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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
Utility knife
B
Santoku knife
C
Chefs knife
D
Paring knife
2) The knife with an edge that looks like a saw is the
A
Chef’s knife
B
Paring knife
C
Tourne knife
D
Bread knife
3) The Santoku knife is different from the chef’s knife because
A
It has scallops
B
It has a better handle for safety
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
Both a and b
B
Honing steel
C
Whetstone
D
An electric or manual sharpener
5) The grip we use to hold onto our food when cutting is called
A
The claw grip
B
Tight grab
C
Food grip
D
Chef’s hold
6) Never put knives in the sink until they are ready to be washed
A
True
B
False
7) The knife with the flexible blade to curve around meat and bones is the
A
Paring
B
French
C
Fillet
D
Bread
8) What is/are the primary materials used for cutting boards in a culinary kitchen?
A
Polypropylene
B
Wood
C
Ceramic
D
Both a and b
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
Rivet
C
Tang
D
Bolster
10) Cutting food pieces of an undefined size is called a
A
Pork chop
B
Uneven chop
C
Messy chop
D
Rough chop
11) The cut that looks like little squared strips (almost like a mini French fry) is called
A
Slice
B
Brunoise
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
Chiffonade
B
Julienne
C
Dice
D
Slice
13) The cut that is used to cut leafy herbs and vegetables (into ribbons) is
A
Julienne
B
Slice
C
Chiffonade
D
Dice
*select an answer for all questions
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