Quizizz CH. 3.12 Knives & Smallwares Exam

boning knife

tourne

scimitar

chefs knife

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.

a food mill

a Parisienne scoop

a Offset spatula

a Tamis / drum sieve

a square

a golf ball

a football

an octagon

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.

Concasse

Julienne

Small dice

Batonnet

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.

another name for a chef's hat.

a fine-mesh strainer used to strain out small particles.

a cone-shaped strainer used to strain soups.

another name for a colander.

a large stainless-steel pot used for braising.

a large scoop used to portion soups and stews.

one of the classical knife cuts.

another name for a melon baller.

fist grip

claw grip

safe knife grip

guided hand grip