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15 Cards in this Set
- Front
- Back
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stainless steel; |
is a hard, durable metal made off chromium and carbon steel. |
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tang; |
is the part of the blade that continues into the knife's handle. |
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rivet; |
a rivet is 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; |
meaning that it is toothed like a saw. |
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pare; |
means to trim off. |
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chiffonade; |
to chiffonade means to finely slice or shred leafy vegetables or herbs. |
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rondelle; |
rondelle or round is a disk shaped slice. |
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diagonal; |
a diagonal cut results in an oval or elongated slice of a cylindrical fruit or vegetable. |
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roll cut; |
is done by first cutting cylindrical fruit or vegetable as for a diagonal cut, rolling the fruit or vegetable by 180 degrees, and then doing another diagonal cut. |
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julienne; |
julienne cuts are 1/8 inch thick matchstick shaped cuts. |
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batonnet; |
batonnet cuts are 1/4 inch thick matchstick- shaped cuts. |
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brunoise; |
brunoise cuts are 1/8 inch thick cubes often cut from julienne cuts. |
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whetstone; |
is a sharpening stone made of either silicon carbide or stone. |
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trueing; |
after you have sharpened a knife a steel is used to keep blade straight and to smooth out irregularities. |
