Cooking Lessons Knife Skills and Cuts 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 Knife Skills and Cuts Questions and Answers flashcards as text
What does 'chiffonade' refer to in knife technique?
Answer: Slicing herbs or leafy greens into thin ribbons
Chiffonade is a technique where herbs or leafy greens are stacked, rolled, and sliced crosswise into thin ribbons.
Which part of the chef's knife blade is best for delicate slicing tasks like cutting fish?
Answer: The tip
The tip of the chef's knife provides the most control and is ideal for delicate slicing tasks such as cutting fish or trimming.
What is the correct wrist motion when using a bench scraper to transfer chopped ingredients?
Answer: Twist the wrist inward while scooping
Twisting the wrist inward while scooping with the bench scraper allows ingredients to roll cleanly onto the blade for safe transfer.
A 'paysanne' cut produces pieces in what shape and approximate size?
Answer: Flat, square or round pieces about 1/2 inch wide and 1/8 inch thick
Paysanne cuts are flat, roughly square or round slices about 1/2 inch wide and 1/8 inch thick, often used in rustic soups and stews.
When honing a chef's knife with a honing steel, at what angle should the blade be held?
Answer: 15–20 degrees
Holding the blade at 15–20 degrees to the honing steel realigns the edge without removing significant metal, maintaining sharpness.
Which cutting technique is used to create a 'brunoise'?
Answer: Julienne first, then cut crosswise into tiny cubes
Brunoise is achieved by first cutting vegetables into julienne strips, then turning and cutting crosswise to produce 1/8-inch cubes.