Knife Skills/Safety

Chef's Knives are mostly used for..

• slicing tomatoes and soft foods

• Chopping, Dicing, and mincing

• Small items like fruits and vegetables

• removing bones from fish

A _____ knife is a safe knife.

• Dull

• Small

• Large

• Sharp

use the _________ technique to protect fingers while cutting foods.

• Claw grip

• flat fingers

• Nuckle grip

• Palm grip

Not cutting foods on a cutting board can cause your knife to ____________.

• become sharper

• slip while cutting

• Dull/Damage the blade.

• Ruin your countertops

Choose the options that can help you make your cutting board "nonslip"

• tape

• Damp towel

• Board Buddy

• nothing can make it nonslip

Never put knives in __________.

• Hot water

• Soapy Water

• Cold Water

• the dishwasher

A course chop is a type of

• Precision Cut

• Common Cut

True or false: a mince is smaller than a course chop.

• True

• False

What size is a minced food?

• Large, irregular sized pieces

• Medium, irregular sized pieces

• Small, irregular sized pieces

Which type of cut has a specific, measurable size?

• Precision Cuts

• Common Cuts