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Knife Skills
Test Description: Knife skills
Instructions: Answer all questions to get your test result.
1) What is a chef's knife?
A
An 8-9 in. pointed blade Used to fillet fish, may be rigid or flexible
B
All-purpose knife with a triangular 8-14 in. blade.
C
5-7 in. thin blade used to remove bones from meat, fish, poultry, and to remove fat.
D
Long, thin blade used to cut large items, such as meats
2) What is a slicer knife?
A
A knife that has a long, thin blade used to cut large items, such as meats
B
A knife that has a 8-10 in. blade which features evenly spaced teeth that's used for cutting bread, cakes, and vegetables
C
A knife that has a 5-7 in. thin blade used to remove bones from meat, fish, poultry, and to remove fat.
D
A knife that has a 6-14 in. rigid blade whose tip curves up and it's used to cut meat, poultry, and fish
3) A chef's knife is used to make what type of cuts?
A
used for cutting bread, cakes, and vegetables
B
Used to peel, trim, chop, slice, dice, fillet, and cut.
C
used to remove bones from meat, fish, poultry, and to remove fat.
D
Used to cut meat, poultry, and fish
4) What type of knife tip may be pointed or rounded?
A
Chefs
B
Fillet
C
Tourne's
D
Slicer
5) A ________ knife is an 8-9 in. pointed blade that is used to fillet fish.
A
Tourne
B
Pairing
C
Butcher
D
Fillet
6) What type of knife has a 5-7 in. thin blade used to remove bones from meat, fish, poultry, and to remove fat.
A
Slicer
B
Boning
C
Pairing
D
Chef
7) A _________ knife is rigid 2-4 in. blade used to trim outer layer from fruits and vegetables
A
Butcher
B
Slicer
C
Fillet
D
Pairing
8) A _________ knife similar to paring knife with a curved blade to trim potatoes and vegetables into shapes that resemble footballs
A
Serrated
B
Tournes
C
Butcher
D
Slicer
9) A _______ knife A 6-14 in. rigid blade whose tip curves up; used to cut meat, poultry, and fish
A
Butcher
B
Pairing
C
Serrated
D
Tournes
10) a ______ knife has a 8-10 in. blade which features evenly spaced teeth that's used for cutting bread, cakes, and vegetables
A
Serrated
B
Butcher
C
Pairing
D
Tournes
11) _________ cuts herbs or leafy green vegetables and are cut into long, thin strips.
A
Rondelle
B
Chiffonade
C
Battonet
D
Brunoise
12) __________ is a type of cut that creates round or oval, flat pieces by cutting a cylindrical vegetable crosswise
A
Brunoise
B
Rondelle
C
Chiffonade
D
Julienne
13) This type of cut makes the food ingredients finely divided.
A
Brunoise
B
Mincing
C
Julienne
D
Battonet
14) _______ the food item is cut into small blocks or dice.
A
Battonet
B
Mincing
C
Dicing
D
Brunoise
15) _______ cuts are sliced on four sides to create a thick regular stick, then cut lengthwise into approximately 2 inches and 1/16 by 1/16 inch or 1/8 by 1/8 in width
A
Brunoise
B
Mincing
C
Chiffonade
D
Julienne
16) ________ cuts look like the julienne but larger; 1/4 of an inch by 1/4 and 1-1/2 to 2 inches long
A
Brunoise
B
Mincing
C
Battonet
D
Julienne
17) __________ cuts the food item is first julienned and then turned 90 degrees and diced again, producing cubes of a side length of about 3 mm on each side or less
A
Brunoise
B
Chiffonade
C
Battonet
D
Mincing
18) Always cut with the blade facing _________ from your body.
A
Down
B
Up
C
Against
D
Away
19) Never leave a knife in a sink filled with water
A
True
B
False
*select an answer for all questions
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