Based on Module 1 | Lessons 1-6
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Question 1 of 10
1. Question
10 point(s)Category: Select Answer TypesPlastic food containers can break down and leach toxic chemicals into our food. Three of the most common toxic chemicals are:
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Question 2 of 10
2. Question
10 point(s)Category: Input Answer TypesWhat is the name of the cut that you would want to use for basil leaves, or baby spinach leaves?
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Question 3 of 10
3. Question
10 point(s)Category: Select Answer TypesThe French culinary term for a matchstick-type of cut is called:
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Question 4 of 10
4. Question
10 point(s)Category: Select Answer TypesOnce you have cut carrots into a julienne, what is the cut called if you wanted to cut them further into a small tiny dice?
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Question 5 of 10
5. Question
10 point(s)Category: Select Answer TypesWhat is the knife cut that is thicker than a julienne, measuring about 1/4″ x 1/4″ x 2″?
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Question 6 of 10
6. Question
10 point(s)Category: Input Answer TypesA chefs knife, whose blade goes from the tip to the very end of the knife is called a full
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Question 7 of 10
7. Question
10 point(s)Category: Select Answer TypesThe best way to cut herbs like parsley or mince garlic really fine is by using this method of chopping. Your non-dominant hand is always resting on top of the knife:
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Question 8 of 10
8. Question
10 point(s)Category: Select Answer TypesThe best way to cut beautiful slices of citrus
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Question 9 of 10
9. Question
10 point(s)Category: Input Answer TypesAccording to the notes in Module 1 Lesson 5, what are the six major flavors used to create a well rounded dish?
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Question 10 of 10
10. Question
10 point(s)Category: Select Answer TypesWhat are three ingredients that can be characterized as umami?
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