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WorksheetsKnife Handling, Cuts, and Safety
Total questions: 20
Worksheet time: 5hrs 0mins
What type of cut is this?
Chiffonade
Julienne
Dice
Mince
What are the 3 basic techniques used to cut food?
slicing, dicing, mincing
slicing, cutting, cubes
cutting, slicing, cut
slicing, mincing, trimming
Finely sliced or shredded leafy veggies is commonly made using what type of cutting technique?
Mincing
Dicing
Chaffonade
Julienne
Mincing is commonly used for what type of food?
Spinach
Carrots
Potatoes
Garlic
What knife cut is this?
Chiffonade
Dice
Julienne
Mince
How should you clean a knife?
drop in sink of soapy water and let soak
wipe with towel
clean right away with sink water and leave it out of sink when done.
dunk in sink
The blade of the knife should NOT make any contact with any parts of your fingers
true
false
Which term refers to preparing a product for cutting by removing the uneven sides?
batonnet
mise en place
dicing
squaring off
Why is it important to cut foods into uniform shapes?
Improves flavors
Conserves nutrients
Ensure that the foods are safe to eat
Helps cooks food evenly
What is this knife cut?
Chiffonade
This is a ________ knife.
Tourne
Granton/Santoku
Chef's
Cleaver
To stack, tightly roll, and slice leafy vegetables is to _________ them.
Dice
Julienne
Chiffonade
Brunoise
Correct way to hold a knife
Correct way to hold a knife
Why do you cut the side off of your vegetable first?
You don't have to.
To get the peel off
To stabilize it while you cut
To keep your knife sharp
True or False: It is okay to use a dull knife if you're not confident with your knife skills
True
False
If you are prepping food and the knife drops, what do you do?
try and catch it
let it fall
scream and panic
pick it up and continue using it
What is this knife cut?
Chiffonade
Dice
Julienne
Mince
The safest way to pass a knife to another person is
to lay the knife on the counter and let the other person pick it up
to hand it to them with the blade facing them
to throw it and hope they catch it
