11 classic Knife cuts
What are the dimensions for a large dice
3/4" x 3/4" x 3/4"
the all purpose knife
Chef's Knife
A very shallow pan, about one inch deep
Sheet pan
Scissor like utensil that food handlers use to pick up and handle all kinds of solid food.
Tongs
A precise scale used to measure weight. It provides a digital readout in both U.S and metric systems
Digital scale
What is the bias/diagonal cut
oval shaped slices
Heavy rectangular knife
The Cleaver
What is the other name for a Brazier
rondeau
Shreds small pieces of the outer peel of citrus fruits.
Zester
similar to liquid measuring cups but bigger
Volume Measures
What cut has the dimensions 1/8" x 1/8" x 2"
Julienne
the general-purpose knife
The Santoku
used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator.
Hotel Pan
A rigid, small sheet of stainless steel with a metal blade. Used to scrape material off of a work surface.
Bench Scraper
Short-handled measuring utensil used to scoop
Portion scoop
what are the dimensions for the batonnet
¼” x ¼” x 2”
called "Birds beak" knife
Tourne
The original French ___ pan is slope-sided and made of thin metal for quick heating.
Saute pan
A screen that stretches across a metal or wood base that is shaped like a drum.
Tamis/Drum Sieve
Used to measure recipe ingredients, from 1/4 ounce to 2 pounds
What is the dimensions and shape of the tourne
¾” diameter, 2” long, 7 equal sides flat ended
short blunt point knife
A shallow skillet with very short, slightly sloping sides
Crepe pan
Cuts ball shapes out of soft fruits and vegetables
Parisienne
Thermometer that measures temperature in thick or thin food almost instantly.
Thermocouple