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

Utility Knife

Paring knife

Chefs knife

15

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

Tang

Cutlery

Chefs Fork

Rivet

15

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

Utility knife

butcher knife

Chefs knife

paring knife

15

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

vegetable peeler

paring knife

slicer knife

utility knife

15

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

triple blade

scissors

Santoku

utility

15

The 3 small dots on each handle are known as

bolts

rivets

dots

screws

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The purpose of a Rivet is to

Hold the handle and Tang together

so you don't cut yourself

sharpen the blade

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

Tooth / Snagged

Serrated / Slicer

Saw / Sharp

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

fruit

tournee

carver

15

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

tang

rivet

slide

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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 _____.

medium dice

small dice

roll cut

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

flat

plank

board

15

The best cut for garlic is the

Mince

Rondelle

Large dice

Chiffonade

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To slice a tomato a _______ knife is used

paring

santoku

serrated

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To peel an apple a ______knife is used

boning

chefs

paring

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