Question

1. what type of knife is ideal for cutting through large cuts of raw meat when making them into steaks, cutlets, or medallions? filleting knife a boning knife scimitar tournee knife 15. if rachel wants to measure the temperature of her food order, without actually touching the food, she would use a(n) __________. infrared thermometer a meat thermometer biologic thermometer analytic thermometer 16. what are the three main parts of an egg? the shell, the white, the yolk a the yolk, the white, the rind the embryo, the white, the rind the shell, the yolk, the embryo

Explanation:

1. A scimitar is a large - curved knife ideal for cutting large cuts of raw meat into steaks, etc. A filleting knife is for removing bones from fish. A boning knife is for removing bones from meat but not as large - scale as scimitar. A tournee knife is for shaping vegetables.
2. An infrared thermometer measures temperature without contact. A meat thermometer is inserted into meat. Biologic and analytic thermometers are not relevant here.
3. The three main parts of an egg are the shell (outer covering), the white (albumen), and the yolk. Rind is not a part of an egg. Embryo is not a main part in the general sense of egg structure description.

Answer:

1. C. scimitar
2. A. infrared thermometer
3. A. the shell, the white, the yolk