Knife Skills Quiz
Authored by Anonymous Anonymous
Hospitality and Catering
11th Grade
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5 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is the portion of the knife chefs use for detailed work such as paring, trimming and peeling?
Heel
Spine
Tip
Tang
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following are the pegs which hold the handle to the tang?
Scales
Rivets
Bolsters
Blades
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
If you need to leave your work area, which of the following should you do with your knife?
Place the knife in the sink to be washed at a later time
Leave the knife on top of your work area
Place the knife beneath the corner of the cutting board
Place the knife in the sanitation bucket
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When using the stone sharpener, which side should you first use to sharpen your knife?
Fine side
Medium side
Coarse side
It does not matter on which side you begin
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A honing steel can be used to do which of the following?
Sharpening the knife by shaving off fragments of the blade
Straightening the knife’s blade
Cleaning the knife
Lengthening the blade of a knife
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