Knive Skills

Question 1

furthest point
from the pommel of
the knife, where the
spine of the blade
and its edge meet.

Answer 1

POINT

Question 2

small
section of the blade
that sits just before
the point.

Answer 2

TIP

Question 3

refers to the
sharpened section of
the knife that runs
from the point to the
heel of the blade

Answer 3

EDGE

Question 4

unsharpened

back of the blade.

Answer 4

SPINE

Question 5

widest part of the
spine that usually sits
just in front of the
handle.

Answer 5

HEEL

Question 6

serves
the dual purpose of
strengthening the
part of the knife
where the blade
meets the handle and
also providing a small
guard that stops you
hand from slipping
forward onto the
edge.

Answer 6

BOLSTER

Question 7

sometimes referred
to as the “scales” if it
is made of two
pieces, can be
constructed of a
range of materials,
from plastic to deer

antler.

Answer 7

HANDLE

Question 8

section
of the blade that
extends into the
handle of the knife.

Answer 8

TANG

Question 9

the end of the
handle, furthest away
from the point.

Answer 9

BUTT

Question 10

Anatomy of a Kitchen Knife

Answer 10

Scales
Rivets
Heel
Spine
Point
Tip
Edge
Bolster 
Tang
Butt

Question 11

l

Answer 11

Hollow Grid
Flat
Serrated

Question 12

2 types of handle fasteners

Answer 12

Screws

Rivets

Question 13

need to checked and tightened regularly, as they will come loose during use. it makes it easy to replace the handle of a knife when if it wears out.

Answer 13

Screws

Question 14

tend to be a more cost-effective handle fastening and, while they don’t come loose during use in the
same way as screws, they make replacing a handle a lot more complicated.

Answer 14

Rivets

Question 15

three widely used tang styles

Answer 15

Full tang
Partial tang
False/rat-trail tang

Question 16

extends the entire length of the handle and often protrudes out of the end in what is called a pommel.
The handle of the knife is then commonly attached in two pieces, or scales, using screws or rivets. strongest and most durable blade design.

Answer 16

Full tang

Question 17

only extend the partial length of the handle and are not as durably constructed as full tang knives. are often used in very delicate knives that are not used for chopping, like filleting knives.

Answer 17

Partial tang

Question 18

are used in cheaper knives and only extend into the handle a small amount. is very thin, meaning it doesn’t add much
to the durability of the blade.

Answer 18

False/rat-trail tang

Question 19

–is a slicing technique in
which leafy green vegetables such as
spinach, sorrel, or Swiss chard, or a flat
leaved herb like basil, are cut into long, thin
strips. This is accomplished by stacking
leaves, rolling them tightly, then slicing the
leaves perpendicular to the roll.

Answer 19

CHIFFONADE

Question 20

that creates round or
oval, flat pieces by
cutting a cylindrical
vegetable crosswise.

Answer 20

RONDELLES

Question 21

oval shaped slices

Answer 21

DIAGONALS

Question 22

small
pieces with two
angle cut sides

Answer 22

OBLIQUES

Question 23

diamond
shaped pieces usually of
firm vegetables

Answer 23

LOZENGES

Question 24

is a more informal French
cut. Basically, you cut the
veggies/fruits/roots with a measurement
of about 1/2 inch x 1/2 inch x 1/8 inch

Answer 24

PAYSANNE

Question 25

measures
approximately 1⁄4 by 1⁄4
by 2
–2 1⁄2 inches (0.6 cm
× 0.6 cm
× 5 cm
–6 cm). It
is also the starting point
for the small dice.

Answer 25

BATONNET

Question 26

referred to
"matchstick
cut", it measures approximately
1⁄8 by 1⁄8 by 1
–2 inches). It is also
the starting point for the brunoise
cut.

Answer 26

JULIENNE

Question 27

measures approximately 1⁄16 by
1⁄16 by 1
–2 inches (0.2 cm
× 0.2 cm
×
3 cm
–5 cm), and is the starting point
for the fine brunoise cut.

Answer 27

FINE JULIENNE

Question 28

(pronounced
BROON

-wahz) measures 1/8 inch

× 1/8 inch

× 1/8 inch, which
makes it the smallest of the dice
cuts.

Answer 28

BRUNOISE

Question 29

measures 1/4 inch × 1/4 inch × 1/4 inch and is
produced by slicing the
allumette into 1/4
-inch
sections

Answer 29

SMALL DICE

Question 30

measures 1/2
inch
× 1/2 inch
× 1/2 inch,
and is a smaller version of
the large dice

Answer 30

MEDIUM DICE

Question 31

a culinary knife cut
measuring 3/4 inch
× 3/4 inch
× 3/4
inch. This square cut is most often
used for vegetables like potatoes, and
sometimes fruits such as watermelon

Answer 31

LARGE DICE

Question 32

is a food preparation
technique in which food
ingredients are finely divided
into uniform pieces.

Answer 32

MINCING