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21 Cards in this Set
- Front
- Back
stainless steel
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a hard, durable metal made of chromium and carbon steel
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tang |
the part of the blade that continues into the knifes handle |
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rivet
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a metal fastener
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bolster |
helps prevent food particles from entering the space between the tang and the handle
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serrated |
it is toothed like a saw, you can use a serrated slicer to slice coarse foods without crushing or tearing them |
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pare
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means trim off |
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chiffonade |
finely slice or shred leafy vegetables or herb
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rondelle
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disk-shaped slice |
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diagonal
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cut results in an oval or elongated slice of a cylindrical fruit or vegetable |
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roll cut
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or oblique cut, is done by first cutting a cylindrical fruit or vegetable |
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julienne |
cuts are 1/8-inch thick matchstick-shaped cuts |
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batonnet |
cuts are 1/4-inch thick matchsticks-shaped cuts |
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brunoise |
cuts are 1/8-inch thick cubes often cut from julienne cuts |
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whetstone
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a sharpening stone made of either silicon carbide or stone |
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trueing
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steel is used to keep the blade straight and to smooth out irregularities |
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small wares
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supply of hand tools, pots, and pans used for cooking
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hand tools
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handheld items use to cook, serve, an prepare |
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weight |
heaviness of a substance
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volume |
space occupied by a substance |
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cookware |
pots, pans, and baking dishes |
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heat transfer |
measure of how efficiently heat passes form one object to another |