FCCLA Culinary Arts Practice Test

Question: 1 / 400

What is the main function of a chinois in culinary applications?

To mix ingredients

To strain liquids

A chinois is a specialized kitchen tool primarily designed for straining liquids. Its structure, typically cone-shaped with a fine mesh, allows it to effectively separate solid particles from liquids, making it an essential tool in various culinary applications. For instance, when preparing stocks, sauces, or soups, a chinois can help ensure a smooth texture by filtering out any unwanted solids, such as herbs, vegetables, or bones. This results in a clear and refined product, which is particularly important in high-end cooking and presentations.

Other kitchen tools may serve functions like mixing, measuring, or beating, but the unique design and functionality of a chinois specifically cater to the straining process, making it indispensable in achieving a professional finish in dishes.

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To measure precise amounts

To beat eggs

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