How to Cut Using a Chef's Knife

1. Slicing refers to:

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

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

• a)  True
• b)  False

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

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

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

• a)  True
• b)  False

5. 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).

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

• a)  True
• b)  False

7. 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

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

• a)  True
• b)  False

9. 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

10. 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

11. Which image shows the proper cutting technique?

• a) 
  
• b) 
  

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

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

13. 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

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

• a)  True
• b)  False

15. 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).

16. 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.

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

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

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

• a) 
  
• b) 
  

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

• a) 
  
• b) 
  

20. 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.