Hospitality knife unit test

Question 1

3 Blade Compositions

Answer 1

1. Carbon Steel
2. Stainless Steel
3. High-Carbon Stainless Steel

Question 2

Parts of a knife

Answer 2

1) Point
2) Tip
3) Blade
4) Back
5) Heel
6) Bolster
7) Tang
8) Handle

Question 3

chefs knife

Answer 3

• All purpose knife used for slicing, chopping, dicing and mincing. (vegetables)

Question 4

slicer knife

Answer 4

• Has a Long thin blade
• Used for cutting large food such as meat and poultry

Question 5

Serrated knife

Answer 5

• Toothed Blade
• Used for slicing soft foods such as cake, bread and tomatoes

Question 6

Boning knife

Answer 6

• Thin angled 5-7” blade
• Used to remove bones from meat
• Used to trim fat

Question 7

Paring knife

Answer 7

• Only other knife a cook MUST have
• Small, rigid, plain knife that is 2 to 4 inches long
• Ideal for peeling and other small intricate work

Question 8

Tournee knife

Answer 8

• Curved bladed knife
• Used to trim potatoes and other vegetables into football shapes

Question 9

Utility knife

Answer 9

• Smaller but similar in shape to a chef’s knife.
• All purpose knife with a 5-7 in blade.

Question 10

Fillet knife

Answer 10

• 8-9” very thin and flexible blade with pointed tip
• Allows blade to easily move along the backbone and under the skin of fish

Question 11

Butcher knife

Answer 11

• 6-14” rigid blade whose tip curves up at a 25° angle
• Used for heavy work and to cut meat, poultry, and fish

Question 12

knife sharpening

Answer 12

• Using a whetstone
• Hold knife at 20° angle
• Draw knife across stone
• Knife sharpening machine

Question 13

Knife trueing

Answer 13

• Draw the knife blade slowly along the entire length of a steel at a 20° angle

Question 14

Knife sanitizing

Answer 14

• Wash in hot soapy water after each task
• Air dry
• Sanitize after each use to prevent cross contamination

Question 15

Storing knifes

Answer 15

• Slotted knife holder
• Knife Kit
• Custom built drawer
• Magnetized bar

Question 16

Handing knifes to other people

Answer 16

• Do not grab blindly for a knife: reach, deliberately for the handle. If a knife falls
  off the table, do not grab for it
• When handing another person a knife point the handle toward them.

Question 17

3 ways to cut onions

Answer 17

1. diced
2. jullienne (strips)
3. rings

Question 18

claw grip

Answer 18

• Curl your fingers under to avoid cuts
• Never place fingers in the cutting path

Question 19

Workspace and cutting boards

Answer 19

• Place a safety mat under the board to prevent slipping.
• Remove any unnecessary items that could get in the way.

Question 20

Knife technique

Answer 20

Ensure the blade is always moving away from your fingers and body.