1) What type of cut is this? a) Chiffonade b) Mince c) Fine Julienne  2) What type of cut is this? a) Chop b) Rondelle  c) Cube 3) What type of cut is this? a) Slice b) Cube c) Julienne 4) What is this knife called? a) Paring Knife b) Cleaver c) Chef Knife 5) A Knife steel does what? a) Protects your hands when cutting b) Sharpens a knife c) Helps balance the knife 6) What does this knife cut? a) Cheese b) Meat c) Bread 7) When bringing the knife to the dishwasher, where is it placed? a) At your side with the tip pointing downward b) On your cutting board c) Cradled in your arms 8) What must be used when using a knife in the kitchen? a) Oven Mitts b) Scissors c) Cutting Board 9) If you act inappropriately with a knife in class, you will... a) Loose your privilege to use knives b) Not be allowed to participate in cooking labs c) Be Expelled from class 10) What type of cut is this? a) Slice b) Mince c) Cub 11) What type of cut is this? a) Batonnet b) Julienne c) Slice 12) IN CLASS, who is responsible for sharpening the knives?  a) The Student chef b) The Custodian c) The Instructors 13) How do you prevent your cutting board from slipping & sliding? a) Make sure the countertop and cutting board are level b) Put a damp towel under it c) Flip it over to the other side 14) If you accidently drop your knife, you should.... a) Try to catch it b) Pick it up and continue to cut c) Move out of the way, quickly! 15) True or False, this is how we hold food when cutting? a) True b) False c) It doesn't matter how you hold it 16) A knife can.... a) Hurt you or others b) Damage property c) Hurt you and damage property

M Casas Copy of All About Knives

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