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Unit 2- Knife Skills
Test Description: Culinary Arts
Instructions: Answer all questions to get your test result.
1) When cutting something _____, slice it in half and lay the flat side down before starting again.
A
round
B
2-D
C
square
D
triangular
2) Why is the chef's knife particularly good for chopping in a rocking motion without lifting the blade much from the cutting surface?
A
because the blade becomes increasingly dull at the tip
B
because the center of the blade swoops upward
C
because the blade becomes increasingly curved at the tip
D
because the handle has a moveable grip
3) The circular metal studs that secure the tang within the handle should always be smooth to the touch and are known as:
A
grips.
B
rivets.
C
bolsters.
D
heels.
4) The longer the blade, the _____ the stroke-cut when slicing and the more powerful the cutting force at the heel.
A
longer
B
shorter
C
narrower
D
wider
5) What powerful kitchen tool can be described as sharp, dangerous, and capable of breaking down food in precisely the right way?
A
grinder
B
blender
C
knife
D
sous vide
6) What is considered to be the most expensive chef's knife in the world?
A
the Damascus Steel
B
the Helping Hand Cutlery
C
the Lars Scheidler
D
the Nesmuk Jahrhundert Messer
7) What term refers to the widest part of the knife near the rear of the blade, where it meets the handle?
A
bolster
B
rivet
C
heel
D
tang
8) Clayton is working on deboning some beautiful salmon filets that he purchased earlier in the day. However, rather than using a boning knife, he has chosen to use a knife with a more bendable and flexible blade. What type of knife is Clayton most like
A
chef's knife
B
filet knife
C
serrated knife
D
paring knife
9) What kind of knife is the workhorse of all your kitchen tools and represents the universal anatomy of all kitchen knives?
A
boning knife
B
serrated utility knife
C
paring knife
D
chef's knife
10) A _____ is a heavy, thick square knife with a sharp, heavy blade good for making strong cuts that separate large pieces of meat from the bone.
A
scimitar
B
tong
C
bolster
D
cleaver
11) The Nesmuk Jahrhundert Messer is the world's most expensive knife with a razor-sharp edge of the finest carbon steel and a blade that is made from how many layers of Damascus steel?
A
640 layers
B
25 layers
C
500 layers
D
150 layers
12) What kind of knife can be described as having a straight blade with bumpy ridges, making it perfect for slicing through tough textures like the skin of an avocado or a French baguette?
A
boning knife
B
paring knife
C
serrated utility knife
D
chef's knife
13) When discussing your grip on the knife, the more you choke up your forefinger to be closer to the handle, the more ____ you will have with less strain on your wrist.
A
control
B
freedom
C
creativity
D
difficulty
14) What do we call the thick shoulder of the knife, which also balances the knife and keeps your fingers from slipping while you cut?
A
heel
B
rivet
C
bolster
D
chiffonade
15) What type of knife is designed especially for separating meat from the bone and can be used to break down a chicken or cut steaks away from larger pieces?
A
paring knife
B
boning knife
C
bolster knife
D
serrated knife
*select an answer for all questions
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