What is the function of the bolster on a chef's knife?

To give the blade greater strength and durability

Refer to the labeled diagram of the knife. What are the main parts of a knife? Label the following parts:

Tip, Flat side of the blade, Spine, Bolster, Handle, Heel, Cutting edge, Rivets.

Tip, Fork, Serrated edge, Tang, Handle, Heel, Cutting edge, Bolts.

Point, Flat side of the blade, Spine, Guard, Handle, Heel, Cutting edge, Screws.

Tip, Flat side of the blade, Spine, Bolster, Grip, Heel, Cutting edge, Pins.

A knife with a full tang would be used for heavy work because:

it provides greater strength and durability

it is lighter and easier to handle

it is less expensive to manufacture

A paring knife is mainly used for:

Peeling and trimming fruits and vegetables

Identify the eight basic types of knives from the options below.

Chef's knife, Paring knife, Boning knife, Bread knife, Cleaver, Utility knife, Fillet knife, Carving knife

Chef's knife, Paring knife, Slicing knife, Steak knife, Tomato knife, Cheese knife, Peeling knife, Santoku knife

Chef's knife, Paring knife, Bread knife, Steak knife, Tomato knife, Cheese knife, Peeling knife, Santoku knife

Chef's knife, Paring knife, Slicing knife, Utility knife, Tomato knife, Cheese knife, Peeling knife, Santoku knife

Select the four ways the guiding hand is used in cutting with a knife.

Stabilizing the food, protecting fingers, guiding the cut, controlling thickness

Holding the knife, sharpening the blade, washing the food, measuring ingredients

Using a fork, wearing gloves, cutting quickly, using a dull knife

Chopping with both hands, slicing in the air, using only the tip, cutting without looking

Which of the following is a correct knife safety rule?

Never try to catch a falling knife.

Always hold a knife by its blade.

Pass a knife with the blade facing up.

Store knives above waist level.

PREDICTING: Based on your experience, what happens when you try to cut with a dull blade?

The blade has difficulty cutting and may slip.

The blade cuts smoothly and easily.

The blade sharpens itself while cutting.

The blade produces a clean, straight cut.

What is the difference between chopping and mincing?

Chopping results in larger pieces, while mincing results in smaller pieces.

Chopping and mincing are exactly the same.

Mincing results in larger pieces, while chopping results in smaller pieces.

Chopping is only used for fruits, mincing is only used for vegetables.

What is a rondelle cut?

A rondelle is a round slice cut from a cylindrical vegetable, such as a carrot or cucumber.

A rondelle is a thin julienne strip of leafy greens.

A rondelle is a cube-shaped cut of root vegetables.

A rondelle is a diagonal slice of meat.

What is the purpose of a diagonal cut when making variations of rondelles?

A diagonal cut exposes a greater surface area of the vegetable and is often used for Asian-style dishes.

It makes the vegetable pieces cook faster due to their thickness.

It is used to create perfectly round slices for garnishing.

It helps to retain more nutrients during cooking.

Using Knives

Authored by LISA BROWN

Hospitality and Catering

9th Grade

Used 1+ times

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MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the cutting surface of a knife called?

The blade

The handle

The spine

The bolster

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A forged blade is made from a single piece of heated metal that is dropped into a mold and then ______ and cut into shape.

pounded

painted

measured

cooled

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is NOT a key concept listed for using knives?

Identifying parts of a knife

Selecting the appropriate knife

Cooking with knives

Maintaining knives

MATCH QUESTION

30 sec • 1 pt

Match the following parts of a chef's knife with their correct descriptions:

Located at the heel of the blade, at the point where the blade and handle come together. The bolster gives the blade greater strength and durability.

Spine

Used for fine work, paring, trimming, and peeling. The tip can also be used to core fruits and vegetables or to score items so they will marinate or cook more evenly.

Cutting Edge

Used for cutting tasks that require some force, such as chopping through the joints of a chicken. The heel of the blade is the widest and thickest point of the blade.

Heel

Used for slicing, carving, and making precision cuts. The most common type of cutting edge for general use is a taper-ground edge, in which both sides of the blade taper smoothly to a narrow W shape.

Bolster

The noncutting edge of the blade is called the spine of the knife.

Tip

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of tempering a steel knife blade?

To make the blade more flexible

To ensure the blade is properly hardened and will not become brittle

To make the blade rust-resistant

To sharpen the blade

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Fill in the blank: The noncutting edge of the blade is called the ______ of the knife.

spine

edge

tip

handle

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Stainless-steel blades are very hard and durable, but they rust easily.

True

False

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Using Knives

What is the cutting surface of a knife called?

A forged blade is made from a single piece of heated metal that is dropped into a mold and then ______ and cut into shape.

Which of the following is NOT a key concept listed for using knives?

Match the following parts of a chef's knife with their correct descriptions:

What is the purpose of tempering a steel knife blade?

Fill in the blank: The noncutting edge of the blade is called the ______ of the knife.

Stainless-steel blades are very hard and durable, but they rust easily.

Which material is NOT commonly used for modern knife blades?

What is the function of the bolster on a chef's knife?

Fill in the blank: The ______ of the blade is the widest and thickest point of the blade, used for cutting tasks that require some force.

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