KNIFE SKILLS
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| show | This all-purpose knife has an 8- to 14-inch
triangular blade. It can be used for peeling,
trimming, chopping, slicing, and dicing.
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| Tournée Knife | show 🗑
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| Fillet Knife | show 🗑
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| Butcher Knife | show 🗑
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| show | has a long, thin blade that is
ideal for cutting large foods such as meat and
poultry. The tip of this knife may be pointed
or rounded. The blade may be rigid or flexible.
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| Boning Knife | show 🗑
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| show | has a rigid blade that is only 2 to 4 inches long. You can use this knife to pare a thin outer layer or peel from fruits
and vegetables
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| show | to finely slice or shred leafy vegetables
or herbs. This cut is often used to make certain
garnishes.
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| show | or round, is a disk-shaped slice. They are made
from cylindrical fruits or vegetables, such as
cucumbers or carrots.
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| show | cut results in an oval or elongated slice of a cylindrical fruit
or vegetable. The technique used to slice a
diagonal is similar to the one used for a rondelle
except that you must hold the knife at an
angle to get an oval-shaped slice
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| show | oblique cut, is done by first cutting a 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 | show 🗑
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| show | cuts are ¼-inch thick matchstick-shaped cuts.
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| Brunoise | show 🗑
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| show | is a sharpening stone made of either silicon
carbide or stone. It may have up to three sides,
with grains ranging from coarse to fine.
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| show | A steel can be used daily to keep knives sharp.
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Created by:
ehbgreene