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WorksheetsKnives & Safety
Total questions: 27
Worksheet time: 25mins
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
What should be placed underneath a cutting board to prevent it from slipping?
Damp towel
Dry paper towel
tape
Dry cloth towel
When using a knife, cut ______ from yourself.
Away
Toward
What is the key to knife safety?
Always keep your knives sharp
Always store them point down
Wash them in the dishwasher for a thorough cleaning
Cut only with the tips
What is the claw?
A specialized paring knife that removes the tough part from meat.
The safest way to hold a butcher knife
The position for the guiding hand when using a knife
A butcher knife that will cut through any type of food
In order to keep knives sharp for a long time, where should they be stored?
In a block on the counter
Loosely in a drawer
On top of the refrigerator, out of the way of children
Under the sink
What is the best way to wash knives?
In the dishwasher
As soon as they've been used
After the other dishes have been washed
They only need to be washed after cutting meat
What is the best way to cut with your knife?
With the center part only
With the tip only
Using a rocking motion
Cut and lift, cut and lift
Which Knife is this?
Santoku
Paring Knife
Serrated Knife
Chef's knife
Which knife is pictured here?
Santoku Knife
Paring Knife
Serrated Knife
Chef's knife
Which knife is pictured here?
Santoku Knife
Paring Knife
Serrated Knife
Chef's Knife
What type of cut is shown?
Julienne
Brunoise
Batonnet
Rondelle
Finely sliced or shredded leafy veggies is commonly made using what type of cutting technique?
Mincing
Rondelle
Chaffonade
Julienne
What is the standard measurement for a Batonnet cut?
1/8"
1/4"
3/4"
1/2"
What are the correct measurements for a Julienne Cut?
1/8" X 1/8" X 2" long
1/4" X 1/4" X 2" long
Stack and roll leafy vegetables and cut in thing slices.
1/16" X 1/16" X 2" long
1/4" X 1/4" X 2 1/2" long is called a
Allumette
Julienne
Batonnet
Brunoise
The correct measurements for a small dice are
1/4" X 1/4" X 1/4"
1/8" X 1/8" X 1/8"
1/16" X 1/16" X 1/16"
1/2" X 1/2" X 1/2"
What is the smallest of the knife cuts?
Batonnet
Brunoise
Chiffonade
Julienne
How should you hold a knife when walking?
blade up and in front of you
blade down and to the side of you
blade down and in front of you
blade facing you
The hand not holding the knife holds the item being cut to guide its movement and control the cut. This is called "_______ the cut."
guiding
measuring
supporting
aiding
When performing a tourne or 'turned' potato cut, how many sides are ideal
6
7
4
5
What cut is this?
Rondelle
Brunoise
Tourne
Batonnet
Why is having at least 2 cutting boards essential?
It reduces the risk of cross-contamination when preparing different types of foods.
It reduces the number of times that a cutting board must be washed.
It gives more people in the kitchen the opportunity to participate in food preparation.
It reduces the need to sanitize cutting boards.
