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Knives
Test Description: Kitchen Knives
Instructions: Answer all questions to get your test result.
1) This knife is ideal for small hand tasks and coring fruit
A
Paring knife
B
Utility knife
C
Chefs knife
D
Santoku knife
2) The knife with an edge that looks like a saw is the
A
Paring knife
B
Tourne knife
C
Bread knife
D
Chef’s knife
3) The Santoku knife is different from the chef’s knife because
A
It has a longer blade
B
It has a better handle for safety
C
It has scallops
D
It is not, they are both the same knife, just a different name
4) When you want to maintain the edge of your knives (get rid of nicks, burs and jags) use a
A
Whetstone
B
Honing steel
C
An electric or manual sharpener
D
Both a and b
5) The grip we use to hold onto our food when cutting is called
A
Chef’s hold
B
The claw grip
C
Tight grab
D
Food grip
6) Never put knives in the sink until they are ready to be washed
A
False
B
True
7) The knife with the flexible blade to curve around meat and bones is the
A
French
B
Fillet
C
Paring
D
Bread
8) What is/are the primary materials used for cutting boards in a culinary kitchen?
A
Ceramic
B
Polypropylene
C
Both a and b
D
Wood
9) The part of the blade that goes into the handle of the knife (sometimes the entire way through) is called the
A
Bolster
B
Tip
C
Tang
D
Rivet
10) Cutting food pieces of an undefined size is called a
A
Uneven chop
B
Messy chop
C
Pork chop
D
Rough chop
11) The cut that looks like little squared strips (almost like a mini French fry) is called
A
Julienne
B
Brunoise
C
Slice
D
Dice
12) The brunoise is a perpendicular cut from this other style of a cut (you use this other style to get the brunoise cut)
A
Chiffonade
B
Julienne
C
Slice
D
Dice
13) The cut that is used to cut leafy herbs and vegetables (into ribbons) is
A
Dice
B
Slice
C
Julienne
D
Chiffonade
*select an answer for all questions
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