Back
12: In Review Questions
Why is a damp towel placed between a cutting board and the worktable prior to beginning knife work?
Most professional chefs agree the _____ knife is the most important knife in the kitchen.
Describe the position of the guiding hand when cutting vegetables with a chef's knife.
True or false. The basic cutting stroke when using a chef's knife is a sawing motion.
A. True
B. False
List the three basic knife cuts.
Why may you want to trim one side of a round vegetable before beginning to cut it into various shapes?
True or false. A julienne is smaller than a batonnet.
A. True
B. False
The _____ knife has a thin, pointed blade designed to cut between bones.
True or false. Before the invention of the vegetable peeler, the boning knife was used for peeling vegetables.
A. True
B. False
True or false. A paring knife is most often used to carve vegetables.
A. True
B. False
Describe the slicing motion when using a slicer or serrated bread knife.
Your Name
Your E-mail
Send yourself a copy
Your Instructor's E-mail
Additional Recipient's E-mail (optional)
Comments
I confirm my input is correct and am ready to submit