Parts & Types of Knives
Smallest type of knife used for more intricate work such as peeling fruits and deveining shrimp.
Paring knife
This kitchen tool is used to protect the tabletop from damage while cutting with a knife.
Cutting board
1 tablespoon equals how many teaspoons
3
To cook food in hot liquid reaching 212 degrees F, having bubbles that rise to and break on the surface of a liquid.
Boil
To work a ball of dough with the heels of the hands repeating press, fold, and turn motions until the dough is smooth and elastic.
Knead
Used to slice delicate foods such as bread, cake or tomatoes.
Serrated knife
True or False? A sanitized work area, a cutting board stabilized with a damp dish cloth or rubber mat, and a garbage or waste bowl should all be part of a chef's mise en place.
True
1 stick of butter equals how many tablespoons
8
To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender.
Cut-in
Blending a delicate mixture into a heavier one using a rubber spatula so that the mixture stays light.
Fold
Often used at buffets to carve meats such as turkey and prime rib.
Slicing knife
To cut into 1/4 inch even squares.
Dice
1 cup equals how many ounces?
8
Beat solid fat with a wooden spoon or electric mixer until smooth and light.
Cream
To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food.
Marinate
This is the thick shoulder located at the front of the knife handle, used for balance and prevents fingers from slipping.
Bolster
Long, thin matchsticks of carrots or potatoes.
Julienne
1 gallon equals how many cups?
16
To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking.
Baste
To make small, straight, shallow slices with a knife in the surface of meat or bread before cooking.
Score
This is a piece of steel that extends through the entire handle of a knife to keep it strong and balanced.
Tang
To shred produce or herbs into thin pieces.
Chiffonade
How many ounces are in one pound?
16
Cooking meat, fish or poultry uncovered in an oven with dry, hot air.
Roast
Cooking food uncovered under a direct heat source.
Braise