Culinary Knowledge Quiz

What are the metal pins used to secure the scales to the tang?

• Bolster

• Rivets

• Spine

• Tang

What does it mean to slice food items into thin pieces?

• Mince

• Emincer

• Chop

• Concasser

What kind of stick and cube cuts resemble a stick and begin with a fine Brunoise cut?

• Fine Julienne

• Large Dice

• Batonnet

• Julienne

What is a thick and dull portion of the blade?

• Bolster

• Spine

• Tang

• Cutting Edge

What are the fundamental kitchen tools that complement the knife?

• Paring Knife

• Chef's Knife

• Serrated Knife

• Cutting board

Dimension of Batonnet cut is ____________.

• 1/4 x 1/4 x 1-2 inches

• 1/8 x 1/8 x 1-2 inches

• 1/4 x 1/4 x 2-2 1/2 inches

• 1/4 x 1/4 x 2-3 inches

Chiffonade refers to narrow, elongated strips of leafy vegetables. What does the French term Chiffonade translate to?

• Flat Vegetables

• Leafy Stick

• Little Stick

• Little Ribbon

The rear part of the blade.

• Point

• Tang

• Tip

• Heel

Angelica Presento wants to cook lumpia on spring roll. How will she cook it?

• deep-fry

• caramelize

• Boil

• steam

What is the thick, dull back portion of the blade?

• Bolster

• Tang

• Scales

• Spine