Free Printable Kitchen Equipment, Knives, Smallwares

Worksheets

Kitchen Equipment, Knives, Smallwares

Total questions: 30

Worksheet time: 16mins

Name

Class

Date

4. In every grip, the hand that is not holding the knife is called the guiding hand. ____

True

False

6. Dry goods must be stored at least how many inches off the floor on stainless-steel shelving?

a. 3

b. 6

c. 8

d. 10

7. All refrigerators must maintain temperatures between

a. 0 °F and 20 °F (-18°C and -7°)

b. 21 °F and 31 °F (-6°C and -1°)

c. 32 °F and 41 °F (0°C and 5°)

d. 42 °F and 51 °F (6°C and 11°)

29. Which knife is used to separate raw meat from the bone?

a. Chef’s knife

b. Utility knife

c. Boning knife

d. Fillet knife

35. Which hand tool cuts a thick layer from vegetables and fruits more efficiently than a paring knife?

a. Corer

b. Peeler

c. Zester

d. Grater

38. A metal pan with a rounded bottom and curved sides that make it easy to toss or stir food is called a

a. wok.

b. cake pan.

c. crêpe pan.

d. saucepan.

39. Which part of a knife is the top of the blade and is the noncutting edge of the blade?

a. Spine

b. Heel

c. Butt

d. Handle

40. Which knife is similar to a paring knife and has a curved blade for cutting the curved surfaces of vegetables?

a. Cleaver

b. Santoku

c. Slicer

d. Tourné

41. Which knife is able to cut through bones?

a. Boning knife

b. Cleaver

c. Santoku

d. Tourné

10.

42. An all-purpose knife for chopping, slicing, and mincing all types of food is called a

a. chef’s knife.

b. paring knife.

c. cleaver.

d. santoku.

11.

43. What should be used daily and before each cut to ensure a blade is at its best?

a. Steel

b. Sharpening stone

c. Burrs

d. Grinder

12.

47. Chefs keep their knives sharp by using a sharpening stone or a (a) .

13.

48. (a) are the most widely used pieces of kitchen equipment.

14.

What is the name of the part labeled #1?

Spine

Cutting Edge

Blade

Heel

15.

What is the name of the part labeled #2?

Spine

Cutting Edge

Blade

Heel

16.

What is the name of the part labeled #3?

Tip

Cutting Edge

Blade

Heel

17.

What is the name of the part labeled #4?

Tip

Cutting Edge

Blade

Heel

18.

What is the name of the part labeled #5?

Tip

Bolster

Blade

Heel

19.

What is the name of the part labeled #6?

Tip

Bolster

Blade

Heel

20.

What is the name of the part labeled #7 or #11?

Scale

Handle

Tang

Butt

21.

What is the name of the part labeled #7 or #11?

Scale

Handle

Tang

Butt

22.

What is the name of the part labeled #8?

Scale

Handle

Tang

Butt

23.

What is the name of the part labeled #9?

Rivet

Handle

Tang

Butt

24.

What is the name of the part labeled #10?

Rivet

Handle

Tang

Butt

25.

What knife cut is defined as 3/4"x3/4"x3/4"?

Medium Dice

Large Dice

Brunoise

Small Dice

26.

What knife cut is defined as 1/4"x1/4"x1/4"?

Medium Dice

Large Dice

Brunoise

Small Dice

27.

What knife cut is defined as 1/2"x1/2"x1/2"?

Medium Dice

Large Dice

Brunoise

Small Dice

28.

What knife cut is defined as 1/8"x1/8"x1/8"?

Medium Dice

Large Dice

Brunoise

Small Dice

29.

What knife cut is defined as 1/8"x1/8"x2-3"?

Battonet

Julienne

Brunoise

Small Dice

30.

What knife cut is defined as 1/4"x1/4"x2-3"?

Battonet

Julienne

Brunoise

Small Dice

100 %

Kitchen Equipment, Knives, Smallwares

Total questions: 30

Worksheet time: 16mins

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