
• boning knife.

A sautoir is a pan with

• Straight sides and a wide bottom.
• high, sloped sides and no handle.
• the shape of a stockpot, but no handles.
• a wide, shallow bottom and sloped sides.

What is a screen that stretches across a metal or wood base that is shaped like' a drum and that food is forced through?

• Tamis/ drum sieve
• Offset spatula
• Food mill
• Parisienne scoop

Tourné cuts are shaped like

• a football.
• a square.
• Can oclagon.
• a golf ball.

A hotel pan

• can be used as a pot on the stove.
• can be used to saute food since the pans are thin and conduct heat.
• can be used to hold prepared food in a steam table.
• can be used to reheat food on a range.

Which cut is not considered a classical knife cut?

• A Batonnet
• B Concasse
• C Julienne
• D Small dice

A honing steel should be used

• when a knife is extremely dull.
• if a knife seems too sharp
• to guide the cut when using a knife.
• daily and before each cut.

A china cap is

• another name for a colander.
• another name for a chef's hat.
• a line-mesh strainer used to strain out small particles.
• a cone shaped strainer used to strain soups.

A parisienne scoop is

• another name for a melon baller.
• one of the classical knife cuts.
• a large stainless-steel pot used for braising.
• a large scoop used to portion soups and stews.

What is the name of the knife grip in which you bend the fingers of the guiding hand inward toward the palm and hold the thumb well back?

• Guiding hand grip
• Safe knife grip
• Fist grip
• Claw grip