PRECISION EXAM: CULINARY QUESTIONS AND
ANSWERS
Chef's Knife - Answers- All purpose large knife used to slice, mince, chop, cube and
dice.
boning knife - Answers- A 6-inch knife used to separate raw meat from the bone. The
blade is thin, flexible, and shorter than the blade of a chef's knife.
paring knife - Answers- a small knife used mainly for peeling fruits and vegetables.
serrated knife - Answers- knife that has a carved or hollowed out blade edge for use in
cutting foods that are firm on the outside yet soft inside
knives - Answers- Sharp-edged utensils
Julienne - Answers- Cut into long thin strips 1/8 inch square, 2 inches long.
Brunoise - Answers- 1/8 x 1/8 x 1/8
Dice - Answers- To cut into very small cubes (1/4 x 1/4 x 1/4 inch)
Chiffonade - Answers- To stack and roll leafy herbs and cut into ribbon like strips
diagonal - Answers- Cut on 45 degree angle.
Rondelle - Answers- straight cut across a cylindrical vegetable (coin cut).
Mince - Answers- Cut it chop into small pieces
chop - Answers- To cut food into small, irregular pieces
Mise en place - Answers- everything in its place; organizing equipment, preparing
ingredients, measuring, and knife cuts before you begin.cooking.
Flow of Food - Answers- The path that food takes in an operation. It begins when you
buy the food and ends when you serve it.
Purchasing - Answers- The buying of goods and services for a business.
HAACCP - Answers- a systematic plan to identify and correct potential microbial
hazards in the manufacturing, distribution, and commercial use of food products
Washing hands - Answers- Wet hands then scrub soap and warm water (for at least 20
secs.) and then dry with paper towel.
, gloves - Answers- Use for only one task, and discard when damaged or when
interruptions happens in the operation.
FIFO - Answers- first in first out
Mandoline - Answers- A device used to slice food by pushing the food onto and across
a sharp metal blade.
piping tools - Answers- Include piping bags (canvas, plastic, disposable), decorative
tips (metal, plastic, of varying shapes), and presses (cylinders with a handle on one end
that force dough through a metal cutout).
Parisian Scoop - Answers- small spoon-like tool used to cut round- or oval-shaped
sections of melon
scales - Answers- instrument for weighing
Batonnet - Answers- foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches (6
millimeters x 6 millimeters x 5 centimeters)
three compartment sink - Answers- 1. Sink One: detergent with 110 degree water
2. Second sink: clean water
3. Third sink: water and sanitizer
Washing and sanitizing dishes - Answers- Rinse and scrape, wash, rinse, sanitize and
air dry (stored upside downed).
Cross-contact - Answers- The transfer of allergens from food containing an allergen to
the food served to a customer.
cross-contamination - Answers- the process by which bacteria or other microorganisms
are unintentionally transferred from one substance or object to another, with harmful
effect.
Food bore illness - Answers- Eating food contaminated with pathogens.
bacterial growth - Answers- include food, acidity, time, temperature, oxygen, moisture
(FAT TOM).
contaminated food - Answers- does not always have an off odor or flavor, so it may look
and smell normal.
Physical contamination - Answers- hair, glass, metal shards, fingernails
Chemical contamination - Answers- cleaning supplies and pesticides
ANSWERS
Chef's Knife - Answers- All purpose large knife used to slice, mince, chop, cube and
dice.
boning knife - Answers- A 6-inch knife used to separate raw meat from the bone. The
blade is thin, flexible, and shorter than the blade of a chef's knife.
paring knife - Answers- a small knife used mainly for peeling fruits and vegetables.
serrated knife - Answers- knife that has a carved or hollowed out blade edge for use in
cutting foods that are firm on the outside yet soft inside
knives - Answers- Sharp-edged utensils
Julienne - Answers- Cut into long thin strips 1/8 inch square, 2 inches long.
Brunoise - Answers- 1/8 x 1/8 x 1/8
Dice - Answers- To cut into very small cubes (1/4 x 1/4 x 1/4 inch)
Chiffonade - Answers- To stack and roll leafy herbs and cut into ribbon like strips
diagonal - Answers- Cut on 45 degree angle.
Rondelle - Answers- straight cut across a cylindrical vegetable (coin cut).
Mince - Answers- Cut it chop into small pieces
chop - Answers- To cut food into small, irregular pieces
Mise en place - Answers- everything in its place; organizing equipment, preparing
ingredients, measuring, and knife cuts before you begin.cooking.
Flow of Food - Answers- The path that food takes in an operation. It begins when you
buy the food and ends when you serve it.
Purchasing - Answers- The buying of goods and services for a business.
HAACCP - Answers- a systematic plan to identify and correct potential microbial
hazards in the manufacturing, distribution, and commercial use of food products
Washing hands - Answers- Wet hands then scrub soap and warm water (for at least 20
secs.) and then dry with paper towel.
, gloves - Answers- Use for only one task, and discard when damaged or when
interruptions happens in the operation.
FIFO - Answers- first in first out
Mandoline - Answers- A device used to slice food by pushing the food onto and across
a sharp metal blade.
piping tools - Answers- Include piping bags (canvas, plastic, disposable), decorative
tips (metal, plastic, of varying shapes), and presses (cylinders with a handle on one end
that force dough through a metal cutout).
Parisian Scoop - Answers- small spoon-like tool used to cut round- or oval-shaped
sections of melon
scales - Answers- instrument for weighing
Batonnet - Answers- foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches (6
millimeters x 6 millimeters x 5 centimeters)
three compartment sink - Answers- 1. Sink One: detergent with 110 degree water
2. Second sink: clean water
3. Third sink: water and sanitizer
Washing and sanitizing dishes - Answers- Rinse and scrape, wash, rinse, sanitize and
air dry (stored upside downed).
Cross-contact - Answers- The transfer of allergens from food containing an allergen to
the food served to a customer.
cross-contamination - Answers- the process by which bacteria or other microorganisms
are unintentionally transferred from one substance or object to another, with harmful
effect.
Food bore illness - Answers- Eating food contaminated with pathogens.
bacterial growth - Answers- include food, acidity, time, temperature, oxygen, moisture
(FAT TOM).
contaminated food - Answers- does not always have an off odor or flavor, so it may look
and smell normal.
Physical contamination - Answers- hair, glass, metal shards, fingernails
Chemical contamination - Answers- cleaning supplies and pesticides
