Test: Module 02 — Knife Skills and Prep¶

STUB — Full test to be written when this module is fully developed.

Instructions: Answer all questions. Write your answers directly below each question.

Total Points: 37 pts (Easy: 5 × 1 pt + Medium: 5 × 2 pts + Hard: 4 × 3 pts + Expert: 2 × 5 pts)

Preview of Test Topics¶

• Section 1 (Easy): Recall — cut dimensions, cut names, knife parts, mirepoix ratios
• Section 2 (Medium): Conceptual — why uniformity matters, honing vs. sharpening, mirepoix vs. brunoise mirepoix applications
• Section 3 (Hard): Practical — describe correct brunoise procedure; diagnose uneven dice scenario; describe tourné technique
• Section 4 (Expert): Design a complete prep plan for a three-component dish; explain knife geometry and how blade section (belly, heel, tip) maps to cut type

Full questions and answer blanks to be written.