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WorksheetsKnife Skills/Safety
Total questions: 15
Worksheet time: 8mins
Chef's Knives are mostly used for..
slicing tomatoes and soft foods
Chopping, Dicing, and mincing
Small items like fruits and vegetables
removing bones from fish
A _____ knife is a safe knife.
Dull
Small
Large
Sharp
use the _________ technique to protect fingers while cutting foods.
Claw grip
flat fingers
Nuckle grip
Palm grip
Not cutting foods on a cutting board can cause your knife to ____________.
become sharper
slip while cutting
Dull/Damage the blade.
Ruin your countertops
Choose the options that can help you make your cutting board "nonslip"
tape
Damp towel
Board Buddy
nothing can make it nonslip
Never put knives in __________.
Hot water
Soapy Water
Cold Water
the dishwasher
A course chop is a type of
Precision Cut
Common Cut
True or false: a mince is smaller than a course chop.
True
False
What size is a minced food?
Large, irregular sized pieces
Medium, irregular sized pieces
Small, irregular sized pieces
Which type of cut has a specific, measurable size?
Precision Cuts
Common Cuts
A medium dice measures at _____________.
½ x ½ x ½ inches
¼ x ¼ x 2 inches
¼ x ¼ x ¼ inches
1/8 x 1/8 x 2 inches
A Batonnet is a _________ shaped cut.
"french fry"
Cube
Very fine matchstick
Very fine cube
Batonnet and Julienne are always _____" in length.
1 inch
2 inch
3 inch
4 inch
What types of food would a chiffonade cut be appropriate for?
Breads
Carrots
Meats
Herbs
What type(s) of equipment would you use if you were going to crush graham crackers?
Chefs Knife
Rolling Pin
Serrated Knife
Food Processor
