Small knife (2–4 in./5–10 cm) for peeling, trimming, and detailed work is called a ________.

Blade with saw-like teeth, ideal for slicing bread, tomatoes, and foods with tough exteriors and soft interiors is called a ________.

Narrow, flexible (or semi-flexible) blade used to separate meat from bone and trim connective tissue is called a ________.

Short, curved knife used for turning vegetables into small, even shapes (tourne cuts) is called a ________.

Thick junction between blade and handle that adds balance and finger protection on some Western knives is called a ________.

The portion of the blade that extends into the handle; full tang means the metal runs the full length of the handle for strength and balance. This is called the ________.

The unsharpened top edge of the blade; often used for applying pressure when cutting or for scraping is called the ________.

The rear part of the blade near the handle used for cutting tasks requiring force, like chopping tough vegetables is called the ________.

The pointed end of the blade used for delicate or precise cuts is called the ________.

The sharpened cutting surface of the blade is called the ________.

The angle ground on the edge of the blade; single-bevel (common in some Japanese knives) vs. double-bevel is called the ________.

A chopping motion where the curved blade rocks from tip to heel against the cutting board, common with chef’s knives is called a ________.

Straight downward motion pushing the knife forward through the food; common with nakiri or santoku is called a ________.

Knife cut producing long, thin matchstick strips (about 1/8 inch × 1/8 inch × 2 inches) is called ________.

Larger stick cut (about 1/4 inch × 1/4 inch × 2–2.5 inches) often a precursor to dice is called ________.

Very fine dice (about 1/8 inch or 3 mm), made by dicing julienne strips is called ________.

Method for cutting leafy herbs or greens into thin ribbons by stacking, rolling, and slicing is called ________.

Controlled chopping using a slight rocking motion, keeping the tip in contact with the board is called ________.

Safe hand position for holding food where fingertips are curled under and knuckles guide the knife is called ________.

Gripping the blade between thumb and side of index finger with the remaining fingers wrapped around the handle for better control is called ________.

Rod used to realign a blade’s edge between sharpenings (often mistakenly called a 'sharpening steel') is called ________.

Personal and kitchen-wide practices (PPE, communication, cleaning, correct techniques) to prevent cuts and accidents are called ________.

What does 'Dice' mean in culinary terms? Fill in the blank: Dice — ________ cuts in varying sizes (small/medium/large) typically produced by successive cuts from a batonnet.

What is meant by 'Handle ergonomics' in kitchen tools? Fill in the blank: Handle ergonomics — Design features that reduce ________ and improve grip for prolonged use.

For safety, how should you cut with a knife?

How do you dry knives?

Which is a safety procedure for knife use in culinary?

When passing a knife to someone, what should you do?

Name this cooking technique.

A knife does a better job of cutting or slicing food when it is sharp?

Which knife is useful for cutting breads and pastries?

Why is the hand-claw technique important when cutting?

Not cutting foods on a cutting board can cause your knife to ____________.

The bolster of the knife:

Use a serrated knife on this

This cut is used to finely slice leafy vegetables or herbs