Los Angeles Mission College Culinary Fundamentals I Fall-14 Quiz 3
1. What is the correct angle to hold your knife blade while sharpening it? a. 22 degrees b. 20 degrees c. 10 degrees d. 15 degrees
2. Which of the following is not an example of good knife technique? a. smooth strokes b. guide the knife with one hand c. use force d. keep guiding hand fingers curled back
3. What cutting technique do you use when uniformity of size and shape do not matter? a. chop b. mince c. dice d. chiffonade
4. Julienne and batonnet are both match-stick-shape cuts. a. true b. false
5. You must first cut a carrot into sticks before you can dice it. a. true b. false
6. Rolled cut items small pieces with two angle-cut sides is called? a. small dice b. oblique-cut c. medium diced d. chopped
Los Angeles Mission College Culinary Fundamentals I Fall-14 Quiz 3
7. Seven sides cut oval shape is called? a. oblique b. julienne c. tourner d. diced
8. ¼” x ¼” x ¼” cust is known as? a. square b. oval c. macedoane d. small dice
9. What is the largest dice of the cuts? a. fine brunoise b. brunoise c. rondelle d. large dice
10. ¾” x ¾” x ¾” diced is known as? a. julianne b. large dice c. oblique d. batton
11. The term used for rolling and dicing fresh leafy herbs is? a. fresh herbs b. egg wash c. chiffonade d. fine brunoise
12. Rondelle is the term used for a cylindrical cut. a. true b. false
Los Angeles Mission College Culinary Fundamentals I Fall-14 Quiz 3
13. Slicing is tipically use to create three specialty cuts: chiffonade, rondelle and diagonals. a. true b. false
14. Chop is to cut and item into small pieces when uniformity of size and shapes is not necessary. a. true b. false
15. Mincing is to cut an item into very small pieces. a. true b. false
16. Parisiennes are spheres cut. a. true b. false
17. The mandoline is a nonmechanical cutting tool. a. true b. false
18. The claw grip controls the succeeding cuts. a. true b. false
19. The thumb and index finger grab the knife as if to pinch the blade for safety. a. true b. false
20. Beurre blanc is made with whole butter. a. true b. false
Los Angeles Mission College Culinary Fundamentals I Fall-14 Quiz 3
21. Compound butter is made with whole butter. a. true b. false
22. Roux may be prepared in advance to be used as needed. a. true b. false
23. The main purpose for cutting all items the same size is: a. look nice b. waist time c. eaven cooking time d. appearance
24. The dimensions for medium dice are?. a. 1/16” x 1/16” x 1/16 b. 1/8” x 1/8” x 2” c. 1/12” x 1/12” x 2” d. 1/2” x 1/2” x 1/2”
25. A batonnet cut is also known as a? a. true cut b. match stick c. French fry cut d. fine brunoise cut