Knife Cuts
Interactive Video
•
Professional Development
•
10th Grade
•
Easy
Daniel Cote
Used 9+ times
FREE Resource
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15 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What was the most requested skill by the subscribers?
Baking techniques
Sauce making
Plating aesthetics
Knife skills
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary knife discussed for kitchen use?
Paring knife
Bread knife
Chef's knife
Filet knife
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How should you care for a chef's knife?
Leaving it to air dry
Using a metal scrubber
Hand washing with soap and water
Dishwasher cleaning
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the correct way to hold a chef's knife?
With all fingers wrapped around the handle
Pinching the blade with thumb and pointer finger
By the handle only
Using a towel for grip
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How should you position your non-dominant hand while cutting?
Flat on the cutting board
Fingertips tucked in
Fingers fully extended
Holding the knife handle
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the first basic knife cut introduced?
Julienne
Batonnet
Brunoise
Chiffonade
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What size is a brunoise cut?
1/4 inch cube
1/8 inch cube
1/2 inch cube
3/4 inch cube
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