Deck 6: Knife Skills

Question 1

What is the name of the horizontal cut that creates a pocket in boneless meat, chicken and fish and allows it to be open like a book?

Answer 1

butterfly

Question 2

What is the smallest classical cut?

Answer 2

brunoise

Question 3

Which is the best cutting surface?

A) marble
B) wood
C) glass
D) stainless steel

Answer 3

B

Question 4

You must first cut a carrot into sticks before you can dice it.

Question 5

What should you do if your knife falls off the counter?

Question 6

What is the correct angle to hold your knife blade while sharpening it?

A) 10 degrees
B) 22 degrees
C) 20 degrees
D) 15 degrees

Question 7

Which of the following is NOT an example of good knife technique?

A) smooth strokes
B) keep guiding hand fingers curled back
C) use force
D) guide the knife with one hand

Question 8

Describe how to make garlic paste.

Question 9

Why is it important for every culinary professional to master knife skills?

Question 10

The only way to sanitize a chef's knife is in a commercial dishwasher.

Question 11

How should you clean and store your knives?

Question 12

Which of the following do you begin with to sharpen your knife?

A) fine whetstone
B) steel
C) fine soapstone
D) coarse whetstone

Question 13

Why would you use a Parisienne scoop?

Question 14

What cutting technique do you use when uniformity of size and shape do NOT matter?

A) mince
B) chop
C) chiffonade
D) dice

Question 15

When would it be useful to use a mandoline in place of your chef's knife?

Question 16

How do you hone a knife?

Question 17

For safety reasons, always cut toward yourself.

Question 18

A dull knife is more dangerous than a sharp one.

Question 19

On a triple-faced whetstone, you should progress from the coarsest to the finest surface.

Question 20

What is the name of the cut typically used for garlic, shallots and herbs?