WorksheetsProStart Knife Safety Test
Total questions: 20
Worksheet time: 10mins
If your knife falls to the floor, stand back and
try to catch it
let if fall
When checking out knives, you should...
take the entire tray with 5 knives to your kitchen
pull out the knife you need and take it to the kitchen
The tray of knives should have...
1 chef's knife and 2 paring knives
3 chef's knives and 1 utility knfe
2 chef's knives, 2 paring knives and 1 utility knife
At the end of the lab the knives are to be show to the teacher and returned to
storage
the locked cabinet
your kitchen drawer
Before you put away the knives you must
make sure they are clean and dry, including the tray
wipe them off with a damp cloth
When cleaning a knife you should hold it with
the blade away from you at the spine of the knife
the blade toward you
When cutting food you should:
cut toward you
cut away from you
hold the food in your hand
The safest way to pass a knife to another person is
Hand it to them with the handle facing them
Hand it to them with the point facing them
Put it on the counter and let them pick it up
How should a knife be carried at your work station:
at your side
tip pointing down
blade facing behind
walking
All of the answers here are correct
A dull knife is safer than a sharp knife
True
False
Knives should be placed in a sink of soapy water
True
False
Always use a cutting board between the counter and your knife
True
False
You should lay your knife down at your work station before walking around the classroom
True
False
What word should you say when you are walking with a sharp knife and are around people?
"Move"!
"Sharp"!
"Watch out"!
Choose the best answer for how you should hold a knife:
pinch the spine of the knife near the handle with your pointer finger and your thumb, blade down; wrap your hand around the handle and you're prepared to start your work.
grab the knife at the handle with your fist and hold the food still with the other hand and you can start your knife skill practice.
it doesn't really matter as long as the blade is down and you can cut a julienne.
pinch the spine of the knife near the handle with your pointer finger and your thumb, blade facing upward; wrap your hand around the handle and you're prepared to start your work.
What is the hand position for the hand holding the food to be cut?
fingers straight out
in a claw shape so that knuckles guide the knife
in your palm, fist wrapped around the food
Cutting board color RED means:
produce (fruits and vegetables)
meat
pasta, cheese and miscellaneous
Cutting board color WHITE means:
produce (fruits and vegetables)
meat
pasta, cheese and other miscellaneous
Cutting board color GREEN means
produce (fruits and vegetables)
meat
pasta, cheese and other miscellaneous
When mincing garlic, you should put the knife on it's side over the clove and gently push with your body weight. You should not give it a giant whack.
True
False
