Knife Skills and Techniques Flashcard

Knife Skills and Techniques Flashcard

Assessment

Flashcard

Hospitality and Catering

10th Grade

Practice Problem

Easy

Created by

Tammy Slagle

Used 1+ times

FREE Resource

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15 questions

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1.

FLASHCARD QUESTION

Front

Which knife is specifically designed for separating raw meat from the bone?

Back

Boning knife

2.

FLASHCARD QUESTION

Front

What is the primary use of a serrated slicer?

Back

Slicing breads and cakes

3.

FLASHCARD QUESTION

Front

Identify the knife that is typically used to fabricate raw meat and is also known as a scimitar.

Back

Butcher knife

4.

FLASHCARD QUESTION

Front

Which knife is best suited for cutting fish fillets due to its thin, flexible blade?

Back

Fillet knife

5.

FLASHCARD QUESTION

Front

What is the length range of a typical chef's knife blade?

Back

8 to 14 inches

6.

FLASHCARD QUESTION

Front

Which tool, although not technically a knife, is used for peeling vegetables?

Back

Vegetable peeler

7.

FLASHCARD QUESTION

Front

What is the primary function of a cleaver?

Back

Chopping vegetables and meat, including bones

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