WorksheetsKnife Cuts and Basic Equipment Quiz 1
Total questions: 20
Worksheet time: 10mins
What type of vegetable cut is this? (1/2 dice)
Small dice
Medium dice
Large dice
Extra large dice
A Cleaver knife is used for
Cutting delicate foods
Peeling Vegetables
Deboning fish
Splitting bones and cutting joints
What long, two-pronged fork do people use to hold roast meat while they cut it into serving slices with a knife?
salad fork
kitchen fork
carving fork
dining fork
Which piece of equipment cooks food at a constant temperature, which is controlled by a thermostat, and may automatically lower and raise food baskets in and out of the cooking container at a preset time?
deck oven
bench mixer
salamander
deep-fat fryer
The picture shows many tiny, even cubes next to a ruler. Which knife cut is it?
julienne
brunoise
Parmentier
bâtonnet
Which classic vegetable cut is a 1/4-inch cube?
mince
tourné
large dice
small dice
A bâtonnet cut is most similar in shape to a:
barrel
ribbon
french fry
matchstick
A vegetable cut best identified as an extra-small dice with even sides is:
julienne
brunoise
rondelle
tourné
What is the least safe place to store knives?
in racks
in slots in drawers
loose in drawers
on magnetic bars
Which oven is best for cooking food quickly at a very high temperature?
conventional oven
convection oven
carousel oven
pizza oven
What knife cut should be used to prepare garlic for spaghetti sauce?
rondelle
mince
chiffonade
bâtonnet
Sharp knives should be washed and dried by:
hand.
dishwasher.
sanitizing only.
the chef only.
What is the safest practice when cutting with a knife?
using a dull knife
using a straight-edge knife
using a sharp knife
using a serrated knife
A boning knife, used for removing?
meat from bone
seed from fruits
skin from fruits
skin from vegetables
Which food is best prepared in the commercial steamer?
pizza
salmon
croutons
broccoli
To mix batter for a full sheet cake, it is best to use a:
bench mixer
whisk
hand mixer
spoon
The cylindrical stainless steel pot used to sit in a steam table is called a:
salamander
tandoor
chafing dish
bain-marie
What type of equipment is used to slice fruits and vegetables into slices, sticks, and waffle cuts while protecting hands and fingers using a guard?
swivel peeler
mandoline
pizza cutter
paring knife
A serrated, long-bladed knife is designed to cut soft foods using a gentle sawing motion. Which knife matches this description?
Boning knife with flexible tip
Slicing knife with straight edge
Utility knife with short smooth blade
Bread knife with serrated edge
You need to portion 4 kg of flour into equal 500 g bags for a steam table prep station. Which tool ensures accurate portions with minimal waste?
A deep hotel pan insert
A set of measuring spoons
A dry measuring cup with markings
A digital kitchen scale
