How to Cut Using a Chef's Knife

1. Size and consistency of chopped ingredients are important for:

• a)  mouth feel.
• b)  cooking time.
• c)  presentation.
• d)  all of the above.

2. In order to create the most stability before cutting, which ingredient should be leveled off first?

• a) 
  
• b) 
  
• c) 
  
• d) 
  
• e)  b) and d).

3. The most important key to cutting safely is:

• a)  anchoring your knife.
• b)  positioning your guide hand.
• c)  stabilizing the ingredient.
• d)  a) and c)
• e)  a) b) and c).

4. When dicing ingredients, try to stack as many items as possible to get the job done quickly.

• a)  True
• b)  False

5. When cutting a large, hard item such as a turnip, which hand position is safer?

• a) 
  
• b) 
  

6. When slicing long, round ingredients, it’s often easier to first cut the ingredient into smaller sections for more stability.

• a)  True
• b)  False

7. Dicing is simply slicing an ingredient two or three times in different directions to create dice or uniform cubes.

• a)  True
• b)  False

8. When slicing a whole cucumber into rounds:

• a)  the up and down cutting motion can be used.
• b)  the rolling motion can be used.
• c)  either a) or b).

9. Slicing refers to:

• a)  separating food into sections.
• b)  cutting on a bias.
• c)  cutting with a serrated knife.

10. Which image shows the proper cutting technique?

• a) 
  
• b) 
  

11. Slicing techniques are used to break ingredients down to the point that:

• a)  they are bite-sized.
• b)  they can be cut into dice.
• c)  they are small enough that the rolling technique can be used.

12. When slicing harder ingredients, it’s generally important to first stabilize the ingredient by creating a flat base.

• a)  True
• b)  False

13. When chopping parsley, which cutting techniques are used?

• a)  Up-and-down.
• b)  Rolling then pivot.
• c)  Pivot then rolling.
• d)  None of the above.

14. When slicing many soft, round ingredients, the slight downward pressure from your guide hand is enough to safely stabilize the base.

• a)  True
• b)  False

15. When slicing long ingredients, it’s often easier to first cut the ingredient in half so you have shorter lengths to work with.

• a)  True
• b)  False

16. When slicing long, flat ingredients lengthwise, such as celery, the tip of the blade should remain in contact with the cutting board as you drag and slice through the ingredient.

• a)  True
• b)  False

17. Which hand position is better for stabilizing a large ingredient such as cabbage?

• a) 
  
• b) 
  

18. Batonnet, julienne, brunoise, and chiffonade are French terms referring to:

• a)  the same cuts of different foods.
• b)  specific cuts of any food.

19. Batonnet, julienne, brunoise, and chiffonade are French terms that were coined to describe specific measurements for dices or slices.

• a)  True
• b)  False

20. When cutting soft round items such as a tomato, you will need to use a bit of a back and forth sawing motion, to help the blade slice through.

• a)  True
• b)  False