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Exam 3: Basic Equipment

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Exam 1: Introduction to the Cold Kitchen25 Questionsadd course
Exam 2: Sanitation and Safety23 Questionsadd course
Exam 3: Basic Equipment23 Questionsadd course
Exam 4: Flavorings4 Questionsadd course
Exam 5: Produce, Legumes, and Grains6 Questionsadd course
Exam 6: Proteins in the Cold Kitchen4 Questionsadd course
Exam 7: Canapes12 Questionsadd course
Exam 8: Appetizers6 Questionsadd course
Exam 9: Sandwiches17 Questionsadd course
Exam 10: Cold Soups12 Questionsadd course
Exam 11: Salad Basics12 Questionsadd course
Exam 12: Side Salads19 Questionsadd course
Exam 13: Main-Course Salads7 Questionsadd course
Exam 14: Dressings22 Questionsadd course
Exam 15: Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys18 Questionsadd course
Exam 16: Curing, Smoking, Marinating, Drying, and Pickling17 Questionsadd course
Exam 17: Basic Charcutèrie8 Questionsadd course
Exam 18: Buffets19 Questionsadd course
Exam 19: Catering7 Questionsadd course
Exam 20: Decorating Workthe Heart of the Garde Manger19 Questionsadd course
Exam 21: Preparing for Culinary Competitions11 Questionsadd course
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This tool is used to remove bits of bone or sinew from ground forcemeat and to sift flour.

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Question 21

List the features of a properly constructed knife.

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Question 22

A chinoise is used to cut out round balls of melon.

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Question 23
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