Culinary Arts Culinary Arts Knife Skills & Kitchen Equipment 3 — Questions and Answers
Question 1: What angle should most Western chef's knives be sharpened to on each side?
- 5–10 degrees
- 15–20 degrees (Correct answer)
- 30–35 degrees
- 45 degrees
Correct answer: 15–20 degrees
Western chef's knives are typically sharpened at 15–20 degrees per side, balancing sharpness and edge durability.
Question 2: A spider strainer is primarily used for:
- Straining large stocks through a fine mesh
- Skimming foam from stocks
- Retrieving and draining items from hot liquids (Correct answer)
- Sifting dry ingredients
Correct answer: Retrieving and draining items from hot liquids
The spider's wide wire-mesh basket lifts blanched vegetables or fried items quickly out of boiling or frying liquid.
Question 3: Which knife technique is used to create thin ribbons from leafy herbs or vegetables?
- Brunoise
- Tourné
- Chiffonade (Correct answer)
- Mirepoix
Correct answer: Chiffonade
Chiffonade involves stacking leaves, rolling them tightly, and slicing crosswise to create thin, ribbon-like strips.
Question 4: What is the correct method for safely passing a knife to another cook?
- Toss it handle-first
- Place it on the work surface and announce 'knife on board' (Correct answer)
- Hold the blade and extend the handle
- Slide it across the counter quickly
Correct answer: Place it on the work surface and announce 'knife on board'
Setting the knife on the work surface and verbally announcing it allows the recipient to pick it up safely without risk of cuts.
Question 5: A tamis (drum sieve) is used to:
- Measure liquid volumes precisely
- Produce ultra-smooth purées and sauces (Correct answer)
- Shred hard cheeses finely
- Slice vegetables thinly and uniformly
Correct answer: Produce ultra-smooth purées and sauces
Forcing food through the fine mesh of a tamis removes fibers, skin, and lumps to create silky-smooth purées.
Question 6: When storing knives in a professional kitchen, the safest and most hygienic method is:
- Loose in a drawer with other utensils
- In a wall-mounted magnetic strip or knife block (Correct answer)
- Submerged in a sink of soapy water
- Wrapped in a damp towel on the prep table
Correct answer: In a wall-mounted magnetic strip or knife block
A magnetic strip or knife block keeps blades exposed only at the edge, preventing dulling and protecting hands from unexpected cuts.
Culinary Arts Culinary Arts Knife Skills & Kitchen Equipment 3
What angle should most Western chef's knives be sharpened to on each side?