Qtr4_Cookery lesson 2

Type of knife that is indicated for general purpose: chopping, slicing, and dicing

• Boning Knife

• Scimitar or steak knife

• Utility knife

• French knife or chef's knife

• Butcher knife

Type of knife that is indicated for accurate cutting of steaks

• Boning Knife

• Scimitar knife

• Utility knife

• French knife or chef's knife

• Butcher knife

Type of knife that is indicated for cutting, sectioning, and trimming raw meats in the butcher shop

• Boning Knife

• Scimitar knife

• Utility knife

• Cleaver

• Butcher knife

Type of knife that is indicated for carving and slicing cooked meats

• Boning Knife

• Slicer

• Utility knife

• Cleaver

• Butcher knife

Type of knife that is indicated for carving roast chicken and duck

• Boning Knife

• Slicer

• Utility knife

• Cleaver

• Butcher knife

Type of knife that is indicated for cutting through bones

• Boning Knife

• Slicer

• Utility knife

• Cleaver

• Butcher knife

Type of knife that is indicated for boning raw meats and poultry

• Boning Knife

• Slicer

• Utility knife

• Cleaver

• Butcher knife

20% composition of muscle tissue

• Water

• Proteins

• Fat

• Carbohydrates

5% composition of muscle tissue

• Water

• Proteins

• Fat

• Carbohydrates

70% composition of muscle tissue

• Water

• Proteins

• Fat

• Carbohydrates