Knife Skills, Cuts and Safety

Match the following

• Knife to cut soft foods like bread and delicate like tomatoes

• Serrated knife

• Knife used to peel fruits and vegetables

• Paring Knife

• Knife used to chiffonade

• Chef Knife

What is likely to occur if you use a dull knife?

• It will work fine, you just need to press harder

• The food will slip and you will cut yourself

• There isn't a big difference

How should knives be stored?

• Knife kit, block or roll or a magnetic strip, separate from other utensils

• On the counter top

• In the silverware drawer

How should a knife be carried?

• Pointing away from you in case you trip

• Pointing up and out away from your body

• Pointing with blade point down, elbow bent at your side

How should your guiding hand be for safety?

• Fingers pointing to where you are to cut

• Fingers in a claw

• Fingers on each side of the food to be cut

What should you do if you drop a knife?

• Jump back, let it drop, don't try to catch it

• Yell a warning to the class: Watch out!

• Try to catch it so it doesn't need to be sanitized again

Which cut resembles a thin ribbon and is used for leafy vegetables?

• Batonnet

• Julienne

• Chiffonade

Why is it important to cut food in uniform shapes and sizes?

• So it looks pretty

• So food cooks evenly

• There isn't a reason

What is the round cut for vegetables?

• Rondelle

• Julienne

• Paysanne

What part of the knife do your fingers wrap around?

• Tang

• Spine

• Bolster