Deck 5: Knife Skills

Question 1

Which of the following measuring devices is most appropriate for quickly portioning sliced meats?

A)spring-mechanism scale
B)ladle
C)balance scale
D)baker's scale

Answer 1

C

Question 2

How much should you adjust baking temperatures when using a convection oven?

A)increase 10-20º C (25-50ºF)
B)decrease 4-8ºC (10-20ºF)
C)decrease 10-20ºC (25-50ºF)
D)increase 4-8ºC (10-20º F)

Answer 2

C

Question 3

Which class of fire extinguisher should you use to extinguish a grease fire?

A)A
B)AC
C)B
D)C

Answer 3

C

Question 4

Household appliances are recommended for use in professional kitchens.

Question 5

Food contact surfaces should be:

A)corrosion resistant
B)nonreactive
C)non-absorbant
D)all of the above

Question 6

A tilting skillet can be used for:

A)making soup and stock
B)sautéing and pan-frying
C)steam table
D)all of the above

Question 7

Which of the following materials should not be used in a food service operation?

A)ceramic
B)enamel
C)plastic
D)glass

Question 8

The number stamped on the portion scoop:

A)indicates the diameter of the opening.
B)indicates its volume
C)does not refer to its size
D)indicates the number of scoops per quart or litre

Question 9

The manually operated slicer with adjustable slicing blades and made of stainless steel is a:

A)buffalo chopper
B)vertical cutter/mixer
C)mandoline
D)spider

Question 10

The CSA designation guarantees that cookware:

A)contact surfaces are nontoxic
B)is easily cleaned
C)has rounded,smooth corners and edges
D)all of the above

Question 11

Which metal is an excellent conductor that heats rapidly and evenly and cools quickly?

A)copper
B)cast iron
C)aluminum
D)stainless steel

Question 12

What are some of the advantages of using a steam kettle?

A)cooks more quickly
B)heats evenly from bottom and sides
C)may have tilting mechanisms
D)all of the above

Question 13

Another name for the broiler used to top-brown foods or finish off dishes is:

A)salamander
B)rotisserie
C)griddle
D)rondeau

Question 14

Carbon steel is an alloy of:

A)iron and stainless steel
B)carbon and aluminum
C)iron and aluminum
D)carbon and iron

Question 15

A class B/C fire extinguisher can be used on which type of fire?

A)grease
B)cardboard
C)electrical
D)all of the above

Question 16

Which of the following is a characteristic of a convection oven?

A)tends to cook unevenly
B)cooks foods slowly
C)uses a fan to circulate air
D)uses an electronic device to control convection

Question 17

A brazier is also known as a:

A)sautoir
B)sauce pot
C)sauteuse
D)rondeau

Question 18

A French knife is:

A)used for frenching a lamb rack
B)also known as a chef's knife
C)a good choice for boning meats
D)a baker's scale

Question 19

An immersion blender would be used for:

A)chopping nuts
B)puréeing soup
C)emulsifying a sauce
D)B and C

Question 20

Which of the following cooking devices uses magnetic current?

A)microwave oven
B)induction oven
C)combitherm oven
D)deep fryer

Question 21

The best knives are constructed with a full tang running the length of the handle.

Question 22

Balance scales are the most precise of all scales.

Question 23

Knives are no longer an important tool as mechanical cutting tools have replaced them.

Question 24

Ladles should not be used as measuring devices.

Question 25

A chinois and an etâmine are cone-shaped strainers used for straining stock.

Question 26

An instant-read thermometer is a stem-type instrument used for taking quick temperature readings.

Question 27

Measuring cups for wet ingredients differ from measuring cups for dry ingredients.

Question 28

Convection ovens use fans to circulate hot air and cook foods more quickly.

Question 29

One advantage of nonstick cooking surfaces is that they require more fat for cooking.

Question 30

Most cutting and chopping jobs are most efficiently done with a machine,such as a food processor.

Question 31

Both liquid and dry ingredients can be accurately measured with the same set of measuring cups.

Question 32

Food should always be stored in plastic containers because they are nonreactive.

Question 33

Hotel pans can be used to bake,roast,poach,or steam.

Question 34

A convection steamer is simply a convection oven fitted with steam injectors,which are useful for making hard,crusty breads.

Question 35

Sturdiness,durability,and safety are the watch words when selecting hand tools.

Question 36

Stainless steel pots and pans are commonly used because they are nonreactive.

Question 37

An etâmine is a very fine,conical strainer.

Question 38

Woks are only useful when preparing Asian dishes.

Question 39

High-carbon steel is most commonly used in the fabrication of professional knives.

Question 40

An instant-read thermometer should never be left in foods while they are cooking.

Question 41

What is the metal most commonly used for knife blades?

Question 42

What cooking technology heats food very efficiently without heating the cooking surface?

Question 43

What should be your first priority when operating food service equipment?

Question 44

A balance scale is also known as a ___________ _____________.

Question 45

What is the difference between a sauteuse and a sautoir?

Question 46

The ______________ the portion scoop number is the ___________ the scoop's capacity.

Question 47

A sharpening stone is also known as a ___________.

Question 48

A portion of the knife blade known as the _______ fits inside the handle.

Question 49

What should you do with cheesecloth before using it?

Question 50

In a forged knife,the __________is the part of the blade that meets the handle.

Question 51

A piece of equipment used to aerate,blend,and remove impurities from dry ingredients such as flour is known as a ___________.

Question 52

A ¾-length tang is also referred to as a ________________.

Question 53

A _____________is another common name for a drum sieve.
ESSAY: Write your answer in the space provided or on a separate sheet of paper.