Exam 6: Knife Skills

Which of the following is NOT an example of good knife technique?

When would it be useful to use a mandoline in place of your chef's knife?

What cutting technique do you use when uniformity of size and shape do NOT matter?

Why would you use a Parisienne scoop?

On a triple-faced whetstone, you should progress from the coarsest to the finest surface.

You must first cut a carrot into sticks before you can dice it.

Which of the following do you begin with to sharpen your knife?

What is the correct angle to hold your knife blade while sharpening it?

How should you clean and store your knives?

A dull knife is more dangerous than a sharp one.

What should you do if your knife falls off the counter?

Describe how to make garlic paste.

What is the smallest classical cut?

Which is the best cutting surface?

What is the name of the horizontal cut that creates a pocket in boneless meat, chicken and fish and allows it to be open like a book?

How do you hone a knife?

The only way to sanitize a chef's knife is in a commercial dishwasher.

Why is it important for every culinary professional to master knife skills?

What is the name of the cut typically used for garlic, shallots and herbs?

For safety reasons, always cut toward yourself.