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Basic Knife Skills Flashcards | StudBud
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Basic Knife Skills
Basic Knife Skills
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Knife skills for Foods for Today and Intro to Culinary Classes
Flashcards
37 cards
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Practice quiz
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Host live
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Questions
37
Answers
1
When handing a knife to another person always.
Hand them the knife with two hands.
Hand them the know with the handle facing toward them.
Tell them you are handing them a sharp knife.
Hand them the knife with the blade facing toward them.
2
When using a mandoline always
all of the above.
pay attention to not cut off your fingers.
be sure not to cut your fingers off.
be aware of the risk to your fingers and use a guard.
3
What knife would you use to slide an onion
Paring knife
Boning Knife
Chef knife
Serrated knife
4
What are the steps to sharpening a really dull knife?
Steel, sharpening stone course, sharpening stone fine.
Steel, sharpening stone fine, sharpening stone course,
Sharpening stone fine, sharpening stone course, steel.
Sharpening stone course, sharpening stone fine, steel.
5
What knife would you use to slide bread?
Boning Knife
Paring knife
Chef knife
Serrated Knife
6
Basic rules of knife safety are
place a damp towel underneath the cutting board.
use the correct knife for the task.
all of the above.
keep knives sharp.
7
What type of knife is this?
Granton Knife
Serrated Knife
Boning Knife
Paring Knife
8
How do you pass a knife across the table to another person?
Slide it sideways across the table.
Slide it with the handle facing toward the other person.
Slide it with the blade pointed toward the other person.
Push it quickly across the table.
9
How many knifes/utensils should be on a cutting board at one time?
Two knives
One time at a time
One knife and one utensil
It does not matter how many
10
What type of knife is this?
Chef Knife
Paring Knife
Boning Knife
Serrated Knife
11
A batonnet cut is
1/2 in. x 1/2 inch.
1 x 1 inch.
2 in. x 2 in. x 2 inches.
1/4 in x 1/4 inch x 2 inches.
12
What knife would you use to make football like vegetables.
Tourne knife
Paring knife
Chef knife
Serrated knife
13
What other uses can knives be used for?
Cutting and prying lids off jars
Cutting vegetables, cutting flower stems, and cutting paper
Cutting fruits, vegetables, meats, poultry & other foods.
14
A tourne is cut into
football shaped pieced with seven equal sides & blunt ends.
soccer shaped balls.
a sphere with intricate designs.
into a rounded deflated football shape. (GO Patriots!)
15
To maintain your knife and keep it sharp a chef can use a
brimstone.
honing steel.
Steeler.
whetstone.
16
When washing your knife a chef can
run a light sandpaper over the surface.
run it through a dishwasher.
scrub it with steel wool.
wash, sanitize, and dry it by hand.
17
How should you walk with a knife?
With both hands on the knife
With the knife by your side and the sharp side facing back.
With the knife blade facing straight out.
With the knife by your side and sharp side facing forward
18
A medium dice is cut in cubes of
1 in. x 1 in. x 1 in.
1/2 in. x 1/2 in. x 1/2 in.
1/4 in. x 1/4 in. x 2 inches.
1/2 in. x 1/2 in. x 2 inches.
19
When walking behind someone with a knife what should you say?
Behind you
Don't move
Hot pot
Say nothing
20
What is this type of knife called?
Serrated Knife
Chef Knife
Boning Knife
Paring knife
21
If you cut yourself, what should you do?
Tell the chef, get a band aide, put a clean glove on.
hide it, and don't tell anybody
tell the chef, get a band aide on.
yell and scream until the chef comes
22
To mince is to cut an item
into large chunks.
with a dull knife.
into very small pieces.
into halves.
23
Disk-shaped slices of a cylindrical vegetable is known as a
rough chop.
chiffonade.
brunoise.
rondelle.
24
What type of knife is this called
Paring Knife
Boning Knife
Granton Knife
Chef knife
25
finely slicing or shredding leafy vegetables is known as a
changaray.
rondelle.
chef's cut.
chiffonade.
26
A julienne is cut into
1/4 by 1/4 inch by 2 inches.
1/2 inch cubes.
1/4 inch cubes.
1/8 by 1/8 inch by 2 inches.
27
Never, never, never
all of the above.
carry a knife point down and close to your leg as you walk.
cut away from yourself.
leave a knife in a sink of water.
28
What type of knife is this?
Granton Knife
Paring Knife
Chef Knife
Serrated Knife
29
The three most common types of cutting techniques for this class are the
clyde, slide, and stride.
rock chop, fast tap, slice
hack, chunk, and clunk.
course chop, mince, and slice
30
If you get cut or nicked with a knife you should...
Tell the chef right immediately.
Only tell your sous chef.
Don't tell anyone, you might get into trouble.
Grab a towel and cover the cut.
31
To catch a falling knife one should
catch it by the blade, cuz you're tough.
always catch it by the handle.
never catch a falling knife, you dummy.
stick out a foot to keep the knife from slamming the ground.
32
When dicing an onion a chef should always cut
under water to prevent crying.
with the root side toward the cut.
with the root side opposite the cut, holding it together.
and cry like a little baby.
33
Why should you not wash your knife in the dishwasher?
All of the above
It will dull the sharpness of the blade
The dish soap chemicals are not good for the knife.
It could warp a wooden handle
34
The hand opposite of the knife should hold the item you are cutting
thumb out guiding the side blade.
with your bloody stump of a hand.
with fingers out and feeling for the blade.
fingers curled back and knuckle guiding the side blade.
35
An oblique or roll cut is
1/8 by 1/8 inch, by two inches.
1/4 inch cubes.
1/2 inch cubes.
small pieces with two angle cut sides.
36
A chef may choose to butterfly protein to
all of the above.
allow it to cook faster.
fill it with a stuffing.
make it appear larger.
37
To sharpen a knife the chef can use a
Steel
Automatic knife sharpener
All of the above
Honing stone
