WorksheetsKnife and Smallwares Test
Total questions: 30
Worksheet time: 15mins
Most kitchen accidents can be prevented by paying attention, using the correct knife and using it properly, and having common sense.
True
False
A chef's knife is also known by what other name?
Ghinsu Knife
French Knife
Fraticide Knife
Scimitar Knife
What is the safest way to transfer a knife from one person to another?
Hand them the knife by the handle
Hand them the knife by the blade
Put the knife on a table and have the other person pick it up
All of the above are acceptable
Which of the following is a bad example of a correct knife technique?
Smooth even rocking strokes
Guide the knife with one hand
Keep guiding fingers curled back
Apply lots of pressure
What cutting technique do you use when cutting thin strands of carrot to put on top of a salad?
Batonnet
Brunoise
Dice
Julienne
What is the correct way to clean a knife?
In the dish machine
By hand in the prep sink
By hand in the 3-compartment sink
Wipe off with a sanitizing towel
What food product would be best cut with a serrated knife?
onions
bread
carrots
fish
What is the proper way to carry a knife in the kitchen?
Down by your side blade pointing back.
Directly in front of you blade pointing down.
Down by your side blade pointing forward.
Directly in front of you blade pointing up.
What is the purpose of cutting food products into uniform shapes and sizes?
So that the items will cook evenly.
They look better on the plate.
They taste better
All of the above
Which of the following is NOT a proper way to store knives?
Slotted knife holder
Magnetic strip
Empty drawer
Knife kit
At what angle do you sharpen a Chef's knife?
60 degrees
20 degrees
90 degrees
180 degrees
Which are the 3 most common knives used by a professional chef?
French or chef's knife
Serrated knife
Fillet knife
Paring knife
A blade that is toothed like a saw.
Chef's knife
Steel
Boning
Serrated
A knife used to remove bones from meat and poultry.
Chef's knife
Boning Knife
Steel
Fileting
A knife used mainly on fish.
Fileting
Serrated
Boning
Paring
A short knife, 2 to 4 inches used to trim off a thin outer layer of peel from fruits and vegetables.
Fileting
Paring
Serrated
Boning
All purpose knife that's is 8 to 14 inches, used in commercial kitchens.
Boning
Fileting
Chef's Knife
Steel
A tool used to keep blade straight and smooth out irregularities.
Paring
Steel
Chef's knife
Boning
Large Dice
3/4x 3/4 x 3/4
1/2 x 1/2 x 1/2
1/4 x 1/4 1/4
Circles
Batonnet
1/8 x 1/8 x 1/8
1/2 x 1/2 x 1/2
1/8 x 1/8 x 1 to 2 inches
1/4 x 1/4 x 2 1/2
Brunoise
1/8 x 1/8 x 1/8
1/8 x 1/4 x 1/8
1/4 x 1/4 x 1/4
1/2 x 1/2 x 1/2
Rondelle
1/8 x 1/8 x 1/8
1/4 x 1/4 x 1/4
1/2 x 1/2 x 1/2
Thickness varries
Julienne
1/8 x 1/8 x 1/8
1/8 x 1/8 x 1 to 2 inches
1/2 x 1/2 x 1/2
1/4 x 1/4 x 1/4
Mis en Place is defined as
a French menu style
Everything in its place
a combination cooking method
Which of the following large commercial equipment would allow food to cook to about 30% less time and at a temperature approximately 25 degrees lower?
Convention Oven
Deck Oven
Combination Steamer
What is an example of service equipment?
open top range
griddle
hotel pans
all of the above
A Bain Marie uses
cooking oil
water
light
microwave heat
Which is essential to receive a food delivery?
dollies
scales
box cutter
all of the above
What station would go in the hot foods section?
griddle station
hot beverage station
salad bar
Which of the following are advantages to good workflow in the kitchen?
minimizes accidents in the kitchen
saves time
enough spaces for the task at hand
all of the above
