Kitchen knives, upkeep, and cutting techniques

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Identifying the knives according to its features and uses.

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Sharon

Malta

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Kitchen knives, upkeep, and cutting techniques


Kitchen knives, upkeep, and cutting techniquesVersion en ligne Identifying the knives according to its features and uses. par Sharon 1 1. Which knife is mainly used for chopping, slicing, and dicing most ingredients in the kitchen? a Paring knife b Boning knife c Chef's knife d Filleting knife 2 This knife has a small blade and is ideal for peeling fruits or trimming vegetables. Which knife is it? a Paring knife b Bread knife c Cleaver d Office knife (utility knife) 3 A knife with a serrated (saw-like) edge, perfect for slicing through bread without crushing it, is called a: Choose one or more answers a Chef’s knife b Office knife c Paring knife d Bread knife 4 Which knife has a heavy, rectangular blade and is used for chopping through bones and large pieces of meat? a Carving knife b Boning knife c Cleaver d Palette knife 5 Which knife is smaller than a chef’s knife but used for similar purposes such as slicing sandwiches and small fruits? a Paring knife b Filleting knife c Office knife d Cleaver 6 Which knife has a flat blade and is mainly used for spreading, lifting, or smoothing soft foods such as icing or mashed potatoes? a Chef's knife b Serrated knife c Boning knife d Palette knife 7 When slicing herbs like basil or parsley finely into ribbons, which knife would be most suitable? a Chef's knife b Palette knife c Office knife d Bread knife (serrated knife) 8 Which of the following best describes proper knife upkeep? a Wash knives with other dishes in a sink of water. b Store knives in a drawer with other utensils. c Sharpen knives regularly and store them in a clean knife block. d Leave knives soaking in water overnight. 9 Why should knives be kept sharp at all times? a A sharp knife looks more professional b Dull knives are safer c Sharp knives make cutting easier and safer d Sharp knives are used only for decoration 10 Which of the following best describes the term julienne? a Thick cubes of vegetables b Thin matchstick strips of vegetables c Roughly chopped pieces d Flat, thin slices 11 What is the main difference between the Brunoise and Macédoine cuts? a Brunoise is larger than macédoine b Macédoine is thicker and larger cubes than brunoise c Both are the same size d Brunoise is only for fruits 12 When cleaning knives after use, what is the safest practice? a Wash knives separately by hand and dry immediately b Soak knives in water overnight c Put knives in the dishwasher d Leave knives on the counter until next use 13 Which knife would you use to remove bones from raw meat? a Filleting knife b Utility knife c Boning knife d Chef's knife

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Kitchen knives, upkeep, and cutting techniques

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À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

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Kitchen knives, upkeep, and cutting techniquesVersion en ligne

par Sharon

1. Which knife is mainly used for chopping, slicing, and dicing most ingredients in the kitchen?

This knife has a small blade and is ideal for peeling fruits or trimming vegetables. Which knife is it?

A knife with a serrated (saw-like) edge, perfect for slicing through bread without crushing it, is called a:

Choose one or more answers

Which knife has a heavy, rectangular blade and is used for chopping through bones and large pieces of meat?

Which knife is smaller than a chef’s knife but used for similar purposes such as slicing sandwiches and small fruits?

Which knife has a flat blade and is mainly used for spreading, lifting, or smoothing soft foods such as icing or mashed potatoes?

When slicing herbs like basil or parsley finely into ribbons, which knife would be most suitable?

Which of the following best describes proper knife upkeep?

Why should knives be kept sharp at all times?

Which of the following best describes the term julienne?

What is the main difference between the Brunoise and Macédoine cuts?

When cleaning knives after use, what is the safest practice?

Which knife would you use to remove bones from raw meat?