Knife Safety and Basic Knife Skills

What are the two most common knives used in a kitchen?

• Chef and Utility

• Chef and Paring

• Utility and Paring

• Chef and Serrated

What are factors to consider what choosing a knife

• ease of use

• handle comfort

• handle weight and material

• all of the above

What is the tang of the knife?

• One continuous piece of metal that extends to the end of the knife

• Handle of the knife

• The top of the knife blade

• Working part of the knife

What is the tip of the knife blade?

• Working part of the knife

• Used for rocking motion, scoring food item and delicate cutting

• Junction between the handle and the knife blade

• The top of the knife blade

What is the knife edge?

• Pointed part of the knife

• The junction between the handle and the knife blade

• The working part of the knife

• The top of the knife blade

Where is the spine of the knife?

• One continuous piece of metal that extends to the edge of the handle

• Pointed part of the blade

• The top of the knife blade, opposite the knife edge

• Working part of the knife

Cutting boards must be cleaned and sanitized after each use to avoid cross-contamination?

• True

• False

What knife is used for chopping, slicing, and most other cutting tasks?

• Utility knife

• Chef knife

• Paring knife

• Serrated knife

What knife is 5 to 7 inches, flexible, and not wide enough for chopping tasks?

• Serrated knife

• Chef knife

• Paring knife

• Utility knife

Which knife is useful for cutting breads and pastries?

• Utility knife

• Serrated knife

• Paring knife

• Chef knife