Prostart Chapter 12 Knives & Smallwares Quiz

Which strainer would I use to strain the fine particles from a stock?

• Chinois Strainer

• China Cap Strainer

• Colander

• Skimmer

What type of pan is a Brazier or Braising Pan used for specifically?

• To Fry French Fries

• To Braise Meats and Vegetables

• To Make Large Batches of Stocks

• To Stir Fry Vegetables

What knife would you use for slicing bread?

• Serrated Knife

• Chefs Knife

• Paring Knife

• Utility Knife

When sifting flour or dry ingredients, what piece of equipment might I use to remove any clumps?

• Rotary Sieve or Tamis

• Bench Scraper

• Chinois

• Whisk

Overall, which knife is the most used and versatile knife in the kitchen for Chefs?

• Serrated Knife

• Meat Clever

• Chef or French Knife

• Paring Knife

Which knife would be the best choice for DEBONING a whole chicken?

• Chefs Knife

• Boning Knife

• Paring Knife

• Serrated Knife

Which piece of equipment would best be used to prepare a 2 quart batch of marinara sauce?

• Braising Pan

• Stock Pot

• Sauce Pot

• Roasting Pan

When I want to make whipped potatoes, and I need it to be very smooth without clumps,

what piece of equipment would I use after steaming the potatoes?

• Slotted Spoon

• Food Mill

• Dough Hook

• Colander

Which type of spatula would best be used to smooth buttercream icing onto a wedding cake?

• Rubber Spatula

• Griddle Spatula

• offset/straight spatula

• Back of Chefs Knife

When I want to make sure to get all of the fibers out of Butternut Squash Puree,

I would pour the puree into this piece of equipment, and lightly press through the metal screen?

• Hand Press Ricer

• Tamis

• Colander

• China Cap