INTRO TO CULINARY ARTS FULL
SOLUTION BUNDLED ASSESSMENT
QUESTIONS AND CORRECT ANSWERS
●● Sautoir. Used to saute or fry.
Answer:
●● Melon Baller. Used to scoop out smooth balls from any food such as
cheese, butter, and melons.
Answer:
●● Zester. Used to remove tiny strips from the outer surface of citrus
foods. Adds visual interest and flavor.
Answer:
●● Rubber spatula. Used to scrape food from inside of bowls and pans.
Also for folding in whipped cream or egg whites.
Answer:
●● Sheet pan. Used to bake items.
Answer:
, ●● Bench scraper. Used to scrape surfaces and cut dough into equal
pieces.
Answer:
●● Pastry Blender. Used to cut butter into small pieces while mixing
with flour mixtures which is the first step in making most pastry. Cut in
fat and flour.
Answer:
●● Whisk. Used for beating eggs or light batters. Rigid whisks can be
used for thick sauces.
Answer:
●● Sieve or strainer. Used to strain liquids away from solid ingredients
or to separate and aerate dry ingredients like flour and powdered sugar.
Answer:
●● Ladle. Used to portion liquids like sauces and soups. Used to reach
the bottom of a large pot.
Answer:
●● China cap or chinois. Used for straining sauces and stocks.
Answer:
SOLUTION BUNDLED ASSESSMENT
QUESTIONS AND CORRECT ANSWERS
●● Sautoir. Used to saute or fry.
Answer:
●● Melon Baller. Used to scoop out smooth balls from any food such as
cheese, butter, and melons.
Answer:
●● Zester. Used to remove tiny strips from the outer surface of citrus
foods. Adds visual interest and flavor.
Answer:
●● Rubber spatula. Used to scrape food from inside of bowls and pans.
Also for folding in whipped cream or egg whites.
Answer:
●● Sheet pan. Used to bake items.
Answer:
, ●● Bench scraper. Used to scrape surfaces and cut dough into equal
pieces.
Answer:
●● Pastry Blender. Used to cut butter into small pieces while mixing
with flour mixtures which is the first step in making most pastry. Cut in
fat and flour.
Answer:
●● Whisk. Used for beating eggs or light batters. Rigid whisks can be
used for thick sauces.
Answer:
●● Sieve or strainer. Used to strain liquids away from solid ingredients
or to separate and aerate dry ingredients like flour and powdered sugar.
Answer:
●● Ladle. Used to portion liquids like sauces and soups. Used to reach
the bottom of a large pot.
Answer:
●● China cap or chinois. Used for straining sauces and stocks.
Answer:
