Quizizz CH. 3.12 Knives & Smallwares Exam

Quizizz CH. 3.12 Knives & Smallwares Exam

9th - 12th Grade

10 Qs

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Quizizz CH. 3.12 Knives & Smallwares Exam

Quizizz CH. 3.12 Knives & Smallwares Exam

Assessment

Quiz

Specialty

9th - 12th Grade

Practice Problem

Hard

Created by

Kim Mccray

Used 24+ times

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

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

boning knife

tourne

scimitar

chefs knife

2.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

A sautoir is ?

a pan with a wide, shallow bottom and sloped sides.

the shape of a stockpot, but no handles.

straight sides and a wide bottom.

high, sloped sides and no handle.

3.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

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

a food mill

a Parisienne scoop

a Offset spatula

a Tamis / drum sieve

4.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Tourne cuts are shaped like?

a square

a golf ball

a football

an octagon

5.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

A hotel pan can ?

be used to hold prepared food in a steam table.

can be used as a pot on the stove.

can be used to reheat food on a range.

can be used to saute food since the pans are thin and conduct heat.

6.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Which cut is not considered a classical knife cut?

Concasse

Julienne

Small dice

Batonnet

7.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

A honing steel should be used ?

to guide the cut when using a knife.

daily and before each cut.

if a knife seems too sharp.

when a knife is extremely dull.

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