Knife Skills: 67 MCQs with answers

Squaring off the product

The dicing process begins by squaring off the product to create a stable, flat surface, ensuring uniform subsequent cuts.

Brunoise

Brunoise is a fine dice (1/8 inch cube) made by cutting a julienne stick crosswise.

Tip

The tip of the blade is used for delicate work, such as mincing herbs or making fine cuts.

It ensures even cooking and professional appearance

Uniform pieces ensure even cooking and a professional appearance, which is key to these classic cuts.

Honing with a steel

Honing with a steel should be done before each use to realign the edge, while sharpening is less frequent.

In a knife block or on a magnetic strip

Knives should be stored in a knife block, on a magnetic strip, or with blade guards to protect the edge and prevent injury.

Heel

The heel, the widest and strongest part of the blade, is used for heavy work such as cutting through bones.

True

For most cuts, the tip of the knife remains on the cutting board, and the blade is pushed down and forward.

False

A dull blade is more dangerous because it requires more force and is more likely to slip.

1/8 × 1/8 × 2 to 3 inches

The julienne cut is defined as 1/8 × 1/8 × 2 to 3 inches, making it a thin matchstick cut.

Allumette

Allumette is 1/16 × 1/16 × 2 to 3 inches, which is smaller than julienne (1/8 inch) and bâtonnet (1/4 inch).

Squaring the product

The process begins by squaring the product to create flat, even surfaces for uniform cutting.

Medium dice

A bâtonnet (1/4 × 1/4 × 2-3 inches) cut crosswise into 1/4-inch cubes yields a medium dice.

1/4 × 1/4 × 2 to 3 inches

Bâtonnet is a thick matchstick cut measuring 1/4 × 1/4 × 2 to 3 inches.

Brunoise

Brunoise is a 1/8-inch cube, obtained by cutting a julienne stick (1/8 × 1/8) crosswise into 1/8-inch pieces.

Knuckles forward, fingertips curled under

The guiding hand should have knuckles forward and fingertips curled under to protect fingers and guide the blade.

Bâtonnet

French fries are typically cut as bâtonnets, which are 1/4 × 1/4 × 2-3 inches, a common size for frying.

Square, slice, julienne sticks, cut crosswise

The standard sequence is: square the product, slice it, cut into sticks (julienne for small dice), then cut crosswise into cubes.

Ensures even cooking and attractive presentation

Uniform cuts cook evenly and create a consistent, professional appearance.

1/16 × 1/16 × 2 to 3 inches

The allumette cut is a thin stick cut measuring 1/16 × 1/16 × 2 to 3 inches, making it the smallest stick cut.

Medium dice

A medium dice is made from a bâtonnet stick cut crosswise into cubes, typically 1/2 × 1/2 × 1/2 inch.

Squaring the product

Squaring the product creates flat, even surfaces, which is essential for uniform stick cuts.

Bâtonnet

The bâtonnet is the largest stick cut, measuring 1/4 × 1/4 × 2 to 3 inches.

1/8 × 1/8 × 1/8 inch

A brunoise is a small dice made from a julienne stick cut crosswise, measuring 1/8 × 1/8 × 1/8 inch.

Brunoise

A brunoise is produced by cutting a julienne stick crosswise into small cubes.

Square, slice, cut into sticks, dice crosswise

The correct sequence is to square the product, slice it into planks, cut into sticks, then dice crosswise.

Bâtonnet

French fries are typically cut as bâtonnets, which are 1/4 × 1/4 × 2 to 3 inches.

Knuckles forward, fingertips curled under

The guiding hand should have knuckles forward and fingertips curled under to protect fingers and guide the blade.

It ensures even cooking and consistent texture

Uniform cuts ensure even cooking, consistent texture, and attractive presentation.

1/4 × 1/4 × 2 to 3 inches

A bâtonnet is a stick cut measuring 1/4 inch by 1/4 inch by 2 to 3 inches.

Medium dice

Cutting a bâtonnet (1/4 × 1/4 × 2-3 inches) crosswise into 1/4-inch cubes yields a medium dice.

Squaring the product

The process begins by squaring the product to create straight, even edges, which is essential for uniform cuts.

Julienne

Julienne is the smallest stick cut, measuring 1/8 × 1/8 × 2 inches, while allumette is slightly larger and bâtonnet is the largest.

1/8 × 1/8 × 2 inches

A julienne cut is a thin stick measuring 1/8 inch by 1/8 inch by 2 inches.

Brunoise

Cutting a julienne stick (1/8 × 1/8 × 2 inches) crosswise into 1/8-inch cubes creates a brunoise dice.

1/8 × 1/8 × 2 to 3 inches

An allumette cut measures 1/8 inch by 1/8 inch by 2 to 3 inches, slightly longer than a julienne.

Bâtonnet

French fries are typically cut into bâtonnet shapes, which are 1/4 × 1/4 × 2 to 3 inches, providing a hearty fry.

Square, slice, allumette, dice crosswise

A small dice is made by squaring, slicing, cutting into allumette sticks (1/8 × 1/8 × 2-3 inches), then dicing crosswise into 1/8-inch cubes.

Knuckles forward, fingertips tucked back

The guiding hand should have knuckles forward and fingertips tucked back to protect fingers and guide the blade for uniform cuts.

$1/8 \times 1/8 \times 2$ inches

The julienne cut is defined as $1/8 \times 1/8 \times 2$ inches (matchstick size).

$1/8 \times 1/8 \times 1/8$ inches

Brunoise is a small dice made from a julienne stick, so each side is $1/8$ inch.

Bâtonnet

Bâtonnet is a stick cut measuring $1/4 \times 1/4 \times 2$ inches, larger than julienne and allumette.

$1/16 \times 1/16 \times 2$ inches

Allumette is a matchstick cut, smaller than julienne, at $1/16 \times 1/16 \times 2$ inches.

Medium dice

Cutting a bâtonnet ($1/4 \times 1/4 \times 2$) crosswise into $1/4$-inch cubes yields a medium dice.

$3/4 \times 3/4 \times 3/4$ inches

Large dice is a cube of $3/4$ inch on each side.

Small dice

Allumette sticks are $1/16$ inch thick; cutting them crosswise into $1/16$-inch cubes gives a small dice.

Bâtonnet

Bâtonnet is the largest stick cut at $1/4 \times 1/4 \times 2$ inches, compared to julienne and allumette.

Square the product

Squaring the product creates flat, even surfaces, which is essential for uniform cuts.

Brunoise

Julienne sticks are $1/8$ inch thick; cutting them crosswise into $1/8$-inch cubes yields a brunoise.

$1/4 \times 1/4 \times 2$ inches

A bâtonnet is a stick cut measuring $1/4 \times 1/4 \times 2$ inches, which is larger than julienne and allumette but smaller than large dice.

A $1/2$-inch cube

A medium dice is made from a $1/2$-inch stick cut crosswise, resulting in $1/2$-inch cubes.

$3/4 \times 3/4 \times 3/4$ inch

A large dice is a cube measuring $3/4 \times 3/4 \times 3/4$ inch, commonly used for hearty vegetables like potatoes.

Brunoise

An allumette stick is $1/8 \times 1/8 \times 2$ inches; cutting it crosswise produces a brunoise, which is a $1/8$-inch cube.

To produce small, uniform cubes for even cooking

The brunoise cut is specifically designed to create small, uniform cubes, which allows for even cooking and a refined presentation in dishes.

Bâtonnet

Among stick cuts, bâtonnet is the largest at $1/4 \times 1/4 \times 2$ inches, while julienne and allumette are thinner.

Square, slice, cut into sticks, dice crosswise

The standard sequence for any dice is: square the product, slice it, cut into sticks, then dice crosswise.

Bâtonnet

French fries are typically cut as bâtonnets, which are $1/4 \times 1/4 \times 2$ inches, providing a sturdy fry shape.

Knuckles forward, fingertips curled under

The guiding hand should have knuckles forward and fingertips curled under to protect fingers and guide the blade consistently.

It ensures even cooking and consistent texture

Uniform cuts ensure that all pieces cook at the same rate and have a consistent texture, which is essential for quality dishes.

1/4 × 1/4 × 2 to 3 inches

Bâtonnet is a thicker stick shape measuring 1/4 inch × 1/4 inch × 2 to 3 inches.

Fingers curled under with knuckles forward

The guiding hand should have fingertips curled under and knuckles extended forward, acting as a guide for the blade.

Bâtonnet

Bâtonnet is a common cut for French fries, measuring 1/4 × 1/4 × 2 to 3 inches.

Square off, slice, stack, cut sticks, dice

The process is: square off, slice into slabs, stack and cut into sticks, then cut crosswise into dice.

Leafy vegetables and herbs

Chiffonade is a cut for leafy vegetables and herbs, where leaves are stacked, rolled, and sliced into thin ribbons.

Allumette

Allumette measures 1/8 × 1/8 × 2 to 3 inches, slightly larger than julienne.

Football-shaped pieces

Tourné is a cut used to create football-shaped pieces from vegetables for even cooking and elegant presentation.

Cylindrical vegetables

The oblique or roll cut is used for cylindrical vegetables, cutting on an angle and rolling a quarter turn for more surface area.