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WorksheetsCutting & Knife skills
Total questions: 35
Worksheet time: 18mins
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
Never put knives in __________.
Hot water
Soapy Water
Cold Water
the dishwasher
What size is a minced food?
Large, irregular sized pieces
Medium, irregular sized pieces
Small, irregular sized pieces
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
Use a serrated knife on this
garnishes
raw meat
breads
vegetables
The bolster of the knife:
Metal pieces that fasten the handle to the tang
The part of the blade that continues into the knife's handle
The spot where the blade and handle come together
The tip of the knife
Do this after cutting lettuce after cutting raw meat
Dip the knife in sanitizer
Run the knife through the dishwasher
Wash and sanitize the knife separately
Wash the knife with other dishes
Why should you NOT use a dull knife
Accidental cuts are less likely
Accidental cuts are more likely
Requires less pressure to slice vegetables
Uses less time for sharpening
Why is the hand-claw technique important when cutting?
Keeps fingers from cramping
Prevents strain on wrist
Keeps food sanitary
Guides food and prevents cuts
This cut resembles a matchstick
Julienne
Chiffonade
Diagonal
Mince
This cut is used to finely slice leafy vegetables or herbs
Torunee
Rondelle
Shirred
Chiffonade
1/8 x 1/8 x 2
Brunoise
Julienne
Mince
Tournee
Similar to Julienne but larger
Brunoise
Diagonal
Battonnet
Tournee
What are the two most common knives used in a kitchen?
Chef and Utility
Chef and Paring
Utility and Paring
Chef and Serrated
What are factors to consider what choosing a knife
ease of use
handle comfort
handle weight and material
all of the above
What is the tang of the knife?
One continuous piece of metal that extends to the end of the knife
Handle of the knife
The top of the knife blade
Working part of the knife
What is the tip of the knife blade?
Working part of the knife
Used for rocking motion, scoring food item and delicate cutting
Junction between the handle and the knife blade
The top of the knife blade
What is the knife edge?
Pointed part of the knife
The junction between the handle and the knife blade
The working part of the knife
The top of the knife blade
Where is the spine of the knife?
One continuous piece of metal that extends to the edge of the handle
Pointed part of the blade
The top of the knife blade, opposite the knife edge
Working part of the knife
Cutting boards must be cleaned and sanitized after each use to avoid cross-contamination?
True
False
Which knife is designed to cut away skin and peel, also useful for cutting intricate garnishes and other detail work?
Chef knife
Utility
Serrated knife
Paring knife
What should be placed underneath a cutting board to prevent it from slipping?
Damp paper towel
Dry paper towel
Damp wash cloth
Dry cloth towel
How should you wash your knives?
Leave knives in sink to clean later
Wash, rinse, dry, and put away
Damp towel
Which picture shows the safest way to position your guiding hand for large vegetables?
Which is the correct position for fingers while cutting?
The shape and size of cut foods is important for:
a-the feel in your mouth as you eat
b-the correct amount of cooking time
c-the final presentation of the dish
d-all of the above
What are factors to consider what choosing a knife
ease of use
handle comfort
handle weight and material
all of the above
How should you pass a knife to another person?
Put knife on counter with handle away from you
Put knife on counter with blade away from you
Near edge of counter
How should you carry a knife through the kitchen?
In front of you
Down and away from you
With both hands
