Cooking Lessons Essential Knife Skills Questions and Answers Flashcards
6 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Cooking Lessons Essential Knife Skills Questions and Answers flashcards as text
What does it mean to 'brunoise' a vegetable?
Answer: Dice it into very small uniform cubes (1/8 inch)
Brunoise is a fine dice measuring approximately 1/8 inch on each side, achieved by first julienning then cross-cutting the strips.
Which part of the knife blade should make first contact with the cutting board during a proper slice?
Answer: The tip
During a forward slice, the tip contacts the board first and the heel follows through, using the full length of the blade.
What is the safest way to pass a knife to another person in a kitchen?
Answer: Place it on the counter with the handle facing them
Setting the knife on a flat surface with the handle pointing toward the recipient eliminates the risk of hand injury during transfer.
A serrated bread knife is most effective because its teeth do what?
Answer: Slice through soft interiors without compressing them
The serrated teeth saw through crusty exteriors while the gullets between teeth glide through soft bread without crushing the crumb.
What angle should most Western chef's knives be sharpened to on each side?
Answer: 15–20 degrees
Most Western chef's knives are sharpened at 15–20 degrees per side, balancing sharpness with edge durability for general kitchen tasks.
Which knife task is the paring knife specifically designed for?
Answer: Peeling and trimming small fruits and vegetables
The short 3–4 inch blade of a paring knife gives precise control for peeling, coring, and trimming small produce held in the hand.