In a professional kitchen, a 'chinois' is best described as which tool?

In a professional kitchen, a 'chinois' is best described as which tool?

Options:

1. A conical fine‑mesh sieve used for very smooth sauces
2. A heavy cast‑iron skillet for searing
3. A wooden paddle used for folding dough
4. An adjustable oven rack for roasting pans

Correct answer: A conical fine‑mesh sieve used for very smooth sauces

Explanation: A chinois is a conical, very fine‑mesh strainer used to produce silky sauces and smooth purées; classic French kitchens use it to strain veloutés, custards and soups for a refined texture.

Created 2026-03-10T17:34:42.831Z. Updated 2026-03-10T17:34:42.831Z.