Skills- Using Knives

The tip of a chef's knife is used for?

• For all cutting, slicing & chopping

• To cut or chop light bones

• To make holes

• To slice small items such as mushrooms or onions

The heel of a chef knife is used to...........

• Mark or scrape

• To cut or chop light bones which need some force

• Used to cut, slice and chop foods

• Used on delicate foods so they don't get squashed

The cutting edge or centre of the blade on a chef's knife is used for?

• Spreading, scraping, lifting & flipping foods

• Slicing small, delicate foods like mushrooms

• Most cutting, slicing & chopping.

• Segmenting an orange

Which of the following knives is used for many small jobs in the kitchen e.g. peeling, trimming, coring, making decorative garnishes.

• Paring knife

• Filleting knife

• Boning knife

• Palette knife

Name the traditional or precision cut shown in the image.

• Jardiniere

• Brunoise

• Julienne

• Paysanne

The traditional cut which calls for rough but even cut of carrot, onion & celery is known as

(a)  

A traditional cut of shredded leaves is called?

• Chiffonade

• Jardiniere

• Grating

• Macedoine

To walk safely with a knife you must hold it firmly, pointing down and close to your body.

• False

• True

Used to separate raw meat from the bone.

• cleaver
• boning knife
• fillet knife
• paring knife

Knife specially designed for filleting fish.

• slicer
• paring knife
• fillet knife
• utility knife