Cooking Lessons Essential Knife Skills 2 — Questions and Answers
Question 1: Which grip gives the most control when using a chef's knife?
- The pinch grip, holding the blade between thumb and forefinger (Correct answer)
- Holding the handle with all five fingers like a hammer
- Placing the index finger along the spine of the blade
- Gripping the very end of the handle for leverage
Correct answer: The pinch grip, holding the blade between thumb and forefinger
The pinch grip places thumb and forefinger on the blade itself, giving maximum control and stability.
Question 2: What is the purpose of the 'claw' hand position on the guiding hand?
- To protect fingertips by curling them under while knuckles guide the blade (Correct answer)
- To hold food more firmly against the board
- To speed up cutting by pushing food toward the knife
- To keep the hand warm during long prep sessions
Correct answer: To protect fingertips by curling them under while knuckles guide the blade
Curling the fingertips under keeps them away from the edge while the flat knuckles act as a safe guide for the blade.
Question 3: Which cut produces long, thin matchstick-shaped pieces about 1/8 inch thick?
- Julienne (Correct answer)
- Brunoise
- Chiffonade
- Batonnet
Correct answer: Julienne
Julienne is the classic matchstick cut, roughly 1/8 x 1/8 x 2 inches.
Question 4: A brunoise cut is made by dicing which prior cut into tiny cubes?
- Julienne (Correct answer)
- Chiffonade
- Rondelle
- Paysanne
Correct answer: Julienne
Brunoise is created by cutting julienne strips crosswise into approximately 1/8-inch cubes.
Question 5: Why should you place a damp towel under a cutting board?
- To keep the board from sliding while you cut (Correct answer)
- To absorb juices from the food
- To keep the board cool
- To sanitize the board during use
Correct answer: To keep the board from sliding while you cut
A damp towel grips both the counter and the board, preventing dangerous slipping while cutting.
Question 6: What is the safest way to catch a knife that falls off the counter?
- Never try to catch it; step back and let it fall (Correct answer)
- Grab for the handle quickly
- Trap it against the counter with your palm
- Catch it with a kitchen towel
Correct answer: Never try to catch it; step back and let it fall
Attempting to catch a falling knife risks grabbing the blade, so you should always step back and let it drop.
Question 7: Which knife is best suited for peeling and trimming small fruits and vegetables?
- Paring knife (Correct answer)
- Chef's knife
- Bread knife
- Cleaver
Correct answer: Paring knife
A paring knife's short 3-4 inch blade offers precise control for peeling and detail work.
Cooking Lessons Essential Knife Skills 2
Which grip gives the most control when using a chef's knife?