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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
Santoku knife
B
Chefs knife
C
Paring knife
D
Utility knife
2) The knife with an edge that looks like a saw is the
A
Tourne knife
B
Paring knife
C
Bread knife
D
Chef’s knife
3) The Santoku knife is different from the chef’s knife because
A
It has scallops
B
It is not, they are both the same knife, just a different name
C
It has a better handle for safety
D
It has a longer blade
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
Both a and b
D
An electric or manual sharpener
5) The grip we use to hold onto our food when cutting is called
A
Tight grab
B
Food grip
C
The claw grip
D
Chef’s hold
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
Paring
B
Bread
C
Fillet
D
French
8) What is/are the primary materials used for cutting boards in a culinary kitchen?
A
Wood
B
Both a and b
C
Ceramic
D
Polypropylene
9) The part of the blade that goes into the handle of the knife (sometimes the entire way through) is called the
A
Rivet
B
Bolster
C
Tang
D
Tip
10) Cutting food pieces of an undefined size is called a
A
Uneven chop
B
Rough chop
C
Pork chop
D
Messy chop
11) The cut that looks like little squared strips (almost like a mini French fry) is called
A
Brunoise
B
Slice
C
Dice
D
Julienne
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
Dice
B
Slice
C
Chiffonade
D
Julienne
13) The cut that is used to cut leafy herbs and vegetables (into ribbons) is
A
Dice
B
Chiffonade
C
Slice
D
Julienne
*select an answer for all questions
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