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Knife Skills Terms - Culinary Arts Bi-Weekly Assessment Quiz

Quiz by Timothy Kelly

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23 questions
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  • Q1
    I 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?
    Chiffonade
    Dice, Small
    Mince
    Allumette
    30s
  • Q2
    I 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?
    Chop
    Fabrication
    Batonnet
    Oblique
    30s
  • Q3
    I 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?
    Paysanne
    Concasse
    Fermière
    Bias
    30s
  • Q4
    A 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?
    Rondelle
    Brunoise
    Fillet
    Dice, Large
    30s
  • Q5
    I 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, Fine
    Dice, Medium
    Tourner
    Frenching
    30s
  • Q6
    A preparation of finely sliced or shredded leafy vegetables or herbs. What is my name?
    Lozenge Cut
    Fermière
    Chiffonade
    Fabrication
    30s
  • Q7
    To cut into pieces of roughly the same size. What is my name?
    Fillet
    Chop
    Fermière
    Mince
    30s
  • Q8
    Peeled, seeded and diced tomato made with blanching. What is my name?
    Frenching
    Oblique
    Fillet
    Concasse
    30s
  • Q9
    I 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?
    Frenching
    Dice, Large
    Paysanne
    Julienne
    30s
  • Q10
    I 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, Fine
    Dice, Medium
    Rondelle
    Julienne
    30s
  • Q11
    I 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?
    Tourner
    Fabrication
    Lozenge Cut
    Dice, Small
    30s
  • Q12
    I 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?
    Fermière
    Fabrication
    Mince
    Chiffonade
    30s
  • Q13
    I 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?
    Chop
    Oblique
    Fillet
    Fermière
    30s
  • Q14
    I am a culinary term meaning the removal of an entire side of a fish, intact, while removing all bones. What is my name?
    Fillet
    Concasse
    Paysanne
    Frenching
    30s
  • Q15
    I am a culinary term meaning the trimming of racks of rib or poultry so the bone is cleaned and prominent. What is my name?
    Oblique
    Julienne
    Rondelle
    Frenching
    30s

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