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Knife Skills in Cooking Trivia Quiz

See how well you know your professional knife skills. Test your knowledge!

A multiple-choice quiz by georgiewadhere. Estimated time: 3 mins.

Author
georgiewadhere

Time
3 mins

Type
Multiple Choice

Quiz #
349,134

Updated
Dec 03 21

# Qns
10

Difficulty
Tough

Avg Score
6 / 10

Plays
677

Last 3 plays: Guest 111 (4/10), Guest 172 (6/10), Guest 136 (6/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. If I said "cut these vegetables into brunoise", what would I mean? Hint

Thick strips

Thin strips

A fine dice cut

The natural shape of the vegetable

NEXT>

Question 2 of 10

2. What would I be looking for if I asked for a julienne cut? Hint

The natural shape of the vegetable

A fine dice cut

Thin strips

A thick dice cut

NEXT>

Question 3 of 10

3. What do I mean by a paysanne cut? Hint

The natural shape of the vegetable

Thin strips

A fine dice cut

A chunky dice cut

NEXT>

Question 4 of 10

4. What would I mainly use a paring knife for? Hint

Boning out meat

Turning potatoes

Filleting fish

Cutting vegetables

NEXT>

Question 5 of 10

5. Which of these knives is long, thin and flimsy? Hint

Boning knife

Large chefs knife

Turning knife

Fillet knife

NEXT>

Question 6 of 10

6. Which of these ingredients would you be likely to chiffonade? Hint

Potatoes

Eggs

Chocolate

Basil

NEXT>

Question 7 of 10

7. Which of these knives is small and serrated? Hint

Paring knife

Filleting knife

Turning knife

Tomato knife

NEXT>

Question 8 of 10

8. Which type of spatula would be used when cooking fish? Hint

Plain spatula

Fanned spatula

Offset spatula

Cranked spatula

NEXT>

Question 9 of 10

9. If someone were to cut vegetables into mirepoix, what would you expect the vegetables to look like? Hint

Small, dice cut

Fine, detailed cut

Chunky, rough cut

Long, thin cut

NEXT>

Question 10 of 10

10. What is the name of the object used to sharpen knives in the kitchen? Hint

A block

A steel

A wheel

A nail

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Most Recent Scores

Dec 19 2024 : Guest 111: 4/10
Dec 16 2024 : Guest 172: 6/10
Nov 21 2024 : Guest 136: 6/10
Nov 18 2024 : Guest 199: 4/10
Nov 12 2024 : Guest 104: 8/10
Oct 23 2024 : Guest 111: 6/10

Score Distribution

Quiz Answer Key and Fun Facts

1. If I said "cut these vegetables into brunoise", what would I mean?

Answer: A fine dice cut

This cut would be used for things like broths. It's important to have each cut uniform and even.

2. What would I be looking for if I asked for a julienne cut?

Answer: Thin strips

This cut is often used for stir fries because vegetables will cook quicker when cut like this.

3. What do I mean by a paysanne cut?

Answer: The natural shape of the vegetable

This cut is usually used for presentational value. Its makes the vegetables look professional and natural. This is a French technique that is often used in classic cuisine.

4. What would I mainly use a paring knife for?

Answer: Cutting vegetables

A paring knife is a small knife that can be used for most things but is usually used in the preparation of vegetables.

5. Which of these knives is long, thin and flimsy?

Answer: Fillet knife

A fillet knife is used for filleting and skinning fish. It's flimsy so you can easily move it around the back bone of the fish without ruining the flesh.

6. Which of these ingredients would you be likely to chiffonade?

Answer: Basil

When something is prepared as a chiffonade cut, it means to cut it into paper-thin slices. Chiffon in French means fabric or rag.

7. Which of these knives is small and serrated?

Answer: Tomato knife

The tomato knife is mainly used in the making of salads. Because it is serrated, it can achieved a more precise cut, therefore adding to the presentation.

8. Which type of spatula would be used when cooking fish?

Answer: Fanned spatula

This spatula is bigger which makes it more suitable for cooking with fish because you can lift whole fillets out of the pan easily without worrying about the fish falling apart.

9. If someone were to cut vegetables into mirepoix, what would you expect the vegetables to look like?

Answer: Chunky, rough cut

Mirepoix is normally used for stocks and bases of soups. It is a rough cut for vegetables just cooked to extract flavour and taken out later in the cooking process. It therefore doesn't need to be precise.

10. What is the name of the object used to sharpen knives in the kitchen?

Answer: A steel

Every chef should own and regularly use a steel. Knives should be sharpened often.

Source: Author georgiewadhere

This quiz was reviewed by FunTrivia editor WesleyCrusher before going online.
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