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Unit 2 Review: Basic Cooking Skills

Authored by Kendra Goodpaster

Other

9th - 12th Grade

Used 4+ times

Unit 2 Review: Basic Cooking Skills
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50 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Media Image

1. This part of the blade is used to scrape chopped vegetables.

Spine
Bolster
Tip
Tang

2.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Media Image

2. This part of the blade is located on the back end of the cutting edge

Tip
Heel
Tang
Rivets

3.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Media Image

3. This type of knife can be used to trim the peel from fruits/veggies...

chef
utility
serrated
paring

4.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

4. To cut breads or tomatoes, this type of knife works best...

chef
utility
serrated
paring

5.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

5. To deconstruct a whole piece of meat this type of knife would be best to use...

butcher/cleaver
fillet
paring
serrated

6.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Media Image

6. This type of knife is typically used in households for most general cutting purposes

butcher
fillet
utility
tourne

7.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Media Image

7.This type of knife is used for chopping, dicing, and is the knife of choice in most food services.

butcher
chef
serrated
fillet

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