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Kitchen Knives

Total questions: 50

Worksheet time: 29mins

Name
Class
Date
1.
Used to chop through tissue and bones.
a)
boning knife
b)
all-purpose knife
c)
paring knife
d)
cleaver
2.
Knife specially designed for filleting fish.
a)
slicer
b)
paring knife
c)
fillet knife
d)
utility knife
3.
Used mainly for peeling and trimming fruits and vegetables.
a)
all-purpose knife
b)
paring knife
c)
utility knife
d)
slicer
4.
Long thin blade, used to make smooth slices in a single stroke.
a)
utility knife
b)
all-purpose knife
c)
cleaver
d)
slicer
5.
Smaller version of a chef’s knife; used for light cutting, slicing, and peeling.
a)
paring knife
b)
all-purpose knife
c)
utility knife
d)
fillet knife
6.

Used for fine work, piercing, paring, trimming, and peeling.

a)

tip

b)

cutting edge

c)

heel

d)

bolster

7.
Used for slicing, carving, and making precision cuts
a)
tip
b)
heel
c)
bolster
d)
cutting edge
8.
Used for cutting tasks that require some force
a)
heel
b)
bolster
c)
spine
d)
flat side of blade
9.
Noncutting edge of the blade
a)
heel
b)
spine
c)
tip
d)
cutting edge
10.
Used to crush ingredients such as garlic or spices
a)
flat side of blade
b)
handle
c)
tip
d)
heel
11.
What type of knife is pictured?
a)
Santoku
b)
Chef
c)
Clever
d)
Paring 
12.

What type of knife is pictured?

a)

Santoku

b)

Chef

c)

filet

d)

Paring

13.
What type of knife is pictured?
a)
Santoku
b)
Chef
c)
Boning
d)
Paring 
14.
What type of knife is pictured?
a)
Santoku
b)
Chef
c)
Boning
d)
Paring 
15.
What type of knife is pictured?
a)
Cleaver
b)
Santoku
c)
Boning
d)
Slicer
16.
What type of knife is pictured?
a)
Cleaver
b)
Santoku
c)
Boning
d)
Slicer
17.

What type of knife is pictured?

a)

Cleaver

b)

Santoku

c)

Bread

d)

Slicer

18.
Which knife is used as an all purpose knife for chopping, slicing and mincing all types of food?  The blade is normally 8-14 inches long and tapers to a point at the tip.
a)
Chef's
b)
Paring
c)
Slicing
d)
Utility
19.
What is the BEST knife to use to peel and apple?
a)
Cleaver
b)
Boning
c)
Paring
d)
Utility
20.
Which knife is a general purpose knife with 5-7 inch blade with granton (indented notches) on the side that helps food release easily?
a)
Cleaver
b)
Santoku
c)
Paring
d)
Utility
21.
Which would MOST LIKELY require the use of a serrated knife?
a)
Garnishes
b)
Raw meats
c)
Breads
d)
Vegetables
22.

What method is used to sharpen a knife?

a)

Draw the blade across the stone or steel at a 15° angle on both sides

b)

Draw the blade across the stone at a 45° angle on both sides

c)

Draw the blade across the stone using a circular motion

d)

Draw the blade across the stone using a zigzag motion

23.
How should a knife be carried? 
a)
Carry the knife at your side with the point down
b)
Carry the knife by holding the back of the blade to hand off to the dishwasher.
c)
Carry the knife at your side with the point up.
d)
Transport the knife on a cutting board. 
24.
why should knives have a full tang
a)
gives more power and strength
b)
makes the knife sharper
c)
easier to clean
d)
requires more pressure
25.
what is an advantage of using a sharp knife
a)
makes smooth cuts and is safer
b)
makes it more dangerous
c)
requires more pressure
26.
which tool is used to true a knife
a)
another knife
b)
cutting board
c)
knife steel
d)
sharpening stone
27.
a serrated knife should be used to cut
a)
apples, oranges, cake
b)
bread, tomato, soft food
c)
carrots, tomato, and cucumbers
d)
roast beef, chicken, pork roast
28.
which is an unsafe procedure for knives
a)
cut with the blade facing away from the body
b)
do not try to catch a falling knife
c)
soak knives in a sink of soapy water
d)
use a sharp knife
29.
which knife is most appropriate to make cuts into a strawberry for a strawberry fan garnish
a)
chef
b)
paring
c)
slicing
d)
utility
30.
The blade is attached to the handle by glue or what?
a)
Rivets
b)
Melted cheese
c)
Tang
d)
Boltser
31.
What part of the blade runs through the handle?
a)
Point
b)
Tang
c)
Rivets
d)
Tip
32.
What is the thickest part of the knife where blade and handle meet?
a)
Bolster
b)
Scales
c)
Heel
d)
Tip
33.
which is NOT an appropriate place to store knives
a)
in a drawer with other knives
b)
in a slotted knife holder
c)
in a vinyl knife case
d)
magnetized bars on the wall
34.
What is the bolster of a knife? 
a)
The metal pieces that fasten the handle to the tang
b)
The part of the blade that continues into the knife's handle
c)
The spot where the blade and handle come together
d)
The tip of the knife
35.
What is true about knife safety? 
a)
Never catch a falling knife
b)
Carry a knife pointing up
c)
Place a knife in a sink filled with water
d)
Use a dull knife
36.
What is the potential result of using a dull knife? 
a)
Accidental cuts are more likely
b)
Accidental cuts are less likely
c)
Requires less pressure to slice vegetables
d)
Uses less time for sharpening
37.
Why is the hand-claw technique important when cutting? 
a)
Keeps fingers from cramping
b)
Guides food and prevents cuts
c)
Prevents strain on the wrist
d)
Keeps food sanitary
38.

Which is the correct grip to use on a knife while cutting?

a)

Tightly, with the index finger on the spine of the blade and the other fingers wrapped around the handle

b)

Tightly, with the fingers on the handle, close to the blade, and the thumb against the side of the blade

c)

Firmly, with the index finger on the spine of the blade and the other fingers wrapped around the handle

d)

Firmly, with the fingers on the handle, close to the blade, and the thumb and forefinger against the side of the blade

39.

Why is it important to cut foods into uniform shapes?

a)

It improves flavors

b)

It conserves nutrients

c)

It ensures that the foods are safe to eat.

d)

It helps the foods cook evenly

40.
Which vegetable cut is a ¾″ cube?
a)
Julienne
b)
Large Dice
c)
Mince
d)
Turn
41.
What vegetable cut is defined as very small, irregular pieces? 
a)
Diced
b)
Minced
c)
Paysanee
d)
Sliced
42.
The dimensions ⅛″x⅛″x2″ best describes what classic vegetable cut? 
a)
Brunoise
b)
Julienne
c)
Mince
d)
Tournee
43.
Which vegetable cut is ¼″ cube?
a)
Large dice
b)
Medium dice
c)
Mince
d)
Small dice
44.
Which classic vegetable cut resembles a ¼″ French fry? 
a)
Bâtonnet
b)
Brunoise
c)
Julienne
d)
 Roundel
45.
Which of these hand tools can be used to make delicate garnishes, such as carrot or chocolate curls?
a)
fruit corer
b)
kitchen shears
c)
slicer
d)
vegetable peeler 
46.
Toby places a damp washcloth under his cutting board to steady it. 
a)
good idea
b)
bad idea
47.

What type of edge is on this knife?

a)

Grooved

b)

Sharp

c)

Serrated

d)

Rivetted

48.

These are indentations on the blade that hep sticky foods not to stick to the blade.

a)

granton

b)

serrated

c)

sharpened

d)

gaps

49.

Always use a cutting board when cutting foods.

a)

True

b)

False

50.

These cutting boards are hard enough to allow cutting, but soft enough to reduce deep cuts into the board.

a)

wood & plastic

b)

nylon and wood

c)

nylon and plaster

d)

marble and wood

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