KP: How to Hold A Knife & Knife Cuts

The guiding hand is the hand that holds the knife

• true

• false

The blade of the knife should NOT make any contact with any parts of your fingers

• true

• false

Professional chefs will change the grip of their knife depending on the task that they are doing

• true

• false

The hand not holding the knife holds the item being cut to guide its movement and control the cut. This is called "_______ the cut."

• guiding

• measuring

• supporting

• aiding

Which of the following is defined as being a cut that is 1/16 of an inch, squared

• concasse

• fine dice

• fine brunoise

• fine julienne

Which of the following is defined as being a cut that is 2 inches in length and 1/4 inch, squared

• julienne

• batonnet

• chiffonade

• fine julienne

In terms of the technique used, which of the following sets of knife cuts are most similar

• dicing and batonnet

• bais and brunoise

• fine julienne and chiffonade

• diamond and chopping

When performing a tourne or 'turned' potato cut, how many sides are ideal

• 6

• 7

• 4

• 5

Which term refers to preparing a product for cutting by removing the irregular sides

• batonnet

• mise en place

• dicing

• squaring off

Fine julienne is a cut that is commonly used for garnishing a dish

• true

• false