Unit 2 Review: Basic Cooking Skills

1. This part of the blade is used to scrape chopped vegetables.

• Spine
• Bolster
• Tip
• Tang

2. This part of the blade is located on the back end of the cutting edge

• Tip
• Heel
• Tang
• Rivets

3. This type of knife can be used to trim the peel from fruits/veggies...

• chef
• utility
• serrated
• paring

4. To cut breads or tomatoes, this type of knife works best...

• chef
• utility
• serrated
• paring

5. To deconstruct a whole piece of meat this type of knife would be best to use...

• butcher/cleaver
• fillet
• paring
• serrated

6. This type of knife is typically used in households for most general cutting purposes

• butcher
• fillet
• utility
• tourne

7.This type of knife is used for chopping, dicing, and is the knife of choice in most food services.

• butcher
• chef
• serrated
• fillet

8. 16 T =_____C

• 1/2
• 2
• 1
• 1/4

9. 4 C=____P

• 1/2
• 2
• 1
• 3

10. 1/2 Qt=______P

• 1
• 2
• 3
• 4