Knife Skills

The bolster of the knife:

• Metal pieces that fasten the handle to the tang

• The part of the blade that continues into the knife's handle

• The spot where the blade and handle come together

• The tip of the knife

Use a serrated knife on this

• garnishes

• raw meat

• breads

• vegetables

Do this after cutting lettuce after cutting raw meat

• Dip the knife in sanitizer

• Run the knife through the dishwasher

• Wash and sanitize the knife separately

• Wash the knife with other dishes

Why should you NOT use a dull knife

• Accidental cuts are less likely

• Accidental cuts are more likely

• Requires less pressure to slice vegetables

• Uses less time for sharpening

What is the best tool to sharpen the knife?

• Diamond grade sandpaper

• Knife of equal size

• Sharpening stone or whetstone

• Knife steel

This cut resembles a matchstick

• Julienne

• Chiffonade

• Diagonal

• Mince

use the _________ technique to protect fingers while cutting foods.

• Claw grip

• flat fingers

• Nuckle grip

• Palm grip

A _____ knife is a safe knife.

• Dull

• Small

• Large

• Sharp

True or false: a mince is smaller than a course chop.

• True

• False

What size is a minced food?

• Large, irregular sized pieces

• Medium, irregular sized pieces

• Small, irregular sized pieces