Knives & Cuts | Baamboozle - Baamboozle | The Most Fun Classroom Games!

English 22 Public

Knife Cuts, knives, knife purposes

Study Slideshow

Used to remove bones from meat, fish, and poultry

Boning knife

Chefs knife

Paring knife

Utility Knife

15

Used to lift or hold large piece of meat while cooking, cutting, or preparing

Rivet

Chefs Fork

Cutlery

Tang

15

All purpose knife, most important, can be used for peeling, trimming, chopping, slicing

Chefs knife

butcher knife

Utility knife

paring knife

15

Used to peel off the outer layer of fruits and or vegetables

vegetable peeler

slicer knife

paring knife

utility knife

15

Used for chopping , dicing, and mincing, standing for 3 virtues

scissors

triple blade

utility

Santoku

15

The 3 small dots on each handle are known as

bolts

screws

rivets

dots

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The purpose of a Rivet is to

sharpen the blade

Hold the handle and Tang together

so you don't cut yourself

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Knife with "saw" like teeth used to cut bread or tomatoes

Saw / Sharp

Tooth / Snagged

Serrated / Slicer

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Knife used to "carve" fruits or vegetables or sometimes peel the outer layer

fruit

tournee

carver

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Metal part that extends off the blade and continues through the handle

slide

rivet

tang

15

After performing a Batonnet you may then cut the________.

Medium dice

Small Dice

Mince

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After Cutting the Julienne you may then cut that into the _____.

roll cut

medium dice

small dice

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Before cutting into the "stick" step of any cut, it must first be cut into the _____step.

flat

plank

board

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The best cut for garlic is the

Mince

Large dice

Rondelle

Chiffonade

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To slice a tomato a _______ knife is used

santoku

paring

serrated

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To peel an apple a ______knife is used

paring

boning

chefs

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