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Terms in this set (32)
section of knife blade that extends into the handle
piece used to attach the handle of the knife to the blade
point at the heel of a knife blade where the blade and handle come together
knife edge that has a row of teeth.
cut used for cutting herbs and leafy greens into fine shreds
round shapes produced by cutting through any cylindrical vegetable
cut for vegetables where sides are neither parallel nor perpendicular but cut on an angel, with the vegetable rolled after each cut.
a method of cutting long, slender vegetables where the cuts are made on an angle with the vegetables turned a quarter turn after each cut
long, rectangular cut measuring 1/8 inch wide by 1/8 inch thick and 1 to 2 inches in legth
long, rectangular cut that is 1/4 inch wide by 1/4 thick and 2 to 2 1/2 inches long
smallest dice cut, about 1/8 inch square.
hard, fine-grained stone for honing tool; another word for sharpening stones;
process of straightening a knife's edge
knife about 6 inches long with a narrow blade, used to separate meat from the bone.
all-purpose knife used for peeling, trimming, slicing, chopping, and dicing. Blade is usually 8 to 12 inches long. Also called a french knife.
cutting tool with a large, rectangular blade
large dice that is 3/4 inch or greater
An elongated slice
to cut food into small cubes
very flexible boning knives that are used to filet and prepare fish
small, loose particles of stone or sand
Heel (of blade)
the rear part of the edge, opposite the point
straightening a knife's edge on a whetstone or a steel to sharpen the knife
makes slices, waffle cuts and crinkle cuts, and dices firm vegetables and fruits.
a specific type of knife cut used to create pieces of food with two angled sides
a small knife used mainly for peeling fruits and vegetables
a short sword with a curved blade that broadens toward the point, used originally in Eastern countries.
a tool used in butcher shops and delis to slice meats, sausages, cheeses and other deli products
Spine (of blade)
the backside of the blade
a hard, strong, gray or bluish-gray alloy of iron with carbon and usually other elements, used extensively as a structural and fabricating material
an oblong-shaped cut for vegetables
a knife with a small sharp blade, often retractable, designed to cut wood, cardboard, and other materials.
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