Cooking Lessons Knife Skills and Cuts Questions and Answers

Question 1

A chef is preparing carrots for a garnish and needs to create very thin, matchstick-shaped pieces. Which classic French knife cut should be used?

Accepted Answer

Julienne

Answer

Bâtonnet

Answer

Paysanne

Answer

Carré (Large Dice)

Question 2

When preparing leafy herbs like basil or mint for a garnish, a chef stacks, rolls, and thinly slices the leaves perpendicular to the roll. What is this technique called?

Accepted Answer

Chiffonade

Answer

Mincing

Answer

Rondelle

Answer

Tourné

Question 3

What is the primary purpose of using the 'claw grip' with the non-dominant hand while cutting?

Accepted Answer

To protect the fingertips by tucking them away from the blade.

Answer

To increase cutting speed by over 50%.

Answer

To apply downward pressure on the blade.

Answer

To flatten the ingredient for more even cuts.

Question 4

A recipe requires onions to be cut into a uniform medium dice. What are the standard dimensions for this cut?

Accepted Answer

1/2 inch × 1/2 inch × 1/2 inch

Answer

3/4 inch × 3/4 inch × 3/4 inch

Answer

1/4 inch × 1/4 inch × 1/4 inch

Answer

1/8 inch × 1/8 inch × 1/8 inch

Question 5

A chef is preparing a mirepoix for a stock that will simmer for several hours. Which type of cut would be most appropriate for the vegetables to ensure slow flavor extraction without the pieces turning to mush?

Accepted Answer

A large dice or rough chop

Answer

A fine brunoise

Answer

A fine julienne

Answer

A chiffonade

Question 6

Which of the following is a critical safety rule for washing knives in a professional kitchen?

Accepted Answer

Hold the knife by the handle, blade facing away, and wash it separately.

Answer

Leave knives to soak in a sink of soapy water to loosen debris.

Answer

Wash, rinse, and sanitize knives in a commercial dishwasher with other utensils.

Answer

Use an abrasive scrubber to remove all food particles quickly.