Knife Skills

Question 1

Rondelle

Answer 1

A round slice cut from round food such as a carrot.

Question 2

Batonnet

Answer 2

2 x 1/4 x 1/4 inches

Question 3

Julienne

Answer 3

2 x 1/8 x 1/8 inches

Question 4

Large Dice

Answer 4

3/4 x 3/4 x 3/4 inches

Question 5

Medium Dice

Answer 5

1/2 x 1/2 x 1/2 inches

Question 6

Small Dice

Answer 6

1/4 x 1/4 x 1/4inches

Question 7

Brunoise

Answer 7

1/8 x 1/8 x 1/8 inch dice

Question 8

Paysanne

Answer 8

1/2 x 1/2 x 1/4 inches

Question 9

Mincing

Answer 9

Process of chopping foods into very fine pieces

Question 10

Tourne

Answer 10

A seven sides football shape

Question 11

What is a pairing knife used for?

Answer 11

Carving, peeling, or trimming vegetables

Question 12

What is the first step in preparing a work station for cutting foods?

Answer 12

Selecting a clean and sanitized cutting board

Question 13

Describe the proper way to hold a chef’s knife.

Answer 13

Lightly grasping or pinching the part of the blade next to the handle with thumb and forefinger then wrapping the rest of the fingers around the handle.

Question 14

How do we prevent a cutting board from shifting while in use?

Answer 14

By laying a damp towel under it.

Question 15

Which hand should you hold the knife in?

Answer 15

Your dominant hand (the hand you write with)

Question 16

What should the guiding hand look like while cutting.

Answer 16

A claw, with fingers slightly curled under and thumb and pinky behind the other fingers to grasp the food.

Question 17

You will need to identify four common knives used in the kitchen.

Answer 17

You’ll need to know what a chef’s knife, a paring knife, a bread knife, and a boning knife look like by sight.

Question 18

What is the motion used when cutting with a slicer or bread knife?

Answer 18

Sawing, a back and forth motion

Question 19

When mincing, where is the guiding hand placed?

Answer 19

On the spine over the tip of the knife with fingers straight.

Question 20

How do you carry a knife safely?

Answer 20

By the handle nest to the side, tip down, and slightly away from the body.

Question 21

What are the three basic cuts?

Answer 21

Slice, Dice, and Stick

Question 22

What needs to be left intact when dicing an onion?

Answer 22

The root end

Question 23

Which knife has a thin, pointed blade used for cutting between bones?

Answer 23

Boning knife