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Chapter 11 - Knives and Hand Tools in the Professional Kitchen: In Review

1. True or false. The bolster is the most important factor in judging the quality of a knife.
     A. True B. False
2. A knife blade made from _____ _____ is easiest to sharpen.
   
3. Explain what makes a balanced knife.
   
4. Identify the best knife to use for the following tasks:

1. dicing an onion
   
2. cutting steaks from a loin of beef
   
3. splitting a sponge cake into layers
   
4. making radishes into flower garnishes
   
5. spreading icing on a cake
   

5. True or false. Studies have shown that hardwood cutting boards are less likely to allow bacterial growth than synthetic boards.
     A. True B. False
6. The _____ is used to sharpen a dull, worn knife blade.
   
7. List the two lubricants that are used on whetstones in the professional kitchen.
   
8. Explain which oil is the best to use as a whetstone lubricant and why.
   
9. A knife should be held at _____ angle to the whetstone or steel when sharpening or honing.
   
10. List three ways to correctly store knives.
    
11. Identify five rules of knife safety.
    
12. Describe tasks each of the following hand tools might be used for:
    

1. spider
   
2. skimmer
   
3. slotted spoon
   
4. offset spatula
   

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