Ch 3 Les 1 (Cooking Cutlery) Flashcards
1
Q
sharpening steel/butcher’s steel
A
Honing Steel
2
Q
Cook’s knife
A
Chef’s Knife
3
Q
Japanese ver. of chef’s knife
A
Santoku
4
Q
Blade 8-10 inches, Slicing large roast beef
A
Carving knife
5
Q
Bread knife
A
Serrated knife
6
Q
slice small soft food items
A
Utility knife
7
Q
cut meat away from bones
A
Boning knife
8
Q
Peeling and mincing
A
Pairing knife
9
Q
general purpose scissors
A
Kitchen Shears
10
Q
Rectangular, cut through bones and meats
A
Meat Cleaver
