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Q 1/10
Score 0
A hotel pan.....
120
can be used to reheat food on a range
can be used as a saute pan since they are thin and heat up quickly
can be used as a pot on a stove
can be used to hold prepared food in a steam table
Q 2/10
Score 0
Which cut is not considered a classical knife cut?
120
juilienne
batonnet
small dice
concasse
10 questions
Q.
A hotel pan.....
1
120 sec
Q.
Which cut is not considered a classical knife cut?
2
120 sec
Q.
A paring knife with a curved blade that makes cutting round surfaces easier is known as a?
3
120 sec
Q.
A sautoir is a pan with?
4
120 sec
Q.
Ceramic steel, honing steel and what make up the three types of steels used to hone a knife and de-burr an edge?
5
120 sec
Q.
This 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?
6
120 sec
Q.
This type of knife is long, thin, has a single row of sharp teeth and is commonly used to slice breads and cakes?
7
120 sec
Q.
This type of knife is used to chop all sorts of foods, from vegetables to meat. It is heavy, rectangular, and will cut through bone?
