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WorksheetsKnife Skills
Total questions: 15
Worksheet time: 8mins
use the _________ technique to protect fingers while cutting foods.
Claw grip
flat fingers
Nuckle grip
Palm grip
A _____ knife is a safe knife.
Dull
Small
Large
Sharp
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
A course or rough chop is a type of
Precision Cut
Common Cut
True or false: a mince is smaller than a course chop.
True
False
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 factors to consider when choosing a knife?
ease of use
handle comfort
handle weight and material
all of the above
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
What's the correct way to hold a knife ?
the index finger is wrapped fully around the blade. The index finger and thumb should be opposite each other on either side of the blade while the remaining three fingers are sort of loosely curled around the handle.
You should be gripping the knife mainly with the thumb and forefinger.
Have a firm grip on the knife , do a rowing motion when slicing or chopping
why is it important for all cuts to be the same when cooking ?
