FN Unit 4

When holding a knife properly, you should be using a pinch grip.

• True

• False, you use a baseball grip

Chiffonade is a type of knife cut that creates a matchstick shaped cut ⅛ x ⅛ x 1-2in.

• True

• False, Julienne

Analytical chemistry, biotechnology, and engineering are all fields in Food Technology.

• True

• False, it is Food Science

Food technology is the study of the physical, biological, and chemical makeup of food

• True

• False, it's Food Science

All of the following are ways to set up your work area when working with a knife EXCEPT…

• Sanitize your work area

• Stabilize the cutting board by placing a damp paper towel under it

• Use a damp paper towel to grip your foods to prevent slippage

• Set up bowls for waste/useable products

All of the following parts of the blade are part of the cutting edge of a knife EXCEPT…

• Point

• Tip

• Spine

• Heel

Which style of knife is best for cutting small garnishes?

• Utility Knife

• Paring Knife

• Chef’s Knife

• Santoku Knife

When using a knife, cut away from yourself and others.

• True

• False

What are the 5 Mother sauces?

• Béchamel, Velouté, Roux, Hollandaise & Tomato

• Béchamel, Roux, Espagnole, Hollandaise & Tomato

• Béchamel, Velouté, Espagnole, Hollandaise & Tomato

• Roux, Velouté, Espagnole, Hollandaise & Tomato

What is Nappé ?

• When starches are combined with a hot liquid, they absorb

  liquid

• When a sauce is thick enough to coat the back of a spoon

• A mixture of equal parts flour and fat

• A mixture of cold liquid and starch