Cooking Lessons Knife Skills and Cuts 5 — Questions and Answers
Question 1: Which part of the knife is the thick junction between the blade and the handle on a forged knife?
- Bolster (Correct answer)
- Tang
- Heel
- Spine
Correct answer: Bolster
The bolster is the thick band of metal where the blade meets the handle, adding balance and finger protection.
Question 2: What does 'full tang' mean in knife construction?
- The blade metal extends through the entire length of the handle (Correct answer)
- The blade is made of a single bevel
- The knife has a serrated edge
- The handle is removable
Correct answer: The blade metal extends through the entire length of the handle
A full tang means the blade steel runs the whole length of the handle, giving strength and balance.
Question 3: Which task is a paring knife best suited for?
- Peeling and trimming small fruits and vegetables in hand (Correct answer)
- Breaking down a whole chicken
- Slicing a large brisket
- Splitting lobster shells
Correct answer: Peeling and trimming small fruits and vegetables in hand
The short 3-4 inch blade of a paring knife excels at detailed in-hand work like peeling, trimming, and coring.
Question 4: You need to cut raw chicken and then vegetables for a salad. What is the correct practice?
- Use separate boards and knives, or wash and sanitize them between tasks (Correct answer)
- Wipe the knife on a towel and continue
- Cut the vegetables first only if they will be cooked
- Rinse the board with cold water only
Correct answer: Use separate boards and knives, or wash and sanitize them between tasks
Raw poultry can cross-contaminate ready-to-eat foods, so equipment must be swapped or washed and sanitized between tasks.
Question 5: What should you do if a knife falls off the counter?
- Step back and let it fall — never try to catch it (Correct answer)
- Catch it by the handle mid-air
- Catch it with a towel
- Kick it away from your feet
Correct answer: Step back and let it fall — never try to catch it
Grabbing at a falling knife risks a severe cut; move your feet clear and pick it up after it lands.
Question 6: Placing a damp towel or non-slip mat under a cutting board serves what purpose?
- It keeps the board from sliding while you cut (Correct answer)
- It absorbs food juices
- It keeps food colder
- It sharpens the knife edge
Correct answer: It keeps the board from sliding while you cut
A damp towel or mat anchors the board so it cannot slide mid-cut, which is a common cause of accidents.
Question 7: Which blade style is typical of a Japanese santoku compared to a Western chef's knife?
- A flatter edge profile with less curve, suited to up-and-down chopping (Correct answer)
- A deeply curved belly for rocking
- A fully serrated edge
- A flexible thin blade for filleting
Correct answer: A flatter edge profile with less curve, suited to up-and-down chopping
A santoku has a flatter edge and shorter blade than a chef's knife, favoring a straight up-and-down or gliding chop rather than rocking.
Cooking Lessons Knife Skills and Cuts 5
Which part of the knife is the thick junction between the blade and the handle on a forged knife?