COCU 4 (KP3)

What is the primary purpose of utensils and equipment in cooking?

• To enhance flavor

• To serve food

• To make processes more efficient

• To decorate food

Which part of a knife is used for piercing?

• The edge

• The spine

• The hilt

• The point

What type of knife is primarily used for intricate work like peeling fruit?

• Cleaver knife

• Chef's knife

• Paring knife

• Filleting knife

What is the function of the guard on a knife?

• To secure the knife to the wrist

• To sharpen the blade

• To protect the hand from slipping onto the blade

• To enhance grip

Which knife is specifically designed for filleting fish?

• Peeling knife

• Cleaver knife

• Filleting knife

• Chopping knife

What is the typical length of a paring knife's blade?

• 6 to 14 inches

• 2½ to 4 inches

• 8 to 10 inches

• 4 to 6 inches

What is the purpose of the fuller on a knife blade?

• To make the blade lighter

• To enhance the cutting edge

• To provide a better grip

• To increase flexibility

Which knife is known for its heavy, thick blade used for splitting meat?

• Paring knife

• Filleting knife

• Chef's knife

• Cleaver knife

What is the role of utensils and equipment in scientific experiments?

• To improve taste

• To ensure safety and organization

• To decorate experiments

• To serve food

What is the lanyard on a knife used for?

• To secure the knife to the wrist

• To enhance the grip

• To protect the blade

• To sharpen the knife