Cooking Lessons Cooking Lessons Knife Skills and Cuts Questions and Answers 2

Question 1

What does 'chiffonade' refer to in knife technique?

Accepted Answer

Slicing herbs or leafy greens into thin ribbons

Answer

Cutting into thick wedges

Answer

Dicing vegetables into 1/4-inch cubes

Answer

Peeling vegetables in a spiral motion

Question 2

Which part of the chef's knife blade is best for delicate slicing tasks like cutting fish?

Accepted Answer

The tip

Answer

The heel

Answer

The bolster

Answer

The spine

Question 3

What is the correct wrist motion when using a bench scraper to transfer chopped ingredients?

Accepted Answer

Twist the wrist inward while scooping

Answer

Keep the wrist locked and push straight

Answer

Flick the wrist outward to toss ingredients

Answer

Angle the blade at 90° and drag forward

Question 4

A 'paysanne' cut produces pieces in what shape and approximate size?

Accepted Answer

Flat, square or round pieces about 1/2 inch wide and 1/8 inch thick

Answer

Thin matchstick strips 2 inches long

Answer

Tiny cubes measuring 1/8 inch on each side

Answer

Cylindrical slices 1/4 inch thick

Question 5

When honing a chef's knife with a honing steel, at what angle should the blade be held?

Accepted Answer

15–20 degrees

Answer

10–12 degrees

Answer

25–30 degrees

Answer

35–45 degrees

Question 6

Which cutting technique is used to create a 'brunoise'?

Accepted Answer

Julienne first, then cut crosswise into tiny cubes

Answer

Stack, roll, and slice

Answer

Score and snap

Answer

Bias-cut on a 45-degree angle