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CULINARY ARTS #1 - MIDTERM EXAM – QUESTIONS AND ANSWERS
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CULINARY ARTS #1 - MIDTERM EXAM – QUESTIONS AND ANSWERS
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CULINARY ARTS #1 - MIDTERM EXAM –QUESTIONS AND ANSWERS
Steel - Answer-A rod used to keep the blade sharp as you work
Parisienne Scoop - Answer-called a melon baller by home cooks
Carbon Steel - Answer-a type of steel used to make knives that sharpen well, but rusts
easily. It also loses its shine and discolors quickly after its first use
Tang - Answer-The portion of the knife blade that extends into the handle of the knife
Stainless Steel - Answer-A type of steel used to make knifes that are difficult to
sharpen, but do not pit, rust, or discolor; and does not affect the flavor of foods
Spider - Answer-Long-handled tool used to strain items or lift them out of liquid
Bolster - Answer-The thick metal collar on some knives that runs from the heel of the
blade to the handle
Whetstone - Answer-A flat, abrasive stone used to sharpen a knife once its edge is dull
and worn
High Carbon Stainless Steel - Answer-A type of metal used to make most good quality
professional knives
Synthetic - Answer-A type of cutting board made from man-made materials
Full Tang - Answer-This is the best type of knife; has a tang that extends all the way to
the end of the handle as one continuous piece of metal
Bolster - Answer-Strengthens the blade as a weak point where it often cracks or chips
Slicers - Answer-Has a long, narrow, flexible blade. Using a light sawing motion allows
you to cut cooked meat and poultry into thin, even slices
Tourne Knife - Answer-Has an inwardly curved blade that makes the job of cutting
vegetables into small football shapes easier
Cleavers - Answer-is easily identified by its large rectangular blade, which is used for
chopping
Palette Knife and Spreader - Answer-Have flexible blades, but are not sharp. Used for
spreading coatings on food or as a spatula to turn food while cooking
,Utility Knife - Answer-A smaller version of the chef knife, typically with a blade between
5 to 7 inches long
Chefs Knife - Answer-In the most used knife in any chefs knife kit and sometimes called
a French Knife. Has various length blades
Boning and Filet Knifes - Answer-Blade is about 6 inches long. Used for separating
muscle from bone on meat or poultry, or for filleting and portioning fish
Oyster Knife - Answer-not sharp, but has a pointed end, which is used to pry apart
shells of oysters
Paring Knife - Answer-Small, short bladed knife designed to cut away skin or peel
Clam knife - Answer-Short knife with a 1-inch wide blade that tapers to an edge, but is
not sharp. Used for opening clams, not for cutting
Scimitar - Answer-also called a butchers knife. Has a long, thick, highly curved blade
Serrated Slicer - Answer-Has teeth like a saw and is used for cutting breads and
pastries
Why is a knife with a full tang better than one with a rattail tang? - Answer-Full tang
makes the knife stronger, rattail tang may come loose from inside the handle
What makes a balanced knife? - Answer-the weight of the blade is equal to that of the
handle
A type of cutting board made from man-made material - Answer-synthetic
Rondelle - Answer-A disk-shaped slice. They are made from cylindrical fruits or
vegetables, such as cucumbers or carrots.
Batonnet - Answer-1/4" x 1/4" x 2-2.5" stick cut.
Julienne - Answer-1/8" X 1/8" X 2 inches stick cut.
Large dice - Answer-3/4" x 3/4" x 3/4" cube cut.
Medium dice - Answer-1/2" x 1/2" x 1/2" cube cut.
Small dice - Answer-1/4" x 1/4" x 1/4" cube cut made by cutting a batonnet crosswise.
Brunoise - Answer-1/8" x 1/8" x 1/8" cube cut made by cutting a julienned piece
crosswise.
, Paysanne - Answer-1/2" x 1/2" x 1/4". Not technically a dice because the sides aren't all
the same length.
Mince - Answer-To cut into very small pieces, often garlic or onion.
Tourné - Answer-Cut items (Potatoes or carrots) in long oval or football shape using a
special knife.
Chiffonade - Answer-To finely slice or shred leafy vegetables or herbs. Often used to
make certain garnishes.
Proficient - Answer-skilled
What are the three basic knife cuts? - Answer-slice, stick, dice
Open-burner range - Answer-The most common type of commercial cooktop.
Griddle - Answer-Similar to a flat-top range, a griddle has a heat source located beneath
a thick plate of metal. Cook food directly on this surface, which is usually designed with
edges to contain the food and a drain to collect waste. (This range has an open-burner
section on the left and a griddle on the right.)
Flattop range - Answer-A range with a heavy cast-iron top that has a heat source
located underneath the cooktop.
Thermostat - Answer-A device that regulates temperature
Convection oven - Answer-Oven designed with enhanced circulation of heated air to
increase heating by convection, reduce baking time, and promote optimal crust
browning.
Induction burner - Answer-A type of heating unit that relies on magnetic attraction
between the cook top and metals in the pot to generate the heat.
Combination oven - Answer-An electric oven that can be used as a convection oven or
a steamer or a combination of both. Commonly referred to as a "Combi Oven". Can be
used to prove, bake, braise, stew, grill, steam, fry and hold hot food.
Steam-jacketed kettle - Answer-A permanently fixed, large pot with double-walled
construction.
Also known as a steam kettle, is a large cooking kettle that has a hollow lining into
which steam is pumped and a spigot at the bottom for easy draining.
Broiler - Answer-A large piece of cooking equipment in which the heat source is located
above the food, instead of below it.
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