Knife Cuts/ Skills, Measurements etc. Flashcards by Amanda Mathison

Q

Chef/French Knife

A

Trimming, Chopping, Slicing, Dicing

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Q

Serrated Knife

A

Slice coarse foods, breads and cake

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Q

Utility Knife

A

Peeling and slicing

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Q

Paring Knife

A

Peel or work delicate cuts

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Q

Boning Knife

A

Thin knife to remove bones

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Q

Filet Knife

A

Pointed tip used to filet fish

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Q

Butcher Knife

A

Large rigid blade curves up, saber shape

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Q

Julienne

A

1/8”x 1/8”x 2 to 2 1/2” (Matchstick)

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Q

Fine Julienne

A

1/16”x 1/16”x 2 to 2 1/2”

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Q

Batonette

A

1/4”x 1/4”x 2 1/2” (French Fry)

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Q

Dice

A

Large - 3/4”
Medium - 1/2”
Small - 1/4”

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Q

Rondelle

A

Round or bias cut

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Q

Chop

A

Irregularly shaped pieces

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Q

Mince

A

Very fine

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Q

Chiffonade

A

Shred herbs

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Q

Diagonal

A

Diagonal

Q

1 tablespoon (tbsp)

A

3 teaspoons (tsp)

Q

1 pint (pt)

A

2 cups (c)

Q

2 cups (c)

A

1 pound (lb) of butter

Q

1 cup (c)

A

16 tablespoons (tbsp)

Q

1/3 cup (c)

A

5 tablespoons (tbsp) + 1 teaspoon (tsp)

Q

2 sticks of butter

A

1 cup (c)

Q

1 cup (c)

A

8 ounces (oz)

Q

1 pound (lb)

A

16 ounces (oz)

Q

Tablespoon

A

T or tbsp

Q

Teaspoon

A

t or tsp

Q

Pint

A

pt

Q

Quart

A

qt

Q

Gallon

A

gal

Q

Cup

A

c

Q

Ounce

A

oz

Q

Pound

A

lb or #

Q

Hour

A

hr

Q

Minute

A

min

Q

Square

A

sq

Q

Steps for washing your hands

A

Rinse your arms and hands with hot water
Apply soap and rub for 10-15 sec
Rinse hands until soap is gone
Dry your hands
Use paper towel to turn off faucet and to open the door

Q

Bruinose

A

1/8” Dice