Intro to Culinary Obj. 9.0 Knives

What is the tang on a knife?

• The sharp edge of the blade
• The spot where the blade and handle come together
• The dull side of the blade
• The metal support of the handle

Which would most likely require the use of a serrated knife?

• Garnishes
• Raw meats
• Breads
• Vegetables

What is the bolster of a knife?

• The metal pieces that fasten the handle to the tang
• The part of the blade that continues into the knife's handle
• The spot where the blade and handle come together
• The tip of the knife

Which knife is used to cut a cooked roast beef?

• Chef's
• Paring
• Slicing
• Utility

Which knife is appropriate for removing chicken breasts from a whole chicken?

• Chef's
• Paring
• Boning
• Utility

Which is an unsafe practice?

• Pass a knife by placing the knife on a table, to be picked up by the other person.
• Soak knives in a sink of soapy water.
• Use a sharp knife.
• Use the correct knife for the task.

What is true about knife safety?

• Never catch a falling knife.
• Carry a knife pointing up.
• Place a knife in a sink filled with water.
• Use a dull knife.

Which knife is most appropriate for peeling vegetables?

• Chef's
• Paring
• Slicing
• Utility

What is the proper procedure to cut lettuce after cutting raw meat?

• Dip the knife in sanitizer
• Run the knife through the dishwasher
• Wash the knife with other dishes
• Wash and sanitize the knife separately

What would a professional chef use to true a knife's blade?

• Knife of equal size
• Knife Steel
• Piece of diamond-grade sandpaper
• Sharpening stone or whetstone