Deck 6: Flavors Flavorings

Question 1

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

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

Answer 1

B

Question 2

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

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

Answer 2

C

Question 3

For safety reasons,always cut towards yourself.

Answer 3

False

Question 4

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

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

Question 5

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

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

Question 6

The required angle for honing a knife against a steel is:

A)40°
B)50°
C)30°
D)20°

Question 7

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

Question 8

A disk-shaped slice is known as a(n):

A)tourner
B)oblique
C)rondelle
D)paysanne

Question 9

What cutting technique do you use when uniformity of size and shape do not matter?

A)chop
B)mince
C)dice
D)chiffonade

Question 10

What term refers to a very large cut mirepoix?

A)very large dice
B)jardinière
C)macedoine
D)matignon

Question 11

Which is the best cutting surface?

A)wood
B)glass
C)marble
D)stainless steel

Question 12

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

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

Question 13

While sharpening a knife blade,what is the correct angle to hold it at?

A)22°
B)20°
C)10°
D)15°

Question 14

Julienne and batonnet are both matchstick-shaped cuts.

Question 15

What is the name of the cut resulting from dicing a batonnet?

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

Question 16

A chiffonade is a preparation of leafy vegetables that are:

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

Question 17

A dull knife is more dangerous than a sharp one.

Question 18

A mandoline is a tool for:

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

Question 19

A paysanne cut can be described as:

A)country style
B)sliced pont neuf
C)rough cut
D)sliced batonnet

Question 20

Mixed garden vegetables in various shapes are referred to as:

A)jardinière
B)macedoine
C)matignon
D)chiffonade

Question 21

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

Question 22

What is the smallest classic cut?

Question 23

Describe how to make garlic paste.

Question 24

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

Question 25

A leafy vegetable stacked,rolled tightly like a cigar,and finely sliced across is referred to as a ______.

Question 26

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

Question 27

How do you hone a knife?

Question 28

A __________ scoop can be used to cut fruit and vegetables into uniform spheres.
ESSAY: Write your answer in the space provided or on a separate sheet of paper.

Question 29

Why would you use a Parisienne scoop?

Question 30

A steel is as good as a whetstone.

Question 31

How should you clean and store your knives?

Question 32

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

Question 33

You must cut a carrot into sticks before you can dice it.

Question 34

On a triple-faced whetstone,you should progress from the coarsest to the finest surface.

Question 35

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

Question 36

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

Question 37

Before an item is cut into a medium dice,it is first cut into ___________.

Question 38

Always cut __________ (away from/towards)yourself,for safety reasons.