Safe Knife Practices
What is the proper way to pass a knife to someone else?
Place the knife down on the counter for the other person to pick it up correctly
What is a chef's knife primarily used for?
Chopping, cubing and slicing vegetables.
What is the term for cutting ingredients into small cubes?
Dicing.
What is the best way to clean a knife after use?
Hand wash with warm, soapy water and dry immediately.
How should you position your fingers while cutting?
Use the claw grip to keep fingers tucked in and away from the blade.
Name a knife that is specifically designed for bread cutting.
A serrated knife.
Define the technique of julienne.
Cutting vegetables into long, thin strips.
Why should you avoid putting knives in the dishwasher?
The dishwasher can dull the blades and cause damage to the knife and other dishes.
What should you do if you drop a knife?
Do not try to catch it; step back and let it fall.
What type of knife is best for peeling fruits and vegetables?
A paring knife.
What is a chiffonade cut primarily used for?
To slice leafy greens or herbs into thin ribbons.
How often should you sharpen your knives?
It depends on usage, but generally every few months or when the blade feels dull.
Why is it important to keep knives sharp?
A sharp knife is safer because it requires less force and is less likely to slip
What is the purpose of a fillet knife?
To fillet fish, allowing for precise and delicate cuts.
What is the difference between chopping and mincing?
Chopping results in larger pieces, while mincing produces very small pieces.
What are the steps to properly store knives?
Use a knife block, magnetic strip, or protective sheaths to prevent dulling and damage.
What should you do to prevent knife-related injuries in the kitchen? 2 points
Always use a cutting board and avoid distractions while cutting.
How does a boning knife differ from a chef's knife?
A boning knife has a flexible blade designed for removing bones from meat.
What is the term used when cutting food into unifrom strips?
Slicing
Explain how to maintain the edge of a knife using a honing rod.
To realign the edge of the knife blade, keeping it sharp between sharpenings.