Knife Skills and Safety – MCQs – Culinary Arts

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1. What is the most common type of knife used in the kitchen?





2. Which knife is best suited for peeling fruits and vegetables?





3. The term “julienne” refers to cutting food into:





4. What is the primary purpose of honing a knife?





5. Which knife cut produces small, even cubes?





6. A serrated knife is best used for cutting:





7. What angle is typically used when sharpening a chef’s knife?





8. Why is it important to keep knives sharp?





9. What is the safest way to carry a knife in the kitchen?





10. Which type of knife is designed for filleting fish?





11. The term “chiffonade” is used to describe cutting:





12. Which knife should be used to cut through bones?





13. Why should a wooden cutting board be used for knives?





14. What is the correct grip for a chef’s knife?





15. Which material is least recommended for cutting boards?





16. What is the term for cutting food into very fine pieces like a paste?





17. Why should knives not be soaked in water for long periods?





18. Which knife is also known as a utility knife?





19. The safest way to wash knives is:





20. What does the term “butterfly cut” mean?





21. Which knife is used for carving cooked meats?





22. Why should knives be stored in a knife block or magnetic strip?





23. Which part of the knife is used for fine, delicate cuts?





24. What is the purpose of a bolster on a knife?





25. What is the most important rule when handing a knife to someone?





26. Which knife cut is larger than a dice?





27. What is the correct action when a knife starts to slip during cutting?





28. Why should you use a sharp knife instead of a dull one?





29. What is the recommended hand position to protect fingers while cutting?





30. Which knife cut produces thin, round slices?





31. Why is a paring knife unsuitable for cutting large meat portions?





32. The spine of a knife refers to:





33. What is the best way to prevent knife accidents?





34. Which knife is designed for cutting cheese?





35. What is the main reason for using a cutting board stabilizer (like a damp cloth)?





36. Why should knives be kept dry after washing?





37. Which cut is used for matchstick-sized pieces?





38. What is the main difference between a boning knife and a fillet knife?





39. The heel of a knife is used for:





40. Why should knives not be used on metal or glass surfaces?





41. Which cut is commonly used for chopping onions finely?





42. What is the safest way to store knives in a professional kitchen?





43. The tang of a knife refers to:





44. What should be done if a knife falls?





45. Which knife is best for cutting tomatoes?





46. Which cut is known as fine matchsticks?





47. A full-tang knife is considered better because:





48. Which safety rule applies when walking with a knife?





49. What is the purpose of a granton edge knife?





50. When cutting round vegetables, what is the first step for safety?





 Core Culinary Subjects

  1. Introduction to Culinary Arts – MCQs – Culinary Arts

  2. Food Preparation & Cooking Techniques – MCQs – Culinary Arts

  3. Knife Skills and Safety – MCQs – Culinary Arts

  4. Culinary Terminology – MCQs – Culinary Arts

  5. Garde Manger (Cold Kitchen) – MCQs – Culinary Arts

  6. Soups, Stocks & Sauces – MCQs – Culinary Arts

  7. Meat, Poultry & Seafood Preparation – MCQs – Culinary Arts

  8. Vegetable & Starch Cookery – MCQs – Culinary Arts

  9. Baking & Pastry Arts – MCQs – Culinary Arts

  10. International Cuisine – MCQs – Culinary Arts

  11. Regional/Local Cuisine – MCQs – Culinary Arts

  12. Modernist/Contemporary Cuisine – MCQs – Culinary Arts

 Baking and Pastry Specialization

  1. Fundamentals of Baking – MCQs – Culinary Arts

  2. Pastry Techniques – MCQs – Culinary Arts

  3. Bread Making & Artisan Breads – MCQs – Culinary Arts

  4. Cake Decorating – MCQs – Culinary Arts

  5. Chocolate and Confectionery Arts – MCQs – Culinary Arts

  6. Plated Desserts – MCQs – Culinary Arts

🍽️ Food & Beverage Management

  1. Menu Planning and Design – MCQs – Culinary Arts

  2. Food Costing and Control – MCQs – Culinary Arts

  3. Inventory & Purchasing Management – MCQs – Culinary Arts

  4. Food Safety & Sanitation (HACCP/ServSafe) – MCQs – Culinary Arts

  5. Restaurant & Kitchen Operations – MCQs – Culinary Arts

  6. Hospitality and Customer Service – MCQs – Culinary Arts

  7. Beverage Studies (Wine, Coffee, Tea, etc.) – MCQs – Culinary Arts

  8. Bar and Beverage Management – MCQs – Culinary Arts

 Business & Management in Culinary

  1. Culinary Entrepreneurship – MCQs – Culinary Arts

  2. Hospitality Management – MCQs – Culinary Arts

  3. Catering and Event Planning – MCQs – Culinary Arts

  4. Marketing for Food & Hospitality – MCQs – Culinary Arts

  5. Human Resources in Hospitality – MCQs – Culinary Arts

  6. Financial Management for Culinary Professionals – MCQs – Culinary Arts

 Nutrition and Health

  1. Nutrition and Menu Planning – MCQs – Culinary Arts

  2. Dietary and Special Needs Cooking – MCQs – Culinary Arts

  3. Food Allergies and Intolerances – MCQs – Culinary Arts

  4. Sustainable Cooking Practices – MCQs – Culinary Arts

 Other Essential Courses

  1. Culinary Math – MCQs – Culinary Arts

  2. Food Science and Technology – MCQs – Culinary Arts

  3. Culinary History and Culture – MCQs – Culinary Arts

  4. Internship / Industry Placement – MCQs – Culinary Arts

  5. Capstone Project or Culinary Portfolio – MCQs – Culinary Arts