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Culinary Chapter 5

Total questions: 67

Worksheet time: 34mins

Name
Class
Date
1.

A sharpening stone is called a _____.

a)

whetstone

b)

heel

c)

steel

d)

grpper

2.

_____ is a preparation of finely sliced or shredded leafy vegetables used as a garnish or a base under cold presentations.

a)

Chiffondade

b)

whetstone

c)

rondelles

d)

diagonals

3.

Technique most often used when uniformity of size and shape is important when cutting?

a)

chop

b)

dice

c)

butterfly

d)

lozenges

4.

Using a mandolin can produce cuts such as ridged slice or _____ that cannot be done with a conventional chefs knife.

a)

parisiennes

b)

tourner

c)

gaufrette

d)

mince

5.

Always cut away from yourself.

a)

true

b)

false

6.

Always cut on a cutting board, not on glass, marble, or metal

a)

true

b)

false

7.

A dull knife is more dangerous than a sharp on.

a)

true

b)

false

8.

A stick shaped item with dimensions of 1/4 inch X 1/4 inch X 2 inches.

a)

large dice

b)

small dice

c)

medium dice

d)

paysanne

e)

Batonnet

9.

A cube shaped item with dimensions of 1/8 inch X 1/8 inch

a)

large dice

b)

small dice

c)

medium dice

d)

paysanne

e)

brunoise

10.

A cube shaped item with dimensions of 1/2 inch X 1/2 inch X 1/2 inch

a)

large dice

b)

small dice

c)

medium dice

d)

paysanne

e)

brunoise

11.

A cube shaped item with dimensions of 1/4 inch X 1/4 inch X 1/4 inch.

a)

large dice

b)

small dice

c)

medium dice

d)

paysanne

e)

brunoise

12.

A cube shaped item with dimensions of 3/4 inch X 3/4 inch X 3/4 inch

a)

large dice

b)

small dice

c)

medium dice

d)

paysanne

e)

brunoise

13.

A Flat, square or round or triangular item with dimensions of 1/2 inch X 1/2 inch X 1/8 inch

a)

large dice

b)

small dice

c)

medium dice

d)

paysanne

e)

brunoise

14.
French for “put in place”.  In the kitchen, refers to having all foods and equipment ready for a specific preparation before beginning it.  Also refers to a state of mental readiness.
a)
Order
b)
Mise En Place
c)
Menu
d)
Guidelines
15.
Cut into small cubes.  Large, medium, or small.
a)
Brunoise
b)
Cubing
c)
Batonnet
d)
Dicing
16.
cut up into very small pieces
a)
chopping
b)
Mincing
c)
Brunoise
d)
Chiffonade
17.
roll up leaves and thinly cut strips
a)
Chiffonade
b)
Brunoise
c)
Mirepoix
d)
Mise En Place
18.
 using a knife or peeler, remove the outer skin of the fruit or vegetable.
a)
skinning
b)
peeling
c)
chiffonade
d)
mirepoix
19.
thickened liquids that complement other foods.  (improve appearance of foods, contribute flavors, add moisture, add richness and visual appeal)
a)
mirepoix
b)
sauce
c)
nappe
d)
gravy
20.
mixture of equal parts flour and fat by weight that is cooked to varying degrees and used to thicken liquids
a)
roux
b)
starch
c)
mirepoix
d)
nappe
21.
The smallest dice.  1/8 x 1/8 x 1/8
a)
Julienne
b)
Small dice
c)
Medium dice
d)
brunoise
22.
1/8 x 1/8 x 2-3 inch matchstick pieces
a)
Brunoise
b)
Julienne
c)
Small cube
d)
Baton
23.
1/4 x 1/4 x 1/4 dice
a)
Small 
b)
Medium
c)
Large 
d)
Brunoise
24.
1/2 x 1/2 x 1/2 dice
a)
Small
b)
Medium
c)
Large
d)
Brunoise
25.
What Knife Cut?
a)
Dice
b)
Julienne
c)
Large Chop
d)
Mince
26.
What Knife Cut?
a)
Cube
b)
Dice
c)
Julienne
d)
Strips
27.
Carrots are?
a)
Diced
b)
Brunoised
c)
Julienned 
d)
Plateaued 
28.
What type of knife is this?
a)
serrated knife
b)
santoku 
c)
chef
d)
paring
29.
Typically made from rosewood, walnut, plastic, or vinyl.  This part of the knife should be very comfortable to hold. 
a)
Blade
b)
Handle
c)
Rivets
d)
Tang
30.
Typically made from stainless or high carbon steel.  Can vary in length depending on the knife.
a)
Blade
b)
Handle
c)
Tang
d)
Rivets
31.
Largest all purpose knife for chopping, dicing, and mincing.
a)
Chef's 
b)
Boning
c)
Paring
d)
Utility
32.
Smallest possible pieces, usually herbs, garlic, or onions.
a)
Chop
b)
MInce
c)
Dice
d)
Cube
33.
Cut into irregular pieces.
a)
Mince
b)
Chop
c)
Dice
d)
Cube
34.
Cut into thin flat round pieces. ex. carrots or potatoes
a)
Chop
b)
Mince
c)
Slice
d)
Dice
35.
Used to shave skin from fruits and vegetables & make decorative carrot & chocolate curls
a)
Channel knife
b)
Fluting knife
c)
Vegetable peeler
36.

A serrated knife is used to:

a)

Slice bread

b)

Pair fruits and vegetables

c)

Cut through bones

37.

True or False: In a knife station you need a sanitizer bucket, a pairing knife, a chef's knife, a wet paper towel, and a peeler.

a)

False

b)

True

38.

True or False: A claw should be formed with the non-cutting hand.

a)

True

b)

False

39.

Which is the correct way to hold a knife?

a)

#1

b)

#2

c)

#3

40.
When walking with a knife, hold it_________
a)
In front of you with the blade down
b)
By your side with the blade down
c)
In front of you with the blade strait out
d)
Under your arm
41.
Which of the following vegetables are high in starch and calories?
a)
Carrots
b)
Potato
c)
Green Beans
d)
Garlic
42.
The type of knife used most often for slicing and chopping is called:
a)
boning knife
b)
paring knife
c)
utility knife
d)
chef knife
43.
Where is the spine of a knife located?
a)
by the handle
b)
in the rivet
c)
on the top of the blade
d)
on the bottom of the blade
44.
What part of a knife do we use to cut?
a)
edge
b)
spine
c)
heel
d)
bolster
45.
Which finger are you not supposed to extend on the bolster to cut because it is not stable and will strain your hand?
a)
index
b)
thumb
c)
middle
d)
pinky
46.

This is a ________ knife.

a)

Tourne

b)

Granton/Santoku

c)

Chef's

d)

Cleaver

47.

True or False: A cleaver is used to cut through bones.

a)

False

b)

True

48.

The arrow is pointing to the ____________.

a)

Cutting edge

b)

Rivet

c)

Tang

49.

The arrow is pointing to the ____________.

a)

Rivet

b)

Bolster

c)

Tang

50.

The arrow is pointing to the ____________.

a)

Rivet

b)

Tang

c)

Bolster

51.

Which knife cut is circled?

a)

Dice

b)

Round

c)

Stick

52.

Which knife cut is circled?

a)

Small dice

b)

Medium dice

c)

Large dice

53.

Which knife cut is circled?

a)

Small dice

b)

Medium dice

c)

Large dice

54.

Which knife cut is circled?

a)

Chiffonade

b)

Stick

c)

French fry

55.

Which knife cut is circled?

a)

Brunoise

b)

Chiffonade

c)

Stick

56.

Which knife cut is circled?

a)

Julienne

b)

Large dice

c)

Round

57.

This is a ________ knife.

a)

Serrated

b)

Chef

c)

Pairing

58.

This is a _________.

a)

Serrated knife

b)

Chef's knife

c)

Granton blade

59.

This is a _________ knife.

a)

Tourne

b)

Serrated

c)

Chef's

60.

True or False: The chef's knife is the most used and considered an all purpose knife.

a)

True

b)

False

61.
What type of knife is pictured?
a)
Santoku
b)
Chef
c)
Boning
d)
Paring 
62.
What type of knife is pictured?
a)
Santoku
b)
Chef
c)
Boning
d)
Paring 
63.
What type of knife is pictured?
a)
Santoku
b)
Chef
c)
Boning
d)
Paring 
64.
What type of knife is pictured?
a)
Santoku
b)
Oyster
c)
Boning
d)
Paring 
65.
What type of knife is pictured?
a)
Cleaver
b)
Santoku
c)
Boning
d)
Slicer
66.
Julienne cuts are thicker than batonnet cuts.
a)
True
b)
False
67.
A chiffonade means to finely slice or shred vegetables or herbs.
a)
True 
b)
False

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