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Culinary Chapter 12 - Knives and Small wares fully solved $9.99   Add to cart

Exam (elaborations)

Culinary Chapter 12 - Knives and Small wares fully solved

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  • Course
  • Culinary
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  • Culinary

Culinary Chapter 12 - Knives and Small wares fully solved

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  • November 4, 2024
  • 1
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Culinary
  • Culinary
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BravelRadon
Culinary Chapter 12 - Knives and Small
wares fully solved

A pairing knife with a curved blade that makes cutting rounded surfaces easier is known as? - correct
answer ✔✔tourne



A sautoir is a pan with? - correct answer ✔✔A wide, shallow bottom and a long handle



What is a screen that stretches across a metal or wood base that is shaped like a drum and that food is
forced through? - correct answer ✔✔Tamis/drum sieve



Tourne cuts are shaped like? - correct answer ✔✔football



A hotel pan - correct answer ✔✔can be used to hold prepared food in a steam table



Which cut is not considered a classical knife cut? - correct answer ✔✔Concasse



A honing steel should be used - correct answer ✔✔daily and before each cut



A china cap is - correct answer ✔✔a cone shaped strainer used to strain soups and it is a fine-mesh
strainer used to strain out small particles



A parisenne scoop - correct answer ✔✔is also called melon baller



What is the name of the knife grip in which you bend the fingers of the guiding hand inward toward the
palm and hold the thumb well back? - correct answer ✔✔Claw grip



- correct answer ✔✔

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