TESDA Cookery NC II — Assessment Essentials

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1. 1

   You need to cross the kitchen while holding a chef's knife. What is the safe way to carry it?

   1. 1Point the blade down and turn the edge away from your body
   2. 2Point the blade up over your shoulder as you walk
   3. 3Tuck the loose knife into your apron pocket
   4. 4Hold the knife straight out at arm level in front of you

   SagotPoint the blade down and turn the edge away from your body

   A knife carried point-down with the edge turned away endangers no one beside you if you are bumped. Announce yourself verbally when moving through a busy line.

2. 2

   Which statement best explains why a sharp knife is safer than a dull one?

   1. 1A sharp edge grips the food with less force, so it rarely skids off course
   2. 2Sharp knives are lighter and easier to lift
   3. 3A dull blade can never break the skin
   4. 4Sharp knives fold into their guard automatically

   SagotA sharp edge grips the food with less force, so it rarely skids off course

   Most kitchen cuts happen when a dull blade slips under pressure. A keen edge bites exactly where you aim it.

3. 3

   How is the claw grip performed when cutting by hand?

   SagotCurl your fingertips under so the knuckles face the blade, hold the food with the fingertips, and let the flat of the knuckles guide the blade as it moves

   The curled fingers never sit exposed beneath the edge, and the knuckle wall steers steady, even cuts.

4. 4

   On a busy line, why are pot and pan handles turned inward over the stove?

   1. 1A handle left jutting out can be caught by a passing body and spill scalding food
   2. 2Inward handles keep the pan bottom from scorching
   3. 3Inward handles help the lid seal in steam
   4. 4Turning handles inward saves counter space

   SagotA handle left jutting out can be caught by a passing body and spill scalding food

   Sticking-out handles are a leading cause of severe scalds in crowded kitchens. Keep them over the work surface, not the aisle.

5. 5

   Why must pot holders and oven mitts be dry before grabbing hot pans?

   1. 1Water trapped in the fabric flashes to steam and scalds your hand through the mitt
   2. 2Damp fabric makes the pan slippery and brittle
   3. 3Wet mitts transfer flavors into the food
   4. 4Moist mitts attract cockroaches at night

   SagotWater trapped in the fabric flashes to steam and scalds your hand through the mitt

   Steam carries heat far more quickly than dry cloth. A damp mitt can deliver a serious burn within seconds.