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WorksheetsQuizizz CH. 3.12 Knives & Smallwares Exam
Total questions: 10
Worksheet time: 20mins
A paring knife with a curved blade that makes cutting rounded surfaces easier is known as a ?
boning knife
tourne
scimitar
chefs knife
A sautoir is ?
a pan with a wide, shallow bottom and sloped sides.
the shape of a stockpot, but no handles.
straight sides and a wide bottom.
high, sloped sides and no handle.
What is a screen that stretches across a metal or wood base that is shaped like a drum and that food is forces through?
a food mill
a Parisienne scoop
a Offset spatula
a Tamis / drum sieve
Tourne cuts are shaped like?
a square
a golf ball
a football
an octagon
A hotel pan can ?
be used to hold prepared food in a steam table.
can be used as a pot on the stove.
can be used to reheat food on a range.
can be used to saute food since the pans are thin and conduct heat.
Which cut is not considered a classical knife cut?
Concasse
Julienne
Small dice
Batonnet
A honing steel should be used ?
to guide the cut when using a knife.
daily and before each cut.
if a knife seems too sharp.
when a knife is extremely dull.
A china cap is ?
another name for a chef's hat.
a fine-mesh strainer used to strain out small particles.
a cone-shaped strainer used to strain soups.
another name for a colander.
A parisienne scoop is ?
a large stainless-steel pot used for braising.
a large scoop used to portion soups and stews.
one of the classical knife cuts.
another name for a melon baller.
What is the name of the knife grip in which you bend the fingers of the guiding hand inward toward the palm and hold the thumb well back?
fist grip
claw grip
safe knife grip
guided hand grip
