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Prostart Chapter 12 Knives & Smallwares Quiz

Total questions: 20

Worksheet time: 5hrs 0mins

Name
Class
Date
1.

Which strainer would I use to strain the fine particles from a stock?

a)

Chinois Strainer

b)

China Cap Strainer

c)

Colander

d)

Skimmer

2.

What type of pan is a Brazier or Braising Pan used for specifically?

a)

To Fry French Fries

b)

To Braise Meats and Vegetables

c)

To Make Large Batches of Stocks

d)

To Stir Fry Vegetables

3.

What knife would you use for slicing bread?

a)

Serrated Knife

b)

Chefs Knife

c)

Paring Knife

d)

Utility Knife

4.

When sifting flour or dry ingredients, what piece of equipment might I use to remove any clumps?

a)

Rotary Sieve or Tamis

b)

Bench Scraper

c)

Chinois

d)

Whisk

5.

Overall, which knife is the most used and versatile knife in the kitchen for Chefs?

a)

Serrated Knife

b)

Meat Clever

c)

Chef or French Knife

d)

Paring Knife

6.

Which knife would be the best choice for DEBONING a whole chicken?

a)

Chefs Knife

b)

Boning Knife

c)

Paring Knife

d)

Serrated Knife

7.

Which piece of equipment would best be used to prepare a 2 quart batch of marinara sauce?

a)

Braising Pan

b)

Stock Pot

c)

Sauce Pot

d)

Roasting Pan

8.

When I want to make whipped potatoes, and I need it to be very smooth without clumps,

what piece of equipment would I use after steaming the potatoes?

a)

Slotted Spoon

b)

Food Mill

c)

Dough Hook

d)

Colander

9.

Which type of spatula would best be used to smooth buttercream icing onto a wedding cake?

a)

Rubber Spatula

b)

Griddle Spatula

c)

offset/straight spatula

d)

Back of Chefs Knife

10.

When I want to make sure to get all of the fibers out of Butternut Squash Puree,

I would pour the puree into this piece of equipment, and lightly press through the metal screen?

a)

Hand Press Ricer

b)

Tamis

c)

Colander

d)

China Cap

11.

Which type of whisk would be best suited for whipping heavy cream and sugar into a whipped cream?

a)

French Whisk

b)

Piano Balloon Whisk

c)

Thick Wire Whisk

d)

Perforated Whisk

12.

Which garnishing tool would be used to cut long,

quarter inch strips of orange rind for making candied orange peel?

a)

Tourne Knife

b)

Peeler

c)

Zester

d)

Channel Knife

13.

If I need to remove extra french fries and particles floating in a deep fryer,

which piece of equipment would I use?

a)

Non Slotted Spoon

b)

Chinois

c)

Skimmer/Spider

d)

Colander

14.

Which measuring tool would I use to measure the weight of a 8oz Filet Mignon Steak?

a)

Portion scale

b)

Triple Beam Balance

c)

Hanging Scale

d)

100# Receiving Scale

15.

When melting chocolate for a ganache, which piece of equipment would I use?

a)

Double Boiler

b)

Stock Pot

c)

Roasting Pan

d)

Braising Pan

16.

How many 1/6th pans fit into a full size hotel pan?

a)

6

b)

4

c)

3

d)

8

17.

How many 1/3 pans fit inside a full size hotel pan?

a)

3

b)

4

c)

5

d)

6

18.

Studying and Reviewing Materials for a Quiz is a good idea to ensure I score a good grade on a quiz or test?

a)

True

b)

False

19.

The metal rod that goes through the center of a knife's handle to provide balance, structure, and a location for the handle to attach is called the what?

a)

Heel

b)

Tang

c)

Spine

d)

Tip

20.

What is likely to occur if you use a dull knife?

a)

It will work fine, you just need to press harder

b)

The food will slip and you will cut yourself

c)

There isn't a big difference