20 questions
Use a serrated knife on this
garnishes
raw meat
breads
vegetables
The bolster of the knife:
Metal pieces that fasten the handle to the tang
The part of the blade that continues into the knife's handle
The spot where the blade and handle come together
The tip of the knife
Use this to cut meat i.e. roast beef
Chef
Paring
Slicing
Utility
Do this after cutting lettuce after cutting raw meat
Dip the knife in sanitizer
Run the knife through the dishwasher
Wash and sanitize the knife separately
Wash the knife with other dishes
Why should you NOT use a dull knife
Accidental cuts are less likely
Accidental cuts are more likely
Requires less pressure to slice vegetables
Uses less time for sharpening
What is the best tool to sharpen the knife?
Diamond grade sandpaper
Knife of equal size
Sharpening stone or whetstone
Knife steel
Why is the hand-claw technique important when cutting?
Keeps fingers from cramping
Prevents strain on wrist
Keeps food sanitary
Guides food and prevents cuts
What method is used to sharpen a knife?
Draw the bade across the stone at a 20 degree angle
Draw the blade across the stone at a 45 degree angel
Draw the bade across the stone using a circular motion
Draw the blade across the stone using a zigzag motion
1/8 x 1/8 x 1/8
Brunoise
Julienne
Mince
Tournee
An elongate slice is a result of what cut?
round
square
thin
diagonal
This cut resembles a barrel or football
Cube
Tournee
Diagonal
Mince
This cut resembles a matchstick
Julienne
Chiffonade
Diagonal
Mince
Which best describes a tournee knife cut?
Diagonal
Fine dice
2: long matchstick
7 sides and 2" long
This cut is used to finely slice leafy vegetables or herbs
Torunee
Rondelle
Shirred
Chiffonade
1/8 x 1/8 x 2
Brunoise
Julienne
Mince
Tournee
Similar to Julienne but larger
Brunoise
Diagonal
Battonnet
Tournee
Which vegetable cut is a 3/4" cube?
Julienne
large dice
mince
tournee
1/2" cub
Julienne
large dice
medium dice
mince
Why is it important to cut foods into uniform shapes?
Improves flavors
Conserves nutrients
Ensure that the foods are safe to eat
Helps cooks food evenly
What would a Chef use to "true" a knife blade?
Knife of equal size
Knife steel
Diamond grade sandpaper
Sharpening stone