Culinary Arts EXAM 2024 REAL EXAM QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS)|AGRADE
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Course
Culinary Arts
Institution
Culinary Arts
Culinary Arts EXAM 2024 REAL EXAM QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS)|AGRADE
Batonnet - Answer -(bah-tow-NAY) Long, rectangular cut that is 1/4 inch wide by 1/4 thick and 2 to 2 1/2 inches long.
Bolster - Answer -Point at the heel of a knife blade where the blade and handle c...
Culinary Arts EXAM 2024 REAL EXAM
QUESTIONS AND CORRECT ANSWERS (VERIFIED
ANSWERS)|AGRADE
Batonnet - Answer -(bah-tow-NAY) Long, rectangular cut that is 1/4 inch wide by 1/4
thick and 2 to 2 1/2 inches long.
Bolster - Answer -Point at the heel of a knife blade where the blade and handle come
together.
Boning Knife - Answer -Knife about 6 inches long with a narrow blade, used to separate
meat from the bone.
Box grater - Answer -Hand tool that has four sides with various side holes; used for
grating.
Brunoise - Answer -Smallest dice cut, about 1/8 inch square. Means "to brown" in
French.
Chef's knife - Answer -All-purpose knife used for peeling, trimming, slicing, chopping,
and dicing. Blade is usually 8 to 12 inches long. Also known as a French knife.
Chiffonade - Answer -(shiff-en-ODD) Cut used for cutting herbs and leafy greens into
fine shreds.
Cleaver - Answer -Cutting tool with a large, rectangular blade; available in a range of
sizes and weights. Used for many of the same applications as a chef's knife.
Cube - Answer -Large dice that is 2/4 inch or greater.
Diagonal Cut - Answer -Variation of a rondelle, cutting diagonally instead of straight
down, to expose a greater surface area of the vegetable.
Dice - Answer -Cut that produces a cube-shaped piece of food.
Fermiere - Answer -(FARM-ee-air) Rustic cut that produces 1/8- to 1/2-inch pieces.
Filleting Knife - Answer -Knife with flexible blade; used for filleting fish.
Forged blade - Answer -Knife blade made from a single piece of heated metal; it is
dropped into a mold and then the metal is cut free and hammered into the correct
shape.
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