Foundations 1 Chapter 12 Mark III
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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10 questions
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- Q1A hotel pan.....can be used to reheat food on a rangecan be used as a saute pan since they are thin and heat up quicklycan be used as a pot on a stovecan be used to hold prepared food in a steam table120s
- Q2Which cut is not considered a classical knife cut?juiliennebatonnetsmall diceconcasse120s
- Q3A paring knife with a curved blade that makes cutting round surfaces easier is known as a?boning knifechef's knifetournescimitar120s
- Q4A sautoir is a pan with?straight sides and a flat bottomthe shape of a stockpot, but with no handleshigh, sloped sides and no handlea wide, shallow bottom and sloped sides120s
- Q5Ceramic steel, honing steel and what make up the three types of steels used to hone a knife and de-burr an edge?copper steeldiamond steelaluminum platestealing second120s
- Q6This type of knife is known for being an all purpose knife used for slicing, dicing, chopping, and mincing all types of food. The blade is anywhere between 8 and 14 inches long?chef knifecleaveroyster knifeserrated knife120s
- Q7This type of knife is long, thin, has a single row of sharp teeth and is commonly used to slice breads and cakes?clam knifecleaverfish scalerserrated knife120s
- Q8This type of knife is used to chop all sorts of foods, from vegetables to meat. It is heavy, rectangular, and will cut through bone?clam knifeserratedcleaversteak knife120s
- Q9What are the dimensions of the batonnet cut?3/4"x3/4"x3/4"1/8" x 1/8" x 2"1/4"x1/4"x2"1/2"x1/2"x1/8"120s
- Q10What are the two main parts to a knife?scales and rivetsblade and handletip edge and cutting edgespine and tang120s