Knife Cuts
Knives
Smallwares
Knife Care/Safety
Miscellaneous
100
This cut is used for leafy vegetables and herbs such as spinach and basil.
What is a chiffonade?
100
These are the 2 most commonly used metals used when making knives.
What are stainless steel and high carbon stainless steel?
100
A set of stacked pots or bamboo baskets with tigh-fitting lids are called ____________.
What are steamers?
100
Using a dull knife is more dangerous than a sharp knife because ___________________.
What is dull knives require more force and are more likely to slip and cause injury?
100
You should wash your hands for a minimum of _________ seconds.
What is 20 seconds?
200
This describes finely chopping foods into pieces that are small but may not be the same size.
What is mincing?
200
This type of large knife has a curved blade and is used for cutting large pieces of raw meat.
What is a scimitar?
200
This tool is used to cut away thin strips of citrus fruit peels.
What is a zester?
200
The process of smoothing and keeping the blade straight when using a knife steel is known as ________.
What is truing the knife?
200
The most common cause of foodborne illness is ______________.
What is improperly cooled foods?
300
This cut is used to cut long, cylinder-shaped vegetables such as carrots or cucumbers.
What is a rondelle?
300
These are 2 reasons uniform shapes are important when using knives.
What are 1) even cooking; 2) visual appeal?
300
This type of thermometer has 2 fine wires within the probe to measure the temperature of foods.
What is a thermocouple?
300
These are 3 basic knife safety guidelines useful in preventing accidental cuts.
What are 1) never catch a falling knife; 2) carry knives down by your side with blade pointing down; 3) never leave knives in soapy water?
300
A step in the flow of food where contamination may occur is known as a _________________
What is a critical control point?
400
This cut is described as the smallest dice cut and is 1/8 inch thick.
What is a brunoise?
400
These are 3 advantages of using sharp knives in the kitchen.
What are 1) clear cuts; 2) speed; 3) safety?
400
This tool is used to cut grooves length-wise is a vegetable such as a cucumber or carrot.
What is a channel knife?
400
When sharpening a knife, it is best to hold the blade at a ________ degree angle.
What is a 20 degree angle?
400
These are 3 important factors of the HACCP system that help ensure food safety.
What are 1)foodhandling procedures; 2) monitoring procedures; and 3) record keeping?
500
These 2 types of cuts are rectangular and resemble matchsticks, one being 1/8 inch thick and the other 1/7 inch thick.
What are juliennes (1/8 inch) and battonets (1/4 inch).
500
This type of small knife has a curved blade and is used for cutting rounded surfaces.
What is a tournee knife?
500
This tool consists of wires and is used to blend or mix sauces or batters.
What is a whip; whisk?
500
This describes the difference between using a sharpening stone and a knife steel.
What is a steel is used for smoothing & straightening the blade and the stone sharpens?
500
These are considered the 2 most important measurements that impact food safety.
What are 1) time and 2) temperature?