Knife Skills in Cooking

15 Points Per Correct Answer - No time limit  

1. If I said "cut these vegetables into brunoise", what would I mean? Thin strips Thick strips The natural shape of the vegetable A fine dice cut

2. What would I be looking for if I asked for a julienne cut? Thin strips A thick dice cut A fine dice cut The natural shape of the vegetable

3. What do I mean by a paysanne cut? A fine dice cut A chunky dice cut Thin strips The natural shape of the vegetable

4. What would I mainly use a paring knife for? Boning out meat Cutting vegetables Filleting fish Turning potatoes

5. Which of these knives is long, thin and flimsy? Boning knife Fillet knife Turning knife Large chefs knife

6. Which of these ingredients would you be likely to chiffonade? Basil Chocolate Potatoes Eggs

7. Which of these knives is small and serrated? Paring knife Tomato knife Turning knife Filleting knife

8. Which type of spatula would be used when cooking fish? Plain spatula Fanned spatula Slotted spatula Cranked spatula

9. If someone were to cut vegetables into mirepoix, what would you expect the vegetables to look like? Fine, detailed cut Small, dice cut Long, thin cut Chunky, rough cut

10. What is the name of the object used to sharpen knives in the kitchen? A block A steel A wheel A nail