Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
15 Cards in this Set
- Front
- Back
|
Stainless Steel |
A hard, durable metal made of chromium and carbon steel. |
|
|
Tang |
The part of a blade that continues into the knife's handle. |
|
|
Rivet |
A metal piece that fastens the tang to the knife handle. |
|
|
Bolster |
Helps keep out food particles from between the tang and the handle on a knife. |
|
|
Serrated |
Tooth-like saw. |
|
|
Pare |
To trim off. |
|
|
Chiffonade |
To finely slice or shred leafy vegetables or herbs. |
|
|
Rondelle |
A disk-shaped slice. |
|
|
Diagonal |
A cut that that results in an oval or elongated slice of cylindrical fruit or vegetable. |
|
|
Roll Cut |
Cutting a cylindrical fruit or vegetable as for a diagonal cut, rolling the fruit or vegetable by by 180 degrees, and then doing another diagonal cut. |
|
|
Julienne |
1/8 inch thick matchstick-shaped cuts. |
|
|
Batonnet |
Matchstick-shaped cuts that are 1/4 inch thick. |
|
|
Brunoise |
1/8 inch thick cubes. |
|
|
Whestone |
A sharpening stone made out of silicon carbide or stone. |
|
|
Trueing |
Using a steel to keep a blade straight and to smooth out irregularities after sharpening. |
