Knife Skills

Question 1

piercing

Answer 1

point

Question 2

delicate work, herbs, mushrooms

Answer 2

tip

Question 3

reinforces cutting edge

Answer 3

spine

Question 4

general prep work

Answer 4

cutting edge

Question 5

heavy duty work

Answer 5

heal

Question 6

holds handle/blade in place

Answer 6

bolster

Question 7

holds blade

Answer 7

hang

Question 8

used to open things

Answer 8

end

Question 9

where handle is held onto by the seal

Answer 9

rivets

Question 10

function of a pairing knife

Answer 10

peel

Question 11

what replaced the pairing knife

Answer 11

produce

Question 12

another name for serrated knife

Answer 12

steak

Question 13

2 reasons for uniform measured cuts

Answer 13

presentation, portion control/percision

Question 14

crosswise round cut of a fruit/veggie

Answer 14

slice

Question 15

regular cur approx 1/2 on all sides, square

Answer 15

cube

Question 16

regular cut approx 1/4 on all sides, square

Answer 16

dice

Question 17

an irregular cut of medium size

Answer 17

chop

Question 18

cut into very small irregular pieces

Answer 18

mince

Question 19

cut into thin, skinny strips

Answer 19

julienne

Question 20

remove skin of a fruit/veggie with peeler

Answer 20

peel

Question 21

remove skin of fruit or veggie with knife

Answer 21

pare

Question 22

1/8/3 mm

Answer 22

brunoise

Question 23

1/4/6 mm

Answer 23

small dice

Question 24

1/2/12 mm

Answer 24

medium dice

Question 25

3/4/2

Answer 25

large dice

Question 26

safer - sharp or dull

Answer 26

sharp

Question 27

what should you cut on

Answer 27

cutting board

Question 28

how should you wash your knives

Answer 28

seperately