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