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Knife Cuts and Basic Equipment Quiz 1

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

What type of vegetable cut is this? (1/2 dice)

a)

Small dice

b)

Medium dice

c)

Large dice

d)

Extra large dice

2.

A Cleaver knife is used for

a)

Cutting delicate foods

b)

Peeling Vegetables

c)

Deboning fish

d)

Splitting bones and cutting joints

3.

What long, two-pronged fork do people use to hold roast meat while they cut it into serving slices with a knife?

a)

salad fork

b)

kitchen fork

c)

carving fork

d)

dining fork

4.

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?

a)

deck oven

b)

bench mixer

c)

salamander

d)

deep-fat fryer

5.

The picture shows many tiny, even cubes next to a ruler. Which knife cut is it?

a)

julienne

b)

brunoise

c)

Parmentier

d)

bâtonnet

6.

Which classic vegetable cut is a 1/4-inch cube?

a)

mince

b)

tourné

c)

large dice

d)

small dice

7.

A bâtonnet cut is most similar in shape to a:

a)

barrel

b)

ribbon

c)

french fry

d)

matchstick

8.

A vegetable cut best identified as an extra-small dice with even sides is:

a)

julienne

b)

brunoise

c)

rondelle

d)

tourné

9.

What is the least safe place to store knives?

a)

in racks

b)

in slots in drawers

c)

loose in drawers

d)

on magnetic bars

10.

Which oven is best for cooking food quickly at a very high temperature?

a)

conventional oven

b)

convection oven

c)

carousel oven

d)

pizza oven

11.

What knife cut should be used to prepare garlic for spaghetti sauce?

a)

rondelle

b)

mince

c)

chiffonade

d)

bâtonnet

12.

Sharp knives should be washed and dried by:

a)

hand.

b)

dishwasher.

c)

sanitizing only.

d)

the chef only.

13.

What is the safest practice when cutting with a knife?

a)

using a dull knife

b)

using a straight-edge knife

c)

using a sharp knife

d)

using a serrated knife

14.

A boning knife, used for removing?

a)

meat from bone

b)

seed from fruits

c)

skin from fruits

d)

skin from vegetables

15.

Which food is best prepared in the commercial steamer?

a)

pizza

b)

salmon

c)

croutons

d)

broccoli

16.

To mix batter for a full sheet cake, it is best to use a:

a)

bench mixer

b)

whisk

c)

hand mixer

d)

spoon

17.

The cylindrical stainless steel pot used to sit in a steam table is called a:

a)

salamander

b)

tandoor

c)

chafing dish

d)

bain-marie

18.

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?

a)

swivel peeler

b)

mandoline

c)

pizza cutter

d)

paring knife

19.

A serrated, long-bladed knife is designed to cut soft foods using a gentle sawing motion. Which knife matches this description?

a)

Boning knife with flexible tip

b)

Slicing knife with straight edge

c)

Utility knife with short smooth blade

d)

Bread knife with serrated edge

20.

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)

A deep hotel pan insert

b)

A set of measuring spoons

c)

A dry measuring cup with markings

d)

A digital kitchen scale