Knife Safety And Small Equipment Flashcards
1
Q
What are the characteristics of a Chefs knife?
A
- it’s used for cutting, chopping and dicing meat and veg
- it’s got 1 handle
- has a heel
- rigid blade
- heavy weight
- sharp pointed tip
2
Q
What are the characteristics of a filleting knife?
A
- it’s used for fish preparation
- long, thin blade
- flexible blade
- light weight
- pointed tip
3
Q
What are the characteristics of a boning knife?
A
- it’s used for meat preparation
- long blade
- thin, narrow blade
- light weight
- pointed tip
4
Q
What are the characteristics of a pastry knife?
A
- used to slice cooked pastry, bread and tarts
- long, rigid blade
- serrated blade
- light weight
- rounded tip
5
Q
What does a serrated blade mean?
A
That the blade has teeth
6
Q
What is a palette knife?
A
- used for lifting, slicing raw pastry and spreading icing
- long, flexible blade
- blunt blade
- long handle for grip
- light in weight
- rounded tip
7
Q
What are the characteristics of a paring knife?
A
- used for peeling, dicing and slicing veg and fruit
- small fine blade
- light weight
- pointed tip
8
Q
What are the characteristics of a peeler?
A
- used for peeling veg and fruit
- pointed tip with rounded blade for coring
- fixed double sided blade
- small handle
- light weight
9
Q
What are the characteristics of a knife steel?
A
- used to sharpen knifes
- long steel rod
- round or rectangular
- Diamond, coarse or fine grade
- range of materials from steel to chrome
- heavy weight
10
Q
What is the red chopping board for?
A
Raw meat
11
Q
What is the blue chopping board for?
A
Raw fish
12
Q
What is the yellow chopping board for?
A
Cooked meat
13
Q
What is the green chopping board for?
A
Salad and fruit
14
Q
What is the brown chopping board for?
A
Vegetables
15
Q
What is the white chopping board for?
A
Bakery and dairy
