Culinary Arts Knife Skills & Kitchen Equipment Flashcards
6 cards from real Culinary Arts practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Culinary Arts Knife Skills & Kitchen Equipment flashcards as text
What angle should most Western chef's knives be sharpened to on each side?
Answer: 15–20 degrees
Western chef's knives are typically sharpened at 15–20 degrees per side, balancing sharpness and edge durability.
A spider strainer is primarily used for:
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.
Which knife technique is used to create thin ribbons from leafy herbs or vegetables?
Answer: Chiffonade
Chiffonade involves stacking leaves, rolling them tightly, and slicing crosswise to create thin, ribbon-like strips.
What is the correct method for safely passing a knife to another cook?
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.
A tamis (drum sieve) is used to:
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.
When storing knives in a professional kitchen, the safest and most hygienic method is:
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.