Knife Skills and Kitchen Tools Quiz 2

What is the French term for 'everything in place'?

• Mise-en-Place

• Culinary Arts

• Sous-vide

• Haute Cuisine

Which knife is considered the chef's most important and versatile cutting tool?

• Paring knife

• Serrated knife

• Butcher's knife

• Chef knife

What is the proper grip for holding a knife?

• Grasping the blade with thumb and forefinger

• Holding the handle with all fingers

• Holding the handle with thumb and forefinger

• Holding the handle with all fingers except thumb

Which cutting technique is best for slicing thick or thin items?

• Tap Chop

• Rock Chop

• Cross Chop

• Draw Slice

What is the purpose of the cross chop cutting technique?

• Fine chopping

• Mincing

• Quick rough cuts

• All of the above

What is the smallest fine dice you can have?

• Brunoise

• Small Dice

• Medium Dice

• Large Dice

Which type of cut is used for crudites and presentation purposes?

• Julienne

• Batonnet

• Chiffonade

• Paysanne

What is the proper way to measure dry ingredients?

• Shake or tap the measuring cup

• Fill the measuring cup to the top and level off

• Use a liquid measuring cup

• Eyeball the amount

Which kitchen tool is used for basting baked goods or brushing on glazes?

• Wooden spoon

• Wire whisk

• Rubber scraper

• Pastry brush

What is the purpose of a colander?

• To strain liquids away from solid ingredients

• To separate and aerate dry ingredients

• To cut open metal cans

• To flatten dough for rolls