Question

exam prep questions
1 a paring knife with a curved blade that makes cutting rounded surfaces easier is known as a
a tourné
b scimitar.
c chefs knife.
d boning knife.
2 a sautoir is a pan with
a straight sides and a wide bottom.
b high, sloped sides and no handle.
c the shape of a stockpot, but no handles.
d a wide, shallow bottom and sloped sides.
3 what is a screen that stretches across a metal or wood base that is shaped like a drum and that food is forced through?
a tamis/drum sieve
b offset spatula
c food mill
d parisienne scoop
4 tourné cuts are shaped like
a a football.
b a square.
c an octagon.
d a golf ball.
5 a hotel pan
a can be used as a pot on the stove.
b can be used to sauté food, since the pans are thin and conduct heat.
c can be used to hold prepared food in a steam table.
d can be used to reheat food on a range.
6 which cut is not considered a classical knife cut?
a batonnet
b concassé
c julienne
d small dice
7 a honing steel should be used
a when a knife is extremely dull.
b if a knife seems too sharp.
c to guide the cut when using a knife.
d daily and before each cut.
8 a china cap is
a another name for a colander.
b another name for a chefs hat.
c a fine-mesh strainer used to strain out small particles.
d a cone-shaped strainer used to strain soups.
9 a parisienne scoop is
a another name for a melon baller.
b one of the classical knife cuts.
c a large stainless-steel pot used for braising.
d a large scoop used to portion soups and stews.
10 what 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?
a guiding hand grip
b safe knife grip
c fist grip
d claw grip

Explanation:

1. A paring knife with a curved blade for cutting rounded surfaces is a tourné knife.
2. A sautoir has a wide, shallow bottom and sloped sides.
3. A tamis/drum sieve is a screen shaped like a drum for forcing food through.
4. Tourné cuts are shaped like a football.
5. A hotel pan can hold prepared food in a steam table.
6. Small dice is not a classical knife cut.
7. A honing steel should be used daily and before each cut.
8. A china cap is a fine - mesh strainer for straining small particles.
9. A parisienne scoop is another name for a melon baller.
10. The claw grip is when you bend fingers inward toward palm and thumb back.

Answer:

1. A. tourné
2. D. a wide, shallow bottom and sloped sides.
3. A. tamis/drum sieve
4. A. a football
5. C. can be used to hold prepared food in a steam table.
6. D. Small dice
7. D. daily and before each cut.
8. C. a fine - mesh strainer used to strain out small particles.
9. A. another name for a melon baller.
10. D. Claw grip