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Questions and Answers
A paring knife typically has a long, serrated blade.
A paring knife typically has a long, serrated blade.
False (B)
A bread knife is designed for use on harder food items.
A bread knife is designed for use on harder food items.
False (B)
Cleaver knives have a round-shaped blade.
Cleaver knives have a round-shaped blade.
False (B)
A boning knife usually has a dull edge.
A boning knife usually has a dull edge.
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A fillet knife has a rigid blade.
A fillet knife has a rigid blade.
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White stock is made from veal and beef bones only.
White stock is made from veal and beef bones only.
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Poultry stock has a pleasant poultry flavor when the cooking involves browning the bones.
Poultry stock has a pleasant poultry flavor when the cooking involves browning the bones.
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Collagen and connective tissues in bones form gelatin when they solidify.
Collagen and connective tissues in bones form gelatin when they solidify.
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Mirepoix is used to thicken the stock.
Mirepoix is used to thicken the stock.
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Well-made stocks will remain liquid even when chilled.
Well-made stocks will remain liquid even when chilled.
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