Exam 3: Tools and Equipment

I am a heavy, broad knife with a slightly curved blade, and I am used to cut, section, and trim raw meat. I am a(n) __________ knife.

The main advantage of carbon steel knives is that they can be honed to an extremely sharp edge. Their disadvantage(s) is/are that they __________.

If a coworker told you to put the chicken in the "box," then you should put it in the __________.

Which of the following does not have the same basic function as the other three?

A pastry chef baked a cake that appeared to have ripples on its top. The most likely cause of this problem was that the chef __________.

Identify the piece of equipment shown in each picture. -

The most frequently used knife in the professional kitchen is the __________ knife.

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

A basic difference between a conventional oven and a convection oven is that a convection oven __________.

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -

A __________ would be most valuable when steady, even heat is needed for pan frying.

Identify the piece of equipment shown in each picture. -

Identify the piece of equipment shown in each picture. -