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36 True/False questions

  1. Knife Blades Type - combined alloy of carbon and stainless steel allowing a keener edge and wont corrode or discolor, taper-ground means blade forged out of a single sheet of metal tapers smoothly from spine to cutting edge, hollow-ground combines two sheets of metal and edges are beveled or fluted
    Stainless Steel


  2. Parts of a Knife #5 This is the back portion of the blade where the most force can be applied for cutting.


  3. Medium Dice 1/33/4 inch cube


  4. Large Dice1/3 inch cube


  5. Knife Type - blade 8 to 12 inches long, all purpose knifesJulienne, Allumette, Batonnet, Brunoise, Small Dice, Medium Dice (2 kinds of sizes), Large Dice, and Paysanne


  6. Knife Type - range in sizes from 5" to 7" in blade lengths, but smaller ones are available. Somewhat like a narrow-bladed cleaver, designed for a comfortable, well-balanced grip, sharp edges, either beveled or hollow ground, which enhances their cutting performance. The 'granton edge' release pattern (scalloped) on the blades that not only adds style, but helps to release thin slices and sticky food after slicing.
    Scimitar or Steak Knives


  7. Medium Dice 1/2 & Paysanne1/3 inch cube


  8. Parts of a Knife #2 The back edge or top of the blade. It's the thickest portion of the blade.
    Heel (back of the heel may or may not have a finger guard)


  9. Parts of a Knife #6 This is the thickest portion of metal (continuous with the blade) that ads weight and balance important when cutting.


  10. Parts Of A Knife Complete List (name as many as you can)
    Tip, Point, Spine, Cutting Edge, Heel, Bolster, Handle, Rivets, Scales, Tang, Butt


  11. Batonnet, Small Dice1/4 x 1/4 x 2 1/2 inch for the Batonnet, then 1/4 inch cube for the Small Dice


  12. Parts of a Knife #3 This is the front portion of the blade, which is used for delicate carving and is curved differently in every knife.


  13. Parts of a Knife #8 This is the handle material on both sides of the metal that can be made of wood, plastic, stainless steel, or a composite.
    Heel (back of the heel may or may not have a finger guard)


  14. honing steel16 degree angle either towards you or downward


  15. Knife Blades Type - no definition found but it seems that its referring mostly to the handle specially from japan, the blades used in metal has numerous variations
    High Carbon Stainless Steel


  16. Knife Blades Type - made out of a high-purity zirconium oxide powder that is compressed at very high pressures and heated in a furnace at temperatures over 2700°F. This results in an extremely-hard blade, nearly as hard as diamonds. The edge will maintain its razor sharpness and will be resistant to wearing. The extremely smooth, non-porous surface resists staining, odors and acidic materials, and is considered to be more sanitary than regular steel blades. Much lighter than steel at almost half the weight.
    Stainless Steel


  17. Parts of a Knife #7 pins are not visible in all knives, they serve to secure the metal to the handle. Rivets are typical of knives with wooden handles.
    Rivets (no longer recommended as it may retain bacteria)


  18. Knife Type - curved, pointed blade, used for accurate cutting of steaks
    French aka Chef's Knife


  19. Parts of a Knife #9 This is the portion continuous with the blade that extends into the center of the handle to give the knife stability, connection to the handle, and weight balance. Full tang means that the blade goes all the way through the handle.


  20. Knife Blades type - strong and will not discolor or corrode but are much harder to sharpen
    Stainless Steel


  21. Parts of a Knife #1 the most fragile part of the blade and used for piercing


  22. Knife Type - smaller, lighter with a blade 5-8 inches long for various cutting chores
    Scimitar or Steak Knives


  23. sharpening stone16 degree angle either towards you or downward


  24. Knife Type - heavy enough to cut through bones, rectangular blade, varies in size according to its intended use, used mostly for chopping
    Cleaver Knife


  25. Knife Type - similar to paring knife but has a curve to facilitate cutting curved surfaces
    Filleting Knife


  26. Knife Type - long blade with a round or pointed tip, blade may be flexible or rigid, tapered or round or have a fluted edge, used for slicing cooked meats, fish, as well as breads
    Slicers Serrated and Unserrated Knife


  27. Knife Type - blade is thinner, about 6 inches long, and rigid, used for separating raw meat from bones
    Boning Knife


  28. Knife Type - short, rigid, broad-bladed knife with a slight edge, used for opening clams
    Oyster Knife


  29. Knife Type - blade 2-4 inches long, used for paring and trimming vegetables and fruits
    Scimitar or Steak Knives


  30. name the 8 basic knife cuts1/3 inch cube


  31. Parts of a Knife #4 This is the cutting surface or sharp portion of the entire blade, which is either straight or serrated.


  32. Knife Type - similar to a boning knife but is thinner and more flexible to make thin flat slices of meats
    Tourne Knife


  33. Knife Type - short, rigid, blunt knife with dull edge, used for opening oysters
    Clam Knife


  34. Allumette, Julienne, and Brunoise1/8 x 1/8 x 2 1/2 inch for the Allumette, Julienne is 2 inches long, and Brunoise is 1/8 inch cube


  35. Knife Blades Type - easily honed to extremely sharp edge but loses sharpness quickly, corrodes and discolors easily when in contact with acidic foods
    Stainless Steel


  36. Parts of a Knife #10 This is the end of the handle, which is different for every knife. The butt of some knives is continuous with the metal blade, as it is with the Calphalon series shown here. In others it consists of the handle only, or a combination of the handle material and the metal.