What should you place under your cutting board while cutting or? chopping?
Damp towel
Which product could you? chiffonade?
Basil
What is the first rule of knife? safety?
Be mindful and focus on what you are doing
When prepping 40 pounds of gaufrette or waffle cut? potatoes, which of the following slicing devices would you? choose?
Mandoline
Which of the following do you begin with to tone your? knife?
Steel
Which stone should be used first to sharpen a very dull knife when using a? triple-sided sharpening? stone?
The coarse stone
What is the? traditional, classical cut for garnishing stews and? entrees?
Tourner
When dicing an? onion, what must you do? first?
Remove the stem end and then trim the root end
Where should you place your thumb when gripping your knife before? cutting?
On the side of the blade
When sharpening a dull knife on a? whetstone, at what angle to the stone should you hold the blade and push it away from you in one long? arc?
20
How should you grip your boning knife when boning out large pieces of? meat?
Underhand grip
What are the last two steps when properly preparing a large amount of chopped fresh? parsley?
Rinse and squeeze dry
What is the most common way to hold a paring? knife?
Grip the handle with four fingers and place the thumb on the front of the handle
To prevent? dulling, store knives in a knife drawer to protect them from other tools.
False
What is the safe method for washing your? knives?
Never leave a knife in a sink of water
Which of the following is an allowable material for cutting? boards?
Plastic
Which of the following techniques results in small balls or spheres of fresh melon used in fruit salad or tiny spheres of? carrot, squash or avocado used to garnish? soup?
Parisienne
Why is the synchronous use of both hands helpful when cutting and chopping? foods?
You can use one to hold the food and the other to control the knife
Which of the following is NOT an example of good knife? technique?
Use force
Do not attempt to catch a falling? knife; step back and allow it to fall.
True
Which classic vegetable cut is achieved when you finely slice or shred leafy? herbs, lettuce or? spinach?
Chiffonade
Why would you wash a knife in a commercial? dishwasher?
You wouldn't. Harsh chemicals can damage the edge and the handle.
Which of the following instructions to sharpen a knife is? incorrect?
Draw the entire knife blade, including the tip, across the steel. Repeat on the other side of the knife blade.
Brunoise refers to which of the following end? products?
Cube shaped item that measures 1/8 inch X 1/8 inch X 1/8 inch (3mmX3mmX3mm)
If you must use a dull? knife, be sure to use as much force as possible to cut through the product.
False
What type of oil should be used on most types of modern sharpening? stones?
Mineral oil
What does the term? "ch�teau" refer? to?
Turned vegetables approximately 2 inches/5 centimeters in length
Which cutting technique do you use when uniformity of size and shape do not? matter?
Chop
What is the proper way to wash your knives after? use?
Clean, sanitize and dry knifes by hand.
What is the safe method for carrying a? knife?
Point it down, parallel and close to your leg as you walk