unit 2 flashcards
a cutting method that produces perfectly-shaped sticks, larger than julienne
batonnet
the thick “shoulder” of the knife
bolster
small and powerful, designed especially for separating meat from the bone
boning knife
the staple cutting tool for cooks
chef’s knife
a very thin slicing of something
chiffonade
a heavy, thick square knife with a sharp blade for “cleaving” meat from the bone
cleaver
a cutting method that makes square cubes
dice
made for deboning more delicate meat, like fish and seafood
filet knife
the widest part of the knife near the rear of the blade
heel
a cutting method that produces perfectly-shaped matchsticks
julienne
French for “everything in its place,” which refers to how a chef should gather and arrange all ingredients and tools they need for cooking at their work station before they start service
mise en place
a lighter, more delicate version of the chef’s knife
paring knife
a method of cutting that produces slim, flat squares
paysanne
circular metal studs that secure the tang
rivets
straight blade with bumpy ridges, perfect for slicing through tough textures
serrated utility knife
the metal lining through the knife
tang
