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Knives

Quiz by Sherry Carbajal

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25 questions
Show answers
  • Q1
    Which word describes the creating of a level side in foods to make knife cutting safer?
    batonnet
    leavener
    chiffonade
    pont neuf
    30s
  • Q2
    The widest and thickest part of the knife blade is the:
    Heel
    Tang
    Handle
    Bolster
    20s
  • Q3
    Which specialty knife looks like a mini cleaver?
    Granton Knife
    Nakiri Knife
    Slicer
    Tournee Knife
    20s
  • Q4
    The most important safety tip when cutting foods with a knife is:
    Stabilize the Cutting board
    Make sure your hands are dry
    Curl fingers in the guide when cutting foods with "the claw"
    Use the rolling technique
    20s
  • Q5
    The angle at which knives must be honed or sharpened is:
    20 degrees
    45 degrees
    10 degrees
    90 degrees
    20s
  • Q6
    Cuts that are 1/8" squares are:
    small dice
    large dice
    medium dice
    brunoise
    20s
  • Q7
    T or F. A dull knife is safer than a sharp knife.
    True
    False
    20s
  • Q8
    Small dice is
    1/2"
    1/4"
    3/4"
    1/8"
    20s
  • Q9
    Medium dice is
    1/8"
    2"
    1/2"
    1/4"
    20s
  • Q10
    Large dice is
    3"
    3/4"
    2"
    1/2"
    20s
  • Q11
    What vegetable would use to demonstrate a chiffonade cut?
    Lettuce
    celery
    tomato
    carrot
    20s
  • Q12
    How many sides should a tournee have?
    5 sides
    2 sides
    7 sides
    10 sides
    20s
  • Q13
    How often should you hone your knife?
    As needed or once a day
    Once a week
    Once a month
    Once every six months
    20s
  • Q14
    You can use your knife immediately after honing
    False, You must clean your knife so you don't have little bits of metal in your food
    True
    20s
  • Q15
    When learning how to do the rolling technique, its all about:
    focusing on the result of the cut
    how fast you can chop
    Consistency and safety

    saving money

    20s

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