Types of Knives
Parts of a Knife
Cuts
Misc
Knife Safety
100
the most commonly used knife
What is Chef's Knife?
100
the part of a knife that is a single piece of stainless steel or carbon steel
What is the Blade?
100
a small circular cut of a carrot
What is a slice?
100
Name this type of cut
Mince
100
What to do to make sure your cutting board will not slip
Put a damp paper towel underneath
200
a small knife with a 2-4 inch blade used for peeling
What is Pairing Knife?
200
the part of the knife that you need to feel comfortable in your hand
What is the Handle?
200
When leaves are rolled up and sliced
What is Chiffonade?
200
What is wrong with this picture?
The finger should not be on top of the knife.
200
Why should you never put a knife in a sink?
Someone might get cut by grabbing it (not being able to see it)
300
a knife that is used to cut soft things like bread
What is Serrated Knife?
300
the part of a knife that is the sharpest
What is the Tip/point?
300
a long skinny cut.
What is a julienne?
300
Describe how the hand that is not holding the knife should be placed on the food. (Rocking method)
Bearclaw
300
Three places knives can be kept in the foods lab
hand, cutting board, knife bag
400
What is a Paring Knife?
400
the part of the knife that does the cutting
What is the edge?
400
The smallest cut
What is mince?
400
Describe how the hand that is not holding the knife should be placed if you are mincing something.
Firmly on top of the point of the knife.
400
When you need to leave your cutting station, describe how to leave your knife on the cutting board
on the top of the cutting board with the spine facing down
500
What is a Serrated Knife?
500
the part between the handle and the blade
What is the Bolster?
500
A cut used to ensure even cooking.
What is a dice?
500
Describe why a sharp knife is safer than a dull knife.
A sharp knife will slice more easily through food. A dull knife will require more pressure, causing slipping to occur.
500
How often you clean knives
What is after every use?