Foundations 1 Chapter 12 Mark I
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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10 questions
Show answers
- Q1Tourne cuts are shaped like?a footballan octogona gold balla square120s
- Q2A china cap is?another name for a collandera fine-mesh strainer used to strain out small particlesanother name for a chef's hata cone-shaped strainer that is used to strain soups120s
- Q3What is the name of the knife grip in which you bend the fingers of the guiding hand inward toward the palm and hold the thumb well back behind them?fist gripguiding hand gripsafe knife gripclaw grip120s
- Q4Every commercial kitchen has smallwares- what is a smallware?the exact opposite of a largewaresmall hand held tools and pieces of equipment used for food preparationsmall coats, pants, shirts, hats, and shoes used to accommodate smaller peoplea type of service that is provided when checking in trucks120s
- Q5This piece of equipment is a small, rigid sheet of stainless steel that is used to scrape off benches and work areas and is used to cut and portion semi-firm items like doughs?corerfish scalerbench scrapercheesecloth120s
- Q6This piece of equipment is used when needing to pour liquids from large containers into smaller containers?cheeseclothbench scrapercorerfunnel120s
- Q7This piece of equipment stands on its own feet or base and is used primary to strain and drain vegetables and pastas?china capchannel knifecorercolander120s
- Q8This is a light, fine mesh gauze used for straining liquids such as stocks and custards. You can bundle herbs with it as well as thicken yogurts?colanderchine capfunnelcheesecloth120s
- Q9This knife is a double bladed serrated knife used to remove the scales from fish?funnelchannel knifecorerfish scaler120s
- Q10The three types of rolling pins are?french, bakers, and classicalcooks, chef's and minesquare, retangular, and triangularenglish, classical, and rolling120s