parts of the chef knife
what is the point of the knife called
tip
large sized, irregular pieces
coarsely chopped
use for cleaning and paring food and cutting fruits and veggies
Paring Knife
1/2 x 1/2 x 1/2 inches
medium dice
Choose the_____one that fits comfortably in hand
Heaviest
rivets
medium sized,irregular pieces
chopped
good for cutting cheese and veggies
Utility Knife
1/4 x 1/4 x 2 inches
batonnet
most knifes are made of carbon steel,but ___is the best
high carbon steel
what is the part you hold called
handle
small sized, irregular pieces
minced
use for slicing and chopping
chefs knife
1/4 x 1/4 x 1/4 inches
small diced
looks for blades that taper___from the handel
evenly
what is the silver piece between the wood called
tang
extra small,irregular pieces
Finely Minced
bread knife
1/8 x 1/8 x 2 inches
Julienne
___handles sealed with heat resisted plastic are durable
wooden
what is the part called you cut with
cutting edge
cut crosswise 1/4 inch thick
Sliced
use for diving large cuts of meat or veggies
Boning knife
1/8 x 1/8 x 1/8 inches
Brunosie
base of the blade should have a firm___
bolster