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Knife Skills 2
Test Description: KS 2
Instructions: Answer all questions to get your test result.
1) Which vegetable is usually cut into julienne shapes?
A
mushroom
B
carrot
C
bell pepper
D
onions
2) Which is an IMPROPER safety procedures for knives?
A
soak knives in a sink filled with soapy water
B
cut iwth the blade facing away from the body
C
use a sharp knife
D
do not try to catch a falling knife
3) Which tool should be used to sharpen a knife?
A
knife steel
B
another knife of equal size
C
vegetable peeler
D
sharpening stone or whetstone
4) Which tool should be used to true a knife?
A
knife steel
B
another knife of equal size
C
cutting board
D
sharpening stone or whetstone
5) To prevent damage to blades and to people, the best place to store knifes is/on a
A
ceramic container
B
slotted holder
C
cabinet
D
drawer
6) which is NOT an appropriate palce to store knives?
A
in a slotted knife holder
B
with a magnetized bar on the wall
C
in a vinyl knife case
D
in a drawer with other knives
7) Which vegetable is sliced?
A
onions chopped into irregular pieces
B
garlic cut into very small pieces
C
carrots cut into 1/4
D
potatoes cut diagonally 1/4
8) Which vegetable is diced?
A
potatoes cut into 1/4
B
onions chopped into irregular pieces
C
garlic cut into very small pieces
D
carrots cut into 1/8
9) Why should knives have a full tang?
A
to give more strength and power to the knife
B
make the knife easier to clean
C
makes the knives sharper
D
require more pressure to cut vegetables
10) Which knfie is most appropriate to cut meat?
A
utility
B
slicing
C
chef's
D
paring
*select an answer for all questions
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