Knife Skills and Fruit Salad Worksheet

Knives are transported around the classroom by:

• Carrying them with the blade pointing down

• Holding them by the blade

• Carrying them with the blade pointing up

• Throwing them across the room

The two chopping techniques are called:

• Dicing and slicing

• Boiling and frying

• Grilling and roasting

• Steaming and poaching

The Bridge technique might be used:

• when you want to connect two ideas

• when you need to summarize a text

• when you are solving a math problem

• when you are writing a conclusion

What colour chopping board did we use and why?

• Red, for raw meat

• Green, for vegetables

• Blue, for fish

• Yellow, for cooked meat

Often when we cut fruit and leave it, it turns brown. What did we put on our fruit to stop this from happening?

• Salt

• Sugar

• Lemon juice

• Vinegar

What is it called when fruit turns brown and what other ways can we stop this from happening?

• Fermentation; by freezing the fruit

• Browning; by adding lemon juice or keeping it in water

• Ripening; by keeping it in sunlight

• Molding; by storing in a dry place

Turning on the gas and electric hobs involves:

• Pressing and turning the knob for gas, and turning the knob for electric.

• Only pressing the knob for both.

• Using a remote control for both.

• Lighting a match for electric hobs.

We know our water is boiling when:

• It starts to bubble rapidly.

• It changes color.

• It becomes cold.

• It smells different.

Why do we boil the water before adding the pasta?

• To cook the pasta evenly and prevent it from becoming mushy

• To make the water taste better

• To save time

• To cool down the pasta

How did we test for readiness?

• By conducting assessments

• By holding a meeting

• By sending an email

• By reviewing documents