PRELIM - LESSON 2 Flashcards

1
Q

actual working part of the knife

A

edge

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2
Q

delicate cutting

A

tip

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3
Q

lower part of the blade, close to the bolster

A

heel

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4
Q

back of the blade

A

spine

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5
Q

protects the fingers from opposing blades

A

bolster

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6
Q

handle of the knife

A

scales

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7
Q

what hold the scales

A

handle fasteners

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8
Q

unsharpened metal at the end of the blade that the handle attaches to

A

tang

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9
Q

end of the knife

A

butt

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10
Q

2 1/2 by 1/2 by 1/2 inch

A

baton

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11
Q

3/4 by 3/4 by 3/4 inch

A

large dice

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12
Q

1/2 by 1/2 inch x 2 1/2 to 3 inches

A

batonnet

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13
Q

1/2 by 1/2 by 1/2 inch

A

medium dice

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14
Q

1/4 by 1/4 by 2 1/2 - 3 inch

A

allumette

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15
Q

1/4 by 1/4 by 1/4 inch

A

small dice

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16
Q

2 1/2 inches by 1/8 by 1/8 inch

A

jullienne

17
Q

1/8 by 1/8 by 1/8 inch

A

brunoise

18
Q

1/16 by 1/16 inch by 2 inches

A

fine julienne

19
Q

1/16 by 1/16 by 1/16 inch

A

fine brunoise

20
Q

smaller than a fine brunoise

A

mince

21
Q

diced

A

medium

22
Q

matchstick cut

A

allumette

23
Q

used for vegetable leaves

A

chiffonade