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WorksheetsKnives
Total questions: 10
Worksheet time: 5mins
Name
Class
Date
1.
Used for fine work, paring, trimming, and peeling.
a)
tip
b)
cutting edge
c)
heel
d)
bolster
2.
Used for slicing, carving, and making precision cuts
a)
tip
b)
heel
c)
bolster
d)
cutting edge
3.
Used for cutting tasks that require some force
a)
heel
b)
bolster
c)
spine
d)
flat side of blade
4.
Noncutting edge of the blade
a)
heel
b)
spine
c)
tip
d)
cutting edge
5.
what is the proper way to carry a knife in the kitchen
a)
tip pointing behind
b)
tip pointing down
c)
tip pointing straight ahead
d)
blade pointing forward
6.
which tool is used to hone a knife
a)
another knife
b)
cutting board
c)
steel
d)
sharpening stone
7.
Which of the following is true for all cutting tools?
a)
Must be washed and dried by hand
b)
Must be sanitized with bleach and water
c)
Must be washed after each use
d)
Must never be sanitized
8.
Which kitchen tool is meant to protect countertops from damage?
a)
Kitchen shears
b)
Bread Knife
c)
Cutting Board
d)
Baking Dishes
9.
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
10.
This is technically not a knife, but it has a sharp edge for peeling potatoes, carrots, and other vegetables
a)
Paring knife
b)
Serrated slicer
c)
Vegetable peeler
d)
Utility knife
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