PRELIM - LESSON 2

Question 1

actual working part of the knife

Answer 1

edge

Question 2

delicate cutting

Answer 2

tip

Question 3

lower part of the blade, close to the bolster

Answer 3

heel

Question 4

back of the blade

Answer 4

spine

Question 5

protects the fingers from opposing blades

Answer 5

bolster

Question 6

handle of the knife

Answer 6

scales

Question 7

what hold the scales

Answer 7

handle fasteners

Question 8

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

Answer 8

tang

Question 9

end of the knife

Answer 9

butt

Question 10

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

Answer 10

baton

Question 11

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

Answer 11

large dice

Question 12

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

Answer 12

batonnet

Question 13

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

Answer 13

medium dice

Question 14

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

Answer 14

allumette

Question 15

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

Answer 15

small dice

Question 16

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

Answer 16

jullienne

Question 17

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

Answer 17

brunoise

Question 18

1/16 by 1/16 inch by 2 inches

Answer 18

fine julienne

Question 19

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

Answer 19

fine brunoise

Question 20

smaller than a fine brunoise

Answer 20

mince

Question 21

diced

Answer 21

medium

Question 22

matchstick cut

Answer 22

allumette

Question 23

used for vegetable leaves

Answer 23

chiffonade