Knife Skills Flashcards by David Heiser Jr

Q

piercing

A

point

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Q

delicate work, herbs, mushrooms

A

tip

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Q

reinforces cutting edge

A

spine

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Q

general prep work

A

cutting edge

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Q

heavy duty work

A

heal

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Q

holds handle/blade in place

A

bolster

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Q

holds blade

A

hang

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Q

used to open things

A

end

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Q

where handle is held onto by the seal

A

rivets

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Q

function of a pairing knife

A

peel

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Q

what replaced the pairing knife

A

produce

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Q

another name for serrated knife

A

steak

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Q

2 reasons for uniform measured cuts

A

presentation, portion control/percision

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Q

crosswise round cut of a fruit/veggie

A

slice

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Q

regular cur approx 1/2 on all sides, square

A

cube

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Q

regular cut approx 1/4 on all sides, square

A

dice

Q

an irregular cut of medium size

A

chop

Q

cut into very small irregular pieces

A

mince

Q

cut into thin, skinny strips

A

julienne

Q

remove skin of a fruit/veggie with peeler

A

peel

Q

remove skin of fruit or veggie with knife

A

pare

Q

1/8/3 mm

A

brunoise

Q

1/4/6 mm

A

small dice

Q

1/2/12 mm

A

medium dice

Q

3/4/2

A

large dice

Q

safer - sharp or dull

A

sharp

Q

what should you cut on

A

cutting board

Q

how should you wash your knives

A

seperately