Knife Safety Quiz Question Preview (ID: 53051)
A Little Review About Knives! Read Questions Carefully!
TEACHERS: click here for quick copy question ID numbers.
A dull knife is the safest because it's less likely to cut you.
a) True
b) False
c) Idk
d) squirrel!
How should you hold a knife when walking with it?
a) hold it pointing up by your side so you don't stab your leg
b) hold it pointing straight out away from your body like a sword
c) hold it pointing down towards the floor and stiff by your side
d) put it inside your pocket so you don't accidentally cut yourself
Which knife term means having a jagged edge/sawlike/has teeth?
a) serrated
b) paring
c) plain
d) granton
The safest position for guiding your hand when using a knife is known as the ____method.
a) claw
b) paw
c) talon
d) knuckle
Why should you put a damp cloth under your cutting board?
a) it's there to wipe your sweat off your forehead when you're hot
b) it keeps the cutting board moist so it does not dry out, which dulls your blades
c) it's convenient for wiping up blood and other messes when done cutting
d) it helps the cutting board grip the table/counter and not move around for safer cutting
What's the best way to wash a knife?
a) in the dishwasher
b) carefully by hand with warm, soapy water then dried and put away
c) just with a paper towel because water makes them rust
d) with a clorox wipe
If you need to hand off the knife to a fellow classmate so they can use it, what should you do?
a) just put it down safely on the counter or table so they can get it themselves
b) put it in a sink full of hot, soapy water so it can be washed first
c) hand it to them with the blade pointing towards them, handle towards you for safety
d) don't hand it to them at all; it's your knife, they can get their own
What's mise en place mean?
a) everything in it's place
b) mice are in your place
c) Idk
d) you need some milk!
Let's say you are wanting to peel a small piece of fruit. What knife would be best?
a) paring
b) chef
c) cleaver
d) boning
This type of cut means to cut in small squares/cubes and varies in size
a) julienne
b) mince
c) dice
d) round/coin
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