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Terms in this set (39)
Used for fine work, paring, trimming and peeling. Also used for coring fruits and veggies or scoring meats.
Used for slicing, carving, and making precision cuts
Used for cutting that requires force such as chopping through joints. Widest and thickest part of blade.
Point where blade and handle come together. Gives blade strength and durability.
Non-cutting edge of blade.
Flat side of blade
Used to crush ingredients such as garlic or spices.
Continuation of blade into knife's handle.
Made of hard woods, textured metal, or composite materials. Should be comfortable in hand.
Attach wooden handles to blade
All-purpose knife, with an 8- to 12-inch triangular blade, can be used for trimming, slicing, chopping, and dicing. Most used.
Smaller, lighter version of a chef's knife, with a 5- to 7-inch blade. Used for light cutting, slicing, and peeling.
Has 2- to 4-inch blade and used mainly for peeling and trimming fruits and vegetables.
Usually about 6 inches long and thinner than blade of chef's knife. Used to separate raw meat from the bone. Allows you to work around bones, between muscles, and under gristle.
Long thin blade with rounded or pointed tip. Used to make smooth slices in a single stroke. May be flexible or rigid.
Row of teeth that make it easy to slice foods with a crust or firm skin
Rectangular blade with straight sides and can vary in size. Can be used for many applications of a chef's knife and is considered general purpose knife.
Very heavy blade, may have slight curve. Can be used to chop through sinew and bone.
Grip handle with three fingers, resting index finger flat on one side and holding thumb on opposite side.
Benefit of diagonal cut
Exposes greater surface area of the vegetable
Grip handle with all four fingers and hold thumb against side of blade
Grip handle with four fingers and hold thumb firmly against blade's spine
Most durable tang
Rat tail tang
Hidden by handle of blade
Cuts into uniform pieces
Guiding hand on cutting board
Tuck fingers under knuckles slightly and hold object with thumb held back from fingertips. Knife blade rests against knuckles.
Guiding hand while trimming or peeling
Holds and turns food against blade.
Guiding hand while carving meat or poultry
Holds carving or kitchen fork with tines either laid across surface or inserted directly into food.
Guiding hand when cutting horizontally
Placed on top of food to keep it from slipping
Type of precision cut; makes round pieces of the same thickness from cylindrical foods.
Variation of the rondelle precision cut. Cuts down diagonally, exposing greater surface area of vegetable
Precision cut; long rectangular slice about 1/8 inch thick.
Fine julienne cut
Precision cut; long rectangular slice about 1/16 inch thick.
Precision cut; long rectangular slice about 1/4 inch thick.
Fine dice; 1/8 inch square.
Precision cut; first cut into either julienne or bâtonnet, stack slices, then cut into even cubes.
Large dice, 3/4 inch square, can be larger
4 types of cuts
Slicing, precision, chopping and mincing, decorative
Smallest dice; 1/16 inch square
1/2 inch square
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