Cooking Lessons Essential Knife Skills 4 — Questions and Answers
Question 1: Which knife cut produces very fine ribbons of leafy herbs like basil?
- Chiffonade (Correct answer)
- Brunoise
- Julienne
- Mince
Correct answer: Chiffonade
Chiffonade involves stacking and rolling leaves, then slicing them crosswise into thin ribbons.
Question 2: When dicing an onion, why do you leave the root end intact until the final cuts?
- It holds the layers together for safer, more even cutting (Correct answer)
- It reduces the release of tear-inducing gases
- It makes the onion taste less bitter
- It keeps the onion from browning
Correct answer: It holds the layers together for safer, more even cutting
The root end acts as a natural anchor holding the onion layers together while you make horizontal and vertical cuts.
Question 3: What is the safest technique for cutting a round vegetable like a butternut squash or onion?
- Cut it in half first to create a flat, stable surface (Correct answer)
- Hold it firmly in your palm while slicing
- Cut it whole while it rolls freely
- Spear it with a fork and slice around the fork
Correct answer: Cut it in half first to create a flat, stable surface
Creating a flat side prevents the vegetable from rolling, which is a major cause of knife slips.
Question 4: Which motion is most efficient for mincing garlic with a chef's knife?
- A rocking motion with the knife tip anchored on the board (Correct answer)
- Straight up-and-down chopping with the whole blade
- Sawing back and forth like a bread knife
- Pressing straight down with the heel only
Correct answer: A rocking motion with the knife tip anchored on the board
Keeping the tip on the board and rocking the blade lets you mince quickly with control.
Question 5: In the batonnet cut, roughly what size are the finished pieces?
- 1/4 x 1/4 x 2-3 inches (Correct answer)
- 1/8 x 1/8 x 1/8 inch
- 1 x 1 x 1 inch
- Paper-thin slices
Correct answer: 1/4 x 1/4 x 2-3 inches
Batonnet is a stick cut about 1/4 inch square and 2-3 inches long, larger than julienne.
Question 6: What is the correct way to hand someone a kitchen knife?
- Place it down on a surface and let them pick it up, or offer it handle-first with the blade edge down (Correct answer)
- Toss it gently so they can catch the handle
- Hand it blade-first so they can see the edge
- Slide it across the counter toward them
Correct answer: Place it down on a surface and let them pick it up, or offer it handle-first with the blade edge down
Setting the knife down or presenting the handle keeps the blade edge away from both people's hands.
Question 7: Why should you cut away from your body whenever possible?
- If the knife slips, it moves away from you instead of toward you (Correct answer)
- It produces straighter cuts
- It keeps the blade sharper longer
- It reduces strain on the wrist
Correct answer: If the knife slips, it moves away from you instead of toward you
Directing the blade away from your body means a slip sends the edge into open space rather than into you.
Cooking Lessons Essential Knife Skills 4
Which knife cut produces very fine ribbons of leafy herbs like basil?