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8 Cards in this Set
- Front
- Back
Chef's Knife
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All purpose knife with an 8 to 14 inch blade. It can be used for peeling, trimming, chopping, slicing, and dicing.
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Boning Knife
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A small knife with a thin, angled 5 to 7 inch blade. It is used to remove bones from meat, fish, and poultry, and also to trim fat off of meat.
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Fillet Knife
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A knife with an 8 to 9 inch blade with a pointed tip. The blade can be rigid or flexible. It is mainly used to fillet fish.
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Butcher Knife
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A knife with a 6- to 14-inch blade who's tip curves at a 25 degree angle. Used to cut meat, poultry, and fish.
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Tournee Knife
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Has a curved blade that looks like a bids beak. Used to trim potatoes and vegetables into shapes that look like footballs.
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Slicer
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Has a long, thin blade that is used for cutting large foods such as meat and poultry.
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Serrated Slicer
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A knife similar to the slicer, except it's blade is toothed like a saw.
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Paring Knife
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Has a rigid blade that is only 2 to 4 inches long. Used to pare a thin outer layer or peel from fruits and vegetables.
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