NEW
Font size
S
M
L
XL
WorksheetsKnife Skills and Classic Cuts Review
Total questions: 17
Worksheet time: 9mins
Name
Class
Date
1.
This is a ________ knife.
a)
Tourne
b)
Granton/Santoku
c)
Chef's
d)
Cleaver
2.
A serrated knife is used to:
a)
Slice bread
b)
Pair fruits and vegetables
c)
Cut through bones
3.
Cut into thin flat round pieces. ex. carrots or potatoes
a)
Chop
b)
Mince
c)
Slice
d)
Dice
4.
The smallest dice. 1/8 x 1/8 x 1/8
a)
Julienne
b)
Small dice
c)
Medium dice
d)
brunoise
5.
1/8 x 1/8 x 2-3 inch matchstick pieces
a)
Brunoise
b)
Julienne
c)
Small cube
d)
Baton
6.
1/4 x 1/4 x 1/4 dice
a)
Small
b)
Medium
c)
Large
d)
Brunoise
7.
1/2 x 1/2 x 1/2 dice
a)
Small
b)
Medium
c)
Large
d)
Brunoise
8.
3/4 x 3/4 x 3/4 dice cut
a)
Small
b)
Medium
c)
Large
d)
Brunoise
9.
What Knife Cut?
a)
Dice
b)
Julienne
c)
Large Chop
d)
Mince
10.
What Knife Cut?
a)
Cube
b)
Dice
c)
Julienne
d)
Strips
11.
Part of the knife that extends into the handle. A full ____ give the knife more strength and durability.
a)
Handle
b)
Rivets
c)
Tang
d)
Tip
12.
These secure the handle to the tang.
a)
Bolster
b)
Shank
c)
Rivets
d)
Tip
13.
Also known as the shank, the part of the knife where the handle meets the blade.
a)
Rivets
b)
Bolster
c)
Tang
d)
Handle
14.
Typically made from stainless or high carbon steel. Can vary in length depending on the knife.
a)
Blade
b)
Handle
c)
Tang
d)
Rivets
15.
Also known as the french knife.
a)
Boning
b)
Chef
c)
Slicing
d)
Paring
16.
Small knife, used for garnishes, carving, and small duties.
a)
Chefs
b)
Boning
c)
Paring
d)
Utility
17.
Knife used to cut meat around bones and has somewhat of a flexible blade.
a)
Butcher
b)
Chefs
c)
Boning
d)
Paring
Reset
