HTIIIA: Unit 2 Practice Quiz

When cutting something _____, slice it in half and lay the flat side down before starting again.

• triangular

• square

• round

• 2-D

Why is the chef’s knife particularly good for chopping in a “rocking” motion without lifting the blade much from the cutting surface?

• because the blade becomes increasingly curved at the tip

• because the blade becomes increasingly dull at the tip

• because the handle has a moveable grip

• because the center of the blade swoops upward

The circular metal studs that secure the tang within the handle should always be smooth to the touch and are known as:

• rivets

• heels

• bolsters

• grips

The longer the blade, the _____ the stroke-cut when slicing and the more powerful the cutting force at the heel.

• narrower

• wider

• shorter

• longer

What powerful kitchen tool can be described as sharp, dangerous, and capable of breaking down food in precisely the right way?

• sous vide

• grinder

• blender

• knife

What is considered to be the most expensive chef's knife in the world?

• the Nesmuk Jahrhundert Messer

• the Damascus Steel

• the Lars Scheidler

• the Helping Hand Cutlery

What term refers to the widest part of the knife near the rear of the blade, where it meets the handle?

• bolster

• rivet

• heel

• tang

Clayton is working on deboning some beautiful salmon filets that he purchased earlier in the day. However, rather than using a boning knife, he has chosen to use a knife with a more bendable and flexible blade. What type of knife is Clayton most likely using?

• chef’s knife

• serrated knife

• filet knife

• paring knife

What kind of knife is the workhorse of all your kitchen tools and represents the universal anatomy of all kitchen knives?

• paring knife

• chef's knife

• serrated utility knife

• boning knife

A _____ is a heavy, thick square knife with a sharp, heavy blade good for making strong cuts that separate large pieces of meat from the bone.

• cleaver

• scimitar

• tong

• bolster