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