SSS unit 1

How many parts does a knife have?

• 11

• 10

• 9

• 12

The "heel" of a knife is used for the heaviest task like chopping and making quick thick cuts.

• TRUE

• FALSE

The most frequently used part of a knife is the

• tip

• bolster

• edge

• tang

What is the length range of a Chef Knife?

• 21cm to 31cm

• 18cm to 19cm

• 32cm to 35cm

• 20cm to 30cm

Which of the following knife is use for meat fabrication?

• paring knife

• boning knife

• filleting knife

• cleaver

The purpose of the guiding hand is to control the food we are cutting and to prevent our fingers from being cut.

• FALSE

• TRUE

What is one safety precaution to take note when handling knife?

• Always try to catch a falling knife.

• Always hold the knife by the bolster

• Never try to catch a falling knife

• allow knife to be extended ove the edge of tables or cutting board.

when cleaning or washing your knife, which way should the blade be facing?

• inwards

• upwards

• downwards

• outwards

Cutting food uniformly will result in even cooking, better presentation and shorter cooking time.

• True

• False

Why is it important to always maintain the sharpness of your knives?