Essential Knife Skills Flashcards
7 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Essential Knife Skills flashcards as text
Which grip gives the most control when using a chef's knife?
Answer: The pinch grip, holding the blade between thumb and forefinger
The pinch grip places thumb and forefinger on the blade itself, giving maximum control and stability.
What is the purpose of the 'claw' hand position on the guiding hand?
Answer: To protect fingertips by curling them under while knuckles guide the blade
Curling the fingertips under keeps them away from the edge while the flat knuckles act as a safe guide for the blade.
Which cut produces long, thin matchstick-shaped pieces about 1/8 inch thick?
Answer: Julienne
Julienne is the classic matchstick cut, roughly 1/8 x 1/8 x 2 inches.
A brunoise cut is made by dicing which prior cut into tiny cubes?
Answer: Julienne
Brunoise is created by cutting julienne strips crosswise into approximately 1/8-inch cubes.
Why should you place a damp towel under a cutting board?
Answer: To keep the board from sliding while you cut
A damp towel grips both the counter and the board, preventing dangerous slipping while cutting.
What is the safest way to catch a knife that falls off the counter?
Answer: Never try to catch it; step back and let it fall
Attempting to catch a falling knife risks grabbing the blade, so you should always step back and let it drop.
Which knife is best suited for peeling and trimming small fruits and vegetables?
Answer: Paring knife
A paring knife's short 3-4 inch blade offers precise control for peeling and detail work.