Question

1. when must an employee wear single - use gloves?

a when cutting raw chicken
b. when making sandwiches
c. when washing produce
d. when washing dishes

1. after sharpening knives, a \steel\ is used to make sure the blade is straight and to smooth out irregularities. this is called:

a bâtonnet.
b. brunoise.
c. honing.
d. truing.

1. the tool used for folding is a/an:

a whisk.
b. offset spatula.
c. rubber spatula.
d. perforated spoon.

1. which is a boning knife, used for removing meat from bone?

a
b.
c.
d.

Explanation:

• Question 27: Single - use gloves are required when handling raw meat (like raw chicken) to prevent cross - contamination. Washing produce and dishes may not always require single - use gloves as the risk of contamination (in terms of foodborne illness from raw meat pathogens) is lower. Making sandwiches may not require gloves in all cases depending on the ingredients, but raw chicken handling is a more definite case for glove use.
• Question 28: Honing is the process of using a honing steel to realign the blade's edge, making it straight and smooth out minor irregularities. Batonnet and brunoise are cutting techniques. Truing is more about making something geometrically accurate (like truing a wheel), not related to knife blades in this context.
• Question 29: A rubber spatula is commonly used for folding (e.g., folding whipped cream into a batter). A whisk is for beating, an offset spatula is for icing cakes (has a long, angled blade), and a perforated spoon is for skimming or serving.
• Question 30: A boning knife has a narrow, flexible blade which is ideal for removing meat from bones. Option D likely depicts a boning knife as it has the characteristic narrow and somewhat curved (for maneuvering around bones) blade shape.

Answer:

1. A. when cutting raw chicken
2. C. honing
3. C. rubber spatula
4. D. [Assuming the correct knife in the options (the one with a narrow, flexible blade for boning)]