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Foundations of Restaurant management Chapter 12

Total questions: 20

Worksheet time: 20mins

Name
Class
Date
1.

What am I?

a)

Bench scraper

b)

spatula

c)

slotted spoon

d)

Aduko a Japanese knife

2.

What am I?

a)

Boning knife

b)

Slicer knife

c)

pairing knife

d)

Tomato knife

3.

What am I?

a)

Full sheet pan

b)

400 hotel pan

c)

roasting pan

d)

200 hotel pan

4.

What am I?

a)

Chef's knife

b)

pairing knife

c)

Slicer knife

d)

boning knife

5.

What am I?

a)

half 400 pan

b)

half 200 pan

c)

full 400 pan

d)

full 200 pan

6.

What am I?

a)

Pastry cutter

b)

potato masher

c)

ricer

d)

brass knuckles

7.

What am I?

a)

pairing knife

b)

chef's knife

c)

slicer knife

d)

meat cleaver

8.

What am I?

a)

Portion Scoop

b)

ladel

c)

spoon

d)

zester

9.

What am I?

a)

Chef's knife

b)

pairing knife

c)

Slicer knife

d)

Sandoku

10.

What am I?

a)

Sanduko

b)

Chef's knife

c)

Serrated edge knife

d)

pairing knife

11.

What am I?

a)

micro plane zester

b)

slicer

c)

Strainer

d)

pairing knife

12.

A pairing knife with a curved blade that makes cutting rounded surfaces easier is known as a ?

a)

Tourne

b)

Scimitar

c)

chef's knife

d)

boning knife

13.

What is a screen that stretches' across a metal or wood base that is shaped like a drum and that food is forced through?

a)

Tamis/drum sieve

b)

Offset spatula

c)

food mill

d)

Parisienne Scoop

14.

Tourne Cuts are shaped like a ?

a)

football

b)

soccerball

c)

square

d)

matchsticks

15.

A hotel pan

a)

can be used as a pot on the stove

b)

can be used to saute food since the pan are thin and conduct heat

c)

Can be used to hold prepared food in a steam table

d)

can be used to reheat food on a range

16.

Which is not considered a classic cut

a)

Batonnet

b)

Concasse

c)

Julienne

d)

small dice

17.

a honing steel should be used

a)

when a knife is extremely dull

b)

if a knife seems too sharp

c)

to guide the cut when using a knife

d)

daily and before each use

18.

A china cap is

a)

another name for a colander

b)

another name for a chef's hat

c)

a fine mesh strainer used to strain out small particles

d)

a cone shaped strainer used to strain soups

19.

a parisienne scoop is

a)

another name for a melon baller

b)

one of the classical knife cuts

c)

a large stainless steel pot used for braising

d)

a large ladle used to portion out soup

20.

What is the name of the knife grip in which you bend your fingers of the guiding hand inward?

a)

Guiding hand grip

b)

Sfe knife grip

c)

Fist grip

d)

Claw grip