Knife Safety & Proper Use

A paring knife is best used for

• breads and pastries that have a delicate interior.

• multiple cutting, chopping and slicing tasks in the kitchen.

• cutting away food skins and peels.

• meats and poultry.

A slicer is best used for

• breads and pastries that have a delicate interior.

• multiple cutting, chopping and slicing tasks in the kitchen.

• cutting away food skins and peels.

• meats and poultry.

A serrated slicer is best used for

• breads and pastries that have a delicate interior.

• multiple cutting, chopping and slicing tasks in the kitchen.

• cutting away food skins and peels.

• meats and poultry.

A chefs knife is best used for

• breads and pastries that have a delicate interior.

• multiple cutting, chopping and slicing tasks in the kitchen.

• cutting away food skins and peels.

• meats and poultry.

The metal part of the blade that extends into the handle is called the

• spine

• edge

• tang

• bolster

• tip

The top part of the knife that is opposite the sharp edge is called the

• spine

• edge

• tang

• bolster

• tip

The sharp portion of the blade that runs from the point to the heel is called the

• spine

• edge

• tang

• bolster

• tip

The area between the blade and the handle is called the

• spine

• edge

• tang

• bolster

• tip

Which of the following materials ARE recommended as cutting boards because they help maintain the sharp edge of a knife?

• wood and plastic

• glass and marble

When safely laying a knife down be sure this part is AWAY from you...

• spine

• edge

• handle