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Parts of a Knife

Total questions: 66

Worksheet time: 33mins

Name
Class
Date
1.

According to the image, what is one of the most common things you'll use in the kitchen?

a)

Spoons

b)

Knives

c)

Plates

d)

Cups

2.

What is the part of the knife labeled at the very end of the handle?

a)

handle

b)

blade

c)

bolster

d)

tip

3.

Refer to the diagram of the knife. What is the sharp edge of the knife called?

a)

cutting edge

b)

spine

c)

handle

d)

bolster

4.

Which part of the knife is located between the blade and the handle?

a)

bolster

b)

tip

c)

heel

d)

spine

5.

Which part of the knife is used to secure the handle to the tang?

a)

rivets

b)

blade

c)

bolster

d)

tip

6.

Which part of the knife is the pointed end used for piercing?

a)

point

b)

handle

c)

bolster

d)

heel

7.

Which part of the knife runs along the top, opposite the cutting edge?

a)

back

b)

handle

c)

tip

d)

bolster

8.

Which part of the knife extends into the handle for strength?

a)

tang

b)

blade

c)

bolster

d)

tip

9.

Which part of the knife is closest to the handle and is used for cutting through tough foods?

a)

heel

b)

tip

c)

spine

d)

point

10.

Fill in the blank: When cutting, always cut ______ from yourself.

a)

away

b)

towards

c)

beside

d)

under

11.

Fill in the blank: Always use a knife on a ______ board.

a)

cutting

b)

writing

c)

drawing

d)

ironing

12.

Fill in the blank: Always hand wash your knives, wash, sanitize, and dry being careful to keep ______.

a)

knives clean and safe

b)

knives wet and dirty

c)

knives dull and rusty

d)

knives out of sight

13.

What should you never do with a knife in the dish sink?

a)

Leave it in the dish sink

b)

Wash it immediately

c)

Dry it with a towel

d)

Store it in a drawer

14.

Knife Safety: True or False: You should try to catch a falling knife.

a)

True

b)

False

15.

When walking around the kitchen with a knife, you should keep the knife at your side, close to your thigh with a locked elbow, and the knife pointed at the _____?

a)

ground

b)

ceiling

c)

door

d)

counter

16.

What do you notice about the way he cuts the cucumber?

a)

He slices the cucumber evenly.

b)

He peels the cucumber before cutting.

c)

He cuts the cucumber into large chunks.

d)

He uses a dull knife to cut the cucumber.

17.

What is the name of the knife shown in the image labeled as 'Paring Knife'?

a)

Paring Knife

b)

Chef's Knife

c)

Bread Knife

d)

Boning Knife

18.

What is the name of the knife shown in the image labeled as 'Santoku'?

a)

Santoku

b)

Chef's Knife

c)

Paring Knife

d)

Bread Knife

19.

What is the name of the knife shown in the image labeled as 'Chef Knife'?

a)

Chef Knife

b)

Paring Knife

c)

Bread Knife

d)

Boning Knife

20.

What is the name of the knife shown in the image labeled as 'Bread Knife'?

a)

Bread Knife

b)

Paring Knife

c)

Chef's Knife

d)

Boning Knife

21.

What is the name of the knife shown in the image labeled as 'Boning Knife'?

a)

Boning Knife

b)

Chef's Knife

c)

Paring Knife

d)

Bread Knife

22.

What is the name of the knife shown in the image labeled as 'Carving Knife'?

a)

Carving Knife

b)

Paring Knife

c)

Bread Knife

d)

Chef's Knife

23.

What is the name of the knife shown in the image labeled as 'Cleaver'?

a)

Cleaver

b)

Paring Knife

c)

Boning Knife

d)

Bread Knife

24.

What is the name of the tool shown in the image labeled as 'Honing Steel'?

a)

Honing Steel

b)

Measuring Cup

c)

Whisk

d)

Peeler

25.

What is a chef's knife perfect for?

a)

Dicing, slicing, and chopping

b)

Peeling fruits

c)

Spreading butter

d)

Opening cans

26.

Fill in the blank: A chef's knife is one of the most commonly used knives. It is perfect for ________, slicing, and chopping.

a)

dicing

b)

peeling

c)

spreading

d)

carving

27.

What is a bread knife used for?

a)

A bread knife is used to cut through crusty bread, fluffy cakes, or softer meats and produce without crushing or destroying them.

b)

A bread knife is used to peel fruits and vegetables.

c)

A bread knife is used to fillet fish.

d)

A bread knife is used to carve wood.

28.

Bread knives have long blades and serrated edges.

a)

True

b)

False

29.

Fill in the blank: Bread knives can easily cut through ______ bread, fluffy cakes, or softer meats and produce without crushing or destroying them.

a)

crusty

b)

soft

c)

frozen

d)

stale

30.

What type of knife is better for more precise tasks than a chef knife and can be used to finely slice smaller foods?

a)

Paring knife

b)

Bread knife

c)

Cleaver

d)

Boning knife

31.

What is the name of the knife shown in the image?

a)

Cleaver

b)

Paring Knife

c)

Boning Knife

d)

Bread Knife

32.

This knife is perfect for slicing through thick meat like ribs or cutting through thin bones like poultry bones.

a)

True

b)

False

33.

What is a cleaver knife used for?

a)

Slicing bread

b)

Slicing through thick meat like ribs or cutting through thin bones like poultry bones

c)

Peeling fruits

d)

Spreading butter

34.

What is the primary purpose of a boning knife?

a)

Cutting bread

b)

Removing bones from raw meats

c)

Slicing vegetables

d)

Peeling fruits

35.

A boning knife is also excellent for ______ things like pork chops and chicken breasts.

a)

butterflying

b)

grilling

c)

boiling

d)

freezing

36.

What is a carving knife used for?

a)

Cutting bread

b)

Carving meat such as Thanksgiving turkey or ham

c)

Peeling vegetables

d)

Slicing cheese

37.

Fill in the blank: Carving knives have narrow blades that form a ______ tip.

a)

pointed

b)

rounded

c)

flat

d)

curved

38.

Based on the image titled 'How to Correctly Grip a Knife When Cutting,' what is the correct way to grip a knife when preparing to cut an onion?

a)

Hold the knife loosely with your fingertips

b)

Grip the handle firmly with your whole hand, keeping your fingers away from the blade

c)

Place your hand on top of the blade

d)

Hold the knife by the blade

39.

Look at the first image under the title 'How to Correctly Grip a Knife When Cutting.' What is the correct way to hold the handle of the knife?

a)

With all fingers wrapped around the handle

b)

With the index finger and thumb gripping the blade

c)

With the handle resting on the palm only

40.

Look at the second image under the title 'How to Correctly Grip a Knife When Cutting.' Which part of the hand should grip the blade for better control?

a)

Only the palm

b)

The index finger and thumb

c)

The pinky finger

41.

Look at the third image under the title 'How to Correctly Grip a Knife When Cutting.' What is the person cutting with the knife?

a)

An orange

b)

A cucumber

c)

A loaf of bread

d)

A tomato

42.

Look at the image of the cut. What is the name of this type of cut?

a)

A) Baton

b)

B) Batonnet

c)

C) Julienne

d)

D) Large Dice

43.

Look at the image of the cut. What is the name of this type of cut?

a)

A) Baton

b)

B) Batonnet

c)

C) Julienne

d)

D) Large Dice

44.

Look at the image of the cut. What is the name of this type of cut?

a)

A) Baton

b)

B) Batonnet

c)

C) Julienne

d)

D) Large Dice

45.

Look at the image of the cut. What is the name of this type of cut?

a)

A) Baton

b)

B) Batonnet

c)

C) Julienne

d)

D) Large Dice

46.

Look at the image of the cut. What is the name of this type of cut?

a)

Small Dice

b)

Brunoise

c)

Rondelle

d)

Quarter Slice

47.

Look at the image of the cut. What is the name of this type of cut?

a)

Small Dice

b)

Brunoise

c)

Rondelle

d)

Quarter Slice

48.

Look at the image of the cut. What is the name of this type of cut?

a)

Small Dice

b)

Brunoise

c)

Rondelle

d)

Quarter Slice

49.

Look at the image of the cut. What is the name of this type of cut?

a)

Small Dice

b)

Brunoise

c)

Rondelle

d)

Quarter Slice

50.

Look at the image of the cut. What is the name of this type of cut?

a)

Small Dice

b)

Brunoise

c)

Rondelle

d)

Diagonal Slice

51.

What is the name of the cut shown as long, thick sticks in the 'Types of Cuts' chart?

a)

A) Baton

b)

B) Julienne

c)

C) Rondelle

d)

D) Brunoise

52.

What is the name of the cut shown as long, thin sticks in the 'Types of Cuts' chart?

a)

A) Batonnet

b)

B) Large Dice

c)

C) Quarter Slice

d)

D) Small Dice

53.

What is the name of the cut shown as very thin matchstick-like pieces in the 'Types of Cuts' chart?

a)

A) Julienne

b)

B) Baton

c)

C) Rondelle

d)

D) Brunoise

54.

What is the name of the cut shown as large cubes in the 'Types of Cuts' chart?

a)

Large Dice

b)

Small Dice

c)

Batonnet

d)

Diagonal Slice

55.

What is the name of the cut shown as small cubes in the 'Types of Cuts' chart?

a)

Small Dice

b)

Large Dice

c)

Baton

d)

Quarter Slice

56.

What is the name of the cut shown as very tiny cubes in the 'Types of Cuts' chart?

a)

A) Brunoise

b)

B) Julienne

c)

C) Rondelle

d)

D) Batonnet

57.

What is the name of the cut shown as round slices in the 'Types of Cuts' chart?

a)

A) Rondelle

b)

B) Diagonal Slice

c)

C) Quarter Slice

d)

D) Baton

58.

What is the name of the cut shown as quartered round slices in the 'Types of Cuts' chart?

a)

Quarter Slice

b)

Rondelle

c)

Baton

d)

Small Dice

59.

What is the name of the cut shown as oval slices in the 'Types of Cuts' chart?

a)

A) Diagonal Slice

b)

B) Batonnet

c)

C) Large Dice

d)

D) Brunoise

60.
a)
Roast beef slice
b)
Paring Knife
c)
Bread Knife
61.
a)
Butcher's knife
b)
French knife
c)
Paring knife
62.

What is the most important reason for using a sharp knife in the kitchen?

a)

It makes cutting faster.

b)

It reduces the risk of injury.

c)

It makes the knife last longer.

d)

It impresses others in the kitchen.

63.

Which tool is used to keep the knife’s blade straight and to smooth out irregularities?

a)

steel

b)

whetstone

c)

bolster

d)

grinding stone

64.

How should you position your fingers on the hand that is holding the food while cutting?

a)

Fingers flat on the food

b)

Fingers curled under in a claw shape

c)

Fingers extended outwards

d)

Fingers positioned above the food

65.

How should the knife be moved when mincing?

a)

In a straight up and down motion

b)

In a rocking motion

c)

In a sawing motion

d)

In a circular motion

66.

What is the purpose of the knife's tip in vegetable preparation?

a)

To make initial incisions

b)

To crush garlic

c)

To peel vegetables

d)

To remove vegetable eyes

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