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