Test Bank for On Cooking: A Textbook of Culinary Fundamentals, Fifth Canadian Edition, 5/E 5

Test Bank for On Cooking: A Textbook of Culinary

Fundamentals, Fifth Canadian Edition, 5/E 5th
Edition

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Chapter 6: Knife Skills

MULTIPLE CHOICE: Choose the one alternative that best completes the statement or answers the question.

1) Which of the following do you begin with when sharpening your knife?
A) fine whetstone
B) steel
C) coarse whetstone
D) fine soapstone

2) Which is the best cutting surface?

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

3) While sharpening a knife blade, what is the correct angle to hold it at?
A) 22°
B) 20°
C) 10°
D) 15°

4) 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

5) What cutting technique do you use when uniformity of size and shape do not matter?
A) chop
B) mince
C) dice
D) chiffonade

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

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

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

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

8) A mandoline is a tool for:

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

9) A chiffonade is a preparation of leafy vegetables that are:

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

10) A paysanne cut can be described as:

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

11) What term refers to a very large cut mirepoix?

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

12) If garlic is cut into very small, uneven pieces it is said to be:
A) minced
B) pasted
C) brunoised
D) chopped

13) The required angle for honing a knife against a steel is:
A) 40°
B) 50°
C) 30°
D) 20°

14) What is the name of the cut resulting from chopping a julienne into dice?
A) medium dice
B) small dice
C) brunoise
D) allumette

15) What is the name of the cut resulting from dicing a batonnet?
A) large dice
B) medium dice
C) brunoise
D) small dice

16) Mixed garden vegetables in various shapes are referred to as:

A) jardinière
B) macedoine
C) matignon
D) chiffonade
MATCHING: Choose the item in column 2 that best matches each item in column 1.

First question
17) rondelle E) flat, rectangular cut
18) allumette H) julienne of potatoes
19) oblique M) straightening the blade between sharpenings
20) paysanne G) disk-shaped slice
21) tourner F) ridged slices of potato
25) gaufrette B) seven-sided football shape
27) honing C) small piece with two angle-cut sides

Second question
22) chiffonade J) finely chopped
23) brunoise K) coarsely chopped vegetables
24) large dice I) 3/4-inch cubes
26) batonnet D) tiny 1/8-inch cubes
28) mirepoix L) ¼” x ¼” x 2” sticks
29) minced A) shredded

TRUE/FALSE: Write “T” if the statement is true and “F” if the statement is false.

30) Julienne and batonnet are both matchstick-shaped cuts.

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

32) A dull knife is more dangerous than a sharp one.

33) For safety reasons, always cut towards yourself.

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

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

36) A steel is as good as a whetstone.

SHORT ANSWER: Write the word or phrase that best completes each statement or answers the question.

37) How do you hone a knife?

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

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

40) What is the smallest classic cut?

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

42) Why would you use a Parisienne scoop?

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

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

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

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

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

48) 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.

49) How should you clean and store your knives?

50) Describe how to make garlic paste.

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

CHAPTER 6: Answers

1) C Difficulty: 1

2) A Difficulty: 1

3) B Difficulty: 1

4) C Difficulty: 1

5) A Difficulty: 1

6) C Difficulty: 1

7) B Difficulty: 1

8) D Difficulty: 1

9) B Difficulty: 1

10) B Difficulty: 1

11) D Difficulty: 1

12) A Difficulty: 1
13) D Difficulty: 1

14) C Difficulty: 1

15) B Difficulty: 1

16) A Difficulty: 1

17) G Difficulty: 1

18) H Difficulty: 1

19) C Difficulty: 1

20) E Difficulty: 1

21) B Difficulty: 1

22) A Difficulty: 1

23) D Difficulty: 1

24) I Difficulty: 1

25) F Difficulty: 1

26) L Difficulty: 1

27) M Difficulty: 1

28) K Difficulty: 1

29) J Difficulty: 1

30) TRUE Difficulty: 1

31) FALSE Difficulty: 1

32) TRUE Difficulty: 1

33) FALSE Difficulty: 1

34) TRUE Difficulty: 1

35) TRUE Difficulty: 1

36) FALSE Difficulty: 1

37) by running the blade against a steel Difficulty: 1

38) mincing Difficulty: 1

Test Bank for On Cooking: A Textbook of Culinary Fundamentals, Fifth Canadian Edition, 5/E 5

39) let it fall Difficulty: 1

40) brunoise Difficulty: 1

41) the knife is the most commonly used tool in the kitchen Difficulty: 1

42) to cut fruits and vegetables into uniform spheres Difficulty: 1

43) away from Difficulty: 1

44) chiffonade Difficulty: 1

45) batonnet Difficulty: 1

46) julienne Difficulty: 1

47) butterfly Difficulty: 1

48) Parisienne Difficulty: 1

49) Sanitize, rinse, and dry them by hand and store them in knife holders or on wall-mounted, magnetized
strips. Difficulty: 2

50) Finely chop the garlic and then turn the knife blade on an angle and drag it along the cutting board
repeatedly until the garlic is mashed. Difficulty: 2

51) It is useful for making very thin slices of apple or potato, or for producing large quantities of julienne
vegetables quickly, easily, and accurately. Difficulty: 1

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