Culinary Essentials ©2010

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Practice Quizzes

1
Which of the following is not a type of knife?
A)Boning
B)Tournée
C)Fillet
D)Tang
2
Which part of a knife helps prevent food particles from entering the space between the tang and the handle?
A)Rivet
B)Bolster
C)Blade
D)Heel
3
Which type of cut exposes more of the surface of a vegetable to decrease cooking time?
A)Roll cut
B)Diagonal
C)Rondelle
D)Chiffonade
4
You should use the joint of which finger as a guide when you slice?
A)Ring finger
B)Pointer finger
C)Index finger
D)None of the above
5
Which of the following is not a knife safety guideline?
A)Always use the correct knife for the task.
B)Hold the handle with the dull side of the blade facing out to pass a knife to someone.
C)Always use a sharp knife.
D)Never leave a knife in a sink filled with water.
6
Why is copper a desirable metal for cookware?
A)It has a high heat transfer rating.
B)It is inexpensive.
C)It is rust-free.
D)It is lightweight.
7
Which hand tool is used to purée and strain food?
A)Chinois
B)Colander
C)Funnel
D)Food mill
8
Which piece of measuring equipment is used to measure most baking ingredients?
A)Portion scale
B)Electronic scale
C)Balance scale
D)Volume measures
9
Which type of pan has an insert that rests in the bottom of the pan?
A)Tart pan
B)Springform pan
C)Loaf pan
D)Tube pan
10
Which is not a step in hand-washing smallwares in a three-compartment sink?
A)Wash smallwares in the first sink with 110°F water and detergent.
B)Rinse smallwares in the second sink with 110°F water.
C)Sanitize the smallwares in the third sink with 171°F water and a sanitizing agent.
D)Remove and towel dry smallwares.
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