WorksheetsKnife Skills Final Test — Knife Anatomy & Safety
Total questions: 40
Worksheet time: 20mins
The top, dull edge of the knife blade is called the:
Spine
Tang
Heel
Bolster
The sharp, cutting part of the knife is the:
Edge
Tip
Bolster
Handle
The section that connects the blade to the handle is called the:
Bolster
Tang
Spine
Heel
Which part provides balance and strength to a knife?
Tang
Edge
Point
Spine
Which is the safest way to hand a knife to someone?
Blade first
Handle first
Toss gently
Lay flat on counter
A sharp knife is safer than a dull knife because:
It’s heavier
It requires less force
It looks cleaner
It’s longer
Which of these is not a knife safety rule?
Keep knives sharp
Leave knives in sink
Carry knife by handle
Store knives properly
To safely carry a knife, hold it:
Point down, blade back
Point forward
Above your shoulder
Flat in your palm
Which injury is most common from unsafe knife handling?
Burns
Cuts
Sprains
Allergies
Knives should be washed:
A) In hot soapy water, separately
B) With all dishes
C) In a sink full of water
D) In a dishwasher
The proper way to hold a chef’s knife is called the:
A) Handle grip
B) Pinch grip
C) Thumb grip
D) Fist grip
The “Bear Claw” technique protects:
A) Wrists
B) Fingers
C) Knives
D) Food
The Bear Claw keeps fingers:
A) Flat
B) Curved under
C) Spread out
D) Pressed against knife
When slicing, the blade should:
A) Hack straight down
B) Glide forward and down
C) Saw rapidly
D) Push sideways
When cutting, your cutting board should be:
A) On your lap
B) On a stable surface
C) Moving freely
D) At eye level
A non-slip mat or damp towel under a cutting board prevents:
A) Noise
B) Movement
C) Rust
D) Stains
To avoid accidents, focus your eyes:
A) On the TV
B) On your hands
C) On your phone
D) Away from the knife
A bent wrist or stiff arm while cutting causes:
A) Better precision
B) More accidents
C) Faster cutting
D) Cleaner slices
After cutting, knives should be placed:
A) In sink
B) On edge of counter
C) Flat on table, blade away
D) In trash bin
When cleaning, always grasp the knife by the:
Blade
Handle
Tip
Bolster
A paring knife is best used for:
Cutting bread
Peeling fruits
Chopping herbs
Filleting fish
A chef's knife is used for:
Precision trimming
Large chopping tasks
Butchering bones
Peeling apples
A serrated knife is best for:
Bread
Meat
Cheese
Vegetables
A boning knife is used to:
Slice bread
Trim fat and remove bones
Dice potatoes
Cut citrus
A santoku knife is:
A type of cleaver
Japanese-style chef's knife
Serrated tool
Paring knife
The cleaver is used for:
Fine chopping
Splitting bones
Peeling
Garnishing
The utility knife is used for:
Medium-sized cutting tasks
Large meats
Only fruits
Desserts
The fillet knife is most flexible and used for:
Butchering beef
Skinning fish
Slicing bread
Peeling vegetables
If a knife is used for the wrong task, it can:
Cut faster
Slip or break
Stay sharp longer
Prevent injuries
Which knife is serrated with small teeth on the blade?
Bread knife
Chef's knife
Boning knife
Santoku knife
A julienne cut measures approximately
1/4 x 1/4 x 2 1/2 in
1/8 x 1/8 x 2 1/2 in
1/2 x 1/2 x 2 in
1/8 x 1/8 x 3 in
A batonnet cut is
1/4 x 1/4 x 2 1/2 in
1/2 x 1/2 x 1 in
1/8 x 1/8 x 2 1/2 in
1/8 x 1/8 x 3 in
A brunoise is a
Fine dice
Thin strip
Large cube
Round slice
Chiffonade is used for
Herbs and leafy greens
Meats
Fruits
Potatoes
Why are uniform cuts important
For decoration only
To cook evenly
To waste food
To save time
The red cutting board is used for
Produce
Cooked meat
Raw meat
Fish
The yellow cutting board is used for
Poultry
Bread
Vegetables
Dairy
The green cutting board is used for
Produce
Raw meat
Fish
Dairy
The blue cutting board is used for
Fish
Raw chicken
Bread
Cooked meats
The main goal of color-coded cutting boards is to
Make the kitchen colorful
Prevent cross-contamination
Match knife handles
Organize by chef
