Question 1

Why is it important for every culinary professional to master knife skills?

Accepted Answer

the knife is the most commonly used tool in the kitchen

Question 2

Describe how to make garlic paste.

Accepted Answer

Finely chop the garlic and then turn the knife blade on an angle and drag it along the cutting board repeatedly until the garlic is mashed.

Question 3

When would it be useful to use a mandoline in place of your chef's knife?

Accepted Answer

It is useful for making very thin slices of apple or potato,or for producing large quantities of julienne vegetables quickly,easily,and accurately.

Question 4

A steel is as good as a whetstone.

Accepted Answer

A) True 
 B)False

Question 5

Which of the following is comparable to a julienne of potatoes?

Accepted Answer

A) dauphine 
B) allumette 
C) lyonnaise 
D) brunoise 
A) dauphine 
B) allumette 
C) lyonnaise 
D) brunoise

Question 6

What is the name of the cut resulting from chopping a julienne into dice?

Accepted Answer

A) medium dice 
B) small dice 
C) brunoise 
D) allumette 
A) medium dice 
B) small dice 
C) brunoise 
D) allumette

Question 7

Which of the following do you begin with when sharpening your knife?

Accepted Answer

A) fine whetstone 
B) steel 
C) coarse whetstone 
D) fine soapstone 
A) fine whetstone 
B) steel 
C) coarse whetstone 
D) fine soapstone

Question 8

What should you do if your knife falls off the counter?

Accepted Answer

The answer of What should you do if your knife...

Question 9

Before an item is cut into brunoise,it is first cut into ____________.

Accepted Answer

The answer of Before an item is cut into brunoise,it...

Question 10

A chiffonade is a preparation of leafy vegetables that are:

Accepted Answer

A) finely chopped 
B) shredded 
C) coarsely chopped 
D) none of the above 
A) finely chopped 
B) shredded 
C) coarsely chopped 
D) none of the above

Question 11

How do you hone a knife?

Accepted Answer

by running

Question 12

How should you clean and store your knives?

Accepted Answer

Sanitize,rinse,and dry them by

Question 13

Julienne and batonnet are both matchstick-shaped cuts.

Accepted Answer

A) True 
 B)False

Question 14

The only way to sanitize a chef's knife is in a commercial dishwasher.

Accepted Answer

A) True 
 B)False

Question 15

A mandoline is a tool for:

Accepted Answer

A) measuring 
B) sharpening 
C) cooking 
D) cutting 
A) measuring 
B) sharpening 
C) cooking 
D) cutting

Question 16

If garlic is cut into very small,uneven pieces it is said to be:

Accepted Answer

A) minced 
B) pasted 
C) brunoised 
D) chopped 
A) minced 
B) pasted 
C) brunoised 
D) chopped

Question 17

Which of the following is not an example of good knife technique?

Accepted Answer

A) smooth strokes 
B) guiding the knife with one hand 
C) using force 
D) keeping fingers of guiding hand curled back 
A) smooth strokes 
B) guiding the knife with one hand 
C) using force 
D) keeping fingers of guiding hand curled back

Question 18

To ___________ is to slice boneless meat nearly in half lengthwise so it spreads open like a book.

Accepted Answer

The answer of To ___________ is to slice boneless meat...

Question 19

What is the name of the cut typically used for garlic,shallots,and herbs?

Accepted Answer

The answer of What is the name of the cut...

Question 20

What is the smallest classic cut?

Accepted Answer

The answer of What is the smallest classic cut?...

Exam 6: Flavors Flavorings

Why is it important for every culinary professional to master knife skills?

Describe how to make garlic paste.

When would it be useful to use a mandoline in place of your chef's knife?

A steel is as good as a whetstone.

Which of the following is comparable to a julienne of potatoes?

What is the name of the cut resulting from chopping a julienne into dice?

Which of the following do you begin with when sharpening your knife?

What should you do if your knife falls off the counter?

Before an item is cut into brunoise,it is first cut into ____________.

A chiffonade is a preparation of leafy vegetables that are:

How do you hone a knife?

How should you clean and store your knives?

Julienne and batonnet are both matchstick-shaped cuts.

The only way to sanitize a chef's knife is in a commercial dishwasher.

A mandoline is a tool for:

If garlic is cut into very small,uneven pieces it is said to be:

Which of the following is not an example of good knife technique?

To ___________ is to slice boneless meat nearly in half lengthwise so it spreads open like a book.

What is the name of the cut typically used for garlic,shallots,and herbs?

What is the smallest classic cut?

Professionalism

Food Safety and Sanitation

Menus and Recipes

Tools and Equipment

Knife Skills

Dairy Products

Mise En Place

Principles of Cooking

Stocks and Sauces

Soups

Principles of Meat Cookery

Beef

Veal

Lamb

Pork

Poultry

Game

Fish Shellfish

Eggs Breakfast

Vegetables

Potatoes, Grains and Pasta

Healthy Cooking

Salads and Salad Dressings

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Charcuterie

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Principles of the Bakeshop

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Pies, Pastries and Cookies

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Plate Presentation

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