Knives & 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

What should be placed underneath a cutting board to prevent it from slipping?

• Damp towel

• Dry paper towel

• tape

• Dry cloth towel

When using a knife, cut ______ from yourself.

• Away

• Toward

What is the key to knife safety?

• Always keep your knives sharp

• Always store them point down

• Wash them in the dishwasher for a thorough cleaning

• Cut only with the tips

What is the claw?

• A specialized paring knife that removes the tough part from meat.

• The safest way to hold a butcher knife

• The position for the guiding hand when using a knife

• A butcher knife that will cut through any type of food

In order to keep knives sharp for a long time, where should they be stored?

• In a block on the counter

• Loosely in a drawer

• On top of the refrigerator, out of the way of children

• Under the sink

What is the best way to wash knives?

• In the dishwasher

• As soon as they've been used

• After the other dishes have been washed

• They only need to be washed after cutting meat

What is the best way to cut with your knife?

• With the center part only

• With the tip only

• Using a rocking motion

• Cut and lift, cut and lift