Quizizz CH. 3.12 Knives & Smallwares Exam

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

• boning knife

• tourne

• scimitar

• chefs knife

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.

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

Tourne cuts are shaped like?

• a square

• a golf ball

• a football

• an octagon

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.

Which cut is not considered a classical knife cut?

• Concasse

• Julienne

• Small dice

• Batonnet

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.

A china cap is ?

• 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 parisienne scoop is ?

• 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.

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?

• fist grip

• claw grip

• safe knife grip

• guided hand grip