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

Utility Knife

Chefs knife

Boning knife

Paring knife

15

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

Tang

Cutlery

Rivet

Chefs Fork

15

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

Chefs knife

paring knife

Utility knife

butcher knife

15

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

utility knife

vegetable peeler

paring knife

slicer knife

15

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

Santoku

utility

scissors

triple blade

15

The 3 small dots on each handle are known as

bolts

dots

screws

rivets

15

The purpose of a Rivet is to

Hold the handle and Tang together

sharpen the blade

so you don't cut yourself

15

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

Saw / Sharp

Tooth / Snagged

Serrated / Slicer

15

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

tournee

fruit

carver

15

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________.

Mince

Small Dice

Medium dice

15

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

small dice

roll cut

medium dice

15

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

board

plank

flat

15

The best cut for garlic is the

Rondelle

Chiffonade

Mince

Large dice

15

To slice a tomato a _______ knife is used

serrated

paring

santoku

15

To peel an apple a ______knife is used

paring

boning

chefs

15