Test
Choosing a Main Knife
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Preguntas del test (9)
1Which style of chef's knife is generally longer?
- AWestern
- BEastern
2Western chef's knives are often stronger thanks to their thick spine.
- AVerdadero
- BFalso
3Easter knives are traditionally beveled on both sides.
- AVerdadero
- BFalso
4Many santoku blades can be easily recognized by their [blank_start]fluted[blank_end] surface.
- Afluted
5I need to cut through meat that may have bones, which knife is more up for the task?
- AWestern chef's knife
- BSantoku knife
6Santoku knives are better for cutting hard root vegetables because they are more common in eastern cuisine.
- AVerdadero
- BFalso
7Which blade has a wider face that can be used to transfer food from cutting board to pot?
- AWestern chef's knife
- BSantoku knife
8Knives with a [blank_start]tang[blank_end] that extends all the way to the end will have better balance.
- Atang
- Bbolster
- Chandle
- Dspine
9[blank_start]Harder[blank_end] steel will hold an edge for longer, while [blank_start]softer[blank_end] steel will be less likely to chip
- AHarder
- Bsofter
Información
- Descripción
- (Equipment) Cooking Test sobre Choosing a Main Knife, creado por Sean Harding el 09/07/2017.
- Autor
- Sean Harding
- Idioma
- English
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- 0
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