Qtr4_Cookery lesson 2
Authored by 30-Pauleen Espina
Other
9th - 12th Grade
Used 2+ times
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44 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Type of knife that is indicated for general purpose: chopping, slicing, and dicing
Boning Knife
Scimitar or steak knife
Utility knife
French knife or chef's knife
Butcher knife
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Type of knife that is indicated for accurate cutting of steaks
Boning Knife
Scimitar knife
Utility knife
French knife or chef's knife
Butcher knife
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Type of knife that is indicated for cutting, sectioning, and trimming raw meats in the butcher shop
Boning Knife
Scimitar knife
Utility knife
Cleaver
Butcher knife
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Type of knife that is indicated for carving and slicing cooked meats
Boning Knife
Slicer
Utility knife
Cleaver
Butcher knife
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Type of knife that is indicated for carving roast chicken and duck
Boning Knife
Slicer
Utility knife
Cleaver
Butcher knife
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Type of knife that is indicated for cutting through bones
Boning Knife
Slicer
Utility knife
Cleaver
Butcher knife
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Type of knife that is indicated for boning raw meats and poultry
Boning Knife
Slicer
Utility knife
Cleaver
Butcher knife
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