Knife Parts
The part of the knife you hold
What is the handle?
Used for boning out cuts of meat and poultry
What is a boning knife?
Cut into long, thin strips or ribbons - shredded
What is chiffonade?
The temperature danger zone range
What is between 5-60°C?
What is the bell?
The sharp and thin part at the very end
What is the point?
Long firm blade and a serrated fluted edge
What is a bread knife?
Cut into matchsticks - strips
What is julienne?
The required internal temperature of cooked and reheated food?
What is at least 75°C
Out of bounds for students
What is the pantry and teachers office?
The blunt side of the knife
What is the spine?
Used for shaping, smoothing and spreading
What is a palette knife?
Cut in to the shape of the fruit/vege - shapes
What is paysanne?
How long to wait after illness before returning to work
What is 48 hours?
Where the apron goes at the end of a practical
The widest part of the blade
What is the heel?
All purpose medium to large knife
What is a chef's knife?
Cut into larger strips - batons
What is jardiniere?
How to ensure high risk food is safe to eat
What is apply the 2/4 hour rule?
Sits under the chopping board
What is a mat or wet paper towel?
The thick metal band before the handle
What is the bolster?
A small narrow blade tapering to a point
What is a paring knife?
Cut from batons into square cubes - dice
What is macedoine?
The minimum holding temperature of hot food
What is at least 60°C?
The location of the first aid kit
What is the laundry?