When carrying a knife around the room how should you hold it?

• Point Facing forwards

• Point Facing downwards

• Point Facing upwards

• Above your head

How may stapes are there to the safe handwashing technique in food production

• 7

• 3

• 11

• 15

Which of these is a bruniose cut

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Which of these is a julienne cut

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Which of these is a batonette cut

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How big is a large dice cut

• 1 cm sq

• 5 cm sq

• o.5 cm sq

• 1mm sq

How big is a medium dice cut

• 1 cm sq

• 5 cm sq

• o.5 cm sq

• 1mm sq

How big is a brunoise dice cut

• 1 cm sq

• 5 cm sq

• o.5 cm sq

• 1mm sq

When cutting vegetables how should you hold the knife?

• Your whole hand around the handle

• By the handle with a finger on the top of the blade

• Pinching the sides of the blade with your index finger and thumb

• By the sharp part of the blade

What is the safest way to chop vegetables

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