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36 Multiple choice questions


  1. Porcelain Knives
  2. 1/4 x 1/4 x 2 1/2 inch for the Batonnet, then 1/4 inch cube for the Small Dice

  3. High Carbon Stainless Steel

  4. Butt
  5. 1/2 inch cube for the dice, and 1/2 x 1/2 x 1/8 for the paysanne

  6. Carbon Steel

  7. Scales (plastic is highly preferred over wood)

  8. Stainless Steel

  9. Cleaver Knife
  10. 3/4 inch cube
  11. 16 degree angle either towards you or downward

  12. Utility Knife

  13. Ceramic Knives

  14. Slicers Serrated and Unserrated Knife
  15. Julienne, Allumette, Batonnet, Brunoise, Small Dice, Medium Dice (2 kinds of sizes), Large Dice, and Paysanne

  16. Cutting Edge

  17. Point
  18. 22.5 degree angle from heel to tip

  19. Spine

  20. Filleting Knife

  21. Tang

  22. Paring Knives
  23. 1/8 x 1/8 x 2 1/2 inch for the Allumette, Julienne is 2 inches long, and Brunoise is 1/8 inch cube

  24. Scimitar or Steak Knives
  25. 1/3 inch cube

  26. Clam Knife

  27. Bolster

  28. Tip, Point, Spine, Cutting Edge, Heel, Bolster, Handle, Rivets, Scales, Tang, Butt

  29. Boning Knife

  30. Heel (back of the heel may or may not have a finger guard)

  31. Tourne Knife

  32. Oyster Knife

  33. Santoku Knife

  34. Rivets (no longer recommended as it may retain bacteria)

  35. French aka Chef's Knife

  36. Tip