Into to Culinary Arts Final Exam

This type of knife cut is used for vegetables like potatoes and watermelon and measures 3/4 inch X 3/4 inch X 3/4 inch.

• Julienne

• Large Dice

• Brunoise

• Mince

This cut measures 1/4 inch × 1/4 inch × 1/4 inch and is produced by slicing the allumette into 1/4-inch sections.

• Allumette

• Brunoise

• Small Dice

• Chiffonade

How should food be stored if prepared ahead of time?

• Leave uncovered

• Store at room temperature

• Cover with plastic wrap and refrigerate

• Freeze immediately

What are the types of crust mentioned for pizza?

• Thin, thick, pan

• Crispy, soft, chewy

• Flaky, buttery, crumbly

• Sweet, savory, spicy

How should you carry a knife through the kitchen?

• In front of you

• Down and away from you

• With both hands

What is one benefit of preparing food to order?

• Saves time

• Ensures freshness

• Reduces cost

• Increases quantity

What is the claw?

• A specialized paring knife that removes the tough part from meat.

• The safest way to hold a butcher knife

• The position for the guiding hand when using a knife

• A butcher knife that will cut through any type of food

Which part of a recipe would someone with an allergy need to be most aware ?

• directions

• yield

• ingredients

• abbreviations

What do you do with the conversion factor once you have figured it out?

• divide it by all the ingredients for the recipe
• multiply it by all the ingredients for the recipe
• add it to all the ingredients for the recipe
• subtract if from all the ingredients in the recipe

What is the key to knife safety?

• Always keep your knives sharp

• Always store them point down

• Wash them in the dishwasher for a thorough cleaning

• Cut only with the tips