CULINARY2

Online Quiz 2

Directions: Read each question carefully. Choose the letter which corresponds to the correct
answer and write it in your test paper.

A1. Used to puree, emulsify, chop and blend things in the kitchen. Especially things like
smoothies, daiquiris and pina coloda's.
A. Blender C. Butcher’s Knife
B. Boning Knife D. Mixer
B2. A narrow-bladed knife used to remove the bones and/or flesh from meat. The blade is stiff
when used for beef and pork, but a flexible blade is more useful for poultry and fish.
A. Blender C. Butcher’s Knife
B. Boning Knife D. Mixer
C3. A serrated-bladed knife used to cut bread. The recessed or off-set handle is the most
ergonomic and easiest to use. Also, bread knives make really nasty wounds.
A. Blender C. Bread Knife
B. Boning Knife D. Mixer
B4. A knife that is made specifically for butchering, processing and sometimes gutting animals.
A. Blender C. Bread Knife
B. Butcher’s Knife D. Mixer
B5. A long, thin knife used for cutting thin slices of cooked meat. Often, a meat fork will also be
included if the knife is part of a set.
A. Carving Knife C. Bread Knife
B. Butcher’s Knife D. Mixer
D6. A way of gently cooking food or a way of keeping food warm on a buffet. In fancier
restaurants chafing dishes are used to prepare food table-side. In trashy restaurants, they are
used to keep you from getting sick from the crappy food.
A. Carving Knife C. Bread Knife
B. Butcher’s Knife D. Chafing Dish
A7. A conical strainer made of metal, similar to the colander. Generally considered to be a
cheaper alternative to the chinois. I'm not positive, but I bet the name of this tool is offensive to
someone, somewhere.
A. Chinois C. Bread Knife
B. China Cup D. Chafing Dish
B8. A fine-meshed, conical strainer used sometimes in conjunction with a wooden cone to help
push stuff through the holes.
A. Chinois C. Bread Knife
B. China Cup D. Chafing Dish
C9. Large, rectangular, heavy, and thick-bladed knife used for "cleaving" bone and meat quickly
and efficiently. Not to be confused with a Chinese chef's knife, which resembles the cleaver in
some ways.
A. Chinois C. Cleaver
B. China Cup D. Chafing Dish
B10. A bowl-shaped strainer used for draining food like pasta and vegetables. Those made of
screens may be the most efficient.
A. Chinois C. Cleaver
B. Colander D. Chafing Dish
C11. The surface we use to prepare meat and vegetables for cooking and eating. Usually made of
hardwood or plastic.
A. Chinois C. Cutting Board
B. Colander D. Chafing Dish
B12. A general term for pans that are used for frying and searing.
A. Chinois C. Cutting Board
B. Frying Pan D. Chafing Dish
A13. Also called a shredder in some places, it comes in a few varieties: micro plane, zester,
nutmeg grater, ginger grater, cheese grater, box grater, and more.
A. Greater C. Cutting Board
B. Frying Pan D. Chafing Dish
B14. A long handled serving utensil with a bowl or reservoir attached at the tip. They come in
various sizes and shapes.
A. Greater C. Cutting Board
B. Ladle D. Chafing Dish
B15. A heavy blunt instrument operated by hand that is used to "tenderize" meat by breaking
down some of the cellular walls and collagen.
A. Greater C. Cutting Board
B. Meat Tenderizer D. Chafing Dish
C16. A short little knife used to pry open oyster shells.
A. Greater C. Oyster Knife
B. Meat Tenderizer D. Chafing Dish
B17. A small utility knife used for many things in the kitchen. With this and a chef's knife, one
can do almost any task in a kitchen.
A. Greater C. Oyster Knife
B. Paring Knife D. Chafing Dish
C18. A conical burr grinder that is adjustable and grinds pepper freshly and quickly. This is the
preferred pepper in most kitchens.
A. Greater C. Pepper mill
B. Paring Knife D. Chafing Dish
D19. Often referred to just as a pot, this has high sides and can be used for a variety of tasks,
such as sauce making.
A. Greater C. Pepper mill
B. Paring Knife D. Saucepan
A20. Any utensil that can be used for skimming things off the surface of liquids in pots.
A. Skimmer C. Pepper mill
B. Spider D. Saucepan