Name. Course Date Cn ean eerie Section 10-1—Knives Matching Directions: Read each description carefully. Place the letter of each key term in the space pro- vided to the left of the description it corresponds with below. Use each term only once. Check your answers before turning in your paper. (2 points each) Key Terms: A. Tang I. Paring Q. Dice B. Rivets J. Tournée knife R. Julienne ©. Bolster K. Fillet knife S. Batonnet cut D. Chef's knife L. Butcher knife T. Brunoise cut E. Utility knife M. Chiffonade U. Whetstone E Slicer N, Rondelle cut V. Trueing G. Serrated ©. Diagonal cut H. Boning knife PB. Mince Descriptions: 1. A blade that is toothed like a saw. 12, A knife used to cut meat. 2. Around slice. 13, An elongated slice. 3.A knife used to remove bones from 14, To cut into very small pieces. meat, fish, and poultry. Lt 15. To use a steel. 4. The metal pieces that fasten the han- ~~ dle to the tang. ____ 16. An 8-9 in. blade with a pointed tip. ___ 5. Avery small dice. ___ 17. To cut into cubes. ___ 6.Asilicon carbide or stone with up to - 18 A knife that is smaller, but similar in three sides. shape to a chef's knife. 7. A knife used to trim off a thin outer ____ 19. The part of the blade that continues “layer or peel from fruits and vegetables. into the knife’s handle, _____ 8. To shred leafy vegetables _____ 20. To cut into matchstick-shaped pieces, _____ 9. Ashank or collar. ___ 21. A knife with a curved blade. 10. Cut that is thicker than the julienne cut, poe ee a“ Jong thin blade ideal for cutting large 11. A French knife. (Continued on next page) Culinary Essentials Instructor Resource Guide 303 Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.ECTION 10- ST | continued Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided. Reread your answers before turning in your paper. (5 points each) 23. What are the two most common metals used for knives? 24, Why should knives have a full tang? 25. What food products would you cut with a serrated knife? 26. What are two reasons uniform shapes are important in a commercial kitchen? 27. What are the advantages of using a sharp knife? 28. How do you carry a knife in a kitchen? 29. When sharpening knives, what is the difference between using a stone and a steel? 30. What angle should you use to sharpen a chef's knife? Workplace Challenge Directions: Which knife would you use to accomplish the following? (16 points) A. Cut meat: B. Cut vegetables: C. Carving at a buffet: D. Peeling vegetables: 304 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.Name. Course Date SECTION 10-2 TEST Cee eae Section 10-2—Smallwares Matching Directions: Identify the following pieces of equipment. Place the letter of the correct piece of equipment in the space provided below each piece of equipment. Check your answers before turning in your paper. (4 points each) Key Terms: ‘A. Bench scraper E, Sheet pan 1. Balloon whisk M. Tongs B, Food mill F Sauce pan J. Offset spatula N. Rubber spatula C. Meat tenderizer G. Zester K. Straight spatula ©. China cap D. Sauté pan H. Melon baller L. Skimmer P. Colander 7 = © ON = 13. 15. 16. (Continued on next page) Culinary Essentials Instructor Resource Guide 305 Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided. Reread your answers before turning in your paper. (4 points each) 17, What does a NSF seal certify? 18, What is the reasoning behind colored cutting boards? 19. Why would a kitchen have both a balloon and a rigid whisk? 20. How does heat transfer affect smallware purchasing? Workplace Challenge Directions: When serving the following foods out of a steam table, what utensils will you need? (20 points total, 4 points each) ‘A. Chicken Parmesan: B. Spaghetti: C, Tomato sauce: D, Italian green beans: E, Garlic bread: 306 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.