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Kitchen tools/knife skills

Total questions: 68

Worksheet time: 40mins

Name
Class
Date
1.

Rubber spatulas, sifters, rolling pins are examples of...

a)

baking tools

b)

measuring tools

c)

large appliances

d)

small appliances

2.

When preparing foods, the same measuring tools can be used for all ingredient types.

a)

true

b)

false

3.

Liquid ingredients level themselves.

a)

true

b)

false

4.

Kitchen shears are a common kitchen tool.

a)

true

b)

false

5.

Different knives are available for different cutting tasks.

a)

true

b)

false

6.

Chef knife, paring knife, serrated knives are 3 common knives found in most kitchens.

a)

true

b)

false

7.

Sharper knives are more dangerous than dull knives.

a)

True

b)

False

8.

You need to drain the water from your pasta noodles which utensil would help you best?

a)

Colander

b)

Spatula

c)

Chef Knife

d)

Toaster

9.

What kind of pan is this?

a)

frying pan

b)

sauce pan

c)

spring form pan

d)

Pie Pan

10.

You are making pancakes and need 1 Cup of milk. What tool would help you best?

a)

Liquid Measuring Cup

b)

Dry Measuring Cup

c)

Teaspoons

Tablespoons

11.

You are making steak quesadillas for dinner and have a block of cheddar cheese. What tool will help you finish dinner?

a)

Grater

b)

Whisk

c)

Woodenspoon

d)

Strainer

12.

All Purpose Knife used for chopping, dicing and slicing fruits and vegetables

a)

Boning Knife

b)

Chef's Knife

c)

Cleaver

d)

Bread Knife

13.

A small knife used for cutting and trimming fruits and vegetables, other small kitchen tasks.

a)

Vegetable Knife

b)

Paring knife

c)

Boning Knife

d)

Chef's Knife

14.

A knife that can be used to cut tomatoes, sandwiches, bread, or other delicate food items.

a)

Serrated knife

b)

Bread knife

c)

Chef knife

d)

Cleaver

15.

A long knife with serrated edges that can easily cut through bread, cakes, fruit or tomatoes. Sometimes known as a bread knife.

a)

Vegetable knife

b)

Serrated knife

c)

Chef knife

d)

Boning knife

16.

Are a pair of scissors with thick and strong blades used to snip herbs, chicken, shrimp and other cutting tasks

a)

paring

b)

Clippers

c)

Kitchen Shears

d)

Tourne scissors

17.

What should you do if a knife is falling of the table

a)

Try to catch it so it wont break

b)

Let it fall, move away so you don't get hurt

c)

Use two hands to stop it from falling

d)

Let it fall, then kick it

18.

A sharp knife is a _________

a)

not important

b)

safe knife

c)

very dangerous

d)

dull knife

19.

Always use a cutting board when using a knife

a)

True

b)

False

c)

Sometimes

d)

Never

20.

When you are waliking or carrying a knife the point should be

a)

Staight out in front

b)

blade point down by your side

c)

blade point up by your side

d)

laying on a cutting board

21.
Which of the following best describes the primary function of a chef's knife in the kitchen?
a)
Peeling fruits and vegetables
b)
All-purpose chopping, slicing, and dicing
c)
Spreading butter on bread
d)
Opening cans and jars
22.
What is the main advantage of using a kitchen scale over measuring cups?
a)
It's faster
b)
It's more precise
c)
It's easier to clean
d)
It takes up less space
23.

What is this kitchen tool?

a)

Knife

b)

Fork

c)

Peeler

d)

Fish scaler

24.

What could this tool be used for?

a)

To mince garlic

b)

To grate cheese

c)

To peel carrots

d)

To peel potatoes

25.

What is it used for?

a)

To pull out bones from fish

b)

To flip food

c)

To stir gravy

d)

To pick up food

26.

What kitchen tool is this?

a)

Tongs

b)

Pinchers

c)

Chopsticks

d)

Fork

27.

What is it used for?

a)

To scramble eggs

b)

to flip or remove food

c)

To scrape a pan

d)

To stir

28.

What are these used for?

a)

Scooping out flour

b)

Measuring dry ingredients

c)

Measuring wet ingredients

d)

Cracking eggs

29.

How should you clean a knife?

a)

drop in sink of soapy water and let soak

b)

wipe with towel

c)

clean it right away with hot water and put it away

d)

dunk in sink

30.

what kind of cut is this?

a)

dice

b)

mince

c)

strips

d)

julienne

31.

What kind of cut is this?

a)

square

b)

dice

c)

clean

d)

mince

32.

Which of the following should I place under my cutting board to ensure it will not move?

a)

Damp Dish Towel

b)

Paper Towel

c)

Damp Napkin

d)

Nothing, the board will stay on it's own

33.

What is this object?

a)

turner

b)

rubber spatula

c)

scraper

d)

burger flipper

34.

What is this object?

a)

cake pan

b)

cookie sheet

c)

roasting pan

d)

sauce pan

35.

What is this object?

a)

portable grill

b)

cooling rack

c)

slotted pan

d)

pan holder

36.

What is this object?

a)

colander

b)

separater

c)

rinser

d)

vegetable bowl

37.

Used to mix ingredients together. Its shape helps to break apart clumps in batters, it can scramble eggs, and stir sauces.

a)

hand mixer

b)

ladle

c)

wire whisk/whip

d)

slotted spoon

38.

A _____ knife is a safe knife.

a)

Dull

b)

Small

c)

Large

d)

Sharp

39.

use the _________ technique to protect fingers while cutting foods.

a)

Claw grip

b)

flat fingers

c)

Nuckle grip

d)

Palm grip

40.

What size is a minced food?

a)

Large, irregular sized pieces

b)

Medium, irregular sized pieces

c)

Very small, irregular sized pieces

41.

What types of food would a chiffonade cut be appropriate for?

a)

Breads

b)

Carrots

c)

Meats

d)

Herbs

42.

Finely sliced or shredded leafy veggies or herbs, especially basil, is commonly made using what type of cutting technique?

a)

Mincing

b)

Slicing

c)

Chiffonade

d)

Julienne

43.

True or False: The chef's knife is the most used and considered an all purpose knife.

a)

True

b)

False

44.

How should you carry a knife through the kitchen?

a)

In front of you

b)

Down and away from you

c)

With both hands

45.

When cutting food you should:

a)

cut toward you

b)

cut away from you

c)

hold the food in your hand

46.

Which is the correct way to hold a knife?

a)
b)
c)
d)
47.

What does it mean to cut food into small square pieces?

a)
slice
b)
dice
c)

mince

d)

julienne

48.
Name this utensil...
a)
Sifter
b)
Rotary Beater
c)
Mixing Spoon
d)
Slotted Spoon
49.
Name this utensil...
a)
Sifter
b)
Mixing Spoon
c)
Rubber Spatula
d)
Tuner
50.
Name this utensil...
a)
Tongs
b)
Kitchen Shears
c)
Slotted Spoons
d)
Mixing Spoons
51.
Name this utensil...
a)
Cooling Rack
b)
Cutting Board
c)
Whisk
d)
Turner
52.
a)
cake pan
b)
jelly roll pan
c)
muffin tin
53.

This tool is used for serving liquid dishes. Which one is the ladle?

a)
b)
c)
d)
54.

Which one is the can opener?

a)
b)
c)
d)
55.

Which one is the vegetable peeler?

a)
b)
c)
d)
56.

What is the name of this tool?

a)

peel

b)

whisk

c)

pot

d)

mix

57.

what is the grater?

a)
b)
c)
d)
58.

What is this tool used for?

a)

take crust off of bread

b)

slice cookie dough

c)

take skin off of fruits & vegetables

d)

scoop ice cream

59.

This tool helps spread melted butter and oils.

a)

pastry blender

b)

pastry brush

c)

paint brush

d)

toothbrush

60.

My pancake batter is almost gone, but if I could scrape the sides of the bowl, I could get just enough for one more pancake. Which piece of equipment can best help me?

a)

Wooden spoon

b)

Turner

c)

rubber scraper

d)

metal spatula

61.

For my Vegetable Pasta Soup, I need diced carrots, minced celery, cubed zucchini, and chopped parsley. Which of the following kitchen knives can do all of the tasks mentioned?

a)

paring knife

b)

boning knife

c)

bread knife

d)

chef's knife

62.

Reorder the following when cutting food down to smaller pieces.

a)

Slice a flat edge to prevent food from rolling

b)

Cut slices

c)

Cut sticks

d)

Cut squares/cubes

e)

Cut food down to make sure food is no longer than the blade of the knife

1)
2)
3)
4)
5)
63.

The bridge hold is one way to hold food while cutting, usually used to cut into two pieces.

a)

true

b)

false

64.

Knives should not be washed in a dishwasher.

a)

true

b)

false

65.

Different cutting boards should be used for meats.

a)

true

b)

false

66.

Non-stick cookware can be scratched with metal tools

a)

true

b)

false

67.

When cooking, food should be cut into similar sized pieces to ensure that they cook evenly

a)

true

b)

false

68.

________ knives have a saw toothed edge

a)

Chef

b)

paring

c)

serrated

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