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Knife Safety Review
Exam Review
| Question | Answer |
|---|---|
| A metal that does not pit, rust, discolor, or affect the flavor of foods, but is difficult to keep sharp. | stainless steel |
| A term used to describe the portion of the knife blade that extends into the handle of the knife. | tang |
| A metal that is easy to sharpen but loses its shine and discolors quickly after its first use. | carbon steel |
| A rod used to keep a knife blade sharp as you work | steel |
| The thick metal collar on some knives that runs from the heel of the blade to the handle. | bolster |
| A metal that combines the best properties of both carbon and stainless steels. | high carbon stainless steel |
| A flat, abrasive stone used to sharpen a knife once its edge is dull and worn. | whetstone |
| Have flexibe blades, but are not sharp. Used for spreading coatings on food or as a spatula to turn food while cooking. | pallette knives and spreaders |
| Is the most used knife in any chef’s knife kit and sometimes called french knife. Has various length blades. | chef knife |
| Blade is about 6 inches long. Used for seperating muscles from bone on meat or poultry, or for filleting and portioning fish | boning and filet knife |
| Small, short-bladed knife designed to cut away skin or peel | paring knife |
| Short knife with a 1 inch wide blade that tapers to an edge, but is not sharp. Used for opening clams, not for cutting. | clam knife |
| Also called a scimitar knife. Has a long, thick highly curved blade. | butcher |
Created by:
kbernales