WorksheetsChapter 11 & 12 Test: Knife Skills and Knowledge
Total questions: 30
Worksheet time: 30mins
Name
Class
Date
1.
A round slice cut from round food such as carrots. It is often 1/4 inch thick is known as what?
a)
batonnet
b)
medium dice
c)
mincing
d)
rondelle
2.
Food cut into French fry shapes that are 2 x 1/4 x 1/4 inch. are called what?
a)
batonnet
b)
brunoise
c)
julienne
d)
medium dice
3.
Food cut into thin stick shapes that are 2 x 1/8 x 1/8 inch is called what
a)
batonnet
b)
brunoise
c)
julienne
d)
rondelle
4.
Food that is cut first into sticks and then into cubes 3/4 x 3/4 x 3/4 inch are called what?
a)
batonnet
b)
julienne
c)
large dice
d)
medium dice
5.
The process of chopping food into very fine pieces.
a)
large dice
b)
medium dice
c)
mincing
d)
rondelle
6.
Which of the following knives would be best for peeling apples?
a)
Chef's knife
b)
Serrated knife
c)
Butcher knife
d)
Paring knife
7.
Which of the following knives would be best for slicing through a loaf of sourdough bread?
a)
Chef's knife
b)
Serrated knife
c)
Butcher knife
d)
Paring knife
8.
The ________ is a rod used to keep the blade sharp as you work.
a)
tang
b)
bolster
c)
steel
d)
whetstone
9.
Which of the following utensils is used for serving soups and sauces?
a)
slotted spoon
b)
ladle
c)
mandoline
d)
spider
10.
Which of the following is a long-handled tool used to strain items or lift them out of liquid?
a)
slotted spoon
b)
ladle
c)
mandoline
d)
spider
11.
Which of the following is an example of safe knife handling?
a)
Use a knife only for its intended purpose.
b)
Store knives properly in racks or knife sheaths.
c)
Keep knives sharpened - a sharp knife is a safe knife.
d)
All of the above.
12.
It's important to touch the blade of the knife to assess sharpness.
a)
True
b)
False
13.
Knives should be cleaned, rinsed, sanitized, and completely dry before storage.
a)
True
b)
False
14.
A balanced knife is one in which the weight of the handle is balanced with the weight of the blade.
a)
True
b)
False
15.
The paring knife is considered to be the chef's most important tool.
a)
True
b)
False
16.
Which knife is the chef knife?
a)
Option 1
b)
Option 2
c)
Option 3
17.
When using a cutting board, what should be placed underneath to prevent any movement of the board?
a)
Nothing
b)
Damp Towel
c)
Dry Towel
d)
Kleenex
18.
At what angle should the knife be when sharpening the blade on a steel?
a)
30 degree angle
b)
15 degree angle
c)
25 degree angle
d)
20 degree angle
19.
When sharpening a knife with a steel, what part of the knife should you start with?
a)
Butt
b)
Tip
c)
Middle of Blade
d)
Heel
20.
What tool is this?
a)
Spider
b)
Whisk
c)
Skimmer
21.
What tool is this?
a)
Zester
b)
Garnishing Knife
c)
None of the above
22.
The bolster is the most important factor in judging the quality of a knife.
a)
True
b)
False
23.
A knife blade made from ____ ____ ____ is easiest to sharpen. (Fill in the blank)
(a)
24.
What fingers should be tucked in when utilizing a knife?
a)
Index finger
b)
Thumb
c)
Pinkie
d)
All of the above
25.
The basic cutting motion when using a chef's knife is a sawing motion.
a)
True
b)
False
26.
List the three basic knife cuts we practiced when cutting Carrots.
(a)
27.
The (a) knife has a thin, pointed blade designed to cut between bone and meat.
28.
Before the invention of the peeler, the boning knife was used for peeling vegetables.
a)
True
b)
False
29.
What colored cutting board is used to cut raw chicken?
(a)
30.
What colored cutting board is used to cut produce?
(a)
100 %
