
Knife Skills Terms - Culinary Arts Bi-Weekly Assessment Quiz
Quiz by Timothy Kelly
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23 questions
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- Q1I am a matchstick cut measuring 1/8 " in. x 1/8" in. x 2" to 2½" in. long, often used for potatoes. What is my name?ChiffonadeDice, SmallMinceAllumette30s
- Q2I am a basic culinary arts knife skill that when done correctly resembles a matchstick cut measuring ¼" in. x ¼" in. x 2" to 2½" in. What is my name?ChopFabricationBatonnetOblique30s
- Q3I am a basic culinary arts knife skill that when done correctly resembles an angled round and consistent slice. Slant your knife, when cutting to achieve my "slanted slices" rather than those that are perfectly round. What is my name?PaysanneConcasseFermièreBias30s
- Q4A basic culinary arts knife cut which is essentially a small cube measuring 1/8" in. × 1/8" in. × 1/8" in. What is my name?RondelleBrunoiseFilletDice, Large30s
- Q5I am a basic culinary arts knife skill that when done correctly resembles a tiny cube measuring 1/16" in. × 1/16" in. × 1/16" in. What is my name?Brunoise, FineDice, MediumTournerFrenching30s
- Q6A preparation of finely sliced or shredded leafy vegetables or herbs. What is my name?Lozenge CutFermièreChiffonadeFabrication30s
- Q7To cut into pieces of roughly the same size. What is my name?FilletChopFermièreMince30s
- Q8Peeled, seeded and diced tomato made with blanching. What is my name?FrenchingObliqueFilletConcasse30s
- Q9I am a basic culinary arts knife skill that when done correctly resembles a cube measuring ¾” in. x ¾” in. x ¾” in. What is my name?FrenchingDice, LargePaysanneJulienne30s
- Q10I am a basic culinary arts knife skill that when done correctly resembles a cube measuring ½” in. x ½” in. x ½” in. What is my name?Julienne, FineDice, MediumRondelleJulienne30s
- Q11I am a basic culinary arts knife skill that when done correctly resembles a small cube measuring ¼" in. x ¼" in. x ¼" in. What is my name?TournerFabricationLozenge CutDice, Small30s
- Q12I am the butchering, cutting, and trimming of meat, poultry, fish, and game (large pieces or whole) into a variety of smaller cuts to prepare them to be cooked. What is my name?FermièreFabricationMinceChiffonade30s
- Q13I am a basic culinary arts knife skill that when done correctly resembles an elongated round slice from approx. 1/8” in. to 1/2” in. in diameter. As in slicing, cut vegetable into consistent slices while slanting your knife, so the slices are angled rather than perfectly round. What is my name?ChopObliqueFilletFermière30s
- Q14I am a culinary term meaning the removal of an entire side of a fish, intact, while removing all bones. What is my name?FilletConcassePaysanneFrenching30s
- Q15I am a culinary term meaning the trimming of racks of rib or poultry so the bone is cleaned and prominent. What is my name?ObliqueJulienneRondelleFrenching30s